Discover the ultimate Shrimp Soup recipe that’s perfect for weeknight dinners or cozy gatherings. This easy-to-make shrimp soup combines tender shrimp, hearty vegetables, orzo pasta, and fragrant herbs in a rich, savory broth. With a prep time of under 30 minutes, this recipe is ideal for busy families looking for a quick and healthy meal option.
Packed with protein, fresh dill, and wholesome ingredients, this dish is not only delicious but also incredibly nourishing. Whether you’re searching for a comforting seafood soup or a light and flavorful dinner idea, this recipe has got you covered.
Serve this shrimp soup with crusty bread or a fresh salad for a complete meal. Perfect for meal prep or freezing, it’s a versatile dish that can easily adapt to your preferences. Try this crowd-pleasing recipe today and experience a burst of fresh, comforting flavors in every bite!
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 2 garlic cloves, minced
- 1 (14-ounce) can diced tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups low-sodium vegetable broth
- ½ cup orzo pasta
- 1 pound raw small shrimp, peeled, deveined, tails off
- ¼ cup fresh dill, chopped (plus extra for garnish)
- 1 tablespoon red wine vinegar
Instructions
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook for 10–15 minutes, stirring occasionally, until the vegetables are tender and fragrant.
2. Build the Flavor Base:
Stir in the canned tomatoes, dried oregano, salt, and pepper. Cook for 2–3 minutes to allow the spices to bloom and the tomatoes to meld with the vegetables.
3. Simmer with Broth and Orzo:
Pour in the vegetable broth and add the orzo pasta. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 7–8 minutes, or until the orzo is tender but still slightly firm (al dente).
4. Add the Shrimp:
Stir in the shrimp and cook for 3–4 minutes, or until they turn pink and opaque. Be careful not to overcook.
5. Finish with Fresh Dill:
Remove the pot from the heat and stir in the fresh dill and red wine vinegar. Taste and adjust seasoning if needed.
6. Serve:
Ladle the soup into bowls, garnish with additional dill, and serve warm. Enjoy!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
- Light and Healthy: Packed with lean protein, veggies, and a hint of fresh herbs.
- Comforting and Flavorful: A warm bowl of shrimp soup is a great way to nourish and delight.
- Customizable: Easily adapt the recipe to your taste or dietary preferences.
Tips
- Use Fresh Shrimp: Opt for high-quality shrimp for the best flavor and texture.
- Cook Orzo Separately (Optional): If you plan to store leftovers, cooking the orzo separately can prevent it from becoming mushy.
- Don’t Overcook Shrimp: Shrimp cook quickly—remove them from the heat as soon as they turn pink and opaque.
Variations and Substitutions
- Pasta Options: Swap orzo with couscous, rice, or small pasta shapes like ditalini.
- Protein Alternatives: Replace shrimp with diced chicken or tofu for a different protein source.
- Broth Base: Substitute chicken or seafood stock for added depth of flavor.
- Spices and Herbs: Add a pinch of smoked paprika or red pepper flakes for a kick.
FAQs
Can I use frozen shrimp?
Yes! Thaw frozen shrimp in the refrigerator overnight or under cold running water before adding to the soup.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding extra broth if needed.
Can I freeze this soup?
The soup can be frozen, but the texture of the orzo may change slightly. Consider freezing without the orzo and adding it fresh when reheating.
Serving Suggestions
- Pair with crusty bread or garlic toast for a hearty meal.
- Serve alongside a fresh green salad with a light vinaigrette.
- Garnish with a squeeze of fresh lemon for extra brightness.
Enjoy this warm, flavorful Shrimp Soup that’s perfect for any occasion!
Shrimp Soup
4
servings15
minutes30
minutesIngredients
For the Soup:
2 tablespoons olive oil
1 large onion, finely chopped
3 carrots, diced
3 celery stalks, diced
2 garlic cloves, minced
1 (14-ounce) can diced tomatoes
2 teaspoons dried oregano
1 teaspoon salt
½ teaspoon black pepper
4 cups low-sodium vegetable broth
½ cup orzo pasta
1 pound raw small shrimp, peeled, deveined, tails off
¼ cup fresh dill, chopped (plus extra for garnish)
1 tablespoon red wine vinegar
Directions
- Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook for 10–15 minutes, stirring occasionally, until the vegetables are tender and fragrant.
- Build the Flavor Base:
- Stir in the canned tomatoes, dried oregano, salt, and pepper. Cook for 2–3 minutes to allow the spices to bloom and the tomatoes to meld with the vegetables.
- Simmer with Broth and Orzo:
- Pour in the vegetable broth and add the orzo pasta. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 7–8 minutes, or until the orzo is tender but still slightly firm (al dente).
- Add the Shrimp:
- Stir in the shrimp and cook for 3–4 minutes, or until they turn pink and opaque. Be careful not to overcook.
- Finish with Fresh Dill:
- Remove the pot from the heat and stir in the fresh dill and red wine vinegar. Taste and adjust seasoning if needed.
- Serve:
- Ladle the soup into bowls, garnish with additional dill, and serve warm. Enjoy!
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