Easy Shrimp Soup Recipe

This quick and cozy shrimp soup recipe features tender shrimp and fresh vegetables in a rich, flavorful broth. Ready in just 45 minutes, it's perfect for busy weeknights or special occasions. Simple ingredients, grandmother's techniques.

5 from 1 vote

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Course: Main Course

Cuisine: American

Keyword: Shrimp Soup Recipe

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 247kcal

Cost: $25

Equipment

Large soup pot or Dutch oven
Sharp knife and cutting board
Measuring cups and spoons
Fine-mesh strainer (if making homemade stock)
Wooden spoon or spatula

Ingredients

For the Soup Base:

1 pound large shrimp peeled and deveined (shells reserved)
2 tablespoons olive oil
1 large onion finely diced
3 celery stalks chopped
2 medium carrots diced
4 garlic cloves minced
2 tablespoons tomato paste
8 cups seafood stock or homemade shrimp stock
1 bay leaf
1 teaspoon dried thyme
Salt and freshly ground black pepper to taste

For Garnish:

Fresh parsley chopped
Lemon wedges
Crusty bread optional

Instructions

Prepare Stock (Optional)

Place shrimp shells in pot with 9 cups water
Add quartered onion, celery, carrot
Simmer 20 minutes, strain

Make Soup Base

Heat oil in large pot over medium heat
Sauté onion, celery, carrots (5-7 min)
Add garlic (1 min)
Stir in tomato paste (2 min)
Add stock, bay leaf, thyme
Simmer 15 minutes

Cook Shrimp

Season shrimp with salt and pepper
Add to simmering soup
Cook 3-4 minutes until pink

Notes

Don't overcook shrimp
Use shells for best flavor
Cut vegetables uniformly
Season throughout cooking

Nutrition