Shrimp and Vegetable Soup
A light, brothy soup filled with tender shrimp and colorful garden vegetables. The delicate seafood flavor melds with sweet corn, green beans, and carrots in a clear, aromatic broth. Quick enough for a weeknight dinner yet elegant enough for company, this all-American soup comes together in under 30 minutes.
For 4 servings
- prep · ~10 min
Prep the vegetables and shrimp.
1.Dice the onion and celery.2.Peel and slice the carrot into thin rounds.3.Trim the green beans and cut into 1-inch pieces.4.Cut the corn kernels from the cob.5.Dice the tomato.6.Peel, devein, and remove tails from the shrimp. - saute · ~5 min
Sauté the aromatics.
1.Heat olive oil in the soup pot over medium heat.2.Add diced onion and celery. Cook until softened, about 4 minutes.3.Add minced garlic and cook until fragrant, about 30 seconds. - boil · ~9 min
Build the soup base.
1.Pour in the water and add the bay leaf.2.Add the sliced carrots and green beans.3.Bring to a boil, then reduce heat and simmer for 8 minutes until vegetables are tender-crisp. - simmer · ~5 min
Add the shrimp and remaining vegetables.
1.Stir in the corn kernels and diced tomato.2.Add the shrimp and season with salt.3.Simmer gently until shrimp turn pink and opaque, about 3 to 4 minutes.4.Remove the bay leaf and discard.TIPDon't overcook the shrimp — they get rubbery. Pull the pot off heat the moment they curl and turn pink. - garnish · ~1 min
Finish and serve.
1.Stir in the lemon juice and a pinch of black pepper.2.Ladle into bowls and sprinkle with fresh chopped parsley.3.Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use medium-sized shrimp so they cook through in the 3-4 minute simmer without becoming tough.
- 2Cut carrots and green beans into uniform sizes to ensure even cooking in the short simmer time.
- 3Fresh corn kernels add sweetness and texture; if using frozen, add them straight from the freezer without thawing.
- 4Simmer the vegetables just until tender-crisp—they will soften slightly more when the shrimp is added.
- 5Stir in the lemon juice at the very end to keep its bright flavor from cooking off.
- 6Make the soup base a day ahead and reheat gently before adding shrimp for a quick weeknight meal.
Adapt it for your goals.
Low-oil
Sauté the aromatics in 2 tablespoons of water or vegetable broth instead of olive oil, then proceed as written—perfect for those reducing fat intake.
high proteinHigh-protein
Add 200g of cubed firm tofu or shredded cooked chicken along with the shrimp for an extra protein boost without changing the broth base.
jainJain
Omit the garlic and onion, and replace with asafoetida (hing) and a pinch of turmeric; skip green beans if not in season and use only carrots, corn, and tomato.
veganVegan
Swap shrimp for 200g of diced extra-firm tofu or chickpeas, and use vegetable broth instead of water for a plant-based version that still feels hearty.
Why this is on our healthy list.
Rich in Lean Protein
Shrimp provide high-quality, low-fat protein that supports muscle repair and satiety without heavy calories.
Packed with Vitamin A
Carrots and corn contribute beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Good Source of Dietary Fiber
Green beans, carrots, and corn add soluble and insoluble fiber to support digestive health and steady blood sugar.
Low in Saturated Fat
With only a tablespoon of olive oil and naturally lean shrimp, this soup is heart-friendly and light.
Hydrating and Low-Calorie
The broth-based soup with fresh vegetables offers high water content and volume for few calories, ideal for weight management.
Frequently asked questions
Yes. Thaw them under cold running water, pat dry, and add them as directed. Reduce simmer time by 1 minute since frozen shrimp cook quickly.
