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A light yet satisfying soup with tender shrimp and a medley of fresh vegetables in a savory herb-infused broth. This one-pot meal is perfect for a quick, healthy weeknight dinner, ready in under 35 minutes.
Sauté the aromatics
Simmer the soup base
Cook the shrimp and finish
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A light yet satisfying soup with tender shrimp and a medley of fresh vegetables in a savory herb-infused broth. This one-pot meal is perfect for a quick, healthy weeknight dinner, ready in under 35 minutes.
This american recipe takes 35 minutes to prepare and yields 4 servings. At 170.8 calories per serving with 24.67g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Serve the soup
Increase the red pepper flakes to 1/2 teaspoon and add a dash of your favorite hot sauce before serving for an extra kick.
Add 1 cup of cooked cannellini beans or chickpeas along with the water to boost the protein and fiber content.
To make it even lighter, reduce the olive oil to 2 teaspoons and double the amount of fresh spinach for more greens.
Use a bag of frozen mirepoix (onion, carrot, celery) to cut down on chopping time, making this a true 30-minute meal.
Shrimp provides high-quality protein that is essential for muscle repair and building, while being low in fat and calories.
The variety of vegetables like carrots, celery, and spinach offers a wealth of vitamins A and C, potassium, and antioxidants.
As a water-based soup, it helps with hydration and is a light, satisfying meal that won't weigh you down.
This soup is low in saturated fat and sodium. The omega-3 fatty acids in shrimp and antioxidants from vegetables contribute to cardiovascular health.
Yes, this soup is very healthy. It's packed with lean protein from shrimp, vitamins and fiber from vegetables, and is low in calories and fat. Using water instead of broth keeps the sodium content low.
A generous serving of this soup (about 2 cups) contains approximately 250-300 calories, making it a light yet filling meal option.
Absolutely. You can use frozen raw shrimp. Thaw them completely under cold running water before adding them to the pot. Ensure they are peeled and deveined.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat until warmed through. Avoid boiling, as it can make the shrimp tough.
