Lemon Shrimp Orzo Soup
Lemon Shrimp Orzo Soup is a bright, comforting bowl that brings together the freshness of citrus and the warmth of a slow-simmered soup.
Tender shrimp, delicate orzo, and sweet carrots swim in a light, fragrant broth infused with lemon zest and juice, creating a dish that feels both nourishing and elegant.
Light enough for any season yet satisfying with every spoonful, this soup delivers clean, vibrant flavors that make it as refreshing as it is comforting.
Why People Will Love This Lemon Shrimp Orzo Soup:
Bright, refreshing flavor – Fresh lemon zest and juice add a clean citrus lift that keeps the soup light, vibrant, and never heavy.
Comforting yet elegant – Tender shrimp and delicate orzo create a refined texture while still delivering the warmth and comfort of a classic soup.
Perfect balance of lightness and richness – Olive oil and shrimp provide subtle richness, while the broth and lemon keep each spoonful fresh and nourishing.
Wholesome, feel-good ingredients – Simple vegetables, lean protein, and a light broth make this a meal that feels satisfying without being overwhelming.
Quick and approachable – Despite its layered flavors, the soup comes together quickly, making it ideal for busy weeknights or last-minute meals.
Versatile for any season – Refreshing enough for spring and summer, yet cozy enough to enjoy during cooler months.
Restaurant-quality at home – The combination of citrus, seafood, and pasta creates a dish that feels polished and special with minimal effort.
Key Ingredients:
Fresh Lemon (Zest & Juice) – The defining element of the soup, bringing bright acidity and aromatic citrus oils that lift the broth and keep the flavors clean and refreshing.
Shrimp – Tender, lightly sweet, and delicate, shrimp add elegance and lean protein while absorbing the lemony broth beautifully.
Orzo Pasta – Small and comforting, orzo gives the soup body and heartiness without weighing it down, making each spoonful satisfying yet light.
Vegetable Stock – A gentle, savory foundation that allows the lemon and shrimp to shine while keeping the soup clean and balanced.
Carrots – Add natural sweetness and color, softening the citrus notes and enhancing the soup’s warmth.
Onion & Garlic – Create a subtle aromatic base that deepens flavor without overpowering the delicate seafood and citrus.
Olive Oil – Provides a smooth, Mediterranean-style richness that ties all the ingredients together.
Dried Basil – Adds a soft herbal note that complements the lemon and enhances the overall freshness of the soup.
Expert Tips:
Zest the lemon before juicing – This captures the fragrant citrus oils that give the soup its signature brightness without adding extra acidity.
Add lemon at the end – Stirring in the lemon zest and juice after cooking preserves freshness and prevents bitterness from developing.
Cook shrimp separately for best texture – Sautéing the shrimp in a skillet keeps them tender and prevents overcooking in the broth.
Grate carrots finely – Finely grated carrots melt into the soup, adding sweetness and body without distracting from the delicate broth.
Avoid overcooking the orzo – Orzo continues to soften as it sits, so cook just until tender to maintain a pleasant texture.
Use low-sodium stock – This allows better control over seasoning, especially since lemon intensifies salt perception.
Season in layers – Light seasoning at each stage builds depth without overpowering the citrus and seafood flavors.
Finish with gentle heat – Once lemon is added, keep the soup warm rather than boiling to preserve its clean, fresh taste.
Serve immediately for peak flavor – The shrimp stay juicy and the lemon aroma is brightest when served right away.
Lemon Shrimp Orzo Soup
Ingredients
2 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, finely chopped
3 cloves garlic, finely minced
3 medium carrots, freshly grated
6 cups low-sodium vegetable stock
1 cup orzo (rice-shaped pasta)
16 large shrimp, peeled and deveined
1 fresh lemon, zest and juice
1 teaspoon dried basil
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent.
Stir in the minced garlic and cook for about 1 minute, until fragrant.
Add the grated carrots and cook for another 2 minutes, stirring occasionally.
Pour in the vegetable broth and bring the soup to a gentle boil.
Add the orzo pasta and cook until it is tender according to package directions.
Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the shrimp and cook until they turn pink and opaque on both sides.
Stir the lemon zest, lemon juice, dried basil, salt, and black pepper into the soup.
Ladle the soup into bowls and top each serving with the cooked shrimp. Serve hot and enjoy.
Important Notes When Making Lemon Shrimp Orzo Soup:
This soup is built on freshness – The lemon and shrimp are delicate, so timing matters; adding them too early can mute flavor or affect texture.
Orzo continues to absorb liquid – As the soup sits, the orzo will soak up broth and thicken the soup, so it’s best enjoyed soon after cooking or with extra stock on hand.
Shrimp cook very quickly – Overcooking will make them rubbery, so remove them from heat as soon as they turn pink and opaque.
Balance acidity carefully – Lemon brightness should lift the broth, not dominate it; adjust gradually and taste as you go.
Low-sodium broth is essential – Lemon intensifies saltiness, so starting with a lower-sodium base gives you better control over seasoning.
Texture evolves over time – The soup will become thicker as it cools; gently thin with warm broth or water when reheating.
Best served fresh – While leftovers are possible, the soup’s clean citrus flavor and shrimp texture are at their peak on the first day.
Simple garnishes work best – A touch of fresh herbs or extra lemon zest enhances aroma without overwhelming the dish.
How to Enjoy Lemon Shrimp Orzo Soup After Cooking
Serve while gently hot, not boiling
This soup is best enjoyed when warm and aromatic. Let it rest for a minute off the heat so the lemon remains bright and the shrimp stay tender.
Finish with a fresh touch
Add a pinch of extra lemon zest, freshly cracked black pepper, or a drizzle of good olive oil just before serving to enhance aroma and flavor.
Choose complementary sides
Pair with crusty bread, warm pita, or garlic toast to soak up the broth. A simple green salad with a light vinaigrette balances the citrus notes.
Mind portion balance
This soup is light yet satisfying. Serve slightly larger bowls for a main course or smaller portions as a refined starter.
Enjoy the texture contrast
Spoon up shrimp, orzo, and broth together to experience the full balance of tender seafood, soft pasta, and bright lemon-infused liquid.
Let flavors open slightly
Allow the soup to sit for a minute in the bowl before eating—this softens acidity and rounds out the flavors.
Handle leftovers gently
If reheating, warm slowly over low heat and add a splash of broth or water to loosen the orzo. Avoid boiling to keep shrimp tender.
Customize at the table
Offer lemon wedges, herbs, or chili flakes so each person can adjust brightness or heat to taste.
Nutrition Information:
Values are approximate and based on 1 serving, assuming the recipe serves 4.
Calories: 320–350 kcal | Total Fat: 9.5 g | Saturated Fat: 1.5 g | Monounsaturated Fat: 5.5 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 140–160 mg | Sodium: 480–580 mg (depending on broth and added salt) | Total Carbohydrates: 34 g | Dietary Fiber: 3 g | Sugars: 5 g | Protein: 23 g
Frequently Asked Questions
Can I make Lemon Shrimp Orzo Soup ahead of time?
You can prepare the soup base (without the shrimp and lemon) in advance. Add the shrimp and lemon zest/juice just before serving to preserve freshness and prevent overcooking.
Why did my soup thicken after sitting?
Orzo continues to absorb liquid as it rests. This is normal. Simply add a splash of warm broth or water when reheating to restore the desired consistency.
Can I use chicken broth instead of vegetable stock?
Yes. Chicken broth adds a slightly richer flavor and pairs well with shrimp, though vegetable stock keeps the soup lighter and lets the lemon shine more clearly.
How do I keep the shrimp tender?
Cook the shrimp just until pink and opaque, then remove from heat immediately. Overcooking, especially during reheating, can make shrimp rubbery.
Can I adjust the lemon flavor to my taste?
Absolutely. Start with the suggested amount and add more juice or zest gradually. Lemon intensity varies, so tasting as you go ensures a balanced result.
When is the best time to add the shrimp to the soup?
Shrimp should be cooked separately and added at the very end. This prevents overcooking and keeps them tender, juicy, and perfectly textured.
How do I keep the orzo from becoming mushy?
Cook the orzo just until tender, not overly soft. It will continue absorbing liquid as it sits, so slightly undercooking it helps maintain a pleasant bite.
Should I add lemon juice early or at the end of cooking?
Always add lemon zest and juice at the end. High heat can dull citrus flavor and introduce bitterness, while late addition keeps the soup bright and fresh.
Do I need to sauté the vegetables before adding broth?
Yes. Cooking the onion, garlic, and carrots in olive oil first builds a flavorful base and adds depth to the broth that can’t be achieved by boiling alone.
How can I tell if the soup is properly seasoned?
Taste after adding lemon and shrimp, then adjust salt and pepper gradually. Lemon heightens flavors, so final seasoning should always come last.