
Lemony Shrimp and Orzo Soup with Dill
A bright, lemony broth with orzo, sweet shrimp and a serious amount of dill. The shrimp go in at the very last minute, which is the entire secret.
- Shrimp is a lean source of protein and selenium.
- Olive oil and a whole lemon's juice and zest finish the broth.
- Fresh dill goes in by the handful, not the pinch.
Estimated nutrition per serving
300kcal
30 gprotein
40 gcarbs
2 gfat
3 gfiber
Estimated — computed from this recipe's ingredient list with standard reference values, not lab-tested. How we calculate.
Ingredients
- 1 lb / 450 g raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 leek, white and light green parts, sliced
- 2 carrots, finely diced
- 2 cloves garlic, sliced
- ¾ cup / 150 g orzo
- 6 cups / 1.5 l chicken or vegetable stock
- juice and zest of 1 lemon
- big bunch fresh dill, chopped
- salt and black pepper
Method
- Soften the leek and carrots in the oil, 5 minutes, without browning.
- Add the garlic for one minute, then the stock. Bring to a simmer.
- Add the orzo; cook 8–9 minutes until just tender.
- Drop in the shrimp for the last 2–3 minutes — they are done the moment they turn pink and curl.
- Off the heat: lemon juice, zest and the dill. Season well.
Worth knowing. The orzo keeps drinking the broth overnight — add a splash of water when reheating, and expect softer shrimp on day two.
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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.
