Homestyle Shrimp Soup Recipe

Prepare and simmer

In a large stockpot (6–8 qt), combine 8 cups low-sodium chicken broth, 2 cups water, 2 bay leaves, and 1 tsp whole black peppercorns. Bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low to keep a gentle simmer. Taste after adding vegetables and adjust salt (start with 1 tsp sea salt) and freshly ground black pepper (about 1 tsp) toward the end.

Stir in 1 tablespoon fresh lemon juice near the end of cooking (last 5 minutes) to brighten the broth.

Sauté aromatics

Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat until butter melts and foams. Add 1 chopped yellow onion, 2 peeled and sliced carrots, and 3 sliced celery stalks. Cook, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes.

Add 4 minced garlic cloves and 1 teaspoon grated fresh ginger to the skillet. Cook, stirring, until fragrant, about 30–45 seconds, taking care not to burn the garlic.

Transfer the sautéed aromatics to the simmering broth. Scrape the skillet with a spatula to release any browned bits and add those to the pot for extra flavor.

Add hard vegetables

Add 2 cups halved or quartered baby potatoes to the simmering broth with aromatics. Increase the heat to bring the pot back to a low boil, then reduce to a gentle simmer. Cook until the potatoes are nearly tender, 12–15 minutes depending on size.

Add 1 cup green beans (trimmed and cut), 1 cup corn kernels, 1 cup diced tomatoes, and 1 diced bell pepper. Continue simmering until all vegetables are tender-crisp, about 6–8 minutes more. Taste and adjust seasoning with additional salt or pepper if needed.

Cook the shrimp

Pat 1 lb jumbo shrimp dry with paper towels and season lightly with a pinch of salt and 1/2 teaspoon of the freshly ground black pepper. Add the shrimp to the simmering soup in a single layer if possible. Cook until shrimp are opaque, pink, and just curled, about 2–3 minutes per side (total 4–6 minutes depending on size). Avoid overcooking.

Stir in 1 teaspoon red pepper flakes (or to taste), 3 sliced green onions (white parts added now), and 1/4 cup chopped fresh parsley. Cook 1 minute to meld flavors.

Remove and discard bay leaves. Ladle soup into bowls and garnish each with remaining green onion greens. Serve hot with crusty bread or crackers.