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Wednesday Low Calorie Dinner: Quick Shrimp and Vegetable Soup Recipe

Name: Wednesday Low Calorie Dinner: Quick Shrimp and Vegetable Soup Recipe
Total time: 25 min
Yield: 320 g
Ingredients: large shrimp (peeled, deveined) 12 oz; yellow onion (diced) 1 cup; celery (sliced) 1 cup; carrot (sliced) 1 cup; zucchini (diced) 1 cup; baby spinach 2 cups; chicken broth (low sodium) 4 cups; olive oil 1 tbsp; garlic (minced) 2 cloves; fresh thyme (leaves) 1 tsp; black pepper 0.5 tsp; salt 0.5 tsp; lemon juice 1 tbsp

Twenty minutes of simmering and you've got a low calorie Wednesday dinner that's warming without being heavy. Shrimp cooks fast, vegetables add bulk without calories.

Cook 25 min Difficulty EASY 175 kcal

#low carb #mediterranean #diabetic friendly

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Ingredients

Main ingredients

large shrimp (peeled, deveined) 12 oz
yellow onion (diced) 1 cup
celery (sliced) 1 cup
carrot (sliced) 1 cup
zucchini (diced) 1 cup
baby spinach 2 cups
chicken broth (low sodium) 4 cups

Seasonings/Sauce

olive oil 1 tbsp
garlic (minced) 2 cloves
fresh thyme (leaves) 1 tsp
black pepper 0.5 tsp
salt 0.5 tsp
lemon juice 1 tbsp

Nutrition summary

Carbohydrates 19 g 43%

Protein 19 g 43%

Fat 4 g 14%

Serving size 320g

Cooking steps

1

Heat 1 tbsp olive oil in a large soup pot over medium heat. Add the diced onion and sauté until translucent, about 2-3 minutes.
2

Stir in garlic, followed by celery and carrot. Cook for 2 minutes, stirring occasionally, to sweat the vegetables without browning.
3

Add the zucchini and fresh thyme; sauté another minute, then pour in 4 cups low sodium chicken broth. Raise heat to high and bring to a boil.
4

Lower heat to medium and simmer uncovered for 10 minutes, until vegetables are just tender but still hold their shape.
5

Add shrimp and spinach. Gently simmer for 3-4 minutes, stirring once, just until shrimp turns pink and opaque, and spinach has wilted. Avoid overcooking.
6

Season with black pepper, salt, and finish with lemon juice. Taste and adjust seasoning as needed before serving hot.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The main ingredient that defines this soup is shrimp. It provides a delicate seafood flavor, lean protein, and pairs well with the colorful assortment of vegetables. The combination of shrimp and fresh vegetables gives the soup both substance and freshness.

Q. How do I prevent the shrimp from becoming rubbery?

To keep the shrimp tender, add them to the hot soup in the final 3-4 minutes of cooking—just as the spinach goes in. Simmer gently on medium heat and remove from the heat as soon as the shrimp turn pink and opaque. Overcooking can lead to toughness.

Q. Why is it important to simmer the vegetables before adding shrimp?

Simmering the vegetables first allows them to soften and release flavor into the broth, while keeping their texture intact. Adding the shrimp at the end ensures they cook quickly without overcooking, balancing both flavor extraction and the ideal doneness of each ingredient.

Q. How many calories and macronutrients are in a serving?

Each serving (320g) contains approximately 175 kcal, 19g carbohydrates (43%), 19g protein (43%), and 4g fat (14%)—making this soup both low calorie and balanced in protein and carbs, ideal for a light dinner.

Q. Which ingredients contribute most to the soup's fresh flavor?

Fresh vegetables like zucchini, carrot, and spinach provide a bright, clean flavor and bulk, while lemon juice and fresh thyme lift and balance the overall taste. Garlic and onion add aromatic depth to the soup’s broth base.

Wednesday Low Calorie Dinner: Quick Shrimp and Vegetable Soup Recipe

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