Mediterranean Shrimp and Rice Soup | Easy One-Pot Stovetop Recipe

This Mediterranean Shrimp and Rice Soup is a cozy, flavor-packed one-pot meal inspired by the sunny flavors of the Greek islands. Simmered on the stovetop with garlic, oregano, tomatoes, lemon zest, and tender shrimp, this hearty soup is comforting yet light, making it perfect for busy weeknights or relaxed weekend dinners.

This one-pot stovetop shrimp soup comes together faster while still delivering deep, rich Mediterranean flavor. It’s rustic, nourishing, and finished with fresh parsley and salty feta for the perfect balance.

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Why You’ll Love This Mediterranean Shrimp Soup

• One pot = easy cleanup
• Bright, lemony Mediterranean flavors
• Hearty enough for dinner, light enough for lunch
• Ready in under 45 minutes
• Naturally gluten-free

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Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• Zest of 1 lemon
• 1 cup dry white wine or vermouth
• 1 (14–15 ounce) can chopped tomatoes, with juices
• 4 cups chicken or vegetable broth
• 1 cup raw converted rice (parboiled rice works best)
• 1½ pounds medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste

For Serving

• ½ cup finely chopped fresh Italian parsley
• 1 cup crumbled feta cheese

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How to Make Mediterranean Shrimp and Rice Soup (Stovetop)

Step 1: Sauté the Aromatics

Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic, oregano, basil, and lemon zest and cook for 30 seconds until fragrant.

Step 2: Deglaze and Build Flavor

Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2–3 minutes until slightly reduced.

Step 3: Simmer the Soup

Stir in the chopped tomatoes, broth, rice, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the rice is tender.

Step 4: Add the Shrimp

Add the shrimp directly to the pot and stir gently. Simmer uncovered for 5–7 minutes, just until the shrimp are pink and cooked through.

Step 5: Finish and Serve

Taste and adjust seasoning with additional salt, pepper, or lemon zest if desired. Ladle into bowls and finish with fresh parsley and crumbled feta.

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Tips for the Best Shrimp and Rice Soup

• Use converted or parboiled rice so it doesn’t get mushy
• Don’t overcook the shrimp—add them at the very end
• For extra richness, drizzle with olive oil before serving
• Serve with crusty bread or warm pita

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Variations & Substitutions

• Make it with fish: Substitute shrimp with halibut or sea bass cut into 1-inch chunks
• Make it spicy: Add red pepper flakes or Calabrian chili paste
• Make it dairy-free: Skip the feta or use a dairy-free alternative
• Add greens: Stir in baby spinach or kale at the end

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Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat gently on the stovetop, adding a splash of broth if needed
• Avoid freezing, as the rice texture may change

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Print

Frequently Asked Questions

Can I use regular white rice?
Yes, but reduce the cooking time slightly and monitor closely to prevent overcooking.

Can I make this ahead of time?
Yes—make the soup base without shrimp, then add shrimp when reheating.

Is this soup healthy?
Yes! It’s high in protein, naturally gluten-free, and full of Mediterranean ingredients.

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Final Thoughts

This Mediterranean Shrimp and Rice Soup is the kind of recipe that feels both comforting and special. With bright lemon, tender shrimp, and savory tomato broth, it’s an easy one-pot stovetop meal that tastes like a trip to the Mediterranean—no slow cooker required.

Perfect for weeknight dinners, cozy weekends, or meal prep, this soup is one you’ll come back to again and again.