Mediterranean Shrimp and Rice Soup (One-Pot Stovetop)
This Mediterranean shrimp and rice soup is an easy one-pot stovetop recipe made with garlic, tomatoes, lemon, and tender shrimp. Finished with crumbled feta, it’s cozy, flavorful, and perfect for a healthy weeknight dinner.
- Prep Time: 15 MINUTES
- Cook Time: 30 MINUTES
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: SOUP | DINNER
- Method: ONE POT
- Cuisine: MEDITERRANEAN INSPIRED
Ingredients
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3 tablespoons extra-virgin olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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2 teaspoons dried oregano
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1 teaspoon dried basil
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Zest of 1 lemon
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1 cup dry white wine or vermouth
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1 (14–15 ounce) can chopped tomatoes, with juices
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4 cups chicken or vegetable broth
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1 cup converted (parboiled) rice
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1½ pounds medium shrimp, peeled and deveined
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Kosher salt and freshly ground black pepper, to taste
For Serving
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Crumbled feta cheese
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Crusty bread
Instructions
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Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened.
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Stir in the garlic, oregano, basil, and lemon zest. Cook for 30 seconds until fragrant.
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Pour in the white wine and scrape up any browned bits from the bottom of the pot. Simmer for 2–3 minutes until slightly reduced.
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Add 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.
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Add the shrimp and simmer uncovered for 5–7 minutes, just until the shrimp are pink and cooked through.
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Taste and adjust seasoning as needed.
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Serve hot, topped with crumbled feta and crusty bread on the side.
Notes
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Converted (parboiled) rice holds its texture best in soups.
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For extra brightness, add a squeeze of fresh lemon juice just before serving.
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Don’t overcook the shrimp—add them at the end for the best texture.