Yucatan Lemon Soup

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Although it’s traditionally made with limes (and you could certainly make it that way), Meyer lemons add a gentler, subtle twist to this classic Mexican soup with shrimp, garlic and lots of fresh cilantro. Meyer lemons are usually available only during the winter months; they are rounder and smoother than common lemons. Serve as a light entree with a big salad or as a special starter.

Yucatan Lemon Soup
Nutritionist Tested & Approved

Time: 30 minutes (20 minutes prep)

Ingredients
  • 4 cups reduced-sodium chicken broth

  • 1 medium onion, cut into quarters

  • 2 jalapeño peppers, seeded and quartered

  • 8 cloves garlic, crushed and peeled

  • 3 tablespoons finely grated Meyer lemon zest, (see Tip)

  • 1/2 teaspoon cumin seeds

  • 1 4-inch cinnamon stick

  • 4 whole cloves

  • 1 pound raw shrimp, (26-30 per pound), peeled and deveined

  • 3 tablespoons Meyer lemon juice, (see Tip)

  • 1/2 teaspoon salt

  • 1/4 teaspoon hot sauce, or to taste (optional)

  • 1/2 cup chopped fresh cilantro

Directions
  1. Bring broth, onion, jalapeños, garlic, zest, cumin seeds, cinnamon stick and cloves to a simmer in a large saucepan or Dutch oven. Cover, reduce heat, and continue to simmer for 20 minutes. Strain the broth (discard solids).

  2. Return the broth to the pan and bring to a low simmer. Add shrimp, lemon juice, salt and hot sauce (if using). Cook until the shrimp are pink and firm, about 3 minutes. Stir in cilantro and serve.

Substitution Tip: Meyer lemon juice concentrate can be purchased online from perfectpuree.com. Although nothing can replicate the distinct sweet, tart, floral taste of a Meyer lemon, you can use 2 tablespoons regular lemon juice plus 1 tablespoon orange juice to replace the 3 tablespoons juice in this recipe, and regular lemons for the zest.

If preparing ahead of time: Store the spiced broth (Step 1) in an airtight container in the freezer for up to 3 months. Defrost and return the broth to a simmer before continuing with Step 2.


Nutritional Facts

Servings
4
Calories
99
Added Sugars
0g
Carbohydrates
3g
Cholesterol
143mg
Dietary Fiber
0g
Fat
1g
Monounsaturated Fat
0g
Potassium
354mg
Protein
19g
Saturated Fat
0g
Sodium
1488mg
Bonus
Vitamin C (15% daily value)
Carbohydrate Servings
0
Exchanges
4 lean meat

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shrimp EatingWell Meal Plan soups fish and seafood lemon ultra-low-carb soup

4 replies

Anonymous
Anonymous 2015-10-02 13:18:36 -0500 Report

This recipe definitely looks great and right up my ally—I can't wait to try it… but a word of warning—-it isn't a zero carb recipe—-still very low, but not zero. Onions, garlic and lemon juice have carbs. A medium onion itself has 10 carbs and while a tsp of lemon juice calculates at under a carb, so often is noted as zero carbs, 3 T is approx 1 carb. According to my calculations the recipe has approximately 3 carbs per serving. Again—-while very very low carb, if counting carbs on an ultra low carb diet, 3 can add up fast. Not discounting the recipe—it's looks awesome and delicious!