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Lemon-Poached Shrimp Broth with Wilted Spinach

4 bowls · 2.4 g net carbs

2.4g Net carbs 9.2g Fat 15.1g Protein 155.3 kcal
Lemon-Poached Shrimp Broth with Wilted Spinach

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 10 min  ·  cook 12 min  ·  total 22 min  ·  difficulty medium

Poached shrimp sit in a clear chicken broth flavored with garlic and lemon juice. A quick garlic sauté in butter and a splash of heavy cream finish the broth and add a gentle silkiness. Baby spinach is wilted into the warm broth and chives and parsley are folded in for fresh herbal lift. Lemon zest brightens the soup while the broth remains spoonable and clear, suitable as a light starter.

Ingredients

  • shrimpShrimp, Crustaceans, raw
    200 g
  • chicken brothSoup, Chicken broth, canned, prepared with equal volume water
    800 ml
  • butterButter, Salted
    20 g
  • garlicGarlic, Raw
    8 g
  • heavy creamCream, Heavy
    40 ml
  • lemon juiceLemon juice, Raw
    20 ml
  • lemonLemon, Raw
    8 g
  • baby spinachSpinach, Baby
    40 g
  • parsley
    10 g
  • chivesChives, Raw
    8 g
  • saltSalt, Table
    4 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • small saucepan
  • fine-mesh sieve
  • soup ladle

Method

  1. Melt the butter in a small saucepan over medium heat and sweat the garlic until fragrant without browning.
  2. Add the chicken broth and bring the liquid to a gentle simmer; skim any surface foam.
  3. Slide the shrimp into the simmering broth and poach gently until just opaque and cooked through.
  4. Add the baby spinach to the broth and stir until wilted.
  5. Reduce the heat to low, stir in the heavy cream, then remove the pan from the heat.
  6. Stir in the lemon juice and grated lemon zest off the heat, then season with salt and black pepper.
  7. Ladle the soup into bowls and finish with a sprinkle of chopped parsley and chives.
Melt the butter in a small saucepan over medium heat and sweat the garlic until fragrant without browning.

Tips

Pro tip

  • Do not overcook the shrimp; stop cooking as soon as they turn opaque.
  • Use a fine-mesh sieve to remove any foam for a clearer broth.
  • If you prefer a brighter lemon note, add lemon juice off the heat just before serving.

Frequently asked questions

Can I use cod instead of shrimp in this soup?
Yes. Use cod for a firmer, flaked white-fish texture; because cod holds together differently when poached, add it later and poach only until it flakes easily to avoid overcooking.
Why is my broth cloudy?
Cloudiness usually comes from boiling or agitation. Keep the broth at a gentle simmer rather than a rolling boil and skim off any foam before poaching the shrimp to keep the liquid clear.
The shrimp are rubbery; how do I fix that?
Rubbery shrimp are overcooked. Remove the pan from direct heat as soon as the shrimp are opaque and curl slightly; residual heat will finish cooking without toughening them.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — and divide a large batch into shallow containers so it cools quickly rather than sitting warm in one deep pot. USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per bowl

Primary macros

2.4g Net carbs 9% 34% 56%
Net carbs Fat Protein
2.4 gNet carbs
15.1 gProtein
9.2 gFat
0.5 gFiber
155.3Calories

Electrolytes

Na1125 mgSodium
K418 mgPotassium
Mg33 mgMagnesium

Minerals

Calcium
66 mg
Iron
1.08 mg
Magnesium
33 mg
Phosphorus
186 mg
Potassium
418 mg
Zinc
1.02 mg
Copper
0.324 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

296 g per bowl

14 figures are unavailable. Nothing was estimated in its place.

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Published 27 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.