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Yucatan Lemon Soup
Source: Eating Well

Lemon soup with shrimp.

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 215.8
Total Carbs 11.9 g
Dietary Fiber 2.7 g
Sugars 4.7 g
Total Fat 3.6 g
Saturated Fat 0.5 g
Unsaturated Fat 1.0 g
Potassium 0.0 mg
Protein 30.5 g
Sodium 1040.2 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Yucatan Lemon Soup
4 cup  low sodium chicken broth
1 each  medium onions
2 cup  fresh jalapeno chili peppers
8 each  medium garlic cloves
3 tbsp  fresh lemon peel
0 1/2 tsp  cumin seeds
1 tsp  clove, ground
1 lb  raw medium shrimp
3 tbsp  fresh lemon juice
0 1/2 tsp  salt
0 1/4 tsp  hot pepper sauce
0 1/2 cup  fresh cilantro
  1. Bring broth, onion, jalapenos, garlic, zest, cumin seeds, cinnamon stick and cloves to a simmer in a large saucepan or Dutch oven.
  2. Cover, reduce heat, and continue to simmer for 20 minutes. Strain the broth (discard solids).
  3. Return the broth to the pan and bring to a low simmer.
  4. Add shrimp, lemon juice, salt and hot sauce (if using).
  5. Cook until the shrimp are pink and firm, about 3 minutes. Stir in cilantro and serve.

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