Yucatan Lemon Soup

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Yucatan Lemon Soup

Yucatan Lemon Soup

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.

Serves 4

Prep Time 20 min

Total Time 30 min.


  • 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 tablespoon 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 tablespoon Meyer lemon juice, (see Tip)
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot sauce, or to taste (optional)
  • 1/2 cup chopped fresh cilantro

Cooking Directions

Step 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).

Step 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.