Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups seafood or vegetable broth
  • 1 cup carrots, sliced into rounds
  • 1 cup celery, sliced
  • 1 bay leaf
  • 1 lb raw shrimp, peeled and deveined
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and sauté until translucent. Stir in the garlic, oregano, and red pepper flakes, cooking for 60 seconds until fragrant.
  2. Pour in the diced tomatoes and broth, then add the carrots, celery, and bay leaf. Bring the liquid to a gentle boil, then reduce heat to low. Simmer for 15–20 minutes until the carrots are tender.
  3. Gently stir in the raw shrimp. Cook for 3–5 minutes, or until the shrimp turn a vibrant, opaque pink. Remove the pot from the heat immediately.
  4. Stir in the fresh lemon juice and chopped parsley to brighten the flavors.