Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, carrot, and celery. Sauté until vegetables are softened, about 5 minutes.

Pour in the chicken broth and diced tomatoes. Stir in paprika, cayenne pepper, salt, and black pepper. Bring to a boil.

Once the soup is boiling, reduce heat to a simmer. Add the shrimp and cook until they are pink and opaque, about 5-7 minutes.

Remove from heat and stir in lemon juice and chopped parsley.

Ladle the soup into bowls and garnish with additional parsley if desired.