Description
A comforting and flavorful shrimp soup that’s quick to prepare and perfect for busy weeknights.
Ingredients
Scale
- 1 lb medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 medium carrot, peeled and sliced
- 1 can (14 oz) diced tomatoes
- 3 cups low-sodium chicken broth
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon ground cumin
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
- Salt and pepper to taste
- Optional: 1-2 fresh chili peppers, finely chopped (for extra spice)
Instructions
- Prepare the Ingredients: Start by chopping the onion, garlic, bell pepper, and carrot. If your shrimp isn’t pre-peeled, rinse and devein it as well.
- Cook the Soup Base: Heat the olive oil in a large pot over medium heat. When it’s hot, add the onion and cook until it turns translucent, which should take about 3-5 minutes. Then, toss in the garlic and bell pepper, cooking for an additional minute.
- Add the Spices: Stir in the sliced carrot and let it cook for 2 minutes. Next, add in the chili powder, smoked paprika, cayenne pepper, and ground cumin. Toast these spices in the pot for about a minute until you can smell their rich aroma.
- Cook the Shrimp: Pour in the diced tomatoes and chicken broth. Bring this mixture to a boil before reducing it to a simmer. Now, add the shrimp to the pot and let it cook for about 5 minutes, or until the shrimp turns pink and opaque.
- Finish the Soup: Stir in the fresh lime juice and adjust the seasoning with salt and pepper. If you like it spicier, add more cayenne or fresh chili peppers.
- Serve the Soup: Ladle the soup into bowls. For a lovely finishing touch, garnish each bowl with some fresh cilantro or chopped chili peppers, if desired.
Notes
Pairs well with warm crusty bread or rice. Make sure to taste as you go to adjust the spiciness!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 220mg
Keywords: shrimp soup, spicy soup, quick recipes, comfort food, easy dinner