Why make this recipe
Quick and Spicy Shrimp Soup is a delightful dish perfect for any day of the week. It combines fresh shrimp with a rich broth and vibrant spices, making it both flavorful and satisfying. This soup is not just easy to prepare; it is also a fantastic way to enjoy seafood in a warm, comforting dish. If you love a good kick of spice, this recipe is for you!
How to make Quick and Spicy Shrimp Soup
Ingredients:
- 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)
Directions:
Prepare the Ingredients: Start by gathering all your ingredients. Peel and devein the shrimp if you haven’t done so. Chop the onion, garlic, bell pepper, and carrot.
Cook the Soup Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Then add the minced garlic and cook for an additional minute.
Add the Spices: Stir in the diced bell pepper, sliced carrot, chili powder, smoked paprika, cayenne pepper, and ground cumin. Cook for another 2-3 minutes until the vegetables soften and the spices release their aroma.
Cook the Shrimp: Pour in the diced tomatoes and chicken broth. Bring the mixture to a boil. Once boiling, add the shrimp and cook until they turn pink, about 3-4 minutes. Be careful not to overcook them.
Finish the Soup: Once the shrimp are cooked, stir in the fresh lime juice. Taste the soup and adjust the seasoning with salt and pepper. If you like it spicier, add chopped fresh chili peppers.
Serve the Soup: Ladle the soup into bowls and top with chopped cilantro if desired. Enjoy your warm, spicy shrimp soup!
How to serve Quick and Spicy Shrimp Soup
Serve the soup hot in bowls. It goes well with crusty bread or over a bed of rice. You can also add some avocado slices on top for extra creaminess and flavor.
How to store Quick and Spicy Shrimp Soup
If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave before serving. Avoid freezing shrimp soup, as the texture of the shrimp may change.
Tips to make Quick and Spicy Shrimp Soup
- For a thicker soup, you can add more vegetables or a splash of cream.
- Customize the spice level by adjusting the cayenne pepper and fresh chili peppers.
- Fresh or frozen shrimp can work, but if using frozen, make sure to thaw them completely before cooking.
Variation
You can add other vegetables like corn or zucchini for extra flavor and nutrition. Additionally, substituting the shrimp with chicken or tofu can create a different yet equally delicious soup.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure they are fully thawed before cooking.What if I don’t have chicken broth?
Vegetable broth is a great alternative if you don’t have chicken broth on hand.How can I make this soup less spicy?
You can reduce or omit the cayenne pepper and fresh chili peppers to lower the spice level.
Quick and Spicy Shrimp Soup
Ingredients
Soup Base
- 1 lb medium shrimp, peeled and deveined Fresh or thawed frozen shrimp
- 1 tablespoon olive oil Used for cooking the vegetables
- 1 small onion, finely chopped Adds flavor to the broth
- 2 cloves garlic, minced
- 1 1 bell pepper, diced
- 1 medium carrot, peeled and sliced
- 1 can (14 oz) diced tomatoes Provides acidity to the soup
- 3 cups low-sodium chicken broth Can substitute with vegetable broth
- 1 teaspoon chili powder Adds heat and flavor
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper Adjust for spice preference
- 1 teaspoon ground cumin
- 1 tablespoon fresh lime juice Adds brightness to the soup
- 2 tablespoons fresh cilantro, chopped (optional) For garnish
- Salt and pepper to taste For seasoning
- 1-2 fresh chili peppers, finely chopped (optional) For extra spice
Instructions
Preparation
- Start by gathering all your ingredients. Peel and devein the shrimp if you haven't done so. Chop the onion, garlic, bell pepper, and carrot.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute.
- Stir in the diced bell pepper, sliced carrot, chili powder, smoked paprika, cayenne pepper, and ground cumin. Cook for another 2-3 minutes until the vegetables soften and the spices release their aroma.
- Pour in the diced tomatoes and chicken broth. Bring the mixture to a boil. Once boiling, add the shrimp and cook until they turn pink, about 3-4 minutes.
- Once the shrimp are cooked, stir in the fresh lime juice. Taste the soup and adjust the seasoning with salt and pepper.
- If you like it spicier, add chopped fresh chili peppers.
Serving
- Ladle the soup into bowls and top with chopped cilantro if desired. Serve hot.