Quick and Spicy Shrimp Soup
A delightful and spicy shrimp soup perfect for any day of the week, combining fresh shrimp and vibrant spices in a comforting broth.
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.
Notes
Pair the soup with crusty bread or over a bed of rice. Add avocado slices on top for extra creaminess. Store leftovers in an airtight container in the refrigerator for up to 3 days.