Description
This Spicy Shrimp Soup is a flavorful and satisfying dish that is perfect for a cozy meal. Packed with tender shrimp, aromatic spices, and a hint of heat, this soup is sure to warm you up from the inside out.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and finely chopped
Spices:
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
Additional Ingredients:
- 1 (14.5-ounce) can diced tomatoes with juice
- 4 cups seafood or chicken broth
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound large shrimp, peeled and deveined
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened. Stir in garlic and jalapeño until fragrant.
- Add Spices: Add smoked paprika, cumin, and red pepper flakes; stir to coat the vegetables.
- Cook Soup: Pour in diced tomatoes with juice and broth. Bring to a boil, then simmer for 10 minutes.
- Season and Add Shrimp: Stir in lime juice, salt, and black pepper. Add shrimp and simmer until cooked through.
- Finish and Serve: Remove from heat, stir in cilantro, and serve hot with lime wedges.
Notes
- You can add sliced zucchini, bell pepper, or corn for more texture and flavor.
- For a creamier soup, stir in 1/2 cup coconut milk after the shrimp are cooked.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired, American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 180mg
