Description
A flavorful and quick shrimp soup that’s perfect for busy nights, bursting with spices and fresh ingredients.
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
Instructions
- Prepare all ingredients: chop vegetables, measure spices, and have everything ready.
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté for 2-3 minutes until translucent.
- Add bell pepper and carrot; cook for another 5 minutes, stirring occasionally.
- Pour in the diced tomatoes with their juice. Stir well to combine.
- Sprinkle in chili powder, smoked paprika, cayenne pepper, and cumin; cook for 1 minute.
- Add chicken broth; bring to a gentle simmer and cook for 10 minutes.
- Add shrimp; poach for 3-5 minutes until pink and opaque.
- Squeeze in fresh lime juice, stir, and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Feel free to adjust the spiciness according to your preference. Substituting shrimp with chicken or tofu is an excellent option for variations.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 220mg
Keywords: shrimp soup, quick meal, spicy soup, weeknight dinner, seafood recipe, easy soup, comforting meal