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Spicy Shrimp Soup

average rating is 3 out of 5, based on 150 votes

Indulge in the tantalizing flavors of Spicy Shrimp Soup! This mouthwatering recipe combines succulent jumbo shrimp, aromatic spices, and a rich seafood stock. With its fiery kick and hearty ingredients, this soup is sure to ignite your taste buds and warm your soul. Prepare to be delighted by the vibrant flavors and fragrant aromas that will transport you to coastal bliss. Get ready to savor a bowl of pure culinary delight!

Serving suggestions/tips:

Serve the Spicy Shrimp Soup with a side of crusty bread or garlic bread for dipping.

Garnish the soup with fresh cilantro or chopped green onions to add a pop of freshness.

For an extra kick of heat, add a few dashes of hot sauce or sprinkle some crushed red pepper flakes on top.

This recipe can easily be doubled or tripled to serve a larger group.

Make sure to remove the seeds from the tomato before dicing it to avoid adding excess moisture to the soup.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Soup Shrimp Side Moderate Seafood Dairy-Free gluten-free dairy-free low-carb high-protein low-calorie paleo-friendly keto-friendly nut-free soy-free shellfish-free pescatarian clean eating spicy seafood healthy flavorful comforting easy-to-make soup one-pot meal quick weeknight dinner appetizer balanced nutritious diet-friendly satisfying aromatic homemade

Ingredients

1/2-pound jumbo shrimp, peeled and deveined (shells reserved)
2 cups organic, no-salt seafood stock
1 tablespoon extra virgin olive oil
1/4 small white onion, diced
1 celery stalk, diced
1/4 green bell pepper, diced
1/2 tomato, seeded and diced
2 dried chilies, roughly chopped
1 tablespoon POMI tomato paste
Lime wedges, for garnish (optional)

Directions

In a large pot, heat the olive oil over medium heat. Add the shrimp shells and cook for about 5 minutes, stirring occasionally, until they turn pink and release their flavor.
Remove the shrimp shells from the pot and discard them. The infused oil will remain in the pot.
Add the diced onion, celery, green bell pepper, and diced tomato to the pot. Sauté the vegetables for about 5 minutes, or until they become tender.
Add the dried chilies and tomato paste to the pot. Stir well to combine the ingredients.
Pour in the seafood stock and bring the mixture to a simmer. Allow it to cook for about 15 minutes to allow the flavors to meld together.
While the soup is simmering, prepare the shrimp. Heat a separate skillet over medium-high heat and add a small amount of olive oil. Cook the shrimp for about 2-3 minutes on each side, until they turn pink and opaque. Set the cooked shrimp aside.
After the soup has simmered for 15 minutes, use an immersion blender or transfer the soup to a blender to puree until smooth. If using a blender, return the soup to the pot after blending.
Bring the soup back to a simmer and add the cooked shrimp. Cook for an additional 2-3 minutes to heat the shrimp through.
Serve the spicy shrimp soup hot, garnished with lime wedges if desired.