Quick and Spicy Shrimp Soup
A hearty and flavorful shrimp soup that's quick to prepare, perfect for busy weeknights. Packed with spices and fresh vegetables, this dish warms your soul and satisfies your taste buds in under 30 minutes.
Ingredients
Main Ingredients
- 1 lb medium shrimp, peeled and deveined Feel free to use frozen shrimp.
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large bell pepper, diced
- 1 medium carrot, peeled and sliced
- 1 can (14 oz) diced tomatoes
- 3 cups low-sodium chicken broth Use vegetable broth for a vegetarian option.
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper Adjust to taste for spiciness.
- 1 teaspoon ground cumin
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
- to taste Salt and pepper
- 1-2 fresh chili peppers, finely chopped (optional) For extra spice.
Instructions
Preparation
- Chop the onion, dice the bell pepper, slice the carrot, and mince the garlic. Have everything ready for a seamless cooking process.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic, chili powder, smoked paprika, cayenne pepper, and ground cumin. Stir constantly to allow the spices to bloom for about a minute.
- Pour in the diced tomatoes and chicken broth, bringing everything to a gentle simmer. Once simmering, add the shrimp and cook for just 3-5 minutes until they turn pink and opaque.
- Stir in the lime juice and season with salt and pepper. For an extra kick, add in fresh chopped chili peppers if desired.
- Ladle the soup into bowls and garnish with fresh cilantro if you like. Enjoy with crusty bread or a light salad!
Notes
This soup pairs well with crusty French bread, crackers, or a fresh green salad. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat slowly on the stove to maintain shrimp tenderness.