Description
A fast, comforting shrimp soup with bright tomato flavor, smoky paprika, and a kick of lime.
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
- Optional: 1-2 fresh chili peppers, finely chopped (for extra spice)
Instructions
- Prepare the Ingredients: Peel and devein shrimp if necessary. Chop onion, mince garlic, dice bell pepper, and slice carrot. Rinse shrimp and pat dry.
- Cook the Soup Base: Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 4-5 minutes. Add garlic and cook for another minute.
- Add the Spices: Add bell pepper and carrot; cook for a few minutes. Add chili powder, smoked paprika, cayenne pepper, and cumin. Stir for a minute until fragrant.
- Cook the Shrimp: Add diced tomatoes and chicken broth. Bring to a boil, then simmer for 5 minutes. Add shrimp; cook for 3-4 minutes until pink and curled.
- Finish the Soup: Stir in lime juice, season, and add cilantro if using. Adjust heat level if necessary. Simmer for another minute.
- Serve: Ladle soup into bowls, garnish with cilantro and lime wedges. Enjoy!
Notes
For a creamier soup, substitute some broth with coconut milk. Adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 5g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 150mg
Keywords: quick soup, spicy shrimp soup, weeknight dinner, comforting meal