Quick and Spicy Shrimp Soup
A comforting and flavorful soup made with shrimp, fresh vegetables, and zesty spices, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 1 lb medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 medium carrot, peeled and sliced
- 1 can diced tomatoes (14 oz)
- 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
- 1-2 fresh chili peppers, finely chopped (optional for extra spice)
Instructions
Preparation
- Gather and prep all your ingredients so everything is within reach.
Cook the Soup Base
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic, diced bell pepper, and sliced carrot, cooking until softened.
Add the Spices
- Sprinkle in the chili powder, smoked paprika, cayenne pepper, and ground cumin. Stir to release their aromas.
Cook the Shrimp
- Pour in the diced tomatoes and chicken broth. Allow it to simmer for a few minutes, then add the shrimp.
- Cook until the shrimp are pink and opaque.
Finish the Soup
- Stir in the fresh lime juice, and add salt and pepper to taste. If desired, toss in finely chopped chili peppers for more heat.
Serve the Soup
- Ladle the soup into bowls and garnish with chopped cilantro, if desired.
Notes
Leftover soup stores beautifully in an airtight container for up to 3 days in the fridge or 3 months in the freezer.