Description
A quick and flavorful shrimp soup with a spicy kick, combining tender shrimp with aromatic spices and fresh vegetables in a comforting broth. Perfect for a healthy and satisfying meal ready in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 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
Instructions
- Heat Oil and Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and diced bell pepper, cooking until they are soft and fragrant, about 4-5 minutes.
- Add Garlic and Spices: Stir in the minced garlic, chili powder, smoked paprika, and cayenne pepper. Cook for 1 minute to release the spices’ aroma.
- Add Liquids and Simmer: Pour in the diced tomatoes along with their juices and the low-sodium chicken broth. Bring the mixture to a gentle simmer.
- Cook the Shrimp: Add the peeled and deveined shrimp to the pot. Cook until the shrimp turn pink and are opaque, approximately 3-5 minutes.
- Finish and Garnish: Stir in the fresh lime juice and season the soup with salt and pepper to taste. If desired, garnish with chopped fresh cilantro and optional fresh chili peppers before serving.
Notes
- Adjust the amount of cayenne pepper or fresh chili peppers to control the spiciness of the soup.
- You can substitute chicken broth with vegetable broth for a pescatarian version.
- Serve with crusty bread or over cooked rice for a heartier meal.
- Ensure shrimp is fully cooked to avoid any risk of foodborne illness.
