Quick and Spicy Shrimp Soup

Why You’ll Love This Recipe

• Ready in just 25 minutes — perfect for busy schedules.
• Bursting with flavor from spices, fresh vegetables, and lime.
• Adjustable heat level to suit your preference.
• Light yet hearty — works as a starter or main dish.
• Naturally gluten-free and packed with protein.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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 heat)

Directions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 2–3 minutes until softened.
2. Add garlic, bell pepper, and carrot; cook for 3–4 minutes until vegetables start to soften.
3. Stir in diced tomatoes and chicken broth. Bring to a gentle simmer.
4. Add chili powder, smoked paprika, cayenne, cumin, salt, and pepper. Simmer for 5–6 minutes to let flavors blend.
5. Add shrimp and cook for 3–4 minutes, until pink and opaque.
6. Stir in lime juice. Taste and adjust seasoning if needed.
7. Garnish with fresh cilantro and serve hot.

Servings and timing

• Servings: 4
• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Variations

• Use vegetable broth instead of chicken broth for a pescatarian version.
• Swap shrimp for scallops or chunks of firm white fish.
• Add zucchini, spinach, or corn for extra vegetables.
• Stir in coconut milk at the end for a creamy, Thai-inspired twist.
• Serve over cooked rice or noodles for a heartier meal.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently over medium-low heat to avoid overcooking the shrimp.
• Freezing is not recommended as shrimp can become rubbery.

FAQs

Can I use frozen shrimp?

Yes, just thaw completely before cooking.

How can I make this less spicy?

Reduce or omit the cayenne pepper and fresh chilies.

Can I use pre-cooked shrimp?

Yes, but add them at the very end and heat only until warmed through.

What’s the best way to peel and devein shrimp quickly?

Use kitchen shears to cut along the back, then remove the shell and vein in one motion.

Can I make this soup in advance?

Yes, but add the shrimp right before serving for the best texture.

Is there a vegetarian option?

Replace shrimp with firm tofu or chickpeas and use vegetable broth.

Can I add noodles?

Absolutely — rice noodles or thin spaghetti work well.

Does this soup freeze well?

It’s best fresh; freezing can affect shrimp texture.

How can I add more flavor?

Toast the spices briefly in the pot before adding broth for deeper flavor.

What should I serve with this soup?

Crusty bread, rice, or a fresh green salad pair beautifully.

Conclusion

Quick and Spicy Shrimp Soup is a go-to recipe for when you want a comforting, flavorful meal in under half an hour. With its vibrant mix of spices, vegetables, and tender shrimp, it’s as versatile as it is delicious.

Quick and Spicy Shrimp Soup

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Fusion
• Diet: Gluten Free

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Description

A bold, zesty shrimp soup with a spicy tomato-based broth, fresh vegetables, and vibrant spices — ready in just 25 minutes for a quick, satisfying meal.

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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 (for extra heat)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 2–3 minutes until softened.
2. Add garlic, bell pepper, and carrot; cook for 3–4 minutes until vegetables start to soften.
3. Stir in diced tomatoes and chicken broth. Bring to a gentle simmer.
4. Add chili powder, smoked paprika, cayenne, cumin, salt, and pepper. Simmer for 5–6 minutes to let flavors blend.
5. Add shrimp and cook for 3–4 minutes, until pink and opaque.
6. Stir in lime juice. Taste and adjust seasoning if needed.
7. Garnish with fresh cilantro and serve hot.

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Notes

Use vegetable broth instead of chicken broth for a pescatarian version.

Swap shrimp for scallops or chunks of firm white fish.

Add zucchini, spinach, or corn for extra vegetables.

Stir in coconut milk at the end for a creamy, Thai-inspired twist.

Serve over cooked rice or noodles for a heartier meal.

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Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 4g
• Sodium: 750mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 180mg