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