Description
A flavorful and quick shrimp soup that warms the belly and ignites the senses with its vibrant ingredients and spices.
Ingredients
Scale
- 1lb medium shrimp, peeled and deveined
- 1 tablespoonolive oil
- 1small onion, finely chopped
- 2cloves garlic, minced
- 1bell pepper, diced (red or yellow)
- 1medium carrot, peeled and sliced
- 1can (14 oz) diced tomatoes
- 3 cupslow-sodium chicken broth
- 1 teaspoonchili powder
- ½ teaspoonsmoked paprika
- ½ teaspooncayenne pepper (adjust to taste)
- 1 teaspoonground cumin
- 1 tablespoonfresh lime juice
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft.
- Add the minced garlic, diced bell pepper, and sliced carrot. Cook for another 3-4 minutes until the vegetables start to soften.
- Add the diced tomatoes and chicken broth. Bring to a simmer over medium-high heat.
- Sprinkle in the chili powder, smoked paprika, cayenne pepper, ground cumin, salt, and pepper. Stir well to combine.
- Carefully add the shrimp to the pot and cook for 3-4 minutes until they turn pink and opaque.
- Stir in the fresh lime juice and adjust seasoning if needed. Serve hot.
Notes
Prep Ahead: Chop vegetables and peel shrimp a day in advance.
Flavor Development: Let the soup simmer longer for deeper flavors.
Storage: Leftover soup can be stored in the fridge for up to 3 days.
Freezing: Soup freezes well; add shrimp fresh when reheating.
Adjusting Spice Levels: Start with less cayenne and add more to taste.
Nutrition
- Calories: 220
- Sugar: 4g
- Fat: 7g
- Carbohydrates: 18g
- Protein: 25g