Why You’ll Love This Recipe
Quick and Spicy Shrimp Soup is a bold, comforting dish that brings together the flavors of the sea with the fiery kick of spices. Ready in just minutes, this soup is perfect for busy weeknights or whenever you’re craving something warm, hearty, and a little adventurous. With tender shrimp, aromatic broth, and zesty heat, it’s a satisfying bowl of goodness that delivers big flavor with minimal effort.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shrimp (peeled and deveined)olive oilgarliconionchicken or seafood brothdiced tomatoes (canned or fresh)jalapeño or red chili flakeslime juicecilantroground cuminpaprikasalt and pepper to taste
directions
Heat olive oil in a pot over medium heat.
Add chopped onion and garlic, sauté until fragrant and translucent.
Stir in diced tomatoes, jalapeño or chili flakes, cumin, paprika, salt, and pepper.
Pour in the broth and bring to a gentle boil.
Add shrimp and cook for 3-5 minutes, or until they turn pink and are cooked through.
Stir in lime juice and chopped cilantro just before serving.
Taste and adjust seasoning if needed.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Add corn kernels or black beans for extra texture and heartiness.
Use coconut milk instead of broth for a creamy, tropical twist.
Top with avocado slices or a dollop of sour cream for richness.
Include noodles or rice to make it a fuller meal.
Swap shrimp for scallops or chunks of white fish.
storage/reheating
Store in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop over low heat to avoid overcooking the shrimp.Freeze without shrimp for up to 2 months, then add fresh shrimp when reheating.
FAQs
Can I use frozen shrimp?
Yes, just thaw them first and pat dry before cooking.
How spicy is this soup?
It’s moderately spicy, but you can adjust the heat level by using more or less chili.
What broth works best?
Seafood or chicken broth both work well, depending on your preference.
Can I make this soup ahead of time?
Yes, but for the best texture, add the shrimp just before serving.
Is this soup gluten-free?
Yes, if your broth and seasonings are gluten-free.
Can I use pre-cooked shrimp?
Yes, add them at the very end just to warm through.
Conclusion
Quick and Spicy Shrimp Soup is a flavorful, no-fuss meal that delivers warmth and excitement in every spoonful. Whether you’re short on time or just craving something zesty and comforting, this soup is sure to hit the spot. Customize it to your taste and enjoy a delicious, homemade dish that feels like a treat any night of the week.
Print
Quick and Spicy Shrimp Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Fusion / Asian-inspired
Description
A bold and flavorful soup featuring tender shrimp in a spicy, aromatic broth with fresh vegetables and zesty seasonings.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1–2 fresh red chilies, thinly sliced (adjust to heat preference)
- 1 teaspoon chili garlic sauce (like sriracha or sambal oelek)
- 4 cups chicken or vegetable broth
- 1 can (14 oz) diced tomatoes, undrained
- 1 medium carrot, sliced
- 1 celery stalk, sliced
- 1 red bell pepper, diced
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon soy sauce
- Salt and freshly ground black pepper, to taste
- Optional garnish: sliced green onions, extra cilantro, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 3–4 minutes.
- Add garlic, ginger, and red chilies. Cook, stirring, until fragrant, about 1–2 minutes.
- Stir in chili garlic sauce, and cook for another 30 seconds.
- Add sliced carrot, celery, and red bell pepper; sauté for 2–3 minutes until slightly softened.
- Pour in broth and diced tomatoes with their juices. Season with soy sauce, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Add shrimp to the simmering soup and cook until they turn pink and firm, about 3–4 minutes.
- Stir in lime juice and chopped cilantro. Taste and adjust seasoning as needed.
- Serve hot, garnished with sliced green onions, extra cilantro, and lime wedges if desired.
Notes
- Adjust the spice level by adding more or fewer chilies and chili garlic sauce.
- For creamier soup, stir in ¼ cup coconut milk after adding shrimp.
- Use vegetable broth for a pescatarian version.
- Leftovers store well in the fridge for up to 2 days—add fresh lime juice before serving.
- Substitute shrimp with firm fish chunks like cod or halibut if preferred.
Nutrition
- Serving Size: 1½ cups
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 160 mg
Your email address will not be published. Required fields are marked *