Description
This Spicy Shrimp Soup is a vibrant, flavorful dish combining tender shrimp with fresh vegetables, bold spices, and bright lime juice. Perfect for a quick and warming meal, it features sautéed aromatics and a hint of heat from jalapeño and red pepper flakes, balanced by fresh cilantro and lime. Ready in just 30 minutes, it’s an ideal choice for seafood lovers seeking a spicy, comforting soup.
Ingredients
Scale
Soup Base
- 1 tablespoon extra virgin olive oil
- 2 carrots, peeled and thinly sliced
- 2 celery stalks, thinly sliced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 1/2 teaspoon red pepper flakes
- Salt and black pepper, to taste
- 6 cups chicken stock or broth
- 1 cup frozen corn kernels
Shrimp and Garnishes
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon lime juice (or more to taste)
- 1/4 cup chopped fresh cilantro
Instructions
- Sauté Aromatics: Heat olive oil in a large soup pot over medium heat. Add carrots, celery, onion, and jalapeño. Cook for 5–7 minutes until vegetables are softened. Stir in garlic and red pepper flakes and cook for another 30 seconds to release their flavors.
- Add Broth and Corn: Pour in chicken stock and bring the mixture to a boil. Once boiling, add the frozen corn kernels. Reduce heat to a simmer and cook for 5–7 minutes, allowing the flavors to meld and the corn to soften.
- Cook the Shrimp: Add the peeled and deveined shrimp to the simmering soup. Cook for 3–5 minutes until the shrimp turn pink and opaque, indicating they are fully cooked. Avoid overcooking to keep them tender.
- Finish the Soup: Remove the pot from heat. Stir in lime juice and chopped fresh cilantro. Taste the soup and adjust seasoning with salt, pepper, or additional lime juice as preferred.
- Serve: Ladle the soup into bowls. Garnish with extra cilantro or lime wedges if desired for an added fresh burst of flavor.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the shrimp or replace with firm tofu.
- Adjust the amount of jalapeño and red pepper flakes to control the heat level according to your preference.
- Use fresh corn kernels during summer for a sweeter flavor.
- Serve with crusty bread or over rice for a heartier meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
