Description
This Quick and Spicy Shrimp Soup is a flavorful and easy-to-make dish, perfect for a weeknight dinner. Combining tender shrimp with aromatic spices, fresh vegetables, and a tangy lemon finish, this soup offers a comforting yet vibrant taste experience. Ready in just 25 minutes, it’s an ideal choice for seafood lovers craving a warm and spicy meal.
Ingredients
Scale
Shrimp and Broth
- 1 pound shrimp, peeled and deveined
- 4 cups seafood broth (or chicken broth)
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, chopped
- 1 celery stalk, chopped
Tomatoes and Seasonings
- 1 can (14.5 oz) diced tomatoes
- 1/2 teaspoon chili flakes (adjust to desired spice level)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- Optional: a pinch of red pepper flakes for extra heat
Finishing Touches
- 1 tablespoon lemon juice
- Fresh cilantro, for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables become softened and fragrant, laying the flavor foundation for the soup.
- Add Liquids and Spices: Stir in the diced tomatoes, seafood broth, chili flakes, smoked paprika, ground cumin, and a pinch of salt and pepper. Increase the heat to bring the mixture to a boil, then reduce heat to low and let it simmer gently for 10 minutes to meld the flavors.
- Cook the Shrimp: Add the peeled and deveined shrimp to the pot. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and are cooked through, ensuring tender seafood every time.
- Finish the Soup: Stir in the fresh lemon juice to brighten the flavors. Adjust seasoning with additional salt, pepper, or chili flakes based on your preference for heat.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped cilantro for a burst of herbaceous contrast and color.
- Optional Serving Suggestions: Serve immediately with crusty bread or over cooked rice to turn this soup into a hearty, complete meal.
Notes
- You can substitute seafood broth with chicken broth if unavailable.
- Adjust the chili flakes and red pepper flakes based on your spice tolerance.
- Use fresh lemon juice for best flavor; bottled lemon juice may alter the taste slightly.
- To make this recipe gluten-free, ensure your broth and canned tomatoes contain no gluten additives.
- Leftovers keep well refrigerated for up to 2 days; reheat gently to avoid overcooking the shrimp.
