Description
Enjoy a quick and spicy shrimp soup that’s perfect for weeknights. This quick shrimp soup recipe features bold flavors of a spicy Cajun shrimp chowder with a touch of fresh lime and cilantro. It’s a delightful bowl of Louisiana hot shrimp stew goodness.
Ingredients
Scale
- 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 spice
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion until it softens and becomes fragrant for about 2-3 minutes.
- Mix in garlic, bell pepper, and carrot and continue cooking for another 3-4 minutes until vegetables soften.
- Add diced tomatoes with their juices and chicken broth then bring the soup to a gentle simmer over medium-high heat.
- Stir in chili powder, smoked paprika, cayenne pepper, ground cumin, salt, and pepper and let the flavors meld by simmering for 5-6 minutes.
- Gently add the shrimp into the pot and cook for 3-4 minutes, stirring occasionally, until they turn pink and opaque.
- Pour in the fresh lime juice and taste, adjusting seasoning with additional salt, pepper, or cayenne if needed.
- Ladle the soup into bowls and garnish with chopped cilantro and extra lime wedges if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220-250 kcal
- Fat: 12g
- Carbohydrates: 15g
- Protein: 25g