Quick and Spicy Shrimp Soup: Easy, Zesty Recipe in 30 Minutes
Quick and Spicy Shrimp Soup is a warming, flavorful bowl inspired by Ecuadorian cuisine, combining buttery garlic, jalapeño heat, and the zest of fresh lime balanced in a savory broth with jumbo shrimp. It's perfect as a comforting yet quick meal that brightens up your day with a spicy kick
Ingredients
- 4 tablespoons butter
- 1 large shallot finely minced
- 5 garlic cloves finely minced
- 1 tablespoon gluten-free flour or all-purpose flour
- 3 cups chicken stock
- 2 cups seafood stock
- 1 cup tomato sauce
- 2 jalapeños 1 deseeded and sliced, 1 sliced with ribs and seeds for more heat
- 3 small bay leaves
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon white pepper
- ½ teaspoon salt
- ¾ lb jumbo shrimp peeled and deveined
- 2 limes 1 halved, 1 cut into wedges
- Fresh cilantro chopped
- Cooked white rice for serving
Instructions
- Melt butter in a large pot over medium heat; add minced shallot and garlic, sauté until tender and lightly golden, about 5 minutes, keeping the butter barely sizzling.
- Sprinkle in flour, stir and cook for 1 minute to combine.
- Add tomato sauce, chicken stock, seafood stock, sliced jalapeño (deseeded), bay leaves, oregano, thyme, white pepper, and salt. Bring to a boil, then reduce heat, cover partially, and simmer gently for 30 minutes.
- Remove bay leaves and jalapeños; add lime juice from half a lime, and adjust salt to taste.
- Increase heat and boil soup again, add shrimp, cook 1-2 minutes until shrimp are opaque and cooked through.
- Serve soup hot over cooked white rice, topped with sliced raw jalapeños, chopped cilantro, and lime wedges.
Notes
For spicier soup, leave ribs and seeds in jalapenos during simmering or use both jalapeños with ribs and seeds