Description
This Spicy Shrimp Soup is a flavorful and light dish featuring tender shrimp simmered in a zesty broth with fresh vegetables and a kick of heat from jalapeño and red pepper flakes. Perfect as a quick, nourishing meal, it combines bright lime juice and cilantro for a refreshing finish.
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
Main Protein
- 1 pound raw shrimp, peeled and deveined
Finishing Touches
- 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 the 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 the chicken stock and bring the mixture to a boil. Once boiling, add the corn kernels. Reduce heat to a simmer and cook for 5–7 minutes to allow the flavors to meld and the corn to heat through.
- Cook the Shrimp: Add the raw shrimp to the pot and simmer gently for 3–5 minutes until they turn pink and opaque. Take care not to overcook the shrimp to maintain their tender texture.
- Finish the Soup: Remove the pot from heat. Stir in the lime juice and chopped fresh cilantro. Taste the soup and adjust seasoning with salt and black pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with additional cilantro or lime wedges if desired. Serve immediately for best flavor.
Notes
- For a vegetarian version, use vegetable broth and omit the shrimp.
- Adjust the amount of jalapeño and red pepper flakes for desired spice level.
- Fresh corn can be used instead of frozen when in season.
- Do not overcook shrimp to prevent rubbery texture.
- This soup can be stored in the refrigerator for up to 2 days; reheat gently.
