Description
A quick and flavorful shrimp soup that transforms simple ingredients into a hearty meal, perfect for busy weeknights.
Ingredients
- 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
- Prepare the Ingredients: Start by prepping all the ingredients as described.
- Cook the Soup Base: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in minced garlic, bell pepper, and carrot. Cook until softened, about 5-7 minutes.
- Add the Spices: Sprinkle in the chili powder, smoked paprika, cayenne, and cumin. Stir to toast the spices for about a minute.
- Cook the Shrimp: Add diced tomatoes and chicken broth. Bring to a boil, then reduce to a simmer and add the shrimp. Cook until shrimp are pink and opaque, about 3-5 minutes.
- Finish the Soup: Stir in lime juice and season with salt and pepper. Add fresh chili peppers if desired.
- Serve the Soup: Ladle into bowls and sprinkle with cilantro if using. Serve hot.
Notes
For extra flavor, use fresh shrimp rather than frozen. Adjust seasonings according to taste and consider adding other vegetables for variations.