This Spicy Shrimp Soup is one of my favorite recipes . Spicy, garlicky, and comforting, you will eat bowl after bowl of this easy soup recipe!
Spicy Shrimp Soup is comfort in a bowl. A combination of chicken and seafood stock simmered with jalapeno, garlic, dried herbs and lime juice literally warms you from the inside out. Jumbo shrimp are cooked in the broth for a minute or two before being ladeled into bowls and served with cooked white rice, fresh cilantro, and raw jalapeno slices. The simmered jalapeno gives the soup warmth, while the raw jalapeno slices give each bite a little kick. This soup is SO spectacular and really this seasons favorite!
This Spicy Shrimp Soup is one part refreshing, on account of the lime juice and cilantro, while the jalapeno and hot broth will warm your soul. PLEASE try this spectacular soup recipe!
Hope you Enjoy!
Ali
Spicy Shrimp Soup
6
servings10
minutes20
minutes282
kcalIngredients
4 Tablespoons butter
1 large shallot, minced
5 cloves garlic, minced
1 Tablespoon flour
3 cups chicken stock
2 cups seafood stock
1 cup tomato sauce
2 jalapeños, divided (1 jalapeño sliced from the ribs/seeds, 1 sliced into rings)
3 small bay leaves
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon white pepper
3/4lb jumbo shrimp, peeled and deveined
2 limes (1 cut in half, 1 cut into wedges)
chopped fresh cilantro
cooked white rice
Directions
- Melt butter in a dutch oven or soup pot over medium heat. Add shallots and garlic then turn heat down a touch and saute until light brown and tender, 5 minutes – make sure butter is just barely sizzling as to not brown the garlic. Sprinkle in flour then stir to combine and saute for 1 more minute.
- Add tomato sauce then stir to combine, ensuring there’s no lumps in the flour/butter mixture. Add seafood stock, chicken stock, the jalapeño that’s been sliced from the ribs and seeds, bay leaves, and spices. Turn heat up to bring soup to a boil then turn back down to medium, place a lid partially on top and gently simmer for 30 minutes. Remove bay leaves and jalapeños then add lime juice to taste, and salt if needed. I usually use about 1/3 of a fresh lime.
- Turn heat back up to high to bring the soup to a boil then add shrimp and boil until cooked through – 1-2 minutes. Scoop soup into bowls then top with cooked rice. Add sliced raw jalapeños (these add a ton of flavor and heat vs just being a garnish so don’t skip!) and chopped cilantro then serve with lime wedges.
