Quick and Spicy Shrimp Soup
This quick and spicy shrimp soup is packed with flavor and designed for busy nights, combining the warmth of a comforting soup with a delightful spicy kick.
Ingredients
Main ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper chopped
- 14 oz can diced tomatoes (fire-roasted for extra flavor)
- 2 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (adjust to spice preference)
- Salt and pepper to taste
- 1 fruit Juice of 1 lime
- to taste Fresh cilantro, for garnish (optional)
Instructions
Cooking Instructions
- In a large pot over medium heat, add the olive oil. Once hot, add the diced onion and sauté for about 5 minutes until soft and translucent.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the chopped bell pepper and let everything mingle for a couple of minutes.
- Pour in the can of diced tomatoes (juice and all) and add your broth. Bring this mixture to a simmer.
- Sprinkle in the ground cumin, paprika, and cayenne pepper. Season with salt and pepper. Taste and adjust the seasoning.
- Add the shrimp and cook until they are pink and cooked through, about 3-5 minutes.
- Squeeze in the lime juice and serve in bowls, topped with fresh cilantro.
Notes
Make it your own by adding additional veggies like zucchini or spinach. Leftovers keep well in the fridge for up to three days. This soup can be frozen—just omit shrimp until ready to enjoy.