A flavorful and spicy shrimp soup that is perfect for seafood lovers.
Author:Sabrina Hermes
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Mexican
Diet:Low Calorie
Ingredients
Scale
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
1 can (14.5 ounces) diced tomatoes, undrained
4 cups chicken broth
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
1 cup corn (fresh, frozen, or canned)
1/4 cup fresh cilantro, chopped (for garnish)
Juice of 1 lime
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until softened.
Stir in minced garlic and diced bell pepper, cooking for another 3 minutes.
Add the diced tomatoes, chicken broth, smoked paprika, cumin, red pepper flakes, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.
Add the shrimp and corn to the pot. Cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
Remove from heat and stir in lime juice. Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro.
Notes
For a creamier soup, stir in 1/2 cup of coconut milk before serving.
Add diced avocado on top for extra creaminess and flavor.