Quick and Spicy Shrimp Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
1 tablespoon olive oil
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 bell pepper, diced
05 -
1 medium carrot, peeled and sliced
06 -
1 can (400 g) diced tomatoes, with juices
07 -
720 ml low-sodium chicken broth
→ Seafood
08 -
450 g medium shrimp, peeled and deveined
→ Spices and Seasoning
09 -
1 teaspoon chili powder
10 -
0.5 teaspoon smoked paprika
11 -
0.5 teaspoon cayenne pepper, or to taste
12 -
1 teaspoon ground cumin
13 -
Salt and black pepper, to taste
→ Finishing Touches
14 -
1 tablespoon fresh lime juice
15 -
2 tablespoons fresh cilantro, chopped (optional)
16 -
1-2 fresh chili peppers, finely chopped (optional, for extra spice)
# Instructions:
01 -
Finely chop the onion, mince the garlic, dice the bell pepper, and slice the carrot. Peel and devein the shrimp, if not already done.
02 -
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 2-3 minutes until softened and aromatic.
03 -
Stir in the minced garlic, diced bell pepper, and sliced carrot. Continue cooking for 3-4 minutes until the vegetables begin to soften.
04 -
Pour in the diced tomatoes with juices and chicken broth. Stir to combine, then bring the mixture to a simmer over medium-high heat.
05 -
Add the chili powder, smoked paprika, cayenne pepper, ground cumin, salt, and black pepper. Stir well and allow the soup to simmer for 5-6 minutes to develop flavor.
06 -
Add the prepared shrimp to the pot, stirring gently. Cook for 3-4 minutes until the shrimp turn pink and opaque. Avoid overcooking.
07 -
Stir in the fresh lime juice. Taste and adjust seasoning with additional salt, pepper, or cayenne if necessary.
08 -
Ladle the soup into serving bowls. Top with chopped cilantro and, if desired, extra lime wedges or fresh chili peppers for added color and heat.
# Notes:
01 -
For a deeper flavor, add the shrimp at the end and avoid overcooking to maintain their tenderness.