Description
A vibrant bowl of flavorful broth brimming with tender shrimp and fresh vegetables, perfect for busy weeknights or cozy dinners.
Ingredients
Scale
- 1 pound (450g) large shrimp, peeled and deveined (tails on or off)
- 2 tablespoons olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 garlic cloves, minced
- 1–2 jalapeños, seeded and finely chopped
- 1 red bell pepper, diced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes (optional)
- 1 can (14.5 oz/411g) diced tomatoes
- 4 cups (950ml) seafood or chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lime juice
- ¼ cup fresh cilantro, chopped
- 1 avocado, diced (for garnish)
- Lime wedges (for serving)
Instructions
- Rinse the shrimp under cold water and pat dry with paper towels. Season with salt and pepper, and refrigerate until ready to use.
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened. Stir in garlic, jalapeños, and bell pepper, cooking for an additional 2 minutes.
- Incorporate tomato paste and cook for 1 minute, then sprinkle in smoked paprika and red pepper flakes. Pour in diced tomatoes and broth, then season with salt and black pepper. Bring to a boil, then simmer uncovered for 10 minutes.
- Add the prepared shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove from heat, stir in lime juice and most of the cilantro.
- Ladle soup into bowls, garnish with diced avocado, reserved cilantro, and lime wedges. Serve immediately.
Notes
To enhance flavor, consider marinating the shrimp in lime juice with spices beforehand. Pair with crusty bread or a light salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 220mg