Description
A flavorful soup packed with shrimp, spices, and a hint of lime, perfect for chilly evenings.
Ingredients
Scale
- 1 lb medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 medium carrot, peeled and sliced
- 1 can (14 oz) diced tomatoes
- 3 cups low-sodium chicken broth
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon ground cumin
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
- Salt and pepper to taste
- Optional: 1-2 fresh chili peppers, finely chopped
Instructions
- Gather all your ingredients and prepare them for cooking.
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 2-3 minutes until translucent.
- Stir in garlic, bell pepper, and carrot; cook for another 5 minutes until softened.
- Add chili powder, smoked paprika, cayenne pepper, and ground cumin; stir for 1 minute to bloom the spices.
- Pour in canned tomatoes and chicken broth, bring to a simmer, seasoning with salt and pepper.
- After 5 minutes, add shrimp and cook for 3-4 minutes until pink and opaque.
- Stir in lime juice and cilantro, then remove from heat.
- Ladle soup into bowls, garnishing with cilantro and lime wedges. Serve and enjoy!
Notes
This soup can be stored in an airtight container in the refrigerator for up to 3 days and frozen for up to 2 months. Adjust spices to taste, and feel free to customize with seasonal ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg