Creamy Spicy Jalapeño Shrimp Soup

No ratings yet

Creamy Spicy Jalapeño Shrimp Soup

Course: Soup

Cuisine: Mexican

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings:

Ingredients

1 lb shrimp peeled and deveined
1 medium onion chopped
2 cloves garlic minced
2 jalapeños diced (seeds removed for less heat)
14 oz coconut milk 1 can
2 cups chicken broth or vegetable
1 tablespoon olive oil
1 teaspoon smoked paprika optional, for added depth
1 teaspoon ground cumin
Salt and black pepper to taste
1 each lime Juice of
cilantro Fresh, chopped (for garnish)

Instructions

Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and diced jalapeños, cooking for another 1-2 minutes until fragrant.

Build the Soup base

Stir in the smoked paprika (if using) and ground cumin, coating the onions and jalapeños.
Pour in the chicken or vegetable broth and coconut milk. Stir well to combine.
Bring the mixture to a gentle simmer.
Add the shrimp to the soup and let them cook for 3-5 minutes, or until they turn pink and are fully cooked.
Season with salt and black pepper to taste.
Taste and adjust seasoning if needed.

Serve

Ladle the soup into bowls and garnish with fresh cilantro.
Serve warm with crusty bread, tortilla chips, or steamed rice.

Notes

Adjust Heat: Add more jalapeños or a pinch of cayenne for extra spice, or use poblano peppers for a milder flavor.
Thicker Soup: Blend a portion of the soup before adding the shrimp for a thicker consistency.
Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently to maintain the creamy texture.
Enjoy your Creamy Spicy Jalapeño Shrimp Soup—a perfect balance of creamy, spicy, and fresh flavors!

Nutrition - See Recipe Post for Nutrition Disclaimer