Description
This Healthy Shrimp Soup combines tender shrimp with a vibrant, nutrient-packed broth that’s both light and satisfying. Aromatic garlic, ginger, and onions meld with crisp vegetables and bright herbs to create a warming yet low-calorie meal perfect for weeknight dinners or meal prep. Enriched with lean protein from shrimp and fiber from carrots, celery, and greens, this soup supports weight management, immune health, and overall wellness. A squeeze of fresh lime and a drizzle of olive oil finish each bowl with a pop of brightness. Easily customized for gluten-free, keto, vegan, or low-FODMAP diets, it’s a versatile recipe you’ll return to again and again.
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon fresh grated ginger
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon red pepper flakes (optional, for extra heat)
4 cups low-sodium chicken broth or seafood broth
1 tablespoon fish sauce (optional, for umami)
1 (14.5 oz) can diced tomatoes
1 cup canned coconut milk (light or full-fat)
1 pound raw shrimp, peeled and deveined
Juice of 1 lime
Salt and pepper, to taste
Fresh cilantro or parsley, for garnish
Optional additions:
Corn kernels, sliced zucchini, spinach, or rice noodles
Scallops or chunks of white fish
Chopped green onions for extra freshness
Instructions
Step 1 – Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper, and sauté for 3–4 minutes until slightly softened. Stir in the garlic and ginger and cook for another minute until fragrant.
Step 2 – Add the spices
Sprinkle in the cumin, chili powder, paprika, and red pepper flakes. Stir to coat the vegetables evenly, letting the spices toast slightly for extra flavor.
Step 3 – Build the broth
Pour in the broth, fish sauce (if using), and diced tomatoes with their juice. Bring the soup to a gentle boil, then reduce heat and let it simmer for 10 minutes.
Step 4 – Add the coconut milk and shrimp
Stir in the coconut milk and let it warm through for 2–3 minutes. Then add the shrimp and simmer for 3–5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them.
Step 5 – Finish with lime juice and herbs
Squeeze in the lime juice and taste the soup. Adjust seasoning with salt and pepper as needed. Garnish with chopped cilantro or parsley.
Notes
- Shrimp Timing: Add shrimp at the very end and cook just 2–3 minutes in gently simmering broth to prevent rubberiness.
- Broth Options: For maximum flavor, simmer shrimp shells with aromatics for 15 minutes, then strain. Otherwise, use low-sodium vegetable or seafood stock.
- Make-Ahead: Prepare broth and vegetables up to 48 hours ahead; refrigerate separately. Stir in shrimp and greens when reheating.
- Freezing Tip: Freeze soup base (broth + veggies) without shrimp for up to 2 months. Thaw overnight and cook shrimp fresh.
- Low-FODMAP Swap: Use garlic-infused oil and scallion greens in place of onion/garlic. Limit high-FODMAP veggies like mushrooms.
- Keto/Low-Carb: Replace carrots and celery with zucchini ribbons or cauliflower florets; add healthy fats such as avocado slices or extra-virgin olive oil.
- Vegan Variation: Substitute shrimp with firm tofu cubes or oyster mushrooms and use vegetable broth; stir in coconut milk for creaminess.
- Seasoning Adjustment: Always taste before serving—citrus juice and fresh herbs added at the end brighten flavors without extra salt.