Even though it’s 10:41 a.m., I’m still eating leftover spicy shrimp soup for breakfast because IT’S THAT DELICIOUS ALL THE TIME. Well, maybe earthly bounds. It’d be pretty hard to eat soup I guess…anywhere else?.
Anyway, file Spicy Shrimp Soup under mission accomplished. See, there’s a great Ecuadorian restaurant in town that was even on the Food Network show Diners, Drive-Ins, and Dives. It’s run by a really nice family. It tastes great, was made from scratch, and fills you up in a way that only your mom or grandma’s cooking can. You feel the love put into every dish.
Shrimp soup loaded with vegetables is a quick, easy and healthy dinner option that offers the perfect balance of protein, fiber and nutrients. This savory one-pot meal comes together in under an hour and makes great leftovers too.
In this detailed guide you’ll learn how to make flavorful shrimp soup with vegetables using either the stovetop or slow cooker method. We’ll also provide tips for choosing ingredients, prepping the vegetables, seasoning the broth and garnishing your soup.
Let’s dive in and get cooking this warm and comforting shrimp and veggie soup!
Benefits of Shrimp Soup with Vegetables
There are so many benefits to making shrimp soup loaded with vegetables, including:
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High in protein – Shrimp provide lean protein while the vegetables add fiber. This combination helps keep you full.
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Packed with nutrients – Each vegetable adds its own unique vitamins, minerals and antioxidants. You get an array of nutrients in one bowl.
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Quick and easy – With pre-prepped veggies, this soup comes together fast. It also makes great leftovers.
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Endlessly customizable – Swap different veggies and seasonings to create your own signature version.
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Budget-friendly – Especially when using frozen shrimp and veggies, it’s economical to make.
With all of these benefits, it’s easy to see why shrimp veggie soup is such a winner! Now let’s talk about how to make it…
How to Choose the Best Ingredients
The key to delicious shrimp veggie soup is using high quality ingredients. Here are some tips:
Shrimp – Fresh or frozen and peeled shrimp both work well. Go for larger shrimp if you prefer bigger pieces in your soup.
Vegetables – Opt for a mix of your favorites. See below for suggestions. Choose in-season fresh veggies when possible.
Broth – Use vegetable, chicken or shrimp broth depending on your preference. Low-sodium is best.
Dairy – Heavy cream or coconut milk add a creamy note. Opt for full-fat versions.
Seasonings – Salt, pepper and chili flakes add basic flavor. Get creative with herbs, spices and hot sauce!
Prep Tips for Vegetables
Properly prepped veggies are key for evenly cooked, tender soup. Follow these tips:
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Cut uniformly – Cut all veggies to a similar small dice for even cooking.
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Mind the cooking times – Know which veggies cook faster and which need more time. Add tender veggies like greens nearer the end.
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Par-cook sturdy veggies – Briefly boil carrots, potatoes or cauliflower before adding to soup.
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Saute aromatics – Cook onion, garlic, celery and peppers before adding.
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Simmer greens briefly – Just until wilted to retain nutrients and color.
Step-By-Step Instructions
Ready to make this easy shrimp and veggie soup? Follow these simple steps:
Stovetop Method
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Heat oil in a large pot over medium heat. Cook aromatics like onion, garlic, celery and bell pepper until softened.
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Add diced carrots, potatoes and any other hard vegetables. Cook briefly until starting to soften.
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Pour in broth and bring to a boil. Reduce to a simmer and cook veggies until fork tender.
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Stir in greens like spinach or kale and cook until wilted.
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Add shrimp and cook just until pink, 1-2 minutes.
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Turn off heat and stir in cream or coconut milk. Season with salt, pepper and any other seasonings.
Slow Cooker Method
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Place prepped vegetables into slow cooker pot along with broth and seasonings.
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Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
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During last 30 minutes, stir in shrimp and greens until cooked through.
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Turn off slow cooker and stir in cream or coconut milk.
Vegetable Variations
One of the great things about shrimp veggie soup is that you can customize it to your tastes. Try any of these veggie combos:
- Carrot, celery, potato, spinach
- Zucchini, tomato, kale, bell pepper
- Broccoli, cauliflower, snap peas, green beans
- Butternut squash, shallots, brussels sprouts
- Asparagus, leeks, fennel, swiss chard
Play around and use your favorite seasonal vegetables!
Seasoning and Garnish Ideas
Don’t be afraid to season shrimp veggie soup boldly. Consider these flavor additions:
- Lemon juice and zest
- Fresh herbs like parsley, basil, cilantro
- Spices like oregano, thyme, smoked paprika
- Sriracha, tabasco or other hot sauce
- Garlic, onions, shallots
- Ginger or lemongrass
- Coconut milk and red curry paste
Garnish bowls of soup with:
- Sliced avocado or mango
- Chopped green onion
- Lime wedges
- Fresh herbs
- Crumbled feta or goat cheese
- Chili oil or toasted sesame oil
Keto Shrimp Soup with Veggies
To make this soup keto-friendly, opt for lower carb vegetables like:
- Broccoli
- Cauliflower
- Mushrooms
- Zucchini
- Green beans
- Spinach or chard
Use full-fat coconut milk instead of heavy cream for the dairy. Season boldly with herbs, spices and hot sauce since you’ll skip sugary sauces.
Shrimp and Veggie Soup Recipes
If you need a recipe to get started, try one of these tasty versions:
Shrimp and Vegetable Soup by Eating Well
This easy recipe uses frozen shrimp, carrots, celery and potatoes simmered in broth.
Mexican Shrimp Soup by Girl and the Kitchen
This zesty soup gets a kick from jalapenos, cumin, cayenne and lime juice.
Zoodles Shrimp Soup by Wholesome Yum
Zucchini noodles make this a low carb version perfect for keto diets.
Creamy Shrimp and Vegetable Soup by Jo Cooks
This easy version uses frozen mixed veggies along with heavy cream.
Tips for Leftover Soup
A bonus of shrimp veggie soup is that the flavors improve the next day! Here are tips for leftovers:
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Store soup in an airtight container in the fridge for 3-4 days.
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Add a splash of broth when reheating as it will thicken.
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Stir in extra greens or herbs right before serving.
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Top bowls with a dollop of yogurt or pesto.
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Swap in different veggies like edamame or sweet corn.
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Bake a cheesy bread bowl and ladle soup into it.
Enjoy This Easy, Healthy Soup
Now that you know how to make this delicious shrimp and vegetable soup, give it a try tonight!
Vary the vegetables and seasonings to create your own signature version. Freeze any extras in portion sizes to reheat later for easy meals.
This soup truly brings together veggies, protein and bold flavors in one hearty bowl. Serve it alongside crusty bread or a green salad for a satisfying dinner the whole family will love.
Watch How to Make It!
I got sick last year after eating Camarones al Ajillo, which is spicy shrimp in garlic sauce and served as a soup at this restaurant. It was my favorite dish. The restaurant isn’t to blame because their menu is very small and the waiters know what’s in every dish. Plus, I’d eaten the soup dozens of times without any problems. My best guess is that the cook added flour to the dish that day to make it thicker or something.
That was a really long way of saying that Ben and I have been trying over and over to make the soup at home for the past six months without success. Finally, last week, we got it right! The title of the recipe might not catch your eye at first, but I’m so glad we have it perfected and written down because we will be making it for the rest of our lives.
Spicy Shrimp Soup is comfort in a bowl. When you simmer jalapeño, a ton of garlic, dried herbs, and lime juice with chicken and seafood stock, you get warm all the way through. After a minute or two of cooking in the broth, the big shrimp are ladled into bowls and served with cooked white rice, fresh cilantro, and raw jalapeno slices. The simmered jalapeno gives the soup warmth, while the raw jalapeno slices give each bite a little kick. This soup is SO spectacular.
How Spicy Is It
As written, this recipe is a 5 on the heat scale, where 1 is ice cream and 10 is a ghost pepper. I don’t like foods that blow my face off. Lincoln can even eat it without the raw jalapeno slices.
It’s partly cool because of the lime juice and cilantro, and partly warm because of the jalapeño and hot broth. PLEASE try this spectacular, gluten-free soup recipe!.
Caldo de Camarón Fácil Mexican Shrimp Soup
How do you make shrimp soup?
First, shrimp gets a quick sear in the skillet, then takes on the flavorful tomato-based broth that’s loaded with garlic, onions, and chopped green peppers. About 10 minutes or so before the soup is finished, throw in a bit of whole orzo pasta (whole wheat preferred.)
What can I add to shrimp soup?
Add the veggies early on with the onions and garlic and give everything a good saute as you start building the soup. As far as fresh herbs go, you can also try cilantro, chopped chives, or a handful of basil to this easy shrimp soup.
How do you cook orzo shrimp soup?
When you are ready to heat it up, put the soup in a pot and heat over medium heat until warm. You may like to add a little more broth if the orzo had absorbed most of it. It may help a bit to remove the shrimp from the soup while it heats, then stir it in last minute to avoid overcooking it.
How long does shrimp soup take to cook?
The shrimp will cook in a minute or two, so once they’re pink and plump, scoop the soup into bowls then add cooked long grain white rice, plenty of chopped cilantro, and sliced raw jalapenos. The jalapenos that simmer in the soup add a wonderful warmth to the broth, while the raw slices lend a kick. Definitely don’t leave them or the cilantro out.