Spicy Shrimp Soup is inspired by a dish from a local Ecuadorian restaurant. Spicy, warming, garlicky, and comforting, you will go back for bowl after bowl!
“I live in Mexico and haven’t found shrimp soup this delicious! And to be clear, they make some mean soups here! Just the right amount of spice, and so quick and easy to make! Thank you! This will be a regular in our house.”
File Spicy Shrimp Soup under mission accomplished. See, there’s a wonderful Ecuadorian restaurant in town run by the nicest family that was even featured on the Food Network’s Diners, Drive-Ins and Dives.
The food is succulent, cooked from scratch, and satisfying in the way that only your Mom or Grandma’s cooking can be. You feel the love put into every dish.
Only problem is that last year I got sick eating my very favorite menu item, Camarones al Ajillo (spicy shrimp in garlic sauce) which this restaurant serves as a soup. It isn’t their fault, as their menu doesn’t have gluten-free items listed (very small and the waiters know every ingredient in every dish,) plus I’d eaten the soup dozens of times with no issues. My only guess is that the cook sprinkled in flour to thicken the dish up that day or something.
Watch How to Make It
Already long story short, my husband and I have been trying to recreate the soup at home for the past 6 months and we FINALLY got it right!
Spicy Shrimp Soup is comfort in a bowl. A combination of chicken and seafood stock simmered with jalapeno, a truckload of garlic, dried herbs, and fresh lime juice warms you from the inside out.
Jumbo shrimp are cooked in the broth for just a couple minutes before being ladled into bowls 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.
Main Ingredients Needed
At first glance the ingredient list might look a little long, but many of them are kitchen staples. Here are the main ingredients you’ll need:
- Aromatics: shallot and fresh garlic are softened in butter until incredibly fragrant.
- Flour: gives the broth a little body. This soup is definitely on the brothy side though.
- Stock: both chicken stock and seafood stock form the base of this warming soup. I like Imagine brand seafood stock in particular.
- Tomato sauce: adds flavor and color.
- Jalapenos: a portion are simmered in the stock to provide warmth, then each bowl is served with sliced raw jalepenos for a spicy kick.
- Seasonings: bay leaves, dried oregano, dried thyme, salt, and white pepper flavor each spoonful.
- Shrimp: jumbo shrimp are added to the hot, simmering broth where they poach in just a couple of minutes, remaining nice and plump.
- Fresh lime juice: lightens and brightens the broth.
- For serving: cooked white rice and fresh cilantro round out each bowl.
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Pin ItHow Spicy Is It?
I don’t love dishes that blow my face off so, as written, with 1 being ice cream and 10 being a ghost pepper, I’d rate this recipe as a 4 or 5 on the heat scale. My young kids eat it just fine without the raw jalapeno slices.
It’s one part refreshing, on account of the lime juice and cilantro, while the jalapeno and steamy broth will warm your soul. PLEASE try this spectacular soup recipe!
How to Make Spicy Shrimp Soup
Step 1: Saute the aromatics.
Start by melting butter in a large Dutch oven or soup pot over medium heat. Add finely minced shallot and garlic cloves then turn the heat down a bit and saute until tender and light golden brown, 5 minutes.
The butter should just barely be sizzling as you don’t want the garlic to brown, just soften.
Step 2: Thicken the soup.
Sprinkle in gluten-free flour (or AP flour if not GF) then stir to combine and cook for 1 minute while stirring.
Step 3: Add stock and seasonings.
To the pot add the stocks and seasonings:
- Chicken stock
- Seafood stock
- Tomato sauce
- Jalapeno that’s been sliced away from the ribs and seeds (leave the ribs and seeds in for a spicier soup).
- Bay leaves
- Seasonings: dried oregano, dried thyme, salt, and white pepper.
I recommend using stock versus broth in this recipe to get a super rich and comforting soup.
Step 4: Simmer the soup.
Turn the heat to high to bring the soup to a boil then place a lid partially on top, turn the heat down to medium-low, and simmer for 30 minutes. Afterwards, remove the jalapenos and bay leaves then season with fresh lime juice to taste.
Lastly, turn the heat back to high to bring the broth to a boil then add 3/4lb jumbo shrimp that have been peeled and deveined. Simmer for 1-2 minutes or until they’re cooked through.
Step 5: Serve.
Scoop the soup into bowls with 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. Serve fresh lime wedges on the side and you are SET!
More Warming Soup Recipes
- Gluten Free Lasagna Soup
- Creamy Chicken Wild Rice Soup
- Thai Coconut Shrimp Soup
- Creamy Mushroom Wild Rice Soup
- Cheesy Taco Soup
- Easy Chicken & Rice Soup
- Italian Wedding Soup
- Crock Pot Chicken Tortilla Soup
Equipment
Ingredients
- 1/4 cup butter
- 1 large shallot, finely chopped
- 5 cloves garlic, pressed or minced
- 1 Tablespoon gluten free flour
- 3 cups chicken stock
- 2 cups seafood stock, I like Imagine brand
- 1 cup tomato sauce
- 2 jalapeños, divided, 1 jalapeño sliced from the ribs/seeds, 1 sliced into rings
- 3 small bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon white pepper
- 3/4 lb jumbo shrimp, peeled and deveined
- 2 limes, 1 cut in half, 1 cut into wedges
- For serving: cooked white rice, chopped fresh cilantro
Directions
- Melt butter in a large Dutch oven or soup pot over medium heat. Add shallots and garlic then turn heat down a touch and saute until light brown and tender, 5 minutes – make sure butter is just barely sizzling as to not brown the garlic. Sprinkle in flour then stir to combine and saute while stirring for 1 more minute.
- Add tomato sauce then stir to combine, ensuring there’s no lumps in the flour/butter mixture. Add seafood stock, chicken stock, the jalapeño that’s been sliced from the ribs and seeds, bay leaves, and spices. Turn heat up to bring soup to a simmer then turn back down to medium, place a lid partially on top and gently simmer for 30 minutes. Remove bay leaves and jalapeños then add lime juice to taste, and salt if needed. I usually use about 1/3 of a fresh lime.
- Turn heat back up to high to bring the soup to a simmer then add shrimp and simmer until cooked through – 1-2 minutes. Scoop soup into bowls then top with cooked rice. Add sliced raw jalapeños and chopped cilantro then serve with lime wedges.
Notes
- For a spicier soup, leave the ribs and seeds on the jalapeno that simmers in the soup, or use two jalapenos.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Loved this, my wife said it was the best soup I’ve made her. I added a cup of coconut cream and a bit more tomato sauce but other than that stuck to the recipe, will definitely be making it again 👏
May i rewarm it in a crockpot? Or will the shrimp get chewy?
Hi Whitney! I think the shrimp would become rubbery if they were re-warmed in the crock pot. You can rewarm individual bowls in the microwave and the shrimp will be ok.
This recipe is perfect. I’ve made it twice and my daughter has made it once ‘after she tasted mine’. My grandson just ate it with us today and he took the recipe (and a box of fish stock) home with him. He loved it. It ‘looks’ rich because of the tomato sauce and it is rich because of the ingredients. I’ve doubled the shrimp and I cut the big shrimp in half because everyone wanted some shrimp in every bite. The first time I made it, I only used my homemade chicken broth because I didn’t have the fish stock. The 2nd time I made it, I did use a whole box (4 C) of fish sauce and 3 C of Chicken broth. Because I used more, I added extra onion and garlic and seasonings. I also added bok choy to the soup just because I had it and thought it would be attractive — I don’t think it added anything except a bit of crunch. Thank you for a very high quality recipe.
I’m so, so glad this recipe has been a hit with you and your family, Sharon!! Thank you so much for sharing your feedback, experience, and star rating. I truly appreciate it!!
This was absolutely delicious!! I’ve had some frozen cooked shrimp I’ve been meaning to use and this recipe was perfect for them. Instead of boiling the shrimp (since they were already cooked) I just left it simmering and let the shrimp simmer for about 15-20 mins, and it helped the shrimp take on the flavor of the broth without making them tough. I will most definitely be making this again, thank you for sharing! :)
I forgot to leave a rating :)
I’m so glad this was a hit, Cassie, and I so appreciate the star rating!!