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.
I made this for dinner last night, my fiance and I LOVED IT. If you had not have advocated for it so hard in the post I might not’ve made it, so thanks for making sure this recipe came to my attention! To those who are considering making it- spring for the good shrimps, they really do make all the difference!
Oh I’m so glad, Morgan!! I know, I super sold it because I knew the recipe title wouldn’t really jump out at people. So, so glad you loved it!
Hi there! I’ve made so many of your yummy recipes, they are hits with the boyfriend every single time so thank you. For this one, could you do all the steps prior to adding the shrimp, just let it simmer and then do the shrimp when ready to eat? It sounds like yes based on the reheating responses but just checking. Thanks again, love this site and check it almost daily!
That’s exactly what I did and it turned out great!
You bet, Cassandra! That works just fine! :)
this sounds completely incredible and i am not even a huge shrimp person! will be trying this for a date night soon :) you have me totally convinced of its fabulous soupy self!
I love food and that’s why I write my reviews on different restaurants in Uganda. I love shrimp particularly and this is an amazing way to cook it, a way I haven’t seen before, definitely will try it.
I made this recipe tonight and it was fantastic! It was light, comforting, AND so flavorful! Loved it!
I’m so glad to hear it Lindsay!! You hit the nail on the head – light but also comforting. Thank you so much for your star rating too!
Would cauliflower rice work in place of white rice? I have never tried it in soup.
Thanks!
I haven’t either, Laura! Let me know if you give it a go, and how it turns out!
Yes, cauliflower rice is a go for this soup. I’ve tried it and it’s just as good :)
Oh, yah. Snow expected on Saturday here in AZ and this will be simmering on the stove! Thanks, Kristen! Can you share the name of the Ecuadorian restaurant for when we visit WDM next summer? Sounds like our kind of place.
Mi Patria – such an awesome place!
So much flavor for simple and few ingredients. Saw it this morning and made it for lunch–really wonderful. More please! Very reminescent of San Francisco Ciopinno, so if you have any ideas there–or for bouillabaise–we would love to see them. Thank you for Spicy Shrimp Soup.
Oh my goodness, you totally made my day, John! I’m so glad you were inspired to give the recipe a try, and that you loved it. We were “trying too hard” when attempting to recreate this recipe, and when we simplified it, we hit the sweet spot. Again, so happy you enjoyed and thanks for your star rating!
This might be the first seafood recipe that I make. I’m a “nothing from the sea but salt water taffy” kind of person, but he loves heat/spicy and seafood and I know he’d savor this for a change. Since he’ll be eating it all (main serving and leftovers), do you add in all of the shrimp if you know they’ll be leftover in it or just keep adding the fresher shrimp and cooking them as you prep it for the next time? … (BTW, three of your recipes were made on the weekend and in our fridge now – spicy tomato and turkey soup with ditalini with extra beans, sweet smoky turkey chili and turkey hot Italian sausage and leek soup … and the kale/caramelized sweet potatoes in on the menu for Friday with rotisserie chicken and fig balsamic.)
AGAIN, a thank you for so many delicious recipes that are part of our life. I did have one other question … on the little speedy videos that show, is there a way that you can put the name of what it is that’s being created throughout the video/above or below or in upper LH corner?
Hi Bonnie! I’m SO glad you’re making this soup! To answer your question, I would cook the shrimp fresh when reheating, vs reheating cooked shrimp. Good question. Also thank you for the video feedback – I will definitely keep this in mind. I too occasionally miss the first frame of videos then have to wait until the end to figure out what is being made. Again, thank you and I hope your guy LOVES the soup!!
Hi there! This sounds oh-so-yummy and there’s a very likely chance I’ll be making it tomorrow night. But! How long do leftovers last? Should I consider making a smaller batch for a family of 2, vs. 4? Thanks!
Oh I’m so glad you’re giving it a try! A full batch serves 3-4 so I think you guys will be able to polish off the whole batch in a couple days easyily. I would only add enough shrimp when initially making to eat with the first 2 bowls, then either reheat the leftovers on the stove and cook another batch of shrimp fresh, or just reheat the broth and rice and eat without the shrimp as leftovers.
I realize this sounds a little crazy, but do you think the recipe could be modified to omit seafood? This sounds delicious but my husband is allergic to ALL seafood.
Hi Alexa! You could use all chicken broth and either chicken or another protein. The flavor will be different, but should still be good! Might consider serving with grilled cheese! :)
Thanks, Kristin! I am going to try it and will let you know how it turns out.
How do you think it would taste if I substituted Halibut for the shrimp? I have 400 lbs of halibut in my freezer and need ideas!!
That sounds delicious!! Go for it!
I have a halibut lasagna recipe (made with a white sauce) that is to die for, if you’d like it!
Oh yes please.
Hi! What is the purpose of adding the flour – can you omit it?
It gives the soup a little luxurious thickness – it’s one thing we’d been leaving out that I really liked added in. That said, the soup will taste the exact same without it!