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 have made this several times and it is awesome! Bonus that it is easy! Thank you.
I have made this several times and it is an awesome recipe. I make it gluten free and it works great with GF flour. Thank you so much!
I made this tonight on the eve of the Polar Vortex, and it was amazing! Thank you!
You convinced me! Thanks for including this in your top 10 list because I would have still skipped by it, despite you’re strong push otherwise. This was last night’s dinner and I’m currently downing a bowl as I type for lunch. Perfect on a snowy Denver day. Thanks, Kristin!
I made this a couple weeks ago. Really good – gonna make it again tonight.
I’m curious. I live in California with many Latinos and Latin American food. My daughters school is about two-thirds Spanish speaking. The Caldo de Camarones here in San Francisco – either from Mexican families or from South American families – is usually made differently than this. Do you know if this is how the make it in the Ecuadorian restaurant you like?
So glad to hear you liked the soup, Al! From our research, traditionally the dish is made with stir fried shrimp and a garlic sauce, though the Ecuadorian restaurant I mentioned serves it as a soup – I’m guessing it’s just their little spin on the traditional dish.
I quadrupled this recipe and made this for Christmas dinner and everyone loved it. It really is special. Thanks for sharing this recipe! It complemented the Ceasar salad and roasted salmon with our Christmas dinner.
Hello,
I’ve been looking at this recipe for a while , and I just had a chance to make it this weekend. I followed the recipe as directed, and it was a very good flavor. I will definitely recommend it.
Thank you very much!!!
I’ve been using IGE recipes for years and this may be my FAVORITE! So good and so easy! This one will definitely go into our rotation :)
Ahh, so glad to hear it!!! We are making this weekend too – can’t wait!
This recipe was amazing!!! We left the ribs/seeds in half the jalapeño as it cooked and it was the perfect amount of heat! We will definitely be adding this to the regular rotation. I might try adding some diced veg (carrots, celery) to make it a more hearty soup.
This is my favorite dish! I’ve made it 4 times nom nom!
So glad to hear it!!
What would you recommend substituting the seafood stock with? Can’t find it anywhere. Looking for suggestions.
I would just use chicken stock, or you could make your own using the shells from the shrimp: https://www.foodnetwork.com/recipes/ina-garten/seafood-stock-recipe-1925497
My husband and I thoroughly enjoyed this soup and I will most certainly make it again. I made two changes; 1 cup less stock and instead of the butter, I used 2 tbs of avacado oil. Other than that, everything else was as written. I think that next time I will use an additional tbs of flour, as I couldn’t even tell the difference with only one. Make sure to add the additional jalapeños and cilantro before serving as they really bump up the flavors. Thanks for sharing this recipe.
Fabulous soup. Packed with so much wonderful spicy flavor! We absolutely loved it! So easy to make. Thank you Kristin for another fantastic recipe. This will be one we will be making from now on. Hubby LOVED it!