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 was in the mood for a spicy shrimp soup type dish, and came across your blog randomly. I have to say, this has become one of the most consistent dishes I cook. It is so incredibly flexible. The one change I always make is that I actually add pickled jalapenos instead of fresh, because I like the acid and it doesn’t require me to buy or chop an additional ingredient. But other than that, it’s a wild card. What I’m going to do with this. I vary the spices, I vary the proteins (andouille sausage is great), I add veggies (love a ton of bell pepper), I’ll add other things like a bit of wine, a little bit of Worcestershire, etc. It’s a hit every time. I always serve it with long grain white rice (uncle Ben’s brand–has the nice distinct grains and doesn’t get too soft), and a salad. Thank you for what is probably one of my top three recipes (and my list of recipes I make is very long, so that actually means something lol).
Oh my goodness, you made my entire week, Chris!! I am SO glad this recipe is one you come back to over and over, and again, truly thrilled that it’s a favorite of yours. Thank you so much for taking the time to leave feedback and a recipe rating!
Thanks
My pleasure, Ira!
Do you have nutritional information available for this recipe? Sounds delicious, but I’m diabetic and need to know fat, calories, carbs, cholesterol, and sugar.
Hi Connie! Look for nutritional information estimates to come in 2024. In the meantime, I recommend MyFitnessPal.com if you need that information!
I followed the recipe exactly. It came out good the broth is light but flavorful.
I’m so glad you loved this recipe, Ali! Thank you so much for your feedback and recipe rating!
My recipe calls for cornstarch to help thicken the soup. I don’t know if this causes the gluton problem, but flour could have been added.
I’ve seen this recipe so many times but haven’t made it because I’m not a spicy fan. However, I finally caved this weekend and I’m SO glad I did! While spicy is in the name, the soup was perfect and not too hot at all, even with adding the raw jalapenos at the end. We had some leftovers and it was the first thing my husband grabbed the next day for lunch. He even asked if it could be in the regular rotation.
The only thing we couldn’t find was the seafood stock, so we used vegetable stock instead.
I love this recipe and have made it multiple times. Tonight we cooked Cajun style andouille sausage and added it at the end and it was fabulous
Love that twist on this recipe, Becky! Thank you so much for your feedback and recipe rating!
Tonight I made the spicy shrimp soup. Wow! It tasted amazing. It was very easy to make. Except for the seafood stock, I had all the ingredients at home. I used chicken broth. I omitted the rice just to cut down on carbs. My husband LOVED it! Only negative, it wasn’t enough for a family of 5. Next time I’ll increase the ingredients by 50%.
I’m so glad you guys loved this recipe, Carolyn!! I agree – I think it would be delicious even without the rice. Thank you so much for your feedback and recipe rating!
O.M.G. !!!
I’m allergic to shrimp but I tried the soup before adding the shrimp. It’s amazing!!!
When my house is quiet and everyone’s eating; it’s definitely good. I’ll definitely be making this again. Thank you for sharing
Yes – love to hear eating only, and no complaints! ;) Thrilled it was a hit with your family, Mary!
Great soup & made from leftover shrimp on Thanksgiving. Loved it!
Love that, Karen!! So glad you enjoyed – thank you so much for your feedback and recipe rating!
Amazing ! So flavourful !
I’m so glad you loved this soup, Catharine!! Thank you so much for your feedback and recipe rating!
This was the best soup I’ve ever had! Thank you for the recipe.
Thrilled to hear that, Bryce!
Hello, Have you frozen this soup up to the point of adding the lime and shrimp. Want to make a big pot of it for Christmas, and it would be great to get that part our of the way. Thanks for your time.
Hi Laura! I haven’t but think this soup would freeze>thaw wonderfully the way you’ve described – just short of adding shrimp and lime!