Can I make this spicy shrimp soup ahead of time?

You can prepare the broth a day ahead and refrigerate it, but wait to add the shrimp until just before serving. Shrimp cook very quickly and tend to turn firm if reheated. Bringing the broth back to a simmer and adding the shrimp fresh keeps the texture tender and clean.

Why did my shrimp turn rubbery?

Shrimp become rubbery when they cook too long or sit in hot liquid after they’re done. In this soup, they only need a minute or two once added. As soon as they turn opaque and curl gently, they’re ready, and the heat should be lowered or turned off.

Is this soup supposed to be spicy or just warm?

This spicy shrimp soup is meant to have noticeable heat, but it shouldn’t overwhelm the garlic, tomato, or lime. If it tastes aggressively spicy, too much heat was added early on. The best balance comes from simmered jalapeño for warmth and fresh jalapeño at the end for brightness.

Can I freeze spicy shrimp soup?

Freezing isn’t ideal once the shrimp are added, as their texture suffers when thawed. If you want to freeze it, freeze only the broth portion and add fresh shrimp when reheating. The broth freezes well and keeps its flavor.

Why is the rice added to the bowl instead of the pot?

Adding rice directly to the pot causes it to absorb too much liquid and thicken the soup over time. Placing rice in the bowl keeps the broth clear and balanced, especially for leftovers. It also lets each serving stay consistent from the first bowl to the last.

The Ultimate Spicy Shrimp Soup with Bright Heat

Description

Bright, garlicky spicy shrimp soup with clean heat and a balanced broth. Made with shrimp, tomato, jalapeño, lime, and served over rice for a comforting but fresh meal.

Ingredients

Scale

1/4 cup butter
1 large shallot, finely chopped
5 cloves garlic, minced
1 tablespoon gluten free flour
3 cups chicken stock
2 cups seafood stock
1 cup tomato sauce
2 jalapeños, divided
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
Cooked white rice, for serving
Fresh cilantro, chopped

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Instructions

Melt the butter in a large Dutch oven over medium heat until softly foaming.
Add the shallot and garlic and cook gently until tender and lightly golden.
Stir in the flour and cook briefly until glossy and smooth.
Add tomato sauce, chicken stock, seafood stock, one seeded jalapeño, bay leaves, and spices, then bring to a gentle simmer.
Simmer partially covered until the broth is savory and well developed.
Remove bay leaves and jalapeño, then add lime juice to taste.
Bring the soup back to a simmer and add shrimp, cooking just until opaque.
Serve hot over cooked rice and garnish with fresh jalapeño slices, cilantro, and lime wedges.

Notes

Do not overcook the shrimp, as they will turn rubbery.
For extra heat, leave seeds on the simmered jalapeño.
Add rice to the bowl, not the pot, to keep the broth clear.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 289
Sugar: 7
Sodium: 1800
Fat: 15
Saturated Fat: 8
Unsaturated Fat: 5
Trans Fat: 0.5
Carbohydrates: 19
Fiber: 3
Protein: 20
Cholesterol: 143