Creamy Spicy Shrimp Soup

Creamy Spicy Shrimp Soup

This Creamy Spicy Shrimp Soup is rich, comforting, and full of bold flavors. Juicy shrimp simmer in a creamy broth infused with garlic, tomatoes, herbs, and a hint of chili heat. Served over a small scoop of rice, this dish makes a satisfying meal that feels indulgent while still being balanced and diabetes-friendly when portions are controlled.

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🧾 Ingredients

For the Soup

• 1 lb raw shrimp, peeled and deveined
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup cherry tomatoes, halved
• 3 cups low-sodium seafood or chicken broth
• 1 cup light coconut milk (or half-and-half)
• 1 tsp paprika
• ½ tsp chili flakes (adjust to taste)
• ½ tsp smoked paprika
• 1 tsp lemon juice
• Salt and black pepper to taste

Optional Add-ins

• ½ cup cooked jasmine or basmati rice
• Fresh parsley or cilantro for garnish
• Extra chili flakes for heat

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👩‍🍳 Step-by-Step Instructions

1. Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook 3–4 minutes until softened.
3. Stir in garlic and cook 30 seconds until fragrant.

2. Build the Base

1. Add cherry tomatoes, paprika, smoked paprika, and chili flakes.
2. Cook for 2–3 minutes until the tomatoes soften and release juices.

3. Add the Broth

1. Pour in the seafood or chicken broth.
2. Bring to a gentle simmer and cook 5 minutes to develop flavor.

4. Make it Creamy

1. Stir in coconut milk.
2. Simmer for another 3–4 minutes.

5. Cook the Shrimp

1. Add shrimp to the soup.
2. Cook 2–3 minutes until pink and opaque.
3. Stir in lemon juice and adjust seasoning.

6. Serve

1. Add a small scoop of rice to each bowl (optional).
2. Ladle the creamy shrimp soup over the rice.
3. Garnish with parsley or cilantro and chili flakes.

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🍽️ Serving Suggestions

• Pair with roasted vegetables or sautéed spinach for added fiber.
• Serve with low-carb flatbread or whole-grain toast if desired.
• A squeeze of fresh lime or lemon brightens the flavors.

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📊 Nutrition (per serving)

• Calories: ~310
• Protein: 26g
• Carbohydrates: 16g
• Fiber: 2g
• Fat: 16g
• Sodium: ~520 mg

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✅ Tip: For an even lower-carb version, replace rice with cauliflower rice or simply enjoy the soup on its own.