Best 3 Spiced Shrimp Soup Recipes

Shrimp soup is a delectable and flavorful dish that can be enjoyed by seafood lovers worldwide. With its aromatic broth, succulent shrimp, and an array of spices, this soup promises a tantalizing culinary experience. Whether you prefer a mild or spicy kick, there's a spiced shrimp soup recipe out there to suit your taste buds. In this comprehensive guide, we'll explore various recipes, offering a diverse selection of flavors and techniques to help you create the perfect spiced shrimp soup that will leave your taste buds dancing.

Let's cook with our recipes!

BUTTERNUT SQUASH SOUP WITH SPICED SHRIMP AND CILANTRO

Butternut Squash Soup With Spiced Shrimp and Cilantro image

Provided by Molly O'Neill

Categories lunch, weekday, soups and stews, main course

Time 3h15m

Yield Eight servings

Number Of Ingredients 16

Ingredients

2 tablespoons fresh lime juice
6 tablespoons fresh orange juice
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
Freshly ground pepper to taste
2 teaspoons olive oil
1/2 pound large shrimp, peeled, deveined and halved lengthwise
2 medium butternut squashes, quartered and seeded
4 cups chicken broth, homemade or low-sodium canned
1 cup heavy cream
2 teaspoons grated orange zest
1 teaspoon ground coriander
4 teaspoons kosher salt
Freshly ground pepper to taste
4 teaspoons chopped fresh cilantro

Steps:

To make the shrimp, whisk together the lime juice, orange juice, coriander, pepper flakes, salt, pepper and 1 teaspoon of olive oil. Add the shrimp and toss to coat well. Cover and refrigerate for 2 hours.
Meanwhile, to make the soup, preheat the oven to 425 degrees. Place the squash in a large roasting pan with enough water to make a depth of 1/8 inch. Cover loosely with aluminum foil and roast until soft, about 50 minutes.
When squash is cool enough to handle, pull off the skin. Place half of the squash in a blender with half of the chicken broth and puree until smooth. Pour into a large saucepan and repeat with the remaining squash and broth.
Stir in the cream, orange zest, coriander, salt and pepper. Reheat just before serving.
Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Drain the shrimp and add to the skillet. Saute until just cooked through, about 30 seconds per side.
Ladle the soup into 8 shallow bowls. Garnish with the shrimp and sprinkle with cilantro. Serve at once.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 751 milligrams, Sugar 7 grams, TransFat 0 grams

SPICED SHRIMP AND CARROT SOUP

Spiced Shrimp And Carrot Soup image

Provided by Molly O'Neill

Categories pastas, soups and stews, appetizer, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 quarts carrot consomme (see recipe)
1/2 pound orzo or pasta stars
1 pound cooked, peeled cocktail shrimp
2 tablespoons grated fresh ginger
1 cup finely diced carrots
1/2 cup grated fresh fennel
Salt and freshly ground pepper to taste
2 tablespoons minced scallions
1 tablespoon minced parsley or coriander leaves

Steps:

Bring the carrot consomme to a boil in a large pot. Add the orzo, reduce heat to medium and cook for 3 minutes. Add the shrimp, ginger and carrots and cook for 2 minutes more. Add the fennel and cook 1 minute. Adjust seasoning with salt and pepper. Ladle into bowls, garnish with scallions, parsley or coriander leaves and serve immediately.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 1568 milligrams, Sugar 4 grams, TransFat 0 grams

SPICED SHRIMP SOUP

Spiced Shrimp Soup image

Categories Soup/Stew Citrus Herb Shellfish Shrimp Hot Pepper Gourmet

Yield Makes about 6 cups

Number Of Ingredients 11

Ingredients

1 pound (about 26) medium shrimp (preferably with heads)
4 stalks fresh lemongrass, outer leaves discarded and root ends trimmed
6 cups water
1/4 cup finely chopped well-washed coriander roots and/or stems
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
a 1-inch cube peeled fresh gingerroot, cut into fine julienne strips
1/4 cup Asian fish sauce (preferably naam pla)
1/4 cup fresh lime juice
1 small fresh red or green Thai chili or serrano chili, or to taste, seeded and sliced very thin (wear rubber gloves)
fresh coriander leaves, thinly sliced kaffir lime leaves, and small fresh red Thai chilies for garnish if desired

Steps:

Rinse shrimp well and shell, reserving shell and heads
Cut 3 lemongrass stalks into 1-inch sections and crush lightly with flat side of a heavy knife. In a saucepan combine crushed lemongrass with reserved shrimp shells and heads, water, coriander roots, salt, and pepper and simmer, uncovered, 20 minutes. Strain broth through a fine sieve into another saucepan.
Thinly slice lower 6 inches of remaining lemongrass stalk, discarding remainder of stalk, and combine with broth and gingerroot. Simmer broth 5 minutes. Add shrimp and simmer 1 minute, or until shrimp are just firm to touch. Stir in fish sauce, lime juice, and sliced chili.
Serve soup warm or at room temperature, garnished with coriander leaves, lime leaves, and chilies.

Tips:

- Use fresh shrimp for the best flavor. - If you don't have shrimp stock, you can use vegetable stock or chicken stock instead. - Be careful not to overcook the shrimp, as they will become tough. - Serve the soup immediately, garnished with cilantro and lime wedges.

Conclusion:

This spiced shrimp soup is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The spicy broth is full of flavor, and the shrimp are cooked perfectly. This soup is sure to be a hit with your family and friends.