If you’re craving a bowl of warmth with a bold kick, this creamy spicy jalapeño shrimp soup is your next culinary obsession. It’s rich, fiery, and brimming with tender shrimp — the kind of dish that comforts and excites with every spoonful. Hungry yet? Let’s dive into the recipe that’s about to become a favorite.
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Creamy Spicy Jalapeño Shrimp Soup
Description
There’s something about the interplay between heat and creaminess that makes each spoonful of this creamy spicy jalapeño shrimp soup a soothing yet exhilarating experience. Picture biting into a tender, juicy shrimp swimming in a velvety, rich broth that carries just the right kick. The jalapeños bring the fire, while heavy cream and sautéed onions mellow the heat into an indulgent warmth that lingers on the palate. It’s like wrapping yourself in a cozy blanket on a cold winter day, with an exciting twist of spice that keeps you coming back for more.
This soup tastes like a Tex-Mex inspired seafood chowder met your favorite creamy bisque and added a spark. It is vibrant in color and flavor with bursts of brightness from lime juice and fresh herbs, as well as smoky depth from garlic and spices. Served hot with crusty bread or tortilla strips, it is guaranteed to be the centerpiece of your table and conversation.
Why You’ll Love This Recipe
This recipe is both decadent and practical, making it a great option for weeknight dinners and dinner parties alike. It comes together in under an hour using common pantry ingredients and fresh shrimp, and it is easy to customize based on your heat tolerance and flavor preferences. Whether you like it blazing hot or comfortingly mild, you are in control of the spice level.
You’ll also love how high in protein and low in carbs it is, especially if you are following a gluten-free or lower-carb eating plan. This soup is satisfying on its own or fantastic paired with a fresh salad or warm bread. You can make it ahead and enjoy leftovers all week long.
Serving and Storage Tips
This soup tastes best when served hot and freshly made, but it also stores well for leftovers. Pour any remaining soup into an airtight container and refrigerate for up to 3 days. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally until hot. Avoid boiling to prevent the cream from separating.
If you want to freeze it, omit the cream before freezing. Reheat the base soup and stir in cream just before serving for the best texture. You can also prep the shrimp and veggie mixture a day in advance and finish the soup when ready to serve.
Course, Cuisine, Keywords
Soup, Mexican Inspired, spicy soup, shrimp soup, jalapeño soup, creamy seafood soup
Servings, Prep Time, Cook Time, Total Time, Serving Size
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size: 1.5 cups
Ingredients
- 1 pound raw shrimp peeled and deveined
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 garlic cloves minced
- 2 medium jalapeños seeded and finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 4 cups low sodium chicken broth
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 1 tablespoon lime juice
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- Tortilla strips or crusty bread for serving
Equipment
- Large soup pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
- Ladle
Instructions
- Step 1: Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for 3 to 4 minutes until soft and translucent. I like to stir frequently here—it helps everything cook evenly without browning too quickly.
- Step 2: Add minced garlic and chopped jalapeños. Cook for another 2 minutes until fragrant. Watch the garlic closely here—it turns bitter if it browns too much.
- Step 3: Sprinkle in smoked paprika and cumin. Stir well and let the spices toast slightly for 30 to 45 seconds to release their full aroma. This blooming step is key for deep flavor.
- Step 4: Stir in the tomato paste and mix thoroughly. It may look thick at first, but just keep stirring. Add the chicken broth slowly while stirring to incorporate everything smoothly.
- Step 5: Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for about 10 minutes. This allows the flavors to deepen. Sometimes I toss the shrimp shells in while it simmers and strain them out later for extra flavor, if I have time.
- Step 6: Drop in the shrimp and simmer for 3 to 4 minutes or until they’re just pink and opaque. Be careful not to overcook them—they get rubbery fast.
- Step 7: Lower the heat and stir in the cream, lime juice, salt, and pepper. Gently stir for a few more minutes. Make sure the heat is low enough that the soup stays warm but does not come to a boil. This keeps the cream silky and prevents curdling.
- Step 8: Taste the broth and tweak the salt level if needed. Stir in fresh cilantro just before serving for brightness and color.
- Step 9: Serve hot, ladled generously into bowls. Garnish with extra jalapeño slices and cilantro if desired. I love pairing this with tortilla strips or a thick hunk of rustically toasted bread to mop up that beautiful broth.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen shrimp?
Yes, just make sure they are completely thawed and patted dry before cooking to avoid excess moisture. I often keep a bag of frozen shrimp in my freezer for recipes like this—it makes weeknight cooking so much easier.
What type of jalapeño should I use?
Fresh jalapeños work best. If you want more smoky heat, you can also try adding half of a chipotle pepper in adobo for a smoky twist. Just go light at first—you can always add more heat but you can’t take it out once it’s in.
Can I substitute the shrimp with something else?
Absolutely. Chopped cooked chicken or lump crab meat are great alternatives. You could even add a can of drained cannellini beans to make it vegetarian and more filling, though the flavor profile will change slightly.
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Creamy Spicy Jalapeño Shrimp Soup
Ingredients
- 1 pound raw shrimp peeled and deveined
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 garlic cloves minced
- 2 medium jalapeños seeded and finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 4 cups low sodium chicken broth
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- Tortilla strips or crusty bread for serving
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for 3 to 4 minutes until soft and translucent.
- Add minced garlic and chopped jalapeños. Cook for another 2 minutes until fragrant, stirring frequently to avoid burning.
- Sprinkle in smoked paprika and ground cumin. Stir and let the spices bloom in the hot oil for about 30 seconds.
- Stir in tomato paste and mix well to coat the vegetables. Pour in chicken broth and bring to a gentle boil.
- Reduce heat to low and let the soup simmer for 10 minutes to develop flavor.
- Add peeled shrimp to the pot and simmer for 3 to 4 minutes or until the shrimp turn opaque and pink.
- Lower the heat and stir in the heavy cream, lime juice, salt, and black pepper. Simmer gently for 3 to 5 more minutes, stirring occasionally. Do not boil once the cream is added.
- Taste and adjust seasoning as needed. Stir in chopped cilantro just before serving.
- Ladle soup into bowls and top with extra cilantro and jalapeño slices if desired. Serve hot with tortilla strips or crusty bread.
