Creamy Spicy Jalapeño Shrimp Soup
A creamy, spicy shrimp soup blending Tex-Mex flavors with a velvety broth, fresh shrimp, jalapeños, and zingy lime. Vibrant, warming, and perfect for chilly nights.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Soup
Cuisine Mexican Inspired
Servings 4 servings
Calories 395 kcal
- 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
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.
Calories: 395kcalCarbohydrates: 9gProtein: 28gFat: 28gSodium: 920mgFiber: 1gSugar: 3g
Keyword spicy soup, shrimp soup, jalapeño soup, creamy seafood soup, Mexican soup, Tex-Mex seafood