Coconut Shrimp Soup

Saturday January 26, 2013
By

With all this cold weather, I’ve been craving soup and was looking for something different than my usual fare.   After searching a bit on the interweb, I found a great looking recipe for Brazilian Shrimp Stew.

I made a few alterations to suit my taste and my ingredients on hand.  Since I don’t know anything about Brazilian fare, I am renaming my version Coconut Shrimp Soup.

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This recipe is fully Paleo and Whole 30 compliant*, not to mention low-carb, gluten and dairy free!

Coconut Shrimp Soup

Recipe adapted from I Breathe, I’m Hungry

Ingredients

  • 2 lbs raw shrimp, peeled & deveined
  • 2 Tbsp coconut oil (or other healthy fat)
  • 1 medium cup onion, diced (~3/4 cup)
  • 2-3 cloves garlic, minced
  • 1 red pepper, diced
  • 2 jalapenos, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 can diced tomatoes (14 oz)
  • 1 can coconut milk (14 oz or 2.5 cups)
  • 1 Tbsp Sriracha* or Chili Garlic Sauce
  • 1 medium lime, juiced (~2 Tbsp)
  • salt and pepper to taste

Optional Toppings

  • Cilantro
  • Avocado

Instructions

  1. Heat oil in medium to large non-reactive pot.
  2. Saute onions and peppers for 2-3 minutes, until onions are translucent.
  3. Then add garlic, tomates, shrimp and cilantro and simmer until shrimp turns opaque (3-5 minutes).
  4. Pour in the coconut milk and hot sauce and simmer for another 3-5 minutes to allow flavors to combine.
  5. Finish with lime juice and season with salt and pepper to taste.

Serve immediately with your favorite toppings.

Notes

  • I used my porcelain enamel cast iron 6 quart dutch oven pot, but you could use something  smaller.  Don’t use regular cast iron —  the acidity of the tomatoes will eat at the surface of the pot.
  • For shrimp, I love  TJ’s Wild Argentian Shrimp — it’s wild caught, pre-peeled/deveined and only 8.99/lb.
  • Arroy-D is our favorite brand of coconut milk.  I find it’s cheapest at the asian markets.
  • Instead of a whole red pepper, I used several mini-bell peppers – one red, one yellow and one orange for color/presentation.
  • If you like spicy, leave the jalapeno seeds in (I left mine out).  You can also increase the amount of chili-garlic sauce — I was trying to strike that balance between flavorful enough for my spice-loving husband, but mild enough that my kids would eat it.
  • *Sriracha sauce typically contains sugar.  I found Huey Fong Chili Garlic Sauce at my local asian market and it is sugar-free.
  • Toppings are optional but add a nice oomph to the dish.  Highly recommend avocado and cilantro!

Good:
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Better:
IMG_4196.JPG

Best!
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5.0 from 10 reviews
Coconut Shrimp Soup
Author: 
Recipe type: Soup
 
This recipe is fully Paleo and Whole 30 compliant*, not to mention low-carb, gluten and dairy free!
Ingredients
  • 2 lbs raw shrimp, peeled & deveined
  • 2 Tbsp coconut oil (or other healthy fat)
  • 1 medium cup onion, diced (~3/4 cup)
  • 2-3 cloves garlic, minced
  • 1 red pepper, diced
  • 2 jalapenos, diced
  • ¼ cup fresh cilantro, chopped
  • 1 can diced tomatoes (14 oz)
  • 1 can coconut milk (14 oz or 2.5 cups)
  • 1 Tbsp Sriracha* or Chili Garlic Sauce
  • 1 medium lime, juiced (~2 Tbsp)
  • salt and pepper to taste
  • Optional Toppings
  • Cilantro
  • Avocado
Instructions
  1. Heat oil in medium to large non-reactive pot.
  2. Saute onions and peppers for 2-3 minutes, until onions are translucent.
  3. Then add garlic, tomates, shrimp and simmer until shrimp turns opaque (3-5 minutes).
  4. Pour in the coconut milk and hot sauce and simmer for another 3-5 minutes to allow flavors to combine.
  5. Finish with lime juice and season with salt and pepper to taste.
  6. Serve immediately with your favorite toppings.
Notes
I used my porcelain enamel cast iron 6 quart dutch oven pot, but you could use something smaller. Don't use regular cast iron -- the acidity of the tomatoes will eat at the surface of the pot. For shrimp, I love TJ's Wild Argentian Shrimp -- it's wild caught, pre-peeled/deveined and only 8.99/lb. Arroy-D is our favorite brand of coconut milk. I find it's cheapest at the asian markets. Instead of a whole red pepper, I used several mini-bell peppers - one red, one yellow and one orange for color/presentation. If you like spicy, leave the jalapeno seeds in (I left mine out). You can also increase the amount of chili-garlic sauce -- I was trying to strike that balance between flavorful enough for my spice-loving husband, but mild enough that my kids would eat it. *Sriracha sauce typically contains sugar. I found Huey Fong Chili Garlic Sauce at my local asian market and it is sugar-free. Toppings are optional but add a nice oomph to the dish. Highly recommend avocado and cilantro!

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30 Responses to Coconut Shrimp Soup

  1. 1
    E says:

    Made this soup tonight and it was *fabulous*! My husband was even surprised at how delicious it was. Definitely a keeper.

    Just one note, the instructions never indicate when to toss in the chopped cilantro (not the garnish portion, but the 1/4 c portion). I put it in with the coconut milk and hot sauce and it turned out well.

    • 1.1
      Kendra says:

      Thanks for your note! I updated the recipe to include the directions for cilantro. I add mine at the same time as the shrimp, but adding it later I’m sure is fine too.

      Glad you liked it — it was a big hit with me and my hubby as well!

  2. 2
    karen Dunham says:

    Made this about two weeks ago and added yellow curry powder – totally delish.

  3. 3
    Melany says:

    How many servings is this? One or two?

    • 3.1
      Kendra says:

      I would say 6 servings. My husband I usually eat what I’d guess is the equivalent of 2 servings, the kids have a tiny bit and we have enough for us each to have leftovers.

  4. 4

    […] 9. Coconut Shrimp Soup […]

  5. 5

    Wow, this looks amazing! I am definitely going to make this tonight! Only thing is, do you have the nutrition facts? I am watching calories and so I would love to know the calories, and sugar and fat! Thank you!

  6. 6
    Maggie says:

    Excellent! Made exactly as described, but found that 1 lb. of shrimp (yes, TJ brand is fantastic) was really quite enough – and easier on the budget. Also, had some dried jalapenos in the spice cabinet and used 1 tsp instead of buying fresh ones. Avocado and cilantro garnishes really put this over the top. Husband raved and honestly, I could eat this every night. Thanks so much! P.S. Big thanks to my sister E for cluing me in on this. :)

  7. 7
    Nole2007 says:

    Thank you for this amazing recipe!! My husband and I loved it. We didn’t have jalapeños so we sprinkled in some cayenne. Used a pound of trader joes medium shrimp and their cream of coconut in a can. Beyond amazing and we didn’t even have cilantro/avocado. Quick last minute recipe bc the hubby was craving soup.

  8. 8
    Leah Rae says:

    Holy smokes was this a great recipe!!!!!!! I substituted chopped Chicken as I didn’t have any Shrimp. I also didn’t have any Sriracha* or Chili Garlic Sauce so I substituted red pepper chili paste mixed with chopped Garlic and Garlic Salt. Adding fresh Cilantro & Avocado was a great suggestion.

    Definitely a keeper! It’s a great low-fat comfort food meal. YUM!

  9. 9
    Melissa Linquist says:

    This was such a good recipe! I called the neighbors and told them that they HAD to try it! I’ve book marked it and plan to use it as a regular this winter.

    Is Sriracha* paleo? It lists sugar in its ingredients so I’m curious.

  10. 10

    […] Coconut Shrimp soup, sauteed mushrooms, onions and […]

  11. 11
    Ericka says:

    How many servings does this make? I am making it for company and need to know if I need to double or triple it. Thanks.

  12. 12

    […] Wednesday — Coconut Shrimp Soup […]

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    […] 47. Coconut Shrimp Soup Recipe […]

  14. 14
    Marissa says:

    Is there a way to cook this if I don’t have a dutch oven pot? On the stove, crock pot, etc? If so, do you know how long?

  15. 15

    […] 9. Coconut Shrimp Soup Recipe […]

  16. 16

    […] Featured recipe: Coconut Shrimp Soup by The Meanest Momma […]

  17. 17
    Jodie says:

    This is an AWESOME recipe! The only thing I would do differently would be to put the shrimp in last or even sauté them in a separate pan and put them in right before serving. My shrimp turned out way over cooked. Otherwise this soup is fabulous, the flavors are great and it’s healthy!!

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  20. 20
    Teresa says:

    It was delicious!!!! I bet it would be great with fish too since shrimp is usually expensive. Loved that it was so easy to make and not too many crazy ingredients!

  21. 21
  22. 22
    mrs. p says:

    I used 1lb shrimp and added diced chicken breast as a topping. I was out of peppers so I used a mirepoix as the base and for added veggies threw in some Chinese broccoli.

  23. 23
    Jessica says:

    This was AMAZING!!! I will be making this again for sure!! I added a little agave nectar and it meshed beautifully!

  24. 24
    Jessica says:

    Fantastic recipe! I added a little agave nectar and it meshed beautifully!! So yummy!!

  25. 25
    Ruth says:

    I’m trying this recipe – it looks great! I see you use Arroy-D coconut milk too – however you should be aware that the cup measurement for the can is wrong. I don’t know what the Thai Arroy-D company thinks an American 8 oz. cup is, but there is about 1-3/4 (8 oz.) cups in their 14 oz (400 mL) can of coconut milk. So in your recipe there is only 1-3/4 cups – not 2-1/2 cups of coconut milk.

  26. 26

    […] Coconut Shrimp Soup Recipe from TheMeanestMomma. […]

  27. 27

    […] Recipe adapted from TheMeanestMomma.Com […]

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