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.
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
- Heat oil in medium to large non-reactive pot.
- Saute onions and peppers for 2-3 minutes, until onions are translucent.
- Then add garlic, tomates, shrimp and cilantro and simmer until shrimp turns opaque (3-5 minutes).
- Pour in the coconut milk and hot sauce and simmer for another 3-5 minutes to allow flavors to combine.
- 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:
Better:
Best!
Coconut Shrimp Soup
Author: Adapted from I Breathe, I'm Hungry
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
- Heat oil in medium to large non-reactive pot.
- Saute onions and peppers for 2-3 minutes, until onions are translucent.
- Then add garlic, tomates, shrimp and simmer until shrimp turns opaque (3-5 minutes).
- Pour in the coconut milk and hot sauce and simmer for another 3-5 minutes to allow flavors to combine.
- 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!
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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.
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!
Made this about two weeks ago and added yellow curry powder – totally delish.
Love the curry idea. Thank you!
How many servings is this? One or two?
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.
[…] 9. Coconut Shrimp Soup […]
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!
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. 🙂
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.
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!
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.
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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.
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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?
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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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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!
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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.
This was AMAZING!!! I will be making this again for sure!! I added a little agave nectar and it meshed beautifully!
Fantastic recipe! I added a little agave nectar and it meshed beautifully!! So yummy!!
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.
[…] Coconut Shrimp Soup Recipe from TheMeanestMomma. […]
[…] Recipe adapted from TheMeanestMomma.Com […]