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!
Recipe by The Meanest Momma at https://themeanestmomma.com/2013/01/26/coconut-shrimp-soup/