Brazilian Shrimp Soup
Dive into the vibrant flavors of Brazilian Shrimp Soup, a rich and comforting dish infused with tropical flair. This one-pot wonder combines tender, marinated shrimp with creamy coconut milk, hearty white rice, and zesty lime juice, creating a perfect balance of savory and tangy notes. Enhanced by a colorful medley of bell peppers, onions, and aromatic spices like paprika and cayenne, this soup is both warming and indulgent. With just 45 minutes from start to finish, it's an ideal recipe for busy weeknights or cozy gatherings. Garnish with fresh cilantro and lime wedges for an extra burst of freshness, and let this vibrant soup transport your taste buds straight to Brazil. Perfect for seafood lovers, this dish is gluten-free, hearty, and brimming with bold, tropical flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 1 medium bell pepper (diced, any color)
- 3 cloves garlic cloves (minced)
- 14 ounces diced tomatoes (canned with their juice)
- 14 ounces coconut milk (unsweetened)
- 2 cups chicken or seafood stock
- 0.5 cup white rice (uncooked)
- 0.25 cup cilantro (chopped)
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional, for spice)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a medium bowl, toss the shrimp with lime juice, a pinch of salt, and black pepper. Set aside to marinate while preparing the soup.
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the diced bell pepper and cook for another 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the canned diced tomatoes (with juice) and cook for 5 minutes, stirring occasionally, to break down the tomatoes slightly.
Stir in the paprika, cayenne pepper (if using), and a teaspoon of salt. Pour in the chicken or seafood stock and bring the mixture to a gentle simmer.
Add the coconut milk and uncooked rice to the pot. Stir well and let the soup simmer for 12-15 minutes, or until the rice is tender.
Once the rice is cooked, carefully add the marinated shrimp to the soup. Simmer for another 4-5 minutes until the shrimp are pink and fully cooked.
Taste the soup and adjust seasoning with more salt or black pepper, if needed.
Stir in the chopped cilantro, reserving a small amount for garnish if desired.
Serve the soup hot, garnished with extra cilantro and lime wedges on the side for an added burst of flavor.
Nutrition Facts
Calories |
2223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 5392 mg | 234% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 36.4 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3935 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
