Cajun Shrimp Soup
Dive into a bowl of bold and flavorful Cajun Shrimp Soup, a tantalizing Southern-inspired dish that's loaded with tender shrimp, vibrant vegetables, and a creamy, spicy broth. This hearty soup combines Cajun seasoning, smoked paprika, and a hint of cayenne for a zesty kick, balanced perfectly with a splash of heavy cream for a velvety finish. With layers of sautéed onion, bell pepper, celery, and garlic, it delivers a medley of rich, aromatic flavors in every bite. Quick to prepare in just 45 minutes, this recipe is ideal for cozy weeknight dinners or an impressive starter for gatherings. Serve it piping hot with crusty bread for an irresistible meal that will leave everyone craving seconds. Perfect for seafood lovers, this easy Cajun Shrimp Soup is a must-try comfort food!
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper (optional, for spice)
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 14-ounce can diced tomatoes, with juice
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil and butter in a large pot over medium heat until melted.
Add the diced onion, green bell pepper, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Stir in the minced garlic, Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices and release their flavors.
Sprinkle the flour over the vegetable mixture and stir well, cooking for 1-2 minutes to create a light roux.
Gradually pour in the chicken broth while stirring continuously to prevent lumps from forming. Bring the mixture to a simmer.
Add the diced tomatoes (with their juice) to the pot and stir to combine. Simmer for 10 minutes to allow the flavors to meld.
Stir in the heavy cream and chopped parsley. Season the soup with salt and black pepper to taste.
Add the raw shrimp to the pot and cook for 3-5 minutes, or until the shrimp are pink and opaque.
Remove the pot from the heat and let the soup rest for a few minutes. Taste and adjust seasoning if needed.
Serve hot in bowls, garnished with additional chopped parsley and accompanied by crusty bread, if desired.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1276 mg | 55% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.3 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 905 mg | 19% | |
*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.
