Caribbean Shrimp and Vegetable Soup
Immerse yourself in the vibrant flavors of the tropics with this Caribbean Shrimp and Vegetable Soup, a comforting yet zesty dish that’s perfect for any season. This one-pot meal combines tender, succulent shrimp with a colorful medley of fresh bell peppers, zucchini, carrots, and aromatic spices like thyme and allspice. The creamy coconut milk base is beautifully balanced with a splash of tangy lime juice and an optional kick of heat from a scotch bonnet pepper. Ready in just 45 minutes, this hearty soup is a wholesome and gluten-free meal brimming with Caribbean flair. Perfect for a weeknight dinner or a weekend gathering, it can be served with crusty bread or simply enjoyed as is for a soul-warming experience.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium bell peppers (red, green, or yellow), diced
- 2 medium carrots, sliced
- 1 medium zucchini, diced
- 1 tsp fresh thyme
- 0.5 tsp ground allspice
- 1 can (13.5 oz) coconut milk (unsweetened)
- 4 cups chicken or vegetable broth
- 2 tbsp tomato paste
- 2 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- 1 whole scotch bonnet pepper (optional, for heat)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced bell peppers, sliced carrots, and zucchini to the pot. Sauté for 5 minutes, stirring occasionally.
Sprinkle in the thyme and ground allspice, and stir to combine with the vegetables.
Pour in the coconut milk, chicken or vegetable broth, and stir in the tomato paste until dissolved.
Bring the mixture to a gentle boil, then reduce the heat to simmer.
Optionally, add the whole scotch bonnet pepper for heat. Cook for 15 minutes, allowing the flavors to meld together.
Add the shrimp to the soup and cook for 3-5 minutes until the shrimp turn pink and are fully cooked.
Remove the scotch bonnet pepper carefully (if used).
Stir in the lime juice and chopped cilantro. Season with salt and black pepper to taste.
Serve the soup hot, garnished with extra cilantro if desired. Enjoy!
Nutrition Facts
Calories |
1912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.4 g | 161% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 6492 mg | 282% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 43.6 g | ||
| Protein | 132.3 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 583 mg | 45% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4444 mg | 95% | |
*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.
