Jalapeño Heat: The Ultimate Shrimp Soup Recipe

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When the craving for comfort collides with a taste for spice, this Jalapeño Shrimp Soup delivers in every spoonful. The broth is luxuriously rich and gently creamy, layered with savory aromatics, vibrant herbs, and the bold kick of jalapeño heat. Succulent shrimp float through the golden broth, drawing in all the zesty, spicy warmth of the soup.

It’s a dish that satisfies both the senses and the appetite, perfect for chilly evenings or anytime your taste buds need a wake-up call. Whether you’re after something warming and cozy or you’re just a die-hard fan of seafood with flair, this soup is destined to become a staple in your comfort food lineup.

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Ingredients for this Jalapeño Shrimp Soup Recipe

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 jalapeño, sliced (remove seeds for less heat)
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili flakes (optional)
• 4 cups seafood or chicken broth
• 1 cup coconut milk or heavy cream
• 1 pound raw shrimp, peeled and deveined
• Juice of 1 lime
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Extra jalapeño slices for garnish (optional)

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Step 1: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the garlic, jalapeño slices, celery, and red bell pepper. Cook for another 3-4 minutes, stirring occasionally, until the vegetables soften and become fragrant.

Step 2: Build the Flavor Base

Add the smoked paprika, cumin, and chili flakes (if using) to the pot. Stir to coat the vegetables evenly with the spices. Let them toast briefly to release their full flavor—about 1 minute.

Step 3: Add the Broth and Simmer

Pour in the broth and bring the mixture to a gentle boil. Reduce the heat and simmer for 10 minutes to allow the flavors to meld. The vegetables should be tender and the broth should take on a slightly reddish hue from the spices.

Step 4: Stir in Cream and Add Shrimp

Lower the heat and stir in the coconut milk or heavy cream. Add the shrimp and cook just until they turn pink and opaque, about 3-5 minutes. Be careful not to overcook them—they should be tender and juicy.

Step 5: Finish and Serve

Squeeze in the lime juice and season the soup with salt and black pepper to taste. Ladle into bowls and garnish with chopped cilantro and additional jalapeño slices if desired. Serve hot with crusty bread or warm tortillas on the side.

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Frequently Asked Questions

Can I use frozen shrimp for this soup?

Yes, just make sure to thaw and pat them dry before cooking. Frozen shrimp work well and are often more convenient.

How spicy is this soup?

It has a mild to moderate heat level, depending on how much jalapeño you include and whether you use the seeds. For extra heat, leave the seeds in or add more chili flakes.

What can I use instead of coconut milk?

You can use heavy cream or half-and-half for a rich, creamy alternative. If you want a lighter version, whole milk works, but it won’t be as creamy.

Can I add other vegetables?

Absolutely. Try adding corn, zucchini, or spinach for extra texture and nutrition.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free. Just double-check your broth and spices to ensure there are no additives containing gluten.

Can I make this vegetarian?

You can substitute the shrimp with hearty vegetables like mushrooms or chickpeas, and use vegetable broth to make a delicious vegetarian version.

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