There are some recipes you don’t just eat — you remember them. This Spicy Shrimp Soup is one of those. It’s fiery, garlicky, and full of comfort, like something you’d want to curl up with on a rainy afternoon. And honestly? I’ve eaten it for breakfast more than once, especially when the leftovers were calling louder than my toast and eggs.
This bowl of goodness was inspired by a dish from a tiny Ecuadorian spot I visited once. The kind of place where the food is humble, homey, and bursting with love — the type of cooking you can’t fake. Their shrimp soup, loaded with garlic and just the right amount of kick, left a mark on me. After several failed attempts at recreating it at home, I finally hit the jackpot with this version.
Let me walk you through how I bring it to life in my kitchen.
Why This Spicy Shrimp Soup Just Hits Right
If you’ve ever had a soup that warms you right down to your socks, you’ll know what I mean. This one brings together a cozy broth made with chicken and seafood stock, loads of garlic, herbs, jalapeños, and a squeeze of fresh lime. It’s the kind of soup that doesn’t just fill your belly — it fills your soul.
What I love most? You can adjust the spice exactly how you like it. I usually keep it around medium heat — enough to make my nose tingle, but not so much that it feels like a dare. My kid can even handle it if I leave out the raw jalapeño garnish.
Top it off with some fluffy white rice, chopped cilantro, and more jalapeño slices if you’re feeling bold, and you’ve got a full meal in a bowl. It’s fresh, fiery, and deeply comforting — everything a great soup should be.
Let’s Talk Spice Level
This one’s spicy — but in the best way. On a scale from 1 to 10, I’d say it lands somewhere around a 5 if you remove the seeds from the jalapeño. If you leave the seeds in or use two jalapeños instead of one, you’re heading into 7-8 territory.
My advice? Start mild, taste as you go, and add more heat at the end if you’re craving that extra zing. The simmered jalapeño gives the broth a mellow warmth, while the raw slices on top bring a bright punch of heat. It’s a great combo.
Step-by-Step: Making Spicy Shrimp Soup at Home
Here’s how I do it on a weeknight when I’m craving something fast but satisfying.
Step 1: Build the flavor base
Start with 4 tablespoons of butter. I know it sounds like a lot, but trust me on this — it gives the soup a richness that oil just can’t replicate. Sauté a finely minced shallot and 5 cloves of garlic over medium heat. Let them soften slowly — we’re not browning here, just coaxing out all that mellow sweetness.
Step 2: Add a touch of flour
I use a tablespoon of gluten-free flour to give the broth a bit of body. Regular all-purpose works if you’re not gluten-sensitive. Stir it in and cook for a minute so there’s no raw flour taste.
Step 3: Build the broth
Pour in 3 cups chicken stock and 2 cups seafood stock (stock gives more depth than broth). Then add 1 cup of tomato sauce, a sliced jalapeño (seeds removed for less heat), 3 small bay leaves, ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon dried thyme, and ¼ teaspoon white pepper.
If you can get your hands on seafood stock — use it. I sometimes make my own by simmering shrimp shells with onion and garlic if I have time. Otherwise, the Imagine brand is solid.
Bring everything to a boil, partially cover, then simmer for about 30 minutes.
Step 4: Finish it off
After the broth has simmered and everything smells amazing, fish out the jalapeños and bay leaves. Squeeze in fresh lime juice — I use the juice of about ⅓ of a lime, but adjust to your taste.
Bring the soup back up to a boil, then stir in ¾ lb of jumbo shrimp (peeled and deveined). They cook fast — just a minute or two until they’re pink and firm.
Step 5: Serve with love
Ladle the soup into bowls, add a scoop of cooked long grain white rice, top with chopped cilantro and fresh jalapeño slices, and serve lime wedges on the side. The mix of warm broth and fresh toppings really brings this dish to life.
Real Life Cooking Tips
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Use fresh shrimp if possible — it makes a difference. If you’re using frozen, make sure they’re fully thawed and pat them dry before cooking.
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Don’t rush the garlic and shallots. This step builds the foundation of flavor. Low and slow is key.
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For extra depth, try adding a splash of fish sauce or Worcestershire — just a little goes a long way.
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Make it a meal: I sometimes stir in a handful of baby spinach at the end, just to sneak in some greens.
Can I Make It Ahead?
Absolutely. The broth actually gets better with time. Just store it without the shrimp and rice — that way they don’t overcook or get mushy.
When you’re ready to serve, reheat the broth, toss in the shrimp to cook fresh, and serve with newly cooked rice. It’s just as comforting the next day, maybe even more.
How to Store Leftovers
Store the soup and rice separately in airtight containers in the fridge for up to 3 days. Reheat the soup gently on the stovetop and warm the rice in the microwave or a steamer. If you’ve already added the shrimp, avoid overcooking when reheating — just warm through gently.
You can freeze the broth (without shrimp or rice) for up to a month. I do this in smaller portions so it’s easy to pull out for a quick lunch.
Serving Suggestions
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I love this soup with a side of grilled bread or cheesy arepas if I’m feeling fancy.
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Serve it with a simple avocado salad for a cooling contrast.
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If you like more carbs in your life, swap rice for noodles — soba or rice noodles both work great.
Common Questions
Can I use other seafood?
Yes! Scallops or chunks of white fish like cod or tilapia would be great.
Is this soup really spicy?
It’s got a good kick, but you can control the heat by adjusting how much jalapeño you use and whether you include the seeds.
Can I make it dairy-free?
Swap the butter for olive oil or a plant-based butter — you’ll lose a little richness, but the soup still works beautifully.
Is the rice necessary?
Technically, no. But it soaks up the broth and makes each bite feel like comfort food — so I say keep it in.
Let me tell you — once you try this soup, it’ll sneak into your regular rotation. It’s bold, comforting, and just the kind of thing that feels like home in a bowl. If you do make it, I hope it brings your kitchen the same joy it brings mine.
Let me know how it goes — I always love hearing how others make it their own.
Spicy Shrimp Soup
Warm up with this vibrant and fiery shrimp soup—rich with garlicky undertones, tangy tomato, a gentle splash of lime, and plenty of heat.
Ingredients
- 3/4 lb jumbo shrimp, peeled and deveined
- 1/4 cup butter
- 1 large shallot, finely chopped
- 5 cloves garlic, minced or pressed
- 1 tablespoon gluten-free flour
- 1 cup tomato sauce
- 3 cups chicken stock
- 2 cups seafood stock (like Imagine brand)
- 2 jalapeños, divided: one cored and sliced for simmering, one sliced into rings for serving
- 3 small bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon white pepper
- 2 limes (half of one juiced, rest cut into wedges)
- White rice, cooked (for serving)
- Fresh cilantro, chopped (for serving)
Instructions
- Create the Savory Base - Melt the butter in a Dutch oven over medium heat. Add shallot and garlic, reduce heat slightly, and sauté gently for about 5 minutes until soft but not browned.
- Thicken the Soup - Sprinkle in the gluten-free flour, stirring constantly for 1 minute to toast lightly. Pour in the tomato sauce and stir until the mixture is smooth and lump-free.
- Build the BrothPour in the seafood stock, chicken stock, and add the cored and sliced jalapeño, bay leaves, oregano, thyme, white pepper, and salt. Increase the heat, bring to a simmer, then lower to medium with the lid partially covering the pot. Gently simmer for 30 minutes so the flavors meld.
- Season with Citrus - Discard the bay leaves and simmered jalapeño slices. Squeeze in fresh lime juice to taste (about 1/3 of a lime is perfect!) and adjust salt as needed.
- Cook the Shrimp - Crank the heat up until the soup simmers. Stir in the shrimp and cook for just 1–2 minutes, until pink and opaque.
- Serve It Up - Ladle soup into bowls over warm rice. Top each serving with fresh cilantro and raw jalapeño rings for a lively kick. Pass the lime wedges for a final squeeze of brightness.
Notes
- Want it extra spicy? Simmer the jalapeño with ribs and seeds, or use two instead of one.
- Add more seafood by tossing in chunks of white fish or scallops along with the shrimp.
- The soup is naturally gluten-free and egg-free, making it perfect for special diets
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 482Total Fat 19gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 8gCholesterol 272mgSodium 2076mgCarbohydrates 35gFiber 3gSugar 8gProtein 43g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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