shrimp soup

This Shrimp Pho with Vegetables (Vietnamese Noodle Soup) makes smart use of scraps, so you can make a shortcut stock that tastes like it spent all day simmering while also having zero waste.

Shrimp Pho with Vegetables

shrimp

½ quarts vegetable or chicken broth

Tbsp fish sauce

soy sauce

cinnamon

star anise pod

1- in piece ginger (sliced)

oz white mushrooms (halved)

cilantro

Salt

rice noodles

cauliflower

Garnish: Thinly sliced jalapeno, lime wedges,

If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.

If you’re using fresh, shell-on shrimp, peel it and reserve the shells for the stock.

Add the broth, fish sauce, soy sauce, cinnamon stick, star anise pod, sliced ginger, and (if applicable) shrimp shells to a medium saucepan and bring to a simmer.

Chop the leafy tops from the bunch of cilantro. Add all the stems to the saucepan.

Cook for 20 to 25 minutes, or until very fragrant, then use a slotted spoon to remove and discard the solids. Keep at a gentle simmer.

Meanwhile, just before the broth is ready fill a wide skillet with water and bring to a boil over high heat, then remove from heat and add the rice noodles.

Let soak for 3 to 5 minutes, or according to package instructions. Drain and set aside.

Add the mushrooms and cauliflower florets to the broth and cook for 4 to 5 minutes, or until tender but still crisp.

Add the shrimp and cook for 1 to 2 minutes, until firm, opaque, and pink.

Divide the rice noodles to each bowl first, then use a slotted spoon to distribute the shrimp and veggies, about 1 1/4 cup each.

Ladle 1 cup broth over the top and garnish however you like.

Serve with lime wedges and sriracha.

To serve:

Sinigang na Hipon

lb. shrimp (cleaned)

Knorr Sinigang sa Sampaloc Mix

kangkong

snake beans

okra

eggplant

daikon radish (sliced)

tomato (sliced)

green pepper

onion

water

Fish sauce and ground black pepper

Boil water in a cooking pot. Add onion, tomato, and radish. Cover and continue to boil for 8 minutes.

Add shrimp. Cook for 1 minute.

Add Knorr Sinigang sa Sampaloc Recipe Mix. Stir until it dilutes completely. Cover and cook for 3 minutes.

Add long green pepper, snake beans, okra, and eggplant. Stir. Cook for 5 minutes.

Put the kangkong stalks into the pot. Season with fish salt and ground black pepper.

Add kangkong leaves. Cook for 1 minute.

Transfer to a serving bowl. Serve warm with rice.

This easy to make Seafood Soup Recipe is satisfying enough to be a meal and the taste is restaurant quality. Chock full of fish and shrimp it can easily wow your friends and family.

Seafood Soup Recipe

white fish

Large shrimp, I

TBS fresh lemon or lime juice

TBS grapeseed or olive oil

jalapeno, minced

Vidalia onion, minced

carrot

garlic

TBS smoky paprika

red (cayenne) pepper ((Optional) See notes)

tomato paste

oz seafood stock (or vegetable stock)

14.5 oz can tomatoes (fire roasted if you see them)

coconut milk (I like Thai Kitchen)

Salt and black pepper

More red (cayenne) pepper

parsley

Pat your fish and shrimp dry. Cut you fish up into a chunks about 2 inches long and thick, then place in a bowl and toss with the lemon/lime juice. Set aside.

Heat a soup pot, add the oil and sauté the jalapenos, onions and carrots for 3-4 minutes. Season with a little salt and pepper while you stir. Add in garlic and sauté for 30 seconds.

Add in paprika, red pepper and tomato paste, stir it together and then add in your stock. Allow it to reach a simmer and then continue to simmer for a few minutes.

Add in your tomatoes (and their juice) and the coconut milk.

As soon as this comes to a simmer again, taste and adjust seasoning as you wish (more salt, pepper, red pepper

Add the shrimp and stir then gently add in the fish. Stirring gently until done (about 4-5 minutes.

Spoon into bowls and garnish with parsley and/or a lemon or lime slice.

You'll love this quick and easy Mediterranean shrimp soup with vegetables, aromatics, and fresh herbs, including parsley and dill! Fresh lemon juice is the perfect finishing touch to this flavor-packed shrimp soup.

Be sure to read the post for tips and additional information.

Mediterranean Shrimp Soup

oz Sea Scallops, side muscles removed (optional)

virgin olive oil

lb shrimp, peeled and deveined

green bell pepper, cored, chopped

red bell pepper, cored, chopped

yellow onion, chopped

garlic cloves, peeled, minced

tbsp dried oregano, divided

low-sodium broth (vegetable

orzo pasta (whole wheat pasta preferred)

oz baby spinach

parsley leaves

dill,

lemon, juice of

red pepper flakes, optional

If using scallops, pat them dry and season with salt and pepper.

In a cast iron skillet, heat 1 tbsp olive oil over medium-high heat until shimmering. Gently add the sea scallops. Sear for about 1 1/2 minutes on each side. Scallops should form a golden brown crust. Sprinkle a large pinch of dried oregano. Transfer to a dish and set aside for now.

To the same cast iron skillet, add a little more extra virgin olive oil if needed. Again heat over medium-high until shimmering but not smoking. Add the shrimp; sear for about 2 minutes on both sides. You want to see some pink, but don't worry about fully cooking it (you will finish cooking it in the soup.) Remove from the heat and sprinkle a generous pinch of dried oregano.

In a medium heavy cooking pot, heat 1 tbsp extra virgin olive oil on medium-high. Add the chopped peppers, onions, garlic, tomato paste, salt and the remaining dried oregano. Cook for 5 minutes, stirring occasionally.

Add the vegetable broth and bring to a boil. Add the diced tomatoes. Cook on medium-high for 3-5 more minutes.

When the liquid returns to a boil, add the orzo pasta. Turn heat down to medium and cook for 8 minutes until orzo is tender.

Stir in the baby spinach, parsley, dill, and lemon juice.

Finally, stir in the scallops and shrimp to warm through (about 1 to 2 minutes.) Taste and adjust seasoning to your liking. Add crushed red pepper flakes for some heat, if you like. Serve with your favorite crusty bread.

This was such a great "everything and the kitchen sink" recipe to use up what I had left. I had frozen: zucchini, corn, &amp; shrimp, scallops, octopus medley, and all of the herbs but nothing fresh. It still turned out so fantastic! I can't wait to try it when I have a stocked fridge with all of the fresh ingredients. LOL. The dill and the lemon are so perfect in this.

This is an incredible dish. I am on a low carb regimen  so I used remixed cauliflower instead of orzo. I added quarter moon chunks of zucchini. I also used canned chopped tomatoes and it may be the better option.. I can’t wait for leftovers!!!!

Pretty much followed the recipe exactly.  The scallops did not really develop a crust but still were tasty.  I added a bit of garlic to the seafood saute.  I had some fresh oregano, so added a bit of that.  It's a beautiful dish, suitable for company.  A bit expensive to make as often as I'd like (the seafood was at least $30) but nice for a treat.  And it isn't necessary to do the full meal deal.  You could just use what is readily available.  The flavor calls gumbo to mind.......holy trinity, seafood.  Delicious.

Suzy this recipe is amazing! Loved everything about this and sure do plan on making it again and again. I liked your idea on Soup Variations with Cod or Halibut. I’m certainly going to try it that way too. I’m so glad I found The Mediterranean Diet and your wonderful recipes. Thanks for sharing !

This Brazilian Shrimp Soup is an incredibly delicious creamy tomato soup that features shrimp, coconut milk, and bright lemon juice. Perfect for any occasion!

Brazilian Shrimp Soup

olive oil

bell pepper (chopped (I used a red one))

garlic (minced)

rice (long-grain)

red pepper flakes

salt

tomatoes ((1 large can))

coconut milk (unsweetened)

shrimp (shelled and cut in 1 inch pieces)

black pepper (ground)

lemon juice (from 1 lemon)

parsley (fresh, chopped, for garnish)

In a large soup pot heat the olive oil over low heat. Add onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft. About 5 minutes.

Add the rice, red pepper flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 minutes.

Stir the coconut milk into the soup. Bring to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp is just done, 3 to 5 minutes.&nbsp;

Stir in the black pepper, lemon juice, and parsley.

https://content.jwplatform.com/videos/CYKoymyO.mp4

This Brazilian Shrimp Soup is an incredibly delicious tomato creamy soup with shrimp, coconut milk and seasoned to perfection. Perfect for any occasion!

This Brazilian Shrimp Soup (Bobó de Camarão) is an easy Brazilian recipe made with shrimp and vegetables cooked in a creamy yuca and coconut milk sauce. Serve it with rice and farofa and enjoy one of the best seafood soups ever!

shrimp (peeled, deveined, and tail removed)

yuca

dendê oil

yellow onion (sliced (or white onion))

red bell pepper

yellow bell pepper

tomatoes (blanched, deseeded,

coconut milk

Malagueta pepper (or Tabasco

limes (divided)

Salt and ground pepper

Blanching: To peel a tomato, first use your paring knife to cut out the stem. Then slice a shallow X in the bottom end. Using a slotted spoon, plunge the tomato into boiling water for about 20 seconds, then plunge it into a bowl of iced water. This will stop the tomato from cooking and further loosen the skin. Remove the cooled tomato and peel away the skin. If using canned diced tomatoes, skip this step!

In a medium bowl, season the shrimp with salt and ground pepper. Drizzle with the juice of 1 lime. Reserve in the fridge.

In a large pot, pour enough water to cover the peeled yuca or cassava, and sprinkle 1 tablespoon of salt. Boil for about 18-20 minutes or until very tender or falling apart. Drain and then when warm enough to handle, remove the woody fiber in the middle of the cooked cassava.

Meanwhile, in a large pan over medium heat,  sautée the onion and bell peppers in 2 tablespoons of dendê oil for about 3 minutes, stirring now and then. Add the tomatoes and sautée for 2 minutes more. Then, add the garlic and ¼ cup green onions or cilantro. Sautée for about 30 seconds.

Blend the sautéed vegetables with the coconut milk and the boiled yuca in the blender until homogenous.

Let the blended mixture cook over medium heat for about 7 minutes, stirring every so often. Add the shrimp, peppers, and the remaining 1 tablespoon of dendê or palm oil. Let cook for about 3 minutes or just until the shrimp is cooked or turned pink.

Remove from the heat, adjust the salt, and add the juice of ½ lime and ¼ cup cilantro or green onions. Stir well.

Serve over white rice. Enjoy our shrimp soup! NOTE: This shrimp soup is even more delicious the next day.

Top 6 shrimp soup recipes from across the web

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Top Tags

Shrimp Pho with Vegetables

Sinigang na Hipon

Seafood Soup Recipe

Mediterranean Shrimp Soup

Brazilian Shrimp Soup

Brazilian Shrimp Soup

Top 6 shrimp soup recipes from across the web

The most viewed shrimp soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp Pho with Vegetables

Sinigang na Hipon

Seafood Soup Recipe

Mediterranean Shrimp Soup

Brazilian Shrimp Soup

Brazilian Shrimp Soup

The most viewed shrimp soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine