Garlic Shrimp Soup

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I love soup, but admit, the soup pot doesn’t come out as often as it should.  I’ve always had it in my head that soup has to sit and simmer for a long time, even though I now know it’s not true.  Know what else also isn’t true?  That soup is for cold weather!  There are plenty of great spring and supper soups, and this is one of them.

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Garlic Shrimp Soup

Light brothy soup great as a full meal, or as a side dish

Course Main Course, Soup

Cuisine Seafood

Keyword Clean Eating, Dairy Free, Gluten Free, Nut Free, WW Friendly

Total Time 30 minutes

Servings 4

Calories 184kcal

Ingredients

• 1 1/4 lbs shrimp peeled and deveined
• 1 tsp olive oil
• 1 red bell pepper diced
• 1/2 cup cilantro
• 4 green onions thinly sliced, green and white parts separated
• 4 garlic cloves minced
• 1/2 tsp salt
• 1/2 tsp crushed red pepper flakes optional, or to taste
• 5 oz canned diced tomatoes
• 14 oz light coconut milk
• 1/2 lime for juice

Instructions

• In medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft (4 minutes).
• Add green onion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
• Add tomatoes, coconut milk and 1/4 tsp salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
• Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
• Add lime juice.
• To serve, divide equally among 4 bowls, about 1 1/4 cups then top with green onions and cilantro.

Notes

This recipe is 5 Green , 3 Blue and Purple WW Points.

Jump to nutritional information

 A few years ago, a friend of mine brought this to a pot luck I hosted.  It was the hit of the party, and everyone demanded a copy of the recipe.  Not only is it delicious, but it’s easy, incredibly filling, and only requires a few ingredients. Oh, and most of us were active Weight Watchers, which made it all the more popular!

 What I love about this recipe is that it’s super easy and super fast. No need to let the flavors simmer for a long time. There are some many great tastes that all come together so quickly in this pot. Get started with a medium pot, heat oil on medium-low heat. Add red peppers to the hot oil and sauté until soft, about four minutes.  

Once the peppers are soft, add the whites of the green onions, 1/4 cup of the cilantro, and garlic to the skillet. If you like a little heat, add some red pepper flakes now.   Stir and cook until fragrant, about one minute. 

Next, it’s time to add the wet, or wetter, ingredients.  After all, this is a soup.  Add the canned tomatoes, coconut milk, and 1/4 tsp salt if using.  Increase the heat and bring the soup to a boil.  Cover the soup and simmer on low for about 10 minutes to let the flavors blend and to thicken the soup.

 You might be wondering? What about the shrimp? After all, it is Garlic SHRIMP Soup! It is, but shrimp only take a few minutes to cook, and overcooked shrimp, well, they’re rubbery and tough to eat, and no one wants rubbery shrimp! Once the flavors have blended together, add shrimp and cook until cooked through, about five to six minutes.  Finish the soup off by stirring in some lime juice. 

To serve, transfer to serving dish and garnish with green onions and cilantro. This makes a great side, but I will usually serve it over some type of grain to bulk it up and make it a complete meal. Rice or orzo work great. If you want to save the WW points, try cauliflower rice.

Love shrimp?  Check out our Lemon Garlic Butter Shrimp  and our Spinach Pesto Skewers recipes!

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