Fast Spicy Shrimp (Printable Version)
# What You'll Need:
→ Soup Base
01 -
720 ml chicken broth, low in salt
02 -
1 can (400 g) diced tomatoes plus juice
03 -
1 medium carrot, peeled then sliced
04 -
1 bell pepper, diced up
05 -
2 garlic cloves, chopped really small
06 -
1 small onion, chopped up fine
07 -
1 tablespoon olive oil
→ Seafood
08 -
450 g shrimp, medium-sized, peeled and cleaned
→ Spices and Seasoning
09 -
Some black pepper and salt, toss in however much you like
10 -
1 teaspoon ground cumin
11 -
0.5 teaspoon cayenne pepper (more or less for your heat level)
12 -
0.5 teaspoon smoked paprika
13 -
1 teaspoon chili powder
→ Finishing Touches
14 -
1-2 fresh chili peppers, chopped up fine (optional for more kick)
15 -
2 tablespoons cilantro, chopped (you can skip this if you want)
16 -
1 tablespoon lime juice, squeezed fresh
# Steps to Follow:
01 -
Scoop everything into bowls. Sprinkle on cilantro if you want, and drop in some chili or lime wedges if you love extra zing.
02 -
Pour in lime juice. Give it a try and toss in more salt, pepper, or cayenne if you think it needs it.
03 -
Drop the shrimp into the simmering pot. Stir gently. Let them cook until they're pink and not see-through—just a few minutes. Don’t leave them in too long.
04 -
Add smoked paprika, chili powder, cumin, cayenne, plus salt and black pepper. Stir, then let it bubble for 5 or 6 minutes so it gets tasty.
05 -
Tip in the canned tomatoes along with their juice, and add the chicken broth. Stir well and bring everything up to a soft boil.
06 -
Toss in the garlic, bell pepper, and carrot. Let it all cook for a few minutes, just until things start to soften a bit.
07 -
Heat the olive oil in a big soup pot on medium. Throw in the chopped onion and let it cook for a couple of minutes, just til it softens and smells amazing.
08 -
Slice the carrot, dice up the bell pepper, mince your garlic, and chop up the onion nice and tiny. If you need to peel and clean the shrimp, do that now.
# Additional Tips:
01 -
For the best taste, don’t toss the shrimp in at the start. Add them at the end so they stay soft and tasty.