When the weather cools or you just need a bowl of warmth that wakes your taste buds, this Shrimp Soup delivers. It’s buttery, garlicky, and gently spiced with jalapeño — a cozy, flavorful mix that’s both soothing and invigorating.
Every spoonful has tender shrimp swimming in a rich tomato base with a squeeze of lime that brightens it all up. Simple, satisfying, and full of coastal flavor, it’s a seafood lover’s dream soup.
Table of Contents
Why You’ll Love This Shrimp Soup
This recipe combines creamy richness, fresh herbs, and zesty citrus for a perfectly balanced spoonful.
- Bold, garlicky broth with subtle heat
- Perfect balance of spice, citrus, and sweetness
- Comforting yet light — ideal year-round
- Ready in under 30 minutes
- Pairs perfectly with rice or crusty bread
- Naturally gluten-free
I grew up near the Gulf, where shrimp were practically a food group. My mom used to make a tomato-based shrimp soup on Sundays, simmering it until the kitchen smelled like pure comfort. This version keeps those classic roots but adds my own touch of jalapeño and lime for a little Texas heat and brightness.
Ingredients You’ll Need
Each ingredient here builds depth — buttery, spicy, and bright with just the right amount of tang.
Main Ingredients
- ¼ cup butter
- 1 large shallot, finely chopped
- 5 cloves garlic, pressed or minced
- 1 tablespoon gluten-free flour
- 3 cups chicken stock
- 2 cups seafood stock (I like Imagine brand)
- 1 cup tomato sauce
- 2 jalapeños, divided — 1 minced (ribs/seeds removed), 1 sliced into rings
- 3 small bay leaves
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon dried thyme
- ¼ teaspoon white pepper
- ¾ lb jumbo shrimp, peeled and deveined
- 2 limes (1 halved for juice, 1 cut into wedges)
For Serving
- Cooked white rice
- Fresh cilantro, chopped
Optional Add-Ons or Substitutes
- Use olive oil instead of butter for dairy-free option
- Add coconut milk for a creamy twist
- Swap shrimp for scallops or white fish
- Garnish with avocado slices for richness
- Add corn or diced tomatoes for texture
- Sprinkle chili flakes for extra spice
Step-by-Step Instructions
This soup is all about layering flavor — from the garlic base to the zesty finish.
- Sauté the aromatics: In a large pot, melt butter over medium heat. Add shallot and cook 2 minutes until soft. Stir in garlic and cook another 30 seconds until fragrant.
- Make the roux: Sprinkle in the flour and whisk for 1 minute to form a smooth paste.
- Add the liquids: Slowly pour in chicken and seafood stock, whisking to prevent lumps. Stir in tomato sauce, minced jalapeño, bay leaves, oregano, salt, thyme, and white pepper.
- Simmer: Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes, letting flavors blend.
- Cook the shrimp: Add shrimp to the pot and simmer 3–4 minutes, just until pink and opaque. (Jake’s tip: don’t overcook — shrimp turn rubbery fast.)
- Finish with lime: Squeeze juice from half a lime into the soup and stir. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle soup into bowls over white rice. Garnish with sliced jalapeños, cilantro, and lime wedges.
Quick Reminders:
- Always add shrimp last — they cook quickly.
- Fresh lime is essential for balance.
- Let the soup rest 5 minutes before serving — it deepens flavor.
- Pair with crusty bread to soak up that broth.
Expert Tips for Success
Here’s how to make your Shrimp Soup stand out with restaurant-level flavor.
- Use both chicken and seafood stock — it creates layered depth.
- A touch of white pepper gives gentle heat without overpowering.
- Always use fresh shrimp, not pre-cooked — it keeps the texture tender.
- Add lime juice after cooking to preserve its brightness.
- Toasted rice or quinoa can replace white rice for heartiness.
- Garnish generously — those jalapeño rings make it beautiful.
- Double the recipe; it reheats beautifully the next day.
If you’re a fan of bold, creamy seafood flavors, you’ll also love my Coconut Lime Fish Soup. It has the same coastal comfort, but with a tropical twist.
Serving Suggestions
This soup shines as a main dish or as part of a cozy dinner spread.
- Serve over steamed jasmine rice for a hearty meal
- Pair with a slice of crusty baguette or garlic toast
- Top with diced avocado and cilantro
- Add grilled corn for a sweet bite
- Enjoy with my Roasted Poblano Chicken Soup for a Tex-Mex soup duo
- Or serve alongside Thai Coconut Pumpkin Soup for a fall-inspired pairing
When I serve this for friends, I like to set out lime wedges and extra chili sauce so everyone can tweak the flavor to their liking. It’s one of those meals that feels customizable and full of life.
Storing and Reheating
This Shrimp Soup keeps well and makes for delicious leftovers.
How to Store It
- Cool completely before refrigerating.
- Store in an airtight container up to 3 days.
- Remove shrimp if storing longer — reheat separately.
- Avoid freezing with shrimp; the texture changes.
How to Reheat It
- Warm gently on the stove over medium heat.
- Add a splash of stock if it thickens.
- Reheat shrimp briefly or separately to avoid overcooking.
- Finish with fresh lime and cilantro before serving.
You’ll still get that same bold flavor and buttery richness even the next day.
Nutrition (Per Serving)
- Calories: 289 kcal
- Carbohydrates: 19 g
- Protein: 20 g
- Fat: 15 g
- Saturated Fat: 8 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 4 g
- Cholesterol: 143 mg
- Sodium: 1800 mg
- Potassium: 667 mg
- Fiber: 3 g
- Sugar: 7 g
- Vitamin A: 883 IU
- Vitamin C: 24 mg
- Calcium: 128 mg
- Iron: 2 mg
Balanced, rich, and deeply flavorful — this soup delivers a satisfying meal while still feeling light.
Frequently Asked Questions
Can I make this creamy instead of tomato-based?
Yes — replace one cup of seafood stock with coconut milk for a velvety texture.
Can I use frozen shrimp?
Absolutely. Thaw completely and pat dry before adding to the soup.
What’s the best rice to use?
Jasmine or basmati rice works best — they absorb the broth beautifully without getting mushy.
Final Thoughts
This Shrimp Soup is everything I love about coastal cooking — fresh ingredients, bold flavor, and a little heat that keeps you coming back for another spoonful. It’s rich yet refreshing, simple yet sophisticated.
- Always use quality stock for the best flavor base.
- Add lime and cilantro at the end for freshness.
- Keep the shrimp tender by cooking them last.
If you love a spicy seafood kick like this, try my Shrimp Fra Diavolo Pasta. It’s another shrimp favorite with that same balance of spice and comfort — the perfect next recipe to bookmark.
Best Shrimp Soup
Ingredients
Equipment
Method
- Melt butter in a large pot over medium heat. Sauté shallot for 2 minutes until soft, then add garlic and cook 30 seconds more.
- Add flour and whisk for 1 minute to form a roux.
- Slowly add chicken and seafood stock while whisking. Stir in tomato sauce, minced jalapeño, bay leaves, oregano, salt, thyme, and white pepper.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes.
- Add shrimp and simmer 3–4 minutes until pink and opaque.
- Stir in juice from one lime and adjust seasoning to taste.
- Serve over white rice and garnish with jalapeño slices, chopped cilantro, and lime wedges.
Nutrition
Notes
- Use fresh shrimp and add at the end to avoid overcooking.
- Avoid freezing soup with shrimp.
