Grilled Shrimp Soup: Easy Recipe You’ll Crave

Grilled shrimp soup, a dish that transports me back to lazy summer evenings and the smoky aroma of the grill. You know, the kind of evenings where the fireflies are just starting to twinkle and the air is thick with the promise of good company. This grilled shrimp soup isn't just a recipe; it's a memory simmered in a pot, a taste of warmth and comfort that I'm so excited to share with you. My grandmother used to say that the best dishes are born from simple ingredients and a little bit of love. I think she would have adored this one.

This incredible blend of flavors is so unique, and I am positive you'll agree! Now let's dive into this amazing recipe for Grilled Shrimp Soup.

Why You Will Love This grilled shrimp soup Recipe

What's not to love about a hearty, flavorful soup that comes together relatively quickly? This grilled shrimp soup is the answer to those weeknight cravings without sacrificing taste or convenience. Grilling the shrimp imparts a smoky depth that elevates it from ordinary to extraordinary.

It's a flexible recipe too. You can easily adjust the spice level to your preference, add extra veggies, or swap out ingredients based on what you have on hand. Most importantly, this recipe is meant to bring warmth and comfort, just like those cozy summer evenings it reminds me of. Follow us on Pinterest for more recipe inspiration!

Imagine scooping up a spoonful of this rich broth, studded with tender, smoky grilled shrimp. Maybe you’re dipping a crusty piece of bread into the flavorful broth, taking in all the delicious flavor. It's a hug in a bowl. A perfect option with Grilled Shrimp Wraps on the side!

Ingredients Needed for This grilled shrimp soup Recipe

Here’s what you’ll need to create this delicious bowl of goodness:

• For the Shrimp:

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste

• For the Soup:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup corn kernels, fresh or frozen
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/4 cup chopped cilantro
  • Lime wedges, for serving

How to Make This grilled shrimp soup Recipe

Ready to bring this culinary creation to life? Follow these simple steps:

1. Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper.

2. Grill the Shrimp: Preheat your grill to medium heat. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook them! Set aside to cool slightly, then chop into bite sized pieces.

3. Sauté the Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, garlic, bell pepper, and jalapeño (if using) and cook until softened, about 5-7 minutes.

4. Build the Soup: Stir in the chicken broth, diced tomatoes (undrained), black beans, corn, cumin, and oregano. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.

5. Add the Shrimp: Gently stir in the grilled shrimp and cilantro. Heat through for a couple of minutes

6. Serve: Ladle into bowls and garnish with lime wedges. Serve hot. This pairs great with Grilled Shrimp Tacos!

How to Serve This grilled shrimp soup Recipe

This grilled shrimp soup is delicious on its own, but here are a few ideas to take it to the next level:

• Toppings: Offer a variety of toppings like sour cream or Greek yogurt, shredded cheese, avocado slices, tortilla strips, or extra cilantro.
• Sides: Serve with crusty bread for dipping, cornbread, or a side salad.
• Presentation: Garnish each bowl with a lime wedge and a sprinkle of fresh cilantro for a pop of color and freshness.

How to Store This grilled shrimp soup Recipe

To maximize the enjoyment (and minimize waste), here are some storage tips:

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze the soup in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the shrimp may change slightly after freezing.
• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, or in the microwave.

Tips to Make This grilled shrimp soup Recipe

Here are some helpful hints that can make the cooking process even smoother:

Ingredient Swaps: Consider substituting vegetable broth for chicken broth to fit dietary needs. Success Tips: It's best to not overcook the shrimp. Be sure to watch it closely.

• Ingredient Swaps: Feel free to experiment with different vegetables. Zucchini, carrots, or celery would all be delicious additions.
• Success Tips: Don't skip the grilling step! It truly adds depth to the overall flavor of the soup.
• Common Mistakes: Be careful not to overcook the shrimp, or it will become rubbery.
• Pro Tips: For a creamier soup, blend a portion of it before adding the shrimp.

Helpful Notes for This grilled shrimp soup Recipe

A few extra details to help guide you:

• Shrimp Size: Using large shrimp will make them easier to grill and give you a satisfying bite in the soup.
• Spice Level: Adjust the amount of jalapeño and cayenne pepper to suit your spice preference. If you're sensitive to heat, omit them altogether.
• Broth Quality: Using a high-quality chicken broth really makes a difference in the overall flavor of the soup.

Variation of This grilled shrimp soup Recipe

There are endless ways to customize this grilled shrimp soup to your liking:

• Spicy Southwest: Add a can of Rotel diced tomatoes and green chilies for a spicy kick.
• Coconut Curry: Replace the chicken broth with coconut milk and add a tablespoon of red curry paste for an exotic twist. This goes great with Grilled Shrimp Bowl.
• Creamy Tomato: Stir in a splash of heavy cream or coconut milk at the end for a richer, creamier soup.

Frequently Asked Questions

Conclusion

I truly hope you enjoy this grilled shrimp soup as much as my family and I do. It's a celebration of flavors, textures, and memories, all simmered into one comforting bowl. Don't be afraid to experiment with variations and make it your own! Let me know in the comments below if you give it a try and what you think of this grilled shrimp soup!

Grilled Shrimp Soup: Easy Recipe You’ll Crave

This Grilled Shrimp Soup recipe brings a smoky touch to a comforting classic. It’s a hearty and flavorful meal perfect for weeknights, blending the smoky taste of grilled shrimp with rich broth and vibrant vegetables.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Soup
Cuisine: Southwest
Diet: Gluten-Free

Nutrition:

Calories: 280
Protein: 25g
Carbs: 20g
Fat: 12g

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and minced (optional)
• 6 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions

1. In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
2. Preheat your grill to medium heat. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook them! Set aside to cool slightly, then chop into bite sized pieces.
3. In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, garlic, bell pepper, and jalapeño (if using) and cook until softened, about 5-7 minutes.
4. Stir in the chicken broth, diced tomatoes (undrained), black beans, corn, cumin, and oregano. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
5. Gently stir in the grilled shrimp and cilantro. Heat through for a couple of minutes
6. Ladle into bowls and garnish with lime wedges. Serve hot.

Notes

• Adjust the spice level to your preference.
• Feel free to experiment with different vegetables.
• For a creamier soup, blend a portion of it before adding the shrimp.