How do you prevent shrimp from becoming rubbery in soup?

Avoid overcooking the shrimp by adding them to the simmering soup in the last few minutes of cooking time. Cook until they turn pink and opaque, which usually only takes 2-3 minutes.

Can I freeze one pot shrimp soup?

Yes, one pot shrimp soup can be frozen. It's best to freeze it without the shrimp, as they may become slightly rubbery upon thawing. Add freshly cooked shrimp when reheating.

What are some good side dishes to serve with shrimp soup?

Crusty bread, a simple green salad, or cornbread are all great accompaniments to serve with shrimp soup. They complement the flavors and provide a satisfying meal.

What kind of shrimp is best for soup?

Medium to large shrimp work well in soup as they hold their shape better during cooking. You can use fresh or frozen shrimp, just ensure they are fully defrosted and deveined before adding them to the pot.

Easy One Pot Shrimp Soup: 7 Delicious & Proven Secrets

Description

A flavorful and comforting one pot shrimp soup recipe that’s perfect for busy weeknights. This simple soup is packed with succulent shrimp, sweet corn, and aromatic herbs and spices.

Ingredients

Scale

1 tablespoon olive oiln1 medium yellow onion, choppedn2 cloves garlic, mincedn1 red bell pepper, choppedn1 teaspoon smoked paprikan1/2 teaspoon dried thymen1/4 teaspoon cayenne peppern1 (28 ounce) can crushed tomatoesn4 cups chicken brothn1 pound shrimp, peeled and deveinedn1 cup corn kernels (fresh or frozen)n1/2 cup chopped fresh cilantronSalt and pepper to tastenLime wedges, for serving

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and red bell pepper and cook for another 2 minutes, until fragrant.nStir in the smoked paprika, dried thyme, and cayenne pepper. Cook for 1 minute more, allowing the spices to bloom and release their aromatic oils.nPour in the crushed tomatoes and chicken broth. Stir well to combine and bring to a simmer. Reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld.nAdd the shrimp and corn kernels to the pot. Cook until the shrimp is pink and opaque, about 3 5 minutes, depending on the size of the shrimp.nStir in the chopped fresh cilantro and season with salt and pepper to taste. Serve hot with lime wedges for a burst of citrus.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Cuisine: American

Nutrition

Calories: 280
Sugar: 8g
Sodium: 650mg
Fat: 12g
Saturated Fat: 3g
Carbohydrates: 20g
Fiber: 3g
Protein: 25g
Cholesterol: 180mg

Keywords: one pot shrimp soup, shrimp soup, seafood soup, easy soup recipe, weeknight dinner