How do I make skillet shrimp soup?

Making skillet shrimp soup is easy! Simply sauté your vegetables, add broth and seasonings, cook the shrimp until pink, and enjoy. The specific recipe will vary, but it generally involves cooking everything in one pan.

What kind of shrimp is best for skillet shrimp soup?

Medium or large shrimp are great choices for skillet shrimp soup. Make sure they are peeled and deveined before cooking. You can use fresh or frozen shrimp.

Can I add other vegetables to skillet shrimp soup?

Absolutely! Feel free to add other vegetables like corn, zucchini, or bell peppers to your skillet shrimp soup. This is a versatile recipe that allows for many customizations. Consider adding spinach or kale at the very end.

How long does skillet shrimp soup last in the fridge?

Skillet shrimp soup can last in the fridge for up to 3-4 days if stored properly in an airtight container. Make sure to cool the soup completely before refrigerating.

Easy Skillet Shrimp Soup: 7 Best Proven Secrets

Name: Skillet Shrimp Soup: Easy One-Pan Recipe Tonight!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, chopped; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); 1 (14.5 ounce) can diced tomatoes, undrained; 4 cups chicken broth; 1 pound peeled and deveined shrimp; 1/2 cup frozen peas; Salt and pepper to taste; Fresh parsley, chopped, for garnish; Lemon wedges, for serving

Description

This Skillet Shrimp Soup is a quick and easy weeknight meal. Inspired by my grandmother’s resourceful cooking, this recipe transforms simple ingredients into a flavorful and satisfying soup that’s ready in under 30 minutes!

Ingredients

Scale

1 tablespoon olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 (14.5 ounce) can diced tomatoes, undrained
4 cups chicken broth
1 pound peeled and deveined shrimp
1/2 cup frozen peas
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Lemon wedges, for serving

Instructions

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic, smoked paprika, dried oregano, and red pepper flakes. Cook for 1 minute more, until fragrant.
Pour in the can of diced tomatoes (undrained) and chicken broth. Bring to a simmer.
Add the shrimp to the skillet and cook until pink and opaque, about 3 to 5 minutes.
Stir in the frozen peas and cook until heated through, about 1 minute.
Season with salt and pepper to taste.
Garnish with fresh parsley and serve with lemon wedges.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Cuisine: Mediterranean

Nutrition

Calories: 320
Sugar: 6g
Sodium: 800mg
Fat: 15g
Saturated Fat: 3g
Carbohydrates: 10g
Fiber: 2g
Protein: 30g
Cholesterol: 200mg

Keywords: skillet shrimp, easy soup, shrimp soup, seafood soup