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Brazilian Shrimp Soup
This Brazilian Shrimp Soup is an incredibly delicious creamy tomato soup that features shrimp, coconut milk, and bright lemon juice. Perfect for any occasion!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 bell pepper chopped (I used a red one)
- 4 cloves garlic minced
- 1/2 cup rice long-grain
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 28 oz crushed tomatoes (1 large can)
- 4 cups water
- 1 cup coconut milk unsweetened
- 1 lb medium shrimp shelled and cut in 1 inch pieces
- 1/4 tsp black pepper ground
- 3 tbsp lemon juice from 1 lemon
- 1/2 cup parsley fresh, chopped, for garnish
In a large soup pot heat the olive oil over low heat. Add onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft. About 5 minutes.
Add the rice, red pepper flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 minutes.
Stir the coconut milk into the soup. Bring to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp is just done, 3 to 5 minutes.
Stir in the black pepper, lemon juice, and parsley.
Heavy cream could be used as a substitute for the coconut milk.
Store leftover soup in an airtight container in the fridge for 3 to 4 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 216kcal | Carbohydrates: 21g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 757mg | Potassium: 514mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1115IU | Vitamin C: 37mg | Calcium: 87mg | Iron: 2.8mg