Brazilian Shrimp Soup
User Reviews
4.7
Brazilian Shrimp Soup
Description
This Brazilian Shrimp Soup begins by sautéing onion, bell pepper, and garlic in olive oil until soft, forming an aromatic base. Long-grain rice, red pepper flakes, salt, crushed tomatoes, and water are then added and boiled until the rice nears tenderness. Coconut milk is stirred in to enrich the broth with creaminess and subtle sweetness.
Fresh shrimp cut into pieces is added last and simmered briefly until cooked through, preserving their texture. The final seasoning includes black pepper, lemon juice for brightness, and chopped fresh parsley for a fresh finish. The broth balances acidity, creaminess, and mild spice, complementing the shrimp and vegetables.
This soup can be served as a comforting main course or starter, pairing well with crusty bread. It stores well refrigerated for several days. Coconut milk can be substituted with heavy cream if desired, altering the flavor profile slightly but maintaining richness.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 bell pepper chopped (I used a red one)
- 4 cloves garlic minced
- ½ cup rice long-grain
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- 28 ounce crushed tomatoes (1 large can)
- 4 cups water
- 1 cup coconut milk unsweetened
- 1 pound Shrimp shelled and cut in 1 inch pieces, medium
- ¼ teaspoon black pepper ground
- 3 tablespoons lemon juice from 1 lemon
- ½ cup parsley fresh, chopped, for garnish
Instructions
- 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.
Notes
- Heavy cream can replace coconut milk for a different creamy flavor.
- Store leftovers in an airtight container refrigerated for up to 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 215kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 71mg | 24% |
| Sodium | 757mg | 32% |
| Potassium | 516mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1117IU | 22% |
| Vitamin C | 37mg | 41% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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