Here’s a comforting, rich, and flavorful Creamy Shrimp Soup recipe—perfect as a starter or a light main course.
Creamy Shrimp Soup
Servings: 4
Ingredients:
- 1 lb shrimp, peeled and deveined
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small carrot, diced
- 1 celery stalk, diced
- 2 cups chicken or seafood broth
- 1 cup heavy cream
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped
- Optional: lemon juice or zest for brightness
Instructions:
- Sauté aromatics:
- In a large pot, melt butter over medium heat.
- Add onion, garlic, carrot, and celery. Cook 4–5 minutes until softened.
- Add broth and seasoning:
- Pour in chicken or seafood broth.
- Add paprika, cayenne (if using), salt, and pepper. Bring to a simmer for 5–7 minutes.
- Add shrimp:
- Add shrimp to the simmering soup and cook 3–5 minutes until pink and opaque.
- Add cream:
- Reduce heat to low and stir in heavy cream. Simmer 2–3 minutes to warm through, but do not boil.
- Finish and serve:
- Adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired.
- Garnish with fresh parsley before serving.
Pro tips:
- Extra flavor: Sauté shrimp briefly with a pinch of smoked paprika before adding to the soup.
- Vegetable variation: Add diced potatoes, corn, or bell peppers for more body.
- Thicker soup: Blend a portion of the cooked vegetables before adding the cream.
I can also give a low-carb, cheesy version with a velvety texture that’s extra decadent if you want.
Do you want me to do that?
