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Easy Homemade Shrimps Soup

Easy Homemade Shrimps Soup

This easy homemade shrimps soup has a deep rich umami flavor. The game changing shrimps stock makes the soup outrageously delicious.
5 from 1 vote
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Course: Al La Carte, Appetizer, Easy, Soup, Starters
Cuisine: American, Asian, Caribbean, Easy, West Indian
Keyword: Easy Homemade Shrimps Soup, Easy Shrimps Soup, Homemade shrimps stock, How to make the best shrimps soup
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 People
Calories: 311kcal
Author: Julietkitchen By Chef Yasmin

Equipment

Ingredients

FOR THE SHRIMPS STOCK

  • 2 tablespoon s extra virgin olive oil
  • 1/2 medium onion diced
  • 2 clove garlic minced
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons tomato paste
  • shrimp shells from 1 1/2 to 2 pounds of shrimps I use the shells from jumbo shrimps
  • 1/3 cup white wine
  • 3 - 4 cups water (I usually use 3 1/2 cups)

FOR THE SOUP:

  • 1 pound jumbo shrimps peeled and deveined
  • 1/2 teaspoon kosher salt adjust for your diet
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons extra virgin olive oil
  • 1 small shallot peeled and minced
  • 2 cloves garlic grated or minced finely
  • 1/4 teaspoon freshly ground black pepper
  • 1 - 1 1/2 cups shrimps stock
  • 1/2 cup coconut milk
  • salt and freshly ground black pepper to taste
  • 2 tablespoons fresh cilantro or scallions roughly chopped

Instructions

MAKE THE SHRIMP STOCK:

  • Add the olive oil to a 3 - quart deep sauté pan or stock pot. Heat the oil using medium flame.
  • Sauté the onions 2 to 3 minutes until fragrant.
  • Add the garlic and thyme leaves. Mix. Cook 30 seconds until fragrant.
  • Add in the tomato paste.Mix and cook 1 to 2 minutes until it starts to caramelize.
  • Add in the shrimp shells. Mix and cook 1 to 2 minutes.
  • Pour in the wine if using stir. Cook until au sec (almost dry)
  • Pour in the water. Bring to a boil. Reduce heat to medium low. Simmer for 20 to 30 minutes.
    Note: If the heat is two high a lot of the liquid will evaporate so be sure to lower the heat. You want a low simmer.
  • Strain the stock into a heat proof measuring pyrex or a bowl. Set aside.

LET'S MAKE THE SHRIMP SOUP:

  • Season the shrimps with the salt and freshly ground black pepper
  • To the same pan used for the stock, add the extra virgin olive oil.
  • Sauté the shallots 1 to 2 minutes until fragrant. Some light brown edges are good.
  • Add the garlic and thyme. Mix and cook 30 seconds.
  • Add the shrimps and cook just until they start to turn pink. 1 minute per side. Remove and set aside.
    Note: The shrimps will still be raw but will continue to cook in the broth.
  • Add the shrimps stock to the pan. Bring to a boil. Turn the flame to medium low.
  • Add in the coconut milk. Stir. Cook 1 to 2 minutes to marry the flavors.
  • Add in the shrimps. Stir. Cook until the shrimps are cooked through - about 1 to 2 minutes. Turn off the heat.
  • Serve the soup topped with fresh cilantro or chopped scallions. Enjoy.

Video

Nutrition

Calories: 311kcal | Carbohydrates: 6g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 456mg | Potassium: 473mg | Fiber: 1g | Sugar: 2g | Vitamin A: 133IU | Vitamin C: 6mg | Calcium: 99mg | Iron: 2mg