Caribbean Shrimp And Vegetable Soup Recipe

Name: Caribbean Shrimp And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped onion; 2 cloves garlic, minced; 1 chopped fresh green chili pepper; 2 teaspoons grated fresh gingerroot; 1 tablespoon canola oil; 1/4 teaspoon turmeric; 1/2 teaspoon dried thyme; 4 cups vegetable stock (homemade or canned); 1 cup peeled and diced sweet potato; 1 cup chopped tomato; 1 cup diced red bell peppers or 1 cup yellow bell pepper; 12 ounces fresh small shrimp, peeled and deveined; 1 tablespoon chopped fresh cilantro; 1 -2 tablespoon fresh lime juice; 1 cup coconut milk (low-fat or regular); salt and pepper

Servings: persons

1 cup chopped onion
2 cloves garlic, minced
1 chopped fresh green chili pepper
2 teaspoons grated fresh gingerroot
1 tablespoon canola oil
1/4 teaspoon turmeric
1/2 teaspoon dried thyme
4 cups vegetable stock (homemade or canned)
1 cup peeled and diced sweet potato
1 cup chopped tomato
1 cup diced red bell peppers or 1 cup yellow bell pepper
12 ounces fresh small shrimp, peeled and deveined
1 tablespoon chopped fresh cilantro
1 -2 tablespoon fresh lime juice
1 cup coconut milk (low-fat or regular)
salt and pepper

1
Add onions, garlic, chile, ginger root, and oil to a large soup pot.
2
Cover and saute on medium heat for 5 minutes or until the onions start to get soft.
3
Add in the turmeric and thyme; stir and continue to saute for 5 minutes or until the onions are clear.
4
Add in the stock and sweet potatoes; cover and bring to a boil.
5
Lower the heat, keep covered, and simmer 3-4 minutes or until the potatoes are just tender.
6
Add in the tomatoes and bell peppers; simmer 3-4 minutes.
7
Add in the shrimp, cilantro, lime juice, and coconut milk; simmer until the shrimp turn pink.
8
Season to taste with salt and pepper; serve.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup chopped onion, 2 cloves garlic, minced, 1 chopped fresh green chili pepper, 2 teaspoons grated fresh gingerroot, and more.

Yes, Caribbean Shrimp And Vegetable Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caribbean Shrimp And Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions