Creamy Coconut Shrimp Soup is made with succulent shrimp cooked in a coconut and roasted red peppers soup base with other vegetables like fennel, celery and onion. It’s gluten free, dairy free, low in carbs and makes a delicious starter or light lunch.
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This mouthwatering recipe for Creamy Coconut Shrimp Soup was inspired by a recipe that I received in a low carb Green Chef box awhile back. It was such a delicious soup.
Since they don’t usually offer the same meals very often, I wanted to make my own version so that I could enjoy it anytime the craving hits.
A lot of coconut shrimp soups are more Thai-inspired and use ingredients like curry and ginger, but this one is made with a broth of pureed red peppers and coconut milk which gives it a whole different flavor profile that’s a bit more tropical and summery, though you can surely enjoy this soup year-round.
If you’re looking for a creamy shrimp soup that’s a little heartier and more comforting, try this Creamy Shrimp Chowder with Bacon.
Why This Recipe Works
This is a very quick and easy to prepare. It’s as simple as chopping some vegetables, pureeing the soup base together, and cooking for just a short time. To save yourself some time, look for already peeled and cleaned shrimp at the grocery store.
Soup is usually pretty healthy. This recipe is loaded with vegetables and has a good amount of protein from the shrimp. It’s also naturally gluten free, dairy free, and low carb.
You can serve this soup as the perfect starter to a seafood dinner, or as a light lunch or dinner paired with a salad or sandwich.
Step-By-Step Instructions
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 teaspoon paprika
- salt
- pepper
- 12 ounce jar roasted red peppers (drained)
- 1 15 ounce can unsweetened coconut milk (full fat)
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 ribs celery (cut into slices)
- 1 bulb fennel (core removed and thinly sliced)
- 1 onion (thinly sliced)
- 2 cloves garlic (minced)
- 1/4 cup chicken stock (or vegetable stock)
- 1/4 teaspoon crushed red pepper flakes (optional)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Peel and devein the shrimp, if needed.
Thinly slice the celery, fennel, and onion. Mince the garlic.
Create!
Pat the shrimp dry with paper towels and place in a small bowl.
Sprinkle on the paprika and season with salt and pepper. Toss to combine and set aside.
Add the roasted red peppers, coconut milk, and balsamic vinegar to a blender. Blend until well combined. Set aside.
Heat the olive oil in a large saucepan over medium heat.
Add the celery, fennel, and onion. Season with salt and pepper.
Cook, stirring often, until the vegetables start to softened, about 3 to 5 minutes.
Add the shrimp and continue to cook until they start to turn pink.
Stir in the garlic and cook an additional 30 to 60 seconds.
Carefully pour in the roasted red pepper and coconut milk mixture, chicken stock, and crushed red pepper flakes.
Chef’s Tip: you can use more or less stock to adjust the thickness of the soup to your own personal preference.
Bring to a boil and cook an additional 4 to 6 minutes or until the shrimp are fully cooked.
Taste and season with additional salt and pepper as needed.
Present!
Garnish with Parmesan cheese, if desired.
Tips and Techniques
- The amounts of the vegetables can be adjusted or omitted to suite your own tastes.
- You can use more or less stock to adjust the thickness of the soup to your own personal preference. You can also use vegetable or seafood stock, if preferred.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
FAQ’s
Can You Freeze Coconut Shrimp Soup?
Coconut shrimp soup can be frozen for up to 3 months.
More Soup Recipes
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Creamy Coconut Shrimp Soup
Ingredients
- 1 pound shrimp peeled and deveined)
- 1 teaspoon paprika
- salt
- pepper
- 12 ounce jar roasted red peppers (drained)
- 1 15 ounce can unsweetened coconut milk (full fat)
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 ribs celery (thinly sliced)
- 1 bulb fennel (core removed and thinly sliced)
- 1 onion (thinly sliced)
- 2 cloves garlic (minced)
- 1/4 cup chicken stock (or vegetable stock)
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Pat the shrimp dry with paper towels and place in a small bowl. Sprinkle on the paprika and season with salt and pepper. Toss to combine and set aside.1 pound shrimp, 1 teaspoon paprika, salt, pepper
- Add the roasted red peppers, coconut milk, and balsamic vinegar to a blender. Blend until well combined. Set aside.12 ounce jar roasted red peppers, 1 15 ounce can unsweetened coconut milk, 2 tablespoons balsamic vinegar
- Heat the olive oil in a large saucepan over medium heat.1 tablespoon extra virgin olive oil
- Add the celery, fennel, and onion. Season with salt and pepper. Cook, stirring often, until the vegetables start to softened, about 3 to 5 minutes.salt, 2 ribs celery, 1 bulb fennel, 1 onion, pepper
- Add the shrimp and continue to cook until they start to turn pink.
- Stir in the garlic and cook an additional 30 to 60 seconds.2 cloves garlic
- Carefully pour in the roasted red pepper and coconut milk mixture, chicken stock, and crushed red pepper flakes.1/4 cup chicken stock, 1/4 teaspoon crushed red pepper flakes
- Bring to a boil and cook an additional 4 to 6 minutes or until the shrimp are fully cooked.
- Taste and season with additional salt and pepper as needed.
- Divide the soup between 4 bowls. Garnish with Parmesan cheese, if desired.
Notes
Tips and Techniques
- The amounts of the vegetables can be adjusted or omitted to suite your own tastes.
- You can use more or less stock to adjust the thickness of the soup to your own personal preference. You can also use vegetable or seafood stock, if preferred.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
