Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 medium carrot, peeled and sliced
• 1 14 oz can diced tomatoes
• 3 cups low-sodium chicken broth
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp cayenne pepper adjust to taste
• 1 tsp ground cumin
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped (optional)
• Salt and pepper, to taste
• Optional: 1-2 fresh chili peppers, finely chopped for extra spice

Directions

• Chop the onion, garlic, bell pepper, and carrot. Set aside.
• Peel and devein the shrimp if not already done.
• Heat olive oil in a large pot over medium heat.
• Add the chopped onion and sauté for 2-3 minutes until softened.
• Stir in garlic, bell pepper, and carrot, cooking for another 3-4 minutes until slightly tender.
• Pour in diced tomatoes (with juices) and chicken broth. Stir and bring to a simmer.
• Season the soup with chili powder, smoked paprika, cayenne pepper, ground cumin, salt, and pepper.
• Stir well and let simmer for 5-6 minutes to blend the flavors.
• Add the shrimp to the pot and stir.
• Cook for 3-4 minutes until the shrimp turn pink and opaque. Avoid overcooking.
• Stir in fresh lime juice for a bright flavor.
• Taste and adjust seasoning as needed.
• Ladle into bowls and garnish with fresh cilantro and extra lime wedges, if desired.

Notes

• 8-2-25 1/2 Recipe
• I Added/Used
• Ancho Pasilla Chile Powder
• Aji Amarillo Chile Powder
• Cilantro, Dried
• Celery, Medium Dice
• Serrano Chili Pepper

Photos