Spicy Killer Shrimp Soup

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 4 servings
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1 cup dry white wine

1 tablespoon tomato paste

1 quart chicken broth

1 tablespoon fennel seeds

1 teaspoon kosher salt

1 teaspoon cayenne pepper

1/2 teaspoon paprika

1 bay leaf

1 thyme sprig

1 15-ounce can unsweetened coconut milk

1 1/2 teaspoons grated lemon zest, plus 2 tablespoons fresh lemon juice

1 pound peeled and deveined raw large shrimp

4 tablespoons unsalted butter, cut into tablespoons

2 tablespoons chopped fresh flat-leaf parsley


  1. Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves.
  2. Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes.
  3. Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley.
  4. Photograph Courtesy of Time Inc. Books/Alison Miksch.
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