Shrimp Boil Soup

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Shrimp Boil Soup

As a massive soup fan, I’m always on the lookout for new ideas, recipes, and specifically converting some of my favorite meals into soups. Soon after stepping foot on US soil for the first time, I was introduced to something called a “shrimp boil” and I fell in love at first bite – big shocker there. Soon after, naturally, I thought about making it into an easy to cook and easy to eat soup. While not exactly a low-carb recipe, it’s still made with whole, fresh ingredients and is a nutritiously scrumptious meal. Shrimp Boil Soup, oh how I do love you.

Using only 10 simple ingredients and taking barely 30 minutes to cook, you really can’t go wrong. That’s what I love so much about soups – it’s literally as simple as tossing a few things into a pot of water, and through boiling it turns into a delicious meal with such amazingly complex flavor. Soup…amirite?

 

Shrimp Boil Soup

We’ve been back in South Africa for 2 weeks now and we’re finally fully settled in, and back into the swing of cooking and shooting a lot. It’s been a bit of a challenge adapting to the heat, especially for baby Bo – even though we were lucky enough to have a few rather chilly and rainy days when we first arrived.

The most difficult part though, is shooting warm, cosy meals for a mostly American audience (where it’s winter at the moment). Eeek! What that means, basically, is that we’re left sweating in the hot African sun, eating piping hot soup. Not fun, but still yum (Ha, I’m a poet and I don’t even know it…sorry, I couldn’t help myself.)

Shrimp Boil Soup

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4 servings

Ingredients

  • 6 cups • vegetable broth
  • 2 cups • small shrimp [peeled and deveined]
  • 2 cups • sliced smoked sausage [your choice]
  • 2 cups • baby potatoes [cut them into bite sized pieces if too big]
  • 2 cups • baby corn [cut into bite-sized chunk. use 2 cups of corn kernels instead if desired]
  • 1 • small brown onion [diced]
  • 2 • tomatoes [diced]
  • 2 • garlic cloves [minced]
  • juice of 1 small lemon
  • 2 tbsp • cajun seasoning
  • to taste • salt and pepper [if needed]

Instructions

  • Sauté the onions in a knob of butter until soft.
  • Add all the rest of the ingredients, apart from the shrimp, and boil for approximately 30 minutes [ensure that the potatoes are soft by poking them with a fork].
  • Add the shrimp and boil for another 2-3 minutes, until the shrimp is cooked.
  • Serve and enjoy!
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If your love for soup runs as deep as mine, check out some of our other soup recipes…

  1. Simple Bacon and Pea Cauliflower Soup
  2. Caesar’s Pizza Soup
  3. Rustic Lobster Bisque
  4. Tomato Basil Bisque with Parmesan Crisps
  5. Chicken Taco Soup

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Shrimp Boil Soup

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One Comment

  1. 5 stars
    This is a great recipe for a shrimp boil soup! I used this as a base for what I did. The changes I made amplified the dish for me. I used shrimp which were not peeled. I peeled the shrimp and then boiled the peels with all of the other ingredients to give more flavor to the broth. I removed the shrimp shells from soup when I was completely done cooking. I used a combo of chicken and veggie broth (Better than Bouillon brand). I used frozen kernel corn instead of baby corn. I didn’t pay attention to any of the measurements; I just eyeballed everything. I did not use the lemon although I might squeeze a bit on my individual bowl and try it out. I added some spices not included in this recipe such as a dash of: celery salt, celery seed, oregano, black peppercorns, dried sage, and white pepper. Be sure to not overcook the shrimp (you might be able to get away with turning off the pot and then adding shrimp, letting the hot broth cook them, esp if you’re using a cast iron pot like I did which retains a lot of heat even after pot is off). When I reheat, I will not reheat entire pot, but I will do this by bowl/individual serving to avoid cooking shrimp more. This will taste even better on day 2. Love this recipe. Thank you!

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