Shrimp Boil Soup
Shrimp boil soup brings everything you love about a classic shrimp boil into a cozy, brothy shrimp soup.
Ingredients
- 6 cups vegetable broth
- 1 pound large shrimp, peeled and deveined
- 12 ounces smoked sausage, sliced
- 2 cups baby potatoes, halved
- 1 can baby corn
- 1 small onion, diced
- 2 large tomatoes, diced
- 2 garlic cloves, minced
- 1 lemon, juiced
- 2 tablespoons cajun seasoning
Instructions
- In a large pot over medium heat, add a drizzle of oil. Add the sliced smoked sausage and cook until browned on both sides, about 3-4 minutes.
- Stir in the diced onion and minced garlic, cooking until softened, about 2-3 minutes.
- Pour in the vegetable broth and add the cubed baby potatoes. Bring to a boil, then reduce heat and let simmer until potatoes are fork-tender, about 10-12 minutes.
- Stir in the diced tomatoes and Cajun seasoning. Let simmer for 5 minutes to blend the flavors.
- Drain the baby corn and add it to the pot. Stir in the shrimp and cook for 3-4 minutes, or until pink and opaque.
- Remove from heat and stir in the freshly squeezed lemon juice.
Nutrition
Notes
- Brown the sausage first: Let it get a little color before adding the onion and garlic. Those browned bits add a lot of flavor to the broth.
- Cut potatoes evenly: Halve baby potatoes so they cook at the same speed. If some are larger, quarter them so everything finishes together.
- Do not overcook the shrimp: Add shrimp at the end and cook just until pink, then turn off the heat. The hot broth will finish cooking it without turning it rubbery.
- Season in layers: Cajun blends vary a lot in salt and heat, so start with a little less, simmer, then taste before adding more.
- Add lemon last: Stir in lemon juice off the heat for the freshest flavor. If you add it too early, it can taste muted.
- Make it ahead the right way: If prepping in advance, cook everything except the shrimp, then reheat and add shrimp right before serving for the best texture.
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