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Creamy Spicy Jalapeño Shrimp Soup in a warm bowl garnished with lime and fresh green herbs
Chef Delight

Creamy Spicy Jalapeño Shrimp Soup Recipe Delight

This creamy and spicy jalapeño shrimp soup offers a comforting seafood dish with rich flavors and a hint of heat, perfect for a cozy meal any day of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1/4 cup butter
  • 1 large shallot, finely chopped
  • 5 cloves garlic, minced or pressed
  • 1 tablespoon gluten-free flour (or all-purpose flour)
  • 3 cups chicken stock
  • 2 cups seafood stock
  • 1 cup tomato sauce
  • 2 jalapeños, divided (1 deseeded and sliced, 1 sliced into rings for garnish)
  • 3 small bay leaves
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon white pepper
  • 3/4 lb jumbo shrimp, peeled and deveined
  • 2 limes (1 cut in half for juice, 1 cut into wedges for serving)
  • Cooked white rice (for serving)
  • Fresh cilantro, chopped (for garnish)

Method
 

  1. In a large pot, melt butter over medium heat.
  2. Add finely chopped shallot and sauté until translucent, about 3-4 minutes.
  3. Stir in minced garlic and cook for an additional 1 minute until fragrant.
  4. Sprinkle gluten-free flour over the mixture and stir continuously to form a roux, cooking for 2 minutes.
  5. Gradually pour in chicken stock and seafood stock, whisking to avoid lumps.
  6. Add tomato sauce, sliced deseeded jalapeño, bay leaves, dried oregano, salt, dried thyme, and white pepper to the pot.
  7. Bring the soup to a gentle boil, then reduce heat and let simmer for 15 minutes to develop flavors.
  8. Add peeled and deveined shrimp to the simmering soup and cook until pink and opaque, about 3-5 minutes.
  9. Remove the bay leaves and discard.
  10. Squeeze the juice of half a lime into the soup and stir well.
  11. Serve the soup hot over cooked white rice.
  12. Garnish with jalapeño rings, fresh cilantro, and lime wedges on the side.

Notes

  • For less heat, remove all seeds from the jalapeños. Substitute shrimp with crab or scallops if desired. Store leftovers in an airtight container for up to 3 days and reheat gently.