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Creamy Coconut Shrimp Soup

A comforting bowl of creamy coconut shrimp soup filled with roasted red peppers and seasoned shrimp, perfect for a cozy family meal or gathering with friends.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Seafood, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp (peeled and deveined)
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 12 ounces jar roasted red peppers (drained)
  • 15 ounces can unsweetened coconut milk (full fat) Use full-fat for creaminess
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 ribs celery (thinly sliced)
  • 1 bulb fennel (core removed and thinly sliced)
  • 1 medium onion (thinly sliced)
  • 2 cloves garlic (minced)
  • 1/4 cup chicken stock (or vegetable stock)
  • 1/4 teaspoon crushed red pepper flakes (optional) Add for extra heat

Method
 

Preparation
  1. Pat the shrimp dry with paper towels and place in a small bowl. Sprinkle on the paprika and season with salt and pepper. Toss to combine and set aside.
  2. Add the roasted red peppers, coconut milk, and balsamic vinegar to a blender. Blend until well combined. Set aside.
Cooking
  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the celery, fennel, and onion. Season with salt and pepper. Cook, stirring often, until the vegetables start to soften, about 3 to 5 minutes.
  3. Add the shrimp and continue to cook until they start to turn pink.
  4. Stir in the garlic and cook an additional 30 to 60 seconds.
  5. Carefully pour in the roasted red pepper and coconut milk mixture, chicken stock, and crushed red pepper flakes.
  6. Bring to a boil and cook an additional 4 to 6 minutes or until the shrimp are fully cooked.
  7. Taste and season with additional salt and pepper as needed.
Serving
  1. Divide the soup between 4 bowls. Garnish with Parmesan cheese, if desired.

Notes

Serve this soup steaming in deep bowls with warm biscuits or crusty bread to soak up every last drop. A light green salad and a scatter of fresh parsley or a squeeze of lemon brightens it up.