Recipes

Brazilian Shrimp Soup

A staff favorite, creamy coconut milk and zesty lime commingle for a soup that will transport you to the tropics.

Servings
6
Prep Time
15 min
Duration
35 min

Ingredients

  • 2 tsp coconut oil
  • 1 shallot, finely sliced
  • 1 green bell pepper, chopped
  • 1/4 tsp each red pepper flakes, sea salt and ground black pepper
  • 1 clove garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 cup full-fat BPA-free canned coconut milk
  • 1/2 cup jarred, boxed or BPA-free crushed unsalted tomatoes
  • 2 tbsp fresh lime juice + additional lime wedges for serving
  • 1 1/2 cups cooked brown rice
  • 1 lb large raw peeled and deveined shrimp, thawed if frozen
  • 2 tbsp chopped fresh cilantro, optional

Preparation

1. In a large saucepan on medium, heat oil. Add shallots and cook, stirring frequently, until softened, 1 to 2 minutes. Add bell pepper, pepper flakes, salt and pepper and cook, stirring frequently, until bell pepper is softened, 2 to 3 minutes longer. Add garlic and cook, stirring frequently until fragrant, about 45 seconds.

2. Add broth, coconut milk, tomatoes and lime juice; bring to a simmer. Reduce heat to medium-low and simmer for 5 to 7 minutes. Add cooked rice and simmer until rice is heated through, 3 to 4 minutes more.

3. Add shrimp and simmer, stirring occasionally, until shrimp is pink and opaque, 3 to 4 minutes. Serve with lime wedges and sprinkle with cilantro (if using).

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 235
  • Carbohydrate Content 17 g
  • Cholesterol Content 122 mg
  • Fat Content 11 g
  • Fiber Content 2 g
  • Protein Content 19 g
  • Saturated Fat Content 9 g
  • Sodium Content 202 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 1 g
  • Polyunsaturated Fat Content 0.5 g