February 2020 — Brazilian-Style Shrimp Soup

Looking for a hearty appetizer or a light meal? Search no further! This easy to make shrimp soup has plenty of protein and veggies, and you can adjust the spiciness to your taste. Serve with a multigrain crostini or low-carb parmesan crisps.


  • 1 lb. large shrimp, peeled and deveined, tails removed
  • 1 1⁄2 tsp. salt, plus more to taste
  • 1⁄4 tsp. pepper, plus more to taste
  • 4 garlic cloves, minced
  • 1⁄4 cup lime juice
  • 1 (14 ounce) can petite diced tomatoes, with juice
  • 1 (8 oz.) can tomato sauce
  • 2 shallots, finely chopped
  • 1 green pepper, finely chopped
  • 1 1⁄2 tablespoons olive oil
  • 1⁄2 teaspoon cayenne, or to taste
  • 5 tablespoons coarsely chopped cilantro
  • 1 cup reduced fat coconut milk, well stirred


  1. Toss shrimp with garlic, 1/2 tsp. salt, pepper, and lime juice, chill for 20 minutes to marinate.
  2. Cook shallot and bell pepper in olive oil over moderately low heat, about 8-10 minutes.
  3. Add cayenne, 3 tbsp cilantro, and remaining 1 tsp. of salt, stir and cook one minute.
  4. Add diced tomato and tomato sauce and simmer for about 15 minutes, stirring frequently, until mixture is very thick.
  5. Stir in coconut milk and then bring to a boil, add shrimp mixture and cook 3 to 5 minutes until shrimp are pink.
  6. Stir in remaining cilantro and season to taste.

Serves 4 (entree) to 8 (appetizer).