Spicy Shrimp and Spinach Soup

10min.chef's picture

May. 30, 2011


Fresh jalapenos/2 whole canned jalapenos, rinsed, drained, and seeded 2 , washed, patted dry and seeded
White onions 2 Medium
Unsalted butter 3 Tablespoon
Garlic cloves 3 Large , minced
Crushed dried oregano 3/4 Teaspoon
Dried thyme 1/2 Teaspoon
Bay leaf 1
Chicken stock/2 1/2 cups canned chicken stock and 2 1/2 cups bottled clam juice 5 Cup (80 tbs)
Avocado 1 Small
Fresh lime juice 2 Tablespoon
Freshly grated parmesan cheese 1/2 Cup (8 tbs)
Fresh spinach 4 Cup (64 tbs) (Packed For Measuring)
Medium shrimp 1 Pound , unpeeled (20 Medium Size)
Limes 2 Small
Freshly ground pepper 1/4 Teaspoon
Salt To Taste
Chopped coriander 1 Cup (16 tbs)
Chopped scallions 1/2 Cup (8 tbs)



1) Cut Jalapenos into thin slices. Peel and cut onion.

2) Peel the avocado and slice it into 2 halves. Remove the stones and chop the flesh into 1/2 inch dice.

3) Quarter the limes.


4) Take a skillet and place it over medium heat. Melt butter in it.

5) Stir in chopped onions, jalapenos, and garlic and cook for about 3-4 minutes, until the onions are tender. Stir frequently.

6) Take the pan off the heat and add bay leaf, thyme and oregano.

7) Take a saucepan and place it over high heat. Pour in stock and bring it to a boil. Add the sautéed vegetables from the skillet, reduce the heat and simmer the mixture for about 30 minutes.

8) In a small bowl, take avocado dices and mix 1 tbsp of lime juice in it. Add grated Parmesan cheese and set the mixture aside.

9) Now, wash the spinach thoroughly and drain. Remove the hard stems and cut the spinach into bite sized pieces.

10) Also, wash and drain shrimps in cold water. Remove the legs and discard.

11) Increase the heat of the pan with simmering stock. Bring the stock to a boil and then add shrimps and cook for about 3 minutes until they turn pink and firm.

12) Now, take the pan off the heat and stir in spinach bites and 1 tablespoon of lime juice. Cover the pan with lid to allow spinach to steam.

13) Adjust seasonings as per taste.


14) Pour soup in individual bowls and garnish with avocado, corinader, scallions, Parmesan, and lime wedges. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1906Calories from Fat 825

 % Daily Value*

Total Fat 94 g144.6%

Saturated Fat 42 g210%

Trans Fat 0 g


Sodium 3874 mg161.42%

Total Carbohydrates 112 g37.3%

Dietary Fiber 22 g88%

Sugars 36 g

Protein 159 g318%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet