Ingredients
Scale
- 1 lb shrimp (fresh or frozen, thawed)
- 2 ripe tomatoes, diced
- 1 medium sweet onion, chopped
- 4 cloves garlic, minced
- 1 cup fresh cilantro, chopped
- 4 cups fish stock or broth
- 2 tbsp lime juice (fresh)
- 1 tsp chili powder (adjust for spice preference)
- 1 cup carrots, sliced
- 1 cup zucchini, diced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep all vegetables by chopping them into bite-sized pieces. Rinse the shrimp under cold water and pat dry.
- In a large pot over medium heat, add olive oil. Sauté onions and garlic until translucent.
- Stir in tomatoes, carrots, and zucchini; cook for about 5 minutes until softened.
- Pour in fish stock/broth and bring to a gentle simmer.
- Add shrimp, chili powder, salt, pepper, and lime juice; cook until shrimp are pink and opaque (about 3-4 minutes).
- Stir in chopped cilantro just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 290
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 200mg