Updated: Nov 16, 2021
How to Make Brazilian Shrimp Soup
Today, we go over how to make tasty Brazilian shrimp soup. This recipe is amazing. It's hearty, slightly spicy, and has just the right amount of flavor. This recipe was originally found on Clean Eating.
2 tsp coconut oil
1 shallot, finely sliced
1 green bell pepper, chopped
1/4 tsp of 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
1. In a large saucepan on medium, heat the oil. Add shallots and cook, stirring frequently, until softened, for 1 to 2 minutes. Add bell pepper, pepper flakes, salt and pepper and cook, stirring frequently, until the 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).
Serving Size: 1/6 of recipe
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
We love promoting healthy eating here at Arise Acupuncture. If you have any questions about nutrition and how integrative acupuncture can help, get in touch with us online today.