Spicy Shrimpy Soup
Kath Younger
A bright soup, ready in a flash!
Ingredients
- 1 1/2 tsp olive oil
- 20 shrimp (fresh or frozen), peeled
- 1 small bell pepper, cut into strips
- 1/2 cup shredded carrot
- 1 cup bean sprouts or snow peas
- 1 broccoli crown, chopped
- 3 cups vegetable broth
- 1 tsp ground or freshly chopped ginger
- 2 pinches red pepper flakes
- 1 tsp soy sauce
- 2 grinds black pepper
- Sriracha sauce for garnish
Directions
- Add the olive oil to a medium sauce pan over medium heat.
- Add the bell pepper, carrot, sprouts or peas, and broccoli to the pan; sauté for 5 minutes until slightly tender.
- Add broth and shrimp.
- Add ginger, red pepper flakes, soy sauce, and black pepper.
- Bring to just below a boil.
- When the shrimp are pink, the soup is ready.
Nutrition Facts
Calories 241
Calories from Fat 51 (21%)
(9%)Total Fat 6g
(5%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
(16%)Cholesterol 47mg
(59%)Sodium 1409mg
(27%)Potassium 954mg
Total Carbohydrate 34g
(31%)Dietary Fiber 8g
Sugars 5g
Sugar Alcohols 0g
(32%)Protein 16g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2026.