Spicy Brazilian Shrimp Soup offers a bite of delicious warmth. Fluffy lime rice floating in a pool of coconut and tomato bisque, topped with shrimp that has been seasoned in our Chili Lime Seasoning. Light, delicate, and oh so good!
This is one of our favorite weeknight meals when quick and easy is the goal. The soup is ready in 20 minutes with bits of rice, lightly seasoned shrimp, a hint of sriracha heat all in a tomato bisque base made with coconut milk. The warmth of the spice and soup wraps you in a cozy hug. And who doesn’t need some warmth on a cold winter night?
Traditionally the rice and shrimp are added to the stew and cooked together. We have found if we make the shrimp and rice separately and add it to the dish at the end we are able to pack in a bit more flavor. Instead of adding lime juice to the stew we make a lime rice. Rice is an absorbed sucking up all the flavors around it. By adding the juice and zest from one lime we can really kick up the flavor giving the whole soup a nice rounded flavor. Same with the shrimp. Shrimp is on the milder side and does well soaking in the flavors it is cooked with. Our chili lime seasoning is crafted with fresh lime and chili making it the perfect complement to this dish.
Roasted Red Pepper:
You can purchase a jar of roasted peppers if you prefer, but we love the taste and texture of a freshly roasted pepper. Take a whole red bell pepper rinse and dry it thoroughly. Rub olive oil over the skin of the pepper and using a large roasting fork pierce the pepper from stem to bottom. Lay over an open gas range fire and let it sit until the skin starts to char and bubble. Turn and repeat until the whole pepper is cooked. Let cool before removing the stem and seeds. Dice and add to stew.
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Spicy Brazilian Shrimp Soup
- 1 cup balsamic rice
- 2 cups water
- 1 tablespoon coconut oil
- 2 tablespoons fresh lime juice
- Zest of 1 lime
- 1/4 teaspoon red-pepper flakes
- 1/4 cup chopped fresh cilantro
- 2 tablespoons coconut oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 can (14-ounces) diced tomatoes, with green chiles
- 1 cup vegetable broth
- 1 roasted red pepper, chopped
- 2 tablespoons sriracha hot sauce
- 1 can (14-ounces) coconut milk
- 1 1/2 pounds medium shrimp, shelled and cut in half horizontally
- 2 teaspoons chili lime seasoning
- In a medium saucepan bring rice and water to a boil over high heat, reduce heat to a low simmer and cover for 15-20 minutes. Uncover and mix in coconut oil. Allow to cool for about 5 minutes. Add the lime juice, lime zest, and ½ teaspoon salt, mix. Fold in cilantro. Remove from heat and keep warm.
- Heat oil in a medium saucepan over medium heat. Add onions and sauté until translucent, about 5 minutes. Add the garlic and sauté another minute.
- Add tomatoes, broth, roasted peppers, and sriracha to the pot. Bring to a boil.
- Stir the coconut milk into the soup.
- Season the shrimp with the Chili Lime Seasoning. Heat 1 tablespoon of coconut oil in a saucepan. Add the shrimp and cook 3 minutes. Turn and cook another 2 – 3 minutes.
- Add a tight scoop of rice to the center of bowl. Spoon the tomato broth around rice and top with shrimp. Serve immediately.