shrimp soup
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Spicy Brazilian Shrimp Soup

This spicy Brazilian shrimp soup is flavored with roasted tomato, bell pepper and garlic and made specifically to fit ketogenic macros. My recipe is based on the original Brazilian dish, Moqueca de Camarones.

Most ketogenic soups I come across are cream based. There are many recipes for Cream of Mushroom, Cream of Broccoli, etc.

Although we do consume fresh raw dairy products like heavy cream, Greek-style yogurt and high-quality aged cheeses, I like finding alternatives to the popular recipes.

This shrimp and vegetable soup is hitting my soup spot!

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spicy shrimp soup

A Brazilian inspired Spicy Shrimp Soup

Shrimp provides an adequate amount of protein, is an excellent source of selenium and vitamin B12 and contains phosphorus, choline, copper and iodine.

The Ketogenic Edge Cookbook has a number of shrimp recipes to try:

  • Oven-Baked Turmeric Shrimp in Butter Sauce
  • Shrimp with Toasted Walnuts and Blue Cheese
  • Sauteed Shrimp with Capers
  • Nori Sushi Rolls
  • Crema de Coco con Camarones
  • Seafood Soup
  • Mixed Seafood Paella with Cauliflower Rice

FOLLOW PRIMAL EDGE HEALTH on INSTAGRAM, PINTEREST and FACEBOOK for more low-carb, ketogenic recipes and diet tips!

shrimp soup

Spicy Shrimp Coconut Soup with Roasted Red Bell Pepper

Jessica Haggard
A spicy soup of shrimp and kale, flavored with roasted tomato, bell pepper and garlic.
4.5 from 2 votes
Prep Time 20 mins
Cook Time 6 hrs 20 mins
Total Time 6 hrs 40 mins
Course Soup
Cuisine Mexican
Servings 6
Calories 315 kcal

Ingredients
  

  • 1 1/2 pounds shrimp peeled and deveined
  • 4 tablespoons coconut oil divided
  • 1 headhead garlic
  • 2 large red bell pepper
  • 1 small hot pepper
  • 4 large tomato ripe
  • 6 small radishes
  • 1/4 to 1/2 bunch kale or spinach
  • 1/2 teaspoon turmeric root powder
  • 2 tablespoons lime juice
  • 1 cup coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup cilantro chopped
  • Cauliflower Rice
  • 1 half avocado per serving

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Rinse the shrimp with fresh water. Place in a strainer to drain out the water.
  • Put 3 1/2 tablespoons coconut oil in a 8 by 8-inch glass baking dish. Melt the oil in the oven as you prep the vegetables. Slice the head of garlic in half, place cut side down in the melted oil. Cut the tops of the bell peppers and hot pepper, take out the seeds and slice each in half. Put the cut side down in the coconut oil. Halve the tomatoes and radishes, arrange in the oil with the cut side down. Place in the oven to roast for 20 to 25 minutes until the tomato skins are wrinkly and garlic is soft.
  • Mince the kale. Add to a saute pan with the shrimp and remaining 1/2 tablespoon coconut oil. Cook for about 6 to 8 minutes over medium heat, until all the shrimp are pink.
  • Once the vegetables are done in the oven, transfer to a blender and combine with turmeric powder, lime juice, and coconut milk. Season with salt and pepper. Taste, adjust as needed.
  • Pour the sauce over the shrimp and mix to combine. Serve with cilantro as garnish. Present on a bed of cauliflower rice and a half of an avocado or on its own as just a soup. Also delicious with a swirl of coconut cream.

To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.

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