This spicy Brazilian shrimp soup is flavored with roasted tomato, bell pepper
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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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
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Spicy Shrimp Coconut Soup with Roasted Red Bell Pepper
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.
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