Delicious Shrimp and Rice Soup: A Flavorful One-Pot Comfort Meal

This shrimp rice soup "Asopao" is Spanish comfort food at its best. It is very easy to make and it comes together quickly. This amazing shrimp rice soup will keep you cozy and warm during the cold winter months.

A Flavorful Global Fusion: This recipe combines the bold flavors of Latin-inspired seasonings like adobo and sazon with the comforting, classic combination of shrimp and rice, making it a perfect blend of global flavors in one bowl.

A Quick and Easy One-Pot Meal: Despite its rich, complex flavors, this shrimp and rice soup is made in just one pot, making cleanup a breeze and leaving you more time to enjoy your delicious meal!

FAQs

1. What type of shrimp should I use for Shrimp and Rice Soup?

For the best results, use raw, peeled, and deveined shrimp with tails on. This ensures maximum flavor and tenderness in the soup.

2. Can I use frozen shrimp for Shrimp and Rice Soup?

Yes, you can use frozen shrimp. There's no need to thaw them before adding them to the soup. Simply add them in the last few minutes of cooking.

3. What can I substitute for the chicken broth in this recipe?

If you don't have chicken broth, you can substitute with vegetable broth or seafood stock for a similar depth of flavor.

4. Can I use brown rice instead of white rice?

Yes, you can use brown rice, but keep in mind that it will take longer to cook. You may need to add extra time for it to become tender.

5. How can I make Shrimp and Rice Soup spicier?

To increase the heat, add more sriracha sauce or incorporate a chopped fresh chili pepper along with the garlic for extra spice.

6. Can I make this Shrimp and Rice Soup ahead of time?

Yes, this soup can be made in advance. Store it in an airtight container in the fridge for up to 3 days. Reheat before serving.

7. How do I store leftover Shrimp and Rice Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

8. Can I freeze Shrimp and Rice Soup?

Yes, you can freeze the soup, but it's best to freeze it without the shrimp and add them when reheating. Freezing the shrimp can affect its texture.

9. What can I use instead of sriracha sauce for Shrimp and Rice Soup?

If you don't have sriracha, you can use other hot sauces or chili paste to add the desired level of spice to the soup.

10. How can I make Shrimp and Rice Soup more filling?

To make this soup heartier, add more vegetables like zucchini or spinach, or increase the amount of rice and potatoes for extra substance.

11. Can I add other vegetables to Shrimp and Rice Soup?

Yes, feel free to add vegetables such as peas, corn, or bell peppers for more color and flavor.

12. What can I garnish Shrimp and Rice Soup with?

Garnish with fresh cilantro or parsley for a fresh, herbal finish. You can also add a squeeze of lime juice for a citrusy kick.

13. How long does it take to cook Shrimp and Rice Soup?

This soup takes about 50 minutes to cook, including 35 minutes of simmering time for the rice and vegetables to become tender.

14. Can I make this soup without potatoes?

Yes, you can omit the potatoes if you prefer a lighter soup. You can substitute them with more rice or other vegetables if desired.

15. How can I make Shrimp and Rice Soup dairy-free?

To make this recipe dairy-free, substitute the heavy cream and milk with coconut milk or a dairy-free cream alternative.

Make it

Shrimp and Rice Soup
A comforting, flavorful soup that brings together shrimp, rice, and aromatic spices for a satisfying meal.

Ingredients:

1.5 lbs raw shrimp, peeled and deveined with tails on
1 cup white rice
2 carrots, diced
2 celery stalks, diced
1 small onion, diced
3 garlic cloves, minced
2 potatoes, cut into bite-sized pieces
4 cups chicken broth
4 cups water
1 chicken bouillon cube
1 tsp adobo
1 packet sazon seasoning
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp ground coriander
1 tsp Italian seasoning
Salt to taste
Black pepper to taste
2 tsp sriracha sauce
2 tbsp fresh cilantro, chopped
Fresh cilantro or parsley to garnish
Fresh lime (optional)

Instructions:

Prepare the Base:
In a large pot over medium heat, add olive oil and sauté onion, carrots, and celery for about 8 to 10 minutes with a pinch of salt. Stir occasionally until the vegetables start to caramelize.
Add Garlic and Spices:
Add garlic and sauté for about 30 seconds until fragrant. Season the soup with ground coriander, Italian seasoning, smoked paprika, adobo seasoning, sazon, chicken bouillon cube, tomato paste, and freshly ground black pepper. Toss to combine and wake up the spices.
Add Liquids and Vegetables:
Add 4 cups of water, followed by chicken broth, potatoes, and rice. Stir the pot to incorporate.
Simmer:
Increase the heat to medium-high and bring the soup to a simmer. Once simmering, reduce the heat to medium-low and continue to simmer for about 35 minutes, or until the rice and vegetables are soft and tender.
Cook the Shrimp:
After 35 minutes, add the shrimp and cook for about 6 to 8 minutes, or until pink and no longer translucent.
Finish the Soup:
Stir in the sriracha sauce and fresh chopped cilantro. Taste and adjust seasoning with salt and pepper if needed.
Serve and Garnish:
Serve the soup warm, garnished with fresh cilantro or parsley. Squeeze lime juice over the soup for an added fresh zing, if desired.

Cooking Time:

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Nutrition Facts (per serving, based on 6 servings):

Calories: 300
Protein: 28g
Carbohydrates: 35g
Fiber: 4g
Sugar: 6g
Fat: 6g
- Saturated Fat: 1g
Cholesterol: 165mg
Sodium: 850mg
Potassium: 680mg
Vitamin A: 120% DV
Vitamin C: 25% DV
Calcium: 8% DV
Iron: 15% DV

Tips for Best Results:

If you prefer a thicker soup, you can use less water or add a bit more rice.
For an extra burst of flavor, top the soup with a dollop of sour cream or Greek yogurt before serving.
Adjust the heat by adding more or less sriracha, depending on your spice preference.

Enjoy your Shrimp and Rice Soup—a perfect meal for any occasion!