Shrimp and Corn Soup: warm-up with this creamy and delicious soup packed with shrimp and corn.
Are you looking for an easy seafood soup to make?
Today our recipe is an easy seafood soup. This creamy shrimp and corn soup is quick and easy to make. If you are looking for a delicious soup to warm you up, this is the recipe for you to try. Get this tasty soup to the table fast.
I always make this recipe when I am looking for a quick lunch or dinner for my family. Let’s get started making the recipe.
Shrimp and Corn Soup Ingredients
Shrimp: used 16 oz package of small raw peeled shrimp for this recipe.
Coconut Milk: the coconut milk gives this recipe a nice creamy texture and a great flavor. I used a can of thai kitchen unsweetened coconut milk.
Corn: adds a nice crunchy texture and fits very well with this recipe.
Garlic Powder: a tasty garlic flavor to this recipe that is not overpowering.
Red Pepper Flakes: just a little spicy flavor added.
Salt: a little salt is needed. You can adjust the salt depending on your taste.
Curry Powder: adds some color and a great taste. Small amount of curry needed for this recipe.
Onion: goes well with the shrimp.
What Size Of Shrimp To Use?
I used a 16 oz package of raw peeled small shrimp. You could use medium or large shrimp depending on what you have at your house.
How To Make Shrimp and Corn Soup
- The first thing I do is gather all the ingredients and make sure I have everything I need.
- Then I will cut up any foods that need to be prepped. Cut your onion into small pieces.
- Next thing is to open your package of shrimp. Place it in a bowl and run cold water over the shrimp until they are thawed out.
- Now open a can of corn and drain water. Set aside.
- In a small bowl add salt, curry powder, garlic powder, and red pepper flakes. Stir around.
- Open coconut milk. In a bowl add coconut milk, garlic powder, salt, red pepper flakes, and curry powder. Stir around well. Set aside.
- Heat a large pot on medium heat with a little oil.
- Add shrimp and onions to the pot. Stir around. Cook for about 2 minutes or until shrimp starts to turn pink.
- Next, add your coconut mixture to the pot.
- Now add the corn and stir around.
- Let it simmer for 3 minutes stirring occasionally.
- Enjoy! Top with fresh cilantro.
How To Store The Soup?
Store in the refrigerator in an airtight container for 2-3 days.
Tips
Don’t overcook the shrimp.
If you don’t like it spicy you can omit the red pepper flakes.
But, if you like spicy foods then you can add more red pepper flakes or add chopped jalapenos to this recipe.
Shrimp and Corn Soup
Ingredients
- 1 16 oz Package raw small peeled shrimp
- 1 Small Onion
- 1 Can Coconut Milk
- 1 Can Corn
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Salt
- 1 Teaspoon Curry Powder
- 2 Teaspoon Olive Oil
Instructions
- Gather all ingredients.
- Cut onion into small pieces.
- Open package of shrimp. Place into bowl and run under cold water until thawed.
- Now open a can of corn and drain water. Set aside.
- In a small bowl add salt, curry powder, garlic powder and red pepper flakes. Stir around.
- Open coconut milk. In a bowl add coconut milk, garlic powder, salt, red pepper flakes, and curry powder. Stir around well. Set aside.
- Heat a large pot on medium heat with a little oil.
- Add shrimp and onions to the pot. Stir around. Cook for about 2 minutes or until shrimp starts to turn pink.
- Next, add your coconut mixture to the pot.
- Now add the corn and stir around.
- Let it simmer for 3 minutes stirring occasionally.
- Enjoy! Top with fresh cilantro.
