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shrimp and corn soup
Print Recipe

Shrimp and Corn Soup

Warm up with this creamy and delicious soup packed with shrimp and corn.
Prep Time5 minutes
Cook Time10 minutes
Course: Soup
Cuisine: American
Keyword: Seafood Soup, Shrimp and Corn Soup, Soup Recipes
Servings: 4
Calories: 282kcal

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.

Notes

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 to make it hotter.