🍤🥣 Creamy Shrimp and Vegetable Soup
This Creamy Shrimp and Vegetable Soup is rich yet fresh, packed with tender shrimp, colorful vegetables, and a silky cream broth. It’s comforting without being too heavy — perfect with crusty bread or a light salad.
🥄 Ingredients (Serves 4–6)
- 1 lb (450 g) medium shrimp, peeled & deveined
- 2 tbsp butter or olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup corn (fresh or frozen)
- 1 small zucchini, diced (optional)
- 3 tbsp all-purpose flour
- 3 cups seafood or chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- ½ tsp dried thyme
- ½ tsp paprika
- Salt & black pepper, to taste
- 1 tbsp fresh parsley, chopped
- Optional: squeeze of lemon juice
👩🍳 Instructions
1️⃣ Cook shrimp:
Lightly season shrimp with salt and pepper.
In a large pot, melt 1 tbsp butter over medium heat.
Cook shrimp 1–2 minutes per side until pink and opaque. Remove and set aside.
2️⃣ Sauté vegetables:
Add remaining butter if needed.
Cook onion, carrots, and celery 5–6 minutes until softened.
Add garlic and cook 30 seconds.
3️⃣ Make creamy base:
Sprinkle flour over vegetables and stir 1–2 minutes.
Slowly whisk in broth until smooth.
Add milk, cream, thyme, and paprika. Simmer 8–10 minutes until slightly thickened.
4️⃣ Add vegetables & shrimp:
Stir in corn and zucchini; cook 3–4 minutes.
Return shrimp to pot and simmer gently 2–3 minutes.
5️⃣ Finish:
Adjust seasoning, add parsley and a small squeeze of lemon if desired.
6️⃣ Serve:
Serve warm with crusty bread or oyster crackers.
🌟 Tips for Perfect Creamy Shrimp Soup
- Don’t overcook shrimp — they turn rubbery quickly.
- Use seafood stock for deeper flavor.
- For extra richness, add a splash of white wine before broth.
- Blend part of the soup for a thicker texture while keeping chunks.
If you’d like, I can also give you:
- 🥔 Shrimp and potato chowder
- 🌶️ Spicy Cajun shrimp soup
- 🥥 Coconut milk shrimp vegetable soup
- 🧄 Garlic Parmesan shrimp soup
Which version sounds best?
