🔥 Mexican Shrimp & Veggie Soup 🍤🥘
Ingredients:
Soup Base:
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 jalapeño, seeded and finely chopped (optional for heat)
2 medium tomatoes, diced (or 1 can diced tomatoes)
1 tbsp tomato paste
6 cups seafood or chicken broth
Veggies:
1 zucchini, diced
1 yellow squash, diced
2 medium potatoes, diced
1 bell pepper (any color), diced
1 cup corn kernels (fresh or frozen)
Shrimp:
1 lb large shrimp, peeled & deveined
½ tsp smoked paprika
½ tsp ground cumin
Salt & pepper to taste
Garnishes:
Fresh cilantro, chopped
Lime wedges
Instructions:
Prep the Veggies: Dice zucchini, squash, potatoes, and bell pepper; set aside.
Cook Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and jalapeño until soft, about 3–4 minutes.
Add Tomatoes: Stir in diced tomatoes and tomato paste, cooking 2–3 minutes to deepen the flavors.
Simmer the Soup: Pour in broth and bring to a boil. Add potatoes, squash, zucchini, bell pepper, and corn. Let simmer 15–20 minutes until veggies are tender.
Add Shrimp: Season shrimp with smoked paprika, cumin, salt, and pepper. Add shrimp to the soup during the last 5 minutes and cook until pink and opaque.
Serve: Ladle soup into bowls and garnish with fresh cilantro and lime wedges for brightness.
Tip: Pair with warm tortillas or crusty bread. Spice it up by adding extra jalapeño or hot sauce!