A creamy Cajun-inspired shrimp and corn soup that comes together in just 30 minutes. It’s rich, satisfying, and packed with tender shrimp, sweet corn, and warm spices. Whether I’m craving comfort food or need an easy dinner idea, this soup hits the spot every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 small yellow onion, diced
1 stalk celery, diced
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for heat)
1/2 teaspoon dried thyme
Salt and pepper, to taste
3 cups chicken or vegetable broth
1 1/2 cups corn kernels (fresh or frozen)
1/2 cup full-fat coconut milk or heavy cream
1 pound raw shrimp, peeled and deveined
1 tablespoon lemon juice
2 green onions, thinly sliced (for garnish)
Fresh parsley, chopped (optional garnish)
Directions
I heat the olive oil in a large pot over medium heat, then add diced onion and celery. I sauté them for about 4–5 minutes until softened.
Next, I stir in the garlic, smoked paprika, cayenne pepper (if I want a kick), thyme, salt, and pepper. I let that cook for another minute until it smells amazing.
I pour in the broth and bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
I add the corn and coconut milk (or cream), letting it simmer for another 5 minutes to meld the flavors.
Then I toss in the shrimp and cook for 3–4 minutes until they’re pink and opaque.
Finally, I stir in the lemon juice, adjust the seasoning, and serve it hot with green onions and fresh parsley on top.
Servings and timing
This recipe makes 4 servings. It takes just 10 minutes to prep and 20 minutes to cook, for a total time of 30 minutes. Each serving comes out to approximately 230 calories.
Variations
Spicy Cajun version: I add more cayenne or even a dash of hot sauce for extra heat.
Creamier version: If I want a thicker, creamier soup, I blend half of the soup before adding the shrimp.
No shrimp? I can swap in diced cooked chicken or even tofu for a different protein.
Add potatoes: I dice up a potato and add it in during the simmering step for a heartier meal.
Veggie-loaded: I like to toss in chopped red bell pepper or spinach for extra color and nutrition.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it on the stovetop over medium-low heat until hot, stirring occasionally. I avoid overcooking the shrimp during reheating, as they can get rubbery. If I need to reheat in the microwave, I do it in short bursts, stirring in between.
FAQs
How do I know when the shrimp are fully cooked?
I look for the shrimp to turn pink and opaque. It usually takes about 3–4 minutes. Overcooking can make them rubbery, so I keep an eye on them.
Can I make this soup ahead of time?
Yes, I often make it a day ahead. I just add the shrimp when reheating so they stay tender and fresh.
Is coconut milk the best dairy-free option?
Coconut milk gives the soup a rich, creamy texture and a subtle sweetness. But if I prefer, I can use another plant-based cream alternative, like cashew or oat cream.
Can I freeze this soup?
I don’t recommend freezing it with the shrimp already cooked in—it can change their texture. If I want to freeze it, I leave out the shrimp and add them fresh when I reheat the soup.
What can I serve with shrimp and corn soup?
I like to pair it with crusty bread, a side salad, or even some rice on the side to make it more filling.
Conclusion
This shrimp and corn soup is one of my go-to recipes when I want something warm, flavorful, and fast. It’s perfect for weeknights, dinner guests, or just curling up with a bowl of comfort. The balance of creamy broth, sweet corn, and tender shrimp never disappoints—and I can always switch things up with a few simple variations.
📖 Recipe:
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Shrimp and Corn Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A creamy Cajun-inspired shrimp and corn soup that’s ready in just 30 minutes. Packed with tender shrimp, sweet corn, and warm spices, it’s a cozy and flavorful meal that’s naturally gluten-free and can be made dairy-free.
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
1 stalk celery, diced
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon dried thyme
Salt and pepper, to taste
3 cups chicken or vegetable broth
1 1/2 cups corn kernels (fresh or frozen)
1/2 cup full-fat coconut milk or heavy cream
1 pound raw shrimp, peeled and deveined
1 tablespoon lemon juice
2 green onions, thinly sliced (for garnish)
Fresh parsley, chopped (optional garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and celery and sauté for 4–5 minutes until softened.
- Stir in garlic, smoked paprika, cayenne pepper (if using), thyme, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in the broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add corn and coconut milk (or cream) and simmer for another 5 minutes.
- Add shrimp and cook for 3–4 minutes until pink and opaque.
- Stir in lemon juice, adjust seasoning, and serve hot with green onions and parsley on top.
Notes
Use more cayenne or hot sauce for a spicier Cajun version.
Blend half the soup before adding shrimp for a creamier texture.
Swap shrimp with chicken or tofu if desired.
Adding diced potato makes the soup heartier.
Add bell pepper or spinach for extra veggies and color.
Store leftovers for up to 3 days in the refrigerator.
Reheat gently to avoid overcooking the shrimp.
If freezing, do not add shrimp until reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 140mg
