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
