20-Min Shrimp Soup with Crispy Croutons
A quick, warming Mexican-style shrimp broth loaded with tender shrimp and finished with garlicky croutons. Ready in 20 minutes with just six ingredients.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 1 lb shrimp, peeled and deveined
- 6 cups chicken or seafood broth
- 2 tbsp tomato paste
- 1 whole jalapeño, sliced
- 1 whole lime (juiced)
- 2 cups crusty bread, cubed for croutons
Instructions
- 1
Heat 1 tbsp oil in a large pot over medium-high heat. Add bread cubes and toss until golden and crispy, about 4 minutes. Transfer to a plate.
- 2
Add broth and tomato paste to the same pot. Stir until smooth, then add jalapeño slices and a pinch of salt.
- 3
Bring to a boil, then slide in the shrimp. Simmer until shrimp turn pink and opaque throughout, about 4 minutes.
- 4
Squeeze lime juice into the pot. Taste and adjust salt and pepper as needed.
- 5
Ladle soup into bowls and top generously with crispy croutons. Serve immediately.
Tools you’ll need
- large pot (4-quart or larger)
- wooden spoon
- ladle
- cutting board
- knife
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