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A bowl of Brazilian Shrimp Soup showcasing shrimp, spices, and fresh herbs.

Brazilian Shrimp Soup

A hearty and flavorful dish that captures the essence of home-cooked comfort, Brazilian Shrimp Soup is a simple yet delightful meal perfect for any day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Brazilian, Seafood
Calories: 320
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons olive oil Adds healthy fats and flavor; you can substitute with canola or coconut oil.
  • 1 medium onion (chopped) Provides base flavor; yellow or white onions work best.
  • 1 medium bell pepper (chopped) Sweetness and crunch; any color works; red will add more sweetness.
  • 4 cloves garlic (minced) A must for depth of flavor; don’t skip this!
  • 1/2 cup rice (long-grain) Adds heartiness; you can use jasmine rice for extra aroma.
  • 1/4 teaspoon red pepper flakes Adds warmth without overpowering; adjust based on heat preference.
  • 1 teaspoon salt Essential for flavor enhancement; use sea or kosher salt.
  • 28 ounce crushed tomatoes (1 large can) The base of your soup; fresh tomatoes can also work if in season.
  • 4 cups water Used to create the soup base; vegetable or chicken broth can add more flavor.
  • 1 cup coconut milk (unsweetened) Brings creaminess; you can substitute with heavy cream if you prefer.
  • 1 pound medium shrimp (shelled and cut into 1-inch pieces) The star ingredient; fresh or frozen will work.
  • 1/4 teaspoon black pepper (ground) For a bit of kick; freshly ground for the best flavor.
  • 3 tablespoons lemon juice (from 1 lemon) Brightens the soup; fresh juice is best!
  • 1/2 cup parsley (fresh, chopped, for garnish) Adds a fresh, herby finish; cilantro can be an alternative.

Method
 

Preparation
  1. In a large soup pot, heat the olive oil over low heat.
  2. Add the chopped onion, bell pepper, and minced garlic. Cook, stirring occasionally, until the onion and pepper are soft, about 5 minutes.
  3. Stir in the rice, red pepper flakes, salt, crushed tomatoes, and water. Bring the mixture to a boil.
  4. Simmer until the rice is almost done, about 10 minutes, then add the coconut milk. Bring it back to a simmer before adding the shrimp.
  5. Simmer, stirring occasionally, until the shrimp are just done—this should take about 3 to 5 minutes.
  6. Stir in the black pepper, lemon juice, and parsley before serving.

Notes

Serve the soup with crusty bread to soak up every last drop. Garnish with extra parsley or a dollop of sour cream for a creamy finish. Feel free to add other vegetables—zucchini or corn can create more texture and flavor.