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Spicy Shrimp and Rice Soup

Spicy Shrimp and Rice Soup
Randy Mayor

4 servings (serving size: about 1 1/2 cups soup and 1 lime wedge)

Fine-tune the taste of this filling soup as you wish—intensify the flavor with cilantro, add heat with jalapeños, or provide a crisp bite with fresh bean sprouts. Serve with spiced baked wontons on the side.


  • 4 cups fat-free, less-sodium chicken broth
  • 2 cups water
  • 1 cup instant long-grain rice (such as Minute brand)
  • 1 tablespoon canola oil
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 4 lime wedges
  • Bean sprouts (optional)
  • Sliced green onions (optional)
  • Chopped fresh cilantro (optional)
  • Sliced jalapeño pepper (optional)

Nutrition Information

  • calories 315
  • caloriesfromfat 20 %
  • fat 6.9 g
  • satfat 1.1 g
  • monofat 3.1 g
  • polyfat 1.6 g
  • protein 38.8 g
  • carbohydrate 21.1 g
  • fiber 1.6 g
  • cholesterol 259 mg
  • iron 5.2 mg
  • sodium 644 mg
  • calcium 113 mg

How to Make It

  1. Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.

  2. Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture. Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired.