Spicy Shrimp and Rice Soup

Spicy Shrimp and Rice Soup Recipe
Randy Mayor
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 servings (serving size: about 1 1/2 cups soup and 1 lime wedge)

Recipe from

Cooking Light

Nutritional 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


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)


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.

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.

December 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note