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Randy Mayor Photo by: Randy Mayor

Spicy Shrimp and Rice Soup

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.

Cooking Light DECEMBER 2005

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

Ingredients

  • 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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 20%
  • Fat: 6.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 38.8g
  • Carbohydrate: 21.1g
  • Fiber: 1.6g
  • Cholesterol: 259mg
  • Iron: 5.2mg
  • Sodium: 644mg
  • Calcium: 113mg
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Spicy Shrimp and Rice Soup recipe

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