Keto Shrimp Soup
Keto Shrimp Soup is a comforting, creamy, and flavorful dish that combines shrimp, healthy fats, and low-carb vegetables into a satisfying meal perfect for anyone following a ketogenic diet. It’s quick and easy to make, with a rich broth that is both savory and indulgent. This soup is packed with protein, healthy fats, and nutrients, making it an excellent choice for lunch or dinner. The best part? It’s entirely low-carb and can be customized with your favorite low-carb vegetables.Equipment I Have UsedLarge PotKnife (for chopping vegetables)Cutting BoardLadle (for serving)Measuring Spoons
Equipment
- Large Pot - 1 unit
- Knife - 1 unit (for chopping vegetables)
- Cutting Board: 1 unit
- Ladle - 1 unit (for serving)
- Measuring Spoons - 1 unit
Ingredients
- Shrimp: 1 lb 454 g, peeled and deveined
- Olive Oil or Butter: 2 tbsp
- Onion: 1 medium diced
- Garlic: 3 cloves minced
- Zucchini: 1 medium diced
- Spinach: 2 cups fresh
- Broth Chicken or Vegetable: 3 cups
- Coconut Milk or Heavy Cream: 1 cup 240 ml
- Paprika: 1 tsp
- Salt: 1/2 tsp adjust to taste
- Black Pepper: 1/4 tsp adjust to taste
- Fresh Parsley or Cilantro: 2 tbsp chopped (for garnish)
Instructions
- Prepare the Shrimp: Peel and devein the shrimp if not prepped already. Set them aside.
- Sauté the Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the diced onion and minced garlic. Sauté for about 3-4 minutes until they are soft and fragrant.
- Cook the Vegetables: Add diced zucchini and spinach to the pot. Stir for 3-4 minutes until the vegetables are slightly softened.
- Add the Broth and Cream: Pour in the chicken or vegetable broth and bring it to a simmer. After a few minutes, add coconut milk or heavy cream to the pot, stirring to combine.
- Cook the Shrimp: Add the shrimp to the soup and let them cook for 3-5 minutes until they turn pink and opaque. Stir gently to ensure the shrimp are evenly distributed.
- Season the Soup: Add paprika, salt, and pepper. Taste and adjust the seasoning as needed.
- Garnish and Serve: Ladle the soup into bowls, and garnish with fresh parsley or cilantro. Serve hot and enjoy!
Notes
- Variations: Feel free to swap the zucchini for cauliflower or add mushrooms for more flavor and texture. If you prefer a spicier soup, you can add chili flakes or hot sauce.
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or cream to restore the texture.
- Freezing: The soup can be frozen without shrimp. Add fresh shrimp when reheating for the best taste and texture.
- Add More Creaminess: If you prefer an even richer soup, increase the amount of coconut milk or heavy cream.