Easy Sopa De Lima with Shrimp Recipe
I happened to come upon this recipe a few years ago, and my husband constantly asks me to make this still. This woman was inspired to make this meal after exploring Playa Del Carmen, Mexico! As you can see from my photo, we made ours with shrimp (we love it with chicken too though). Simply follow the directions on the shrimp bag, season with ingredients below, and add it to the stockpot near the end. I also added zucchini noodles.
It’s simple, flavorful, and quite easy to make. Check out the link to the Sopa De Lima Soup for the directions to make it with chicken. This recipe was inspired by a classic soup from the Mayan Riviera. Check out more recipes at Beauty and the Foodie.
- 1/2 to 1 lb Medium Shrimp
- 1/4 tsp Chili Powder
- 1/4 tsp Garlic Powder
- 1 Tbsp Olive Oil
- 2 inch Serrano Chile Peppers (cut and scrape out all seeds & chop small pieces – use hotter peppers if you like spicy)
- 4 to 5 Garlic Cloves, peeled and minced
- 1/2 Onion, chopped
- 2 Tomatoes, chopped
- 4 Cups Vegetable Broth
- Juice of 2 Limes or 1/3 Cup Lime juice
- Zoodles = Zucchini Noodles *optional
- 1 Avocado, peeled and chopped
- 2 Tbsp Cilantro (fresh), chopped
- Dash Sea Salt *optional
Prepare shrimp according to package.
Place shrimp in a dish and sprinkle with chili powder and garlic powder. Set aside.
Put a large stockpot on stove.
Add olive oil to the stockpot, then saute: Serrano peppers, garlic, and onion in the stockpot for 3 minutes or until veggies are softened.
Add chopped tomatoes to the stockpot and simmer for about 2 more minutes.
Add vegetable broth and lime juice to the stockpot and stir – reduce heat to low and cover pot with lid.
Simmer for 10 minutes.
Add shrimp to the soup.
Add zoodles, if desired.
Simmer for another 10 minutes.
Place a few pieces of chopped avocado chunks into each individual serving bowl. *Do not throw avocado into cooking soup pot, it will get mushy.
Pour soup over avocado in serving bowls.
Garnish with cilantro.
Add sea salt to taste.