Recipe: Exotic Shrimp Soup

Holly Clegg shares her recipe for exotic shrimp soup from the book Trim & Terrific Gulf Coast Favorites.

What’s for Dinner?

Exotic Shrimp Soup

-Holly Clegg

This recipe is adapted from Holly Clegg‘s Trim & Terrific Gulf Coast Favorites.

Makes 8 (1-cup) servings

This recipe offers a fusion of flavors in fantastic festive main dish soup.

exotic shrimp soupIngredients:

1 1/2 cups chopped Roma tomatoes
1 cup chopped onion
1 teaspoon minced garlic
4 cups fat-free chicken broth
2 cups peeled, chopped sweet potatoes (yams)
1/2 cup chopped zucchini
1 pound medium peeled shrimp
1/2 teaspoon dried oregano leaves
1/2 teaspoon chipotle or chili powder
1 teaspoon coconut extract
1/2 cup frozen pineapple juice concentrate, thawed
1 cup frozen corn
Salt and pepper to taste


1. Coat large nonstick pot with nonstick cooking spray. Sauté tomatoes, onion, garlic until tender, 5-7 minutes.

2. Add broth, sweet potatoes, and zucchini, bring to a boil. Stir in shrimp, oregano, chili powder, coconut extract, and pineapple juice.

3. Cook over low heat until sweet potatoes are tender and shrimp are almost done. Add corn, continue to cook 5 minutes. Salt and pepper to taste.

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