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Beach food on a cold day…

Greetings from the gulf coast! This week is spring break so we’ve hit the beach early. While we’ve been fortunate to have nice blue skies, it has been a bit on the cool side. So for dinner last night, we wanted a warm, feel-good dinner combined with some yummy beach seafood so we made a Cilantro Coconut Shrimp Soup.

But, before I get to the recipe, I have a couple of things I wanted to mention. First, after almost 6 months, I finally updated the recipe section of this blog. I’m sorry it took so long. I’m not sure why it did, but it’s done now. Phew! Also, I am working on getting the recipes in a printer friendly version for you all. I think I have found a solution (see below), but I like to insert pictures in between the instructions ((see the last buffalo chicken nugget recipe post example) and apparently I won’t be able to if I make the recipe printable in this format.  Personally, when I get recipes from other sites, I will typically take a picture with my iPhone (from my iPhone or computer) or I’ll cut and paste it into an email to myself or I’ll just bookmark it on my phone so I’ll have it when shopping/cooking. I am wondering, would any of these options work for y’all, or do you really want to be able to hit “print” like I’ve done below. Honestly, I don’t like how it looks as much but if y’all really want it, I’ll continue to do it as much as possible, so let me know!

Okay, back to the important stuff…the food! The kid really helped me every step of the way. I loved it!  And really from the cilantro picking, to the garlic peeling and chopping, it was their soup but we all had fun doing it together.

Cilantro makes everything good…

Alice had three helping of this soup. She said “This is REALLY fantastic mom!”. I think she loved it because she made it.

Cilantro Coconut Shrimp Soup
Ingredients
  • 1 1/2 pound wild shrimp
  • 1 onion, chopped
  • 3-4 garlic cloves, minced or chopped
  • 1 tbsp coconut oil
  • 1 cup canned coconut milk
  • 4 cups water or chicken broth
  • 1/2 cup cilantro
  • 1 14 oz. can diced tomatoes
  • 1 lemon, juiced
  • cayenne pepper, dash
  • 1/2 tbsp sea salt
  • scallions
Instructions
  1. Peel your shrimp and cut them in half or thirds. I never understood why soups with shrimp only have like 3 pieces and they are such big bites.
  2. Now chop up your onion, garlic and cilantro.
  3. Next add your coconut oil to a medium pot and turn on high. Then add in the garlic and onions.
  4. Once the onions start to become translucent add your coconut milk and shrimp and cook on medium.
  5. Add your water, lemon juice, a dash of cayenne pepper, and salt. Let cook for about 10 minutes.
  6. Then turn off and add your tomatoes, cilantro and scallions and it's ready to eat.

 

  • Hilary - Did you use diced tomatoes? Looks like it from the picture.

    I made it tonight with bok choy and diced tomatoes, it was delicious!ReplyCancel

    • landriav - Yes Hilary, Sorry I forgot to include that in the recipe originally. Thanks for letting me know! Hope it turned out well for y’all!!ReplyCancel

  • Terri - Where do the tomatoes(diced) come in ??

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    • landriav - Sorry Terri, just add them when you’re adding the remaining ingredients in the soup. I hope you like it!ReplyCancel

  • Terri - Thanks! Soup was fabulous! I only had lemon-infused olive oil, which I sautéed the onion and garlic, and used fresh diced tomatoes, used a lime, instead of the lemon in the recipe. Also served it over rice, since hubby always loves his carbs!! Yummy, yummy,mummy!ReplyCancel

    • landriav - That sounds amazing@ Thanks for sharing that Terri! So glad it worked out for y’all!ReplyCancel

  • Maureen - Love the recipe but it doesn’t state when you should add the tomatoes. Also, it seemed a little too thin. Maybe it’s because I didnt” us the tomatoes properly. Please let me know. Thanks!ReplyCancel

    • landriav - Sorry Maureen! Yes, just add them when you are adding the rest of the ingredients to the soup. You could always add a little arrowroot powder to thicken if you’d like. It’s not a real thick soup. Thanks for asking and sorry about that!ReplyCancel

  • Amanda - Loved this soup; even without the tomatoes. Warmed the leftovers on the stove the next morning and dropped in a couple eggs and handful of spinach, yum!ReplyCancel

  • landriav - So glad you liked it Amanda! Love the idea of adding in the eggs. 🙂ReplyCancel

  • Elise - I made this and substituted limes instead of lemons. It was so delicious! Thanks!

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    • landriav - Oh nice! Thanks for sharing that with me Elise!! 🙂ReplyCancel

  • Olivia Juarez - This was amazing! Served it over some Jasmine rice! Was a hit!!ReplyCancel

    • landriav - Hey Olivia! SO great to hear. Thank you!!ReplyCancel

  • Shane - How big a can of diced tomatoes do you use — 28 oz?ReplyCancel

    • landriav - Hey, sorry, yes I used 28oz. I hope you like it Shane! BTW, where did you see this recipe? Traffic has been crazy the past couple of days and just wondering who to thank.ReplyCancel

  • Shane - A friend posted a link on Facebook. The photo snagged me.ReplyCancel

  • torri Hinson - Love the soup♡♡♡♡ReplyCancel

  • Sarah - Found this on Pinterest and I’m SO glad I did! So good and easy and my husband loved it. I added sriracha sauce to mine which really went well with the flavors. Thanks for sharing!

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    • landriav - Oh nice! Thanks so much Sarah! Love the sriracha sauce idea. I need to try it with that next time. Thanks for commenting! 🙂ReplyCancel

  • ReGina - Can the coconut oil and water be replaced with something else and still taste good?ReplyCancel

    • landriav - Sure, you could use butter or ghee in place of oil for sauteeing and chicken broth in place of water or even veggie broth. Hope this helps!ReplyCancel

  • Jim - Been making a version of this for years. I use a little less water and always limes and usually fresh tomatoes. Very favorite.

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  • Tracy Greenwood - I can’t wait to try this. I’ve been looking for a good recipe.

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    • landriav - Thanks Tracy!! I hope you liked it!ReplyCancel

  • Alexandra - I’m making this tonight with fried green plantains for the crunch factor because one can never have too many tostones.ReplyCancel

    • landriav - Love that! Sounds great Alexandra!!ReplyCancel

  • Majesta Hill - really going to love following uReplyCancel

  • Billy - I made this last night and it was amazing. I did a few changes though. I used fresh lime instead of lemon, I added a bit of cumin, coriander, and chili powder, and I also added scallops. I didn’t have cayenne so I added a bunch of these little, red, super hot chillis I had…tasted fantastic!ReplyCancel

    • landriav - Nice, thanks for sharing Billy!!! Ill have to try some of those changes. 🙂ReplyCancel

  • lisa - Hey…I love shrimp and am going to try this recipe but I have 2 kids that are allergic to shrimp. Do you have an alternative recipe for meReplyCancel

    • landriav - Lisa, I think you could easily add in some chicken, even rotisserie if you want to save extra time. 🙂ReplyCancel

  • Debbie - This recipe sounds amazing. How many servings do you get out of this recipe?ReplyCancel

    • landriav - Debbie,
      Honestly, I cant’ remember for sure but it fed our family of 4 and we had plenty of leftovers so I would guess it feeds 8. I hope you like it!ReplyCancel

  • Sherry - Did you use canned coconut milk? – any particular brand you prefer? looks amazing – will make this weekend!ReplyCancel

    • landriav - Hi Sherry! I used Whole Foods or TJ light coconut milk canned. I just like the consistency for the light milk for this soup. I hope you like it!ReplyCancel

  • Sylvia Fraley - Fabulous. Yummy easy satisfying.ReplyCancel

  • Debbie - How many ounces of diced tomatoes?ReplyCancel

    • landriav - 14 oz can. I hope you like it Debbie!ReplyCancel

  • michelle - I tried it, only thing is I used limes instead of lemons and added red curry paste. It. Is. Delicious! Thank you for the inspiration!!

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    • landriav - Awesome!! Thanks for letting me know Michelle! Great idea on the red curry paste too!!ReplyCancel

    • landriav - Sounds like great additions Michelle! Thanks for sharing!!ReplyCancel

  • Debbie Teichrow - I’m looking forward to making this soup. I probably will have leftovers ….have you served this dish the day after? Just wondering how the texture of the shrimp would be?ReplyCancel

    • landriav - Hey Debbie, I know all shrimp is so different but ours was good and still very firm the next day.ReplyCancel

  • Mj Bradstreet - Really would love to try this…it lpoks delicious! Is it necessary to add 1/2 tbsp of salt? I have to restrict my sodium intake.
    Thanks 🙂ReplyCancel

    • landriav - Hi MJ! Have you ever used Celtic or Himalayan? It’s much better for you (over 70 minerals) versus the white salt that is overly processed sodium chloride. I am a salt lover and was excited to learn that most people benefit from these mineral filled salts, even people who are watching their salt. Anyway, I’ve never tired it without so can’t say for sure. Maybe just add a little extra spice for flavor? I hope you like it!!ReplyCancel

  • Tayree - Love this soup. I wish I could post a pic! It’s a flexible recipe that you could add or take away from and it still turn out wonderfully. This time, I added scallops and a head of sliced Chinese cabbage. Adding it when shrimp/scallop are nearly done yields a crunchy stalk. Yum!ReplyCancel

    • landriav - Yum Tayree! Love the scallop idea! I love Chinese cabbage too and use it as much as I can lately. Thanks for your comment. 🙂ReplyCancel

  • Rachel - Is 4 cups of water the correct amount? The soup was so watery and had no flavor. 4 seemed like a lot and I was thinking of trying again with 2.ReplyCancel

    • landriav - It should be. Sorry it didnt turn out for you Rachel. Maybe next time try chicken broth instead, or just use less water. Hope it turns out better next time!ReplyCancel

  • jan oyer - I don’t like coconut can it be eliminated and still taste goodReplyCancel

    • landriav - Hey Jan, You could try a heavy cream but think since it’s a Thai flavor so I’m just not sure it would be as good to be honest.ReplyCancel

  • Maggie Cotreau - Made this gem for dinner tonight after my husband and I arrived at a rented condo on a business trip. This recipe is so wonderfully easy to make in a simple kitchen( I did travel with the garlic, salt and pepper)
    It is so delicious- flavorful and chock full of shrimp!

    This may just become my signature dish for company.

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    • landriav - Thank you so much Maggie!! So nice to hear! 🙂ReplyCancel

  • Jennifer - Do you drain the diced canned tomatoes before adding them to this soup?ReplyCancel

    • landriav - Hi Jennifer, yes I did. I hope you like it!ReplyCancel

  • Kathy - Hi! Did you put in the whole can of coconut milk, or did you refrigerate it first and then pour off the liquid on top?ReplyCancel

    • landriav - Hey Kathy! I used the whole can but I bet it would be good with just the coconut cream, too!ReplyCancel

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