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Shrimp and Avocado Soup Recipe

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This easy Shrimp and Avocado Soup recipe will warm you through the winter and is still light enough to eat through the summer. It is filled with whole foods and all the flavors of a beach retreat.

This easy Shrimp and Avocado Soup recipe will warm you through the winter and is still light enough to eat through the summer. It is filled with whole foods and all the flavors of a beach retreat.

 

Easy Shrimp and Avocado Soup Recipe Ingredients:

  • 8 cups Chicken broth
  • 1 onion, chopped
  • 1 jalapeno, chopped
  • 2 cloves garlic, chopped
  • 2 tsp. lime zest
  • 1 tsp. Cumin
  • 28 raw shrimp with peels
  • 1 cup tomatoes, chopped
  • 2 avocados, chopped
  • 2 lime, juiced
  • 1/2 teaspoon salt
  • dash Tobasco
  • 1/2 cup cilantro
  • 2 lime, wedges
 

Easy Shrimp and Avocado Soup Recipe Directions:

In a medium pot combine chicken broth, onion, jalapeno, garlic, lime zest, and cumin. simmer for 10 minutes.
Bring to a simmer and let simmer, uncovered for 10 minutes.
Add shrimp, lime juice, salt, pepper & Tobasco.
Cook 3 minutes until shrimp turn pink.
Stir in tomatoes and avocados.
Garnish with cilantro and serve with lime wedges.

This Easy Shrimp and Avocado Soup Recipe makes 4 servings.

Shrimp and Avocado Soup

This easy Shrimp and Avocado Soup recipe will warm you through the winter and is still light enough to eat through the summer. It is filled with whole foods and all the flavors of a beach retreat.

  • 8 cups Chicken Broth
  • 1 medium onion, chopped
  • 1 medium jalapeno, chopped and seeded
  • 2 cloves garlic, peeled and chopped
  • 2 tsp lime zest
  • 1 tsp cumin
  • 28 large shrimp, with peels
  • 1 cup tomatoes, peeled
  • 2 large avocados, chopped
  • 2 limes, juiced
  • 1/2 tsp salt
  • 1 dash Tobasco Sauce
  • 1/2 cup cilantro
  • 2 lime wedges

How to Make Shrimp and Avocado Soup

  1. In a medium pot combine chicken broth, onion, jalapeno, garlic, lime zest, and cumin. simmer for 10 minutes.Bring to a simmer and let simmer, uncovered for 10 minutes.
  2. Add shrimp, lime juice, salt, pepper & Tobasco.
  3. Cook 3 minutes until shrimp turn pink.
  4. Stir in tomatoes and avocados.
  5. Garnish with cilantro and serve with lime wedges.

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About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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