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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
  1. In a medium pot combine chicken broth, onion, jalapeno, garlic, lime zest, and cumin. simmer for 10 minutes.

  2. Bring to a simmer and let simmer, uncovered for 10 minutes.

  3. Add shrimp, lime juice, salt, pepper & Tobasco.

  4. Cook 3 minutes until shrimp turn pink.

  5. Stir in tomatoes and avocados.

  6. Garnish with cilantro and serve with lime wedges.

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