Easy No-Fry Carolina Shrimp Soup: Healthy and Delicious

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 1 tbsp olive oil or avocado oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 celery stalk, diced
• 1 large sweet potato, peeled and cubed
• 2 cups fresh or canned tomatoes, diced
• 4 cups seafood or chicken broth (ensure it's gluten-free)
• 1 cup coconut milk (unsweetened)
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional, for heat)
• 1/2 tsp dried thyme
• Salt and black pepper, to taste
• Fresh parsley or cilantro, for garnish
• Juice of 1 lime

Instructions:

• Combine Vegetables and Broth: Place the chopped onion, garlic, red bell pepper, celery, and cubed sweet potato directly into the pot. Add the broth and bring it to a boil.

• Simmer: Reduce the heat and let it simmer for 20 minutes or until the sweet potatoes are tender.

• Add Tomatoes and Seasonings: Add the diced tomatoes, paprika, cayenne pepper, thyme, and coconut milk. Stir and simmer for 5 more minutes.

• Add Shrimp: Add the shrimp and simmer for 3-5 minutes until they are pink and cooked through.

• Season and Serve: Finish with salt, black pepper, lime juice, and garnish with parsley or cilantro.