Southern-Style Carolina Shrimp Soup (Gluten-Free & Dairy-Free)
Ingredients:
- 1 lb shrimp (peeled and deveined)
- 2 tbsp olive oil or coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 celery stalk, diced
- 1 medium carrot, diced
- 1 (14.5 oz) can diced tomatoes
- 4 cups seafood broth (or chicken broth)
- 1 cup coconut milk (unsweetened)
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional for spice)
- 1 tsp Old Bay seasoning
- ½ tsp thyme
- ½ tsp black pepper
- Salt to taste
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
- 1 cup okra, sliced (optional, for a Southern touch)
Instructions:
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add diced onion, garlic, bell pepper, celery, and carrot. Sauté for 5 minutes until softened.
- Add spices and tomatoes: Stir in smoked paprika, cayenne pepper, Old Bay seasoning, thyme, black pepper, and salt. Cook for another minute. Add the canned diced tomatoes and stir.
- Pour in the broth: Add seafood or chicken broth and bring to a gentle simmer. Let it cook for 10–15 minutes.
- Stir in coconut milk: Add the coconut milk and sliced okra (if using). Simmer for another 5 minutes.
- Cook the shrimp: Add the shrimp and cook for 3–4 minutes until they turn pink and opaque.
- Finish with lemon and parsley: Stir in lemon juice and fresh parsley. Taste and adjust seasoning if needed.
- Serve: Ladle into bowls and enjoy warm!
This soup is hearty, creamy, and packed with flavor without using dairy or gluten. It pairs well with cauliflower rice or gluten-free cornbread.
Would you like any modifications based on your dietary preferences? 😊