Coconut Gulf Shrimp Soup with Fresh Cilantro

all american foodie logo

coconut shrimp soup


Fresh shrimp is the key to this dish. If you don't enjoy cilantro, substitute parsley or another fresh herb.

1½ pound fresh gulf 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
½ cup cilantro
1 14 oz. can diced tomatoes
1 lemon, juiced
cayenne pepper, dash
½ tbsp sea salt

1 - Peel and clean shrimp.
2 - Chop up onion, garlic and cilantro.
3 - 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 cook on medium.
5 - Add your water, lemon juice, a dash of cayenne pepper, and salt. Let cook for about 10 minutes.
6 - Add raw shrimp the last 3 min. of cooking.
7 - Then turn off and add your tomatoes, cilantro and scallions and it’s ready to eat.

As always, we love to hear from our customers!