Margarita Creole Shrimp Soup

This Margarita Creole shrimp soup is a bright, lean tomato-based soup with tender shrimp, zesty lime, and Creole spices. It’s a lighter twist on classic Creole flavors—perfect for busy weeknights when you want big flavor without the added calories.

Why You’ll Love This Margarita Creole Shrimp Soup

- Bold Creole flavor with a fresh citrus twist from lime and margarita-style seasoning.

- Naturally lean and lighter than creamy chowders or bisques.

- Uses simple pantry ingredients like tomatoes, stock, peppers, and shrimp.

- Cooks quickly—great for busy weeknights or an easy at-home date night.

Serving Size: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: ~260 per serving (estimate)

Ingredients

• 1 lb medium shrimp, peeled & deveined

• ½ tsp pink Himalayan salt

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp black pepper

• 1 tbsp lime juice

⭐ Creole Seasoning Mix (make in advance or use store-bought)

Use 1–2 teaspoons in the soup.

• 1 tbsp smoked paprika

• 1 tsp dried basil

• 1 tsp dried thyme

• ½ tsp cayenne pepper (adjust to your spice level)

• ½ tsp pink salt

Mix and store in a small jar — lasts 6 months.

⭐ Soup Base

• 1 tbsp olive oil

• 6 vine-ripe tomatoes, diced

• ½ medium onion, diced

• 1–2 tsp Creole seasoning mix (from above)

• ½ tsp smoked paprika

• ½ tsp pink salt (adjust as needed)

• 4 cups low-sodium vegetable broth

• Juice of 2 limes

⭐ Finish

• ¼ cup fresh cilantro, chopped

• Lime wedges (garnish)

⭐ Instructions

1. Season the shrimp: Toss shrimp with pink salt, smoked paprika, and lime juice. Set aside.

2. Sauté aromatics: Heat avocado oil in a pot over medium heat. Add onion. Cook 2–3 minutes until fragrant.

3. Add tomatoes: Stir in chopped vine tomatoes and cook until softened, about 5–8 minutes.

4. Add seasonings: Stir in Creole seasoning mix and smoked paprika

5. Build the soup: Pour in chicken broth. Bring to a gentle simmer for 5–7 minutes.

6. Add shrimp: Add the seasoned shrimp directly to the pot. Cook 3–4 minutes, until pink and curled.

7. Add lime: Stir in lime juice.

8. Serve: and Ladle into bowls, top with cilantro, serve with lime wedges.

   
   

Tips, Variations & Storage

- Tip: Add the shrimp at the very end and cook just until pink to keep them tender.

- Variation: Add sliced okra, zucchini, or spinach to boost the veggie content without adding many calories.

- Make it milder: Use less Creole seasoning or skip any extra cayenne if cooking for kids or spice-sensitive guests.

- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat—avoid boiling so the shrimp don’t overcook.

⭐ Calories

≈ 220 calories per bowl

⭐ Wine Pairing

• Sauvignon Blanc

• Dry Rosé

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Thaw the shrimp completely and pat them dry before adding to the soup. Add them near the end of cooking and simmer just until they are pink and opaque.

Can I make this soup ahead of time?

You can make the soup base (without shrimp) up to a day in advance. Reheat the base until hot, then add the shrimp and simmer 3–5 minutes right before serving so they stay tender.