Keto Shrimp Soup Recipes: Creamy, Spicy, and Delicious Low-Carb Options

For those following a ketogenic diet, finding satisfying and flavorful soup recipes can sometimes be a challenge. However, shrimp, with its high protein content and negligible carbs, is a fantastic ingredient for creating delicious and keto-friendly soups. This article explores a variety of keto shrimp soup recipes, from creamy chowders to spicy bisques and Thai-inspired creations, offering a range of options to spice up your dinner routine while staying within your carb limits.

Keto Seafood Chowder: A Hearty and Creamy Delight

This easy, creamy keto seafood chowder is a hearty low-carb soup that you can make in less than 30 minutes. Perfect for colder months, this chowder is chunky and thick, almost like a stew. The key to keeping it keto-friendly is using a cauliflower cream instead of a traditional roux and eliminating potatoes.

Ingredients and Preparation

To make this keto seafood chowder, you'll need:

• Bacon
• Celery, carrots, and a small amount of corn (optional, for color and sweetness)
• Garlic
• Old Bay seasoning
• Better than Bouillon soup base
• Water
• Frozen shrimp, scallops, and langostinos (or other seafood of your choice)
• Cauliflower florets
• Olive oil
• Parmesan cheese

Instructions:

1. Cook the bacon in a soup pan and set aside for topping. Use the bacon grease to sauté the celery, carrots, and corn until they soften.
2. Add garlic, Old Bay seasoning, Better than Bouillon base, and water. Mix well.
3. Add the frozen seafood and simmer until cooked.
4. Steam cauliflower florets until fork-tender. Blend with water, olive oil, and parmesan cheese until smooth.
5. Stir the cauliflower cream into the soup and mix well.

Recipe Tips & Notes:

• Feel free to substitute any seafood you like, such as clams or white fish.
• Adjust the thickness of the soup by adding more water or broth to the cauliflower cream.
• If you're on a strict keto diet, omit the carrots and corn.
• Use other low-carb vegetables like mushrooms, turnips, celeriac, or radishes.
• Garnish with crumbled bacon for extra flavor.

Keto Cajun Chicken and Shrimp Soup: A Spicy Kick

If you're looking for a soup with a bold and spicy flavor, this Keto Cajun Chicken and Shrimp Soup is an excellent choice. Ready in just 30 minutes, this soup combines tender chicken breasts, juicy shrimp, Cajun seasoning, and crispy vegetables in a thick and creamy broth.

Ingredients and Preparation

To make this keto Cajun chicken and shrimp soup, you'll need:

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• Olive oil
• Chicken breasts
• Cajun seasoning
• Shrimp (peeled and deveined)
• Butter
• Celery, onion, and red bell pepper
• Garlic

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add chicken seasoned with Cajun seasoning and sauté until browned and cooked through.
2. Add shrimp to the same skillet, season with Cajun seasoning, and sauté until cooked through.
3. Melt butter in a pot over medium heat. Add celery, onion, and red bell pepper.
4. Stir in garlic and the remaining Cajun seasoning.

Tips and Notes:

• Adjust the amount of Cajun seasoning to your preferred spice level.
• You can make it without the shrimp and just make Cajun chicken soup.
• Buy peeled and deveined shrimp to save time.

Thai Shrimp Soup: A Flavorful and Aromatic Experience

For a taste of Thailand, try this Thai Shrimp Soup, a quick and easy recipe packed with flavor. This soup features a fragrant broth infused with lemongrass, galangal, and lime, combined with tender shrimp and mushrooms.

Ingredients and Preparation

To make this Thai Shrimp Soup, you'll need:

• Shrimp
• Coconut oil
• Onion
• Garlic cloves
• Galangal or ginger root
• Lemongrass stalk
• Fresh kaffir lime leaves or lime zest
• Thai chilies
• Chicken broth
• Cremini, shiitake, oyster, or button mushrooms
• Green zucchini
• Lime juice
• Fish sauce
• Fresh cilantro
• Fresh Thai basil
• Salt and pepper to taste

Instructions:

1. Peel and devein the shrimp, setting the shells aside.
2. In a large pot, heat coconut oil over medium heat. Add the shrimp shells and cook until they turn red. Add onion, garlic, galangal (or ginger), lemongrass, lime leaf (or lime zest), chilies, salt, and pepper. Cook until the onions are translucent.
3. Add chicken broth and simmer for 30 minutes, then strain and discard the shells.
4. In a separate pan, sauté zucchini and mushrooms with coconut oil, salt, and pepper until cooked through. Add to the shrimp broth.
5. Add the raw shrimp to the broth and simmer for 1-2 minutes.
6. Add lime juice, fish sauce, salt, and pepper. Taste and adjust seasoning.
7. When the shrimp is cooked through, add fresh cilantro and basil.

Keto Shrimp Chowder with Chipotle: A Smoky and Spicy Twist

This keto Shrimp Chowder with Chipotle offers a unique blend of smoky and spicy flavors. The addition of chipotle peppers gives this creamy soup a delightful kick that will warm you up from the inside out.

Ingredients and Preparation

To make this keto shrimp chowder with chipotle, you'll need:

• Bacon
• Onion
• Celery
• Carrots (optional, omit for strict keto)
• Garlic
• Chicken broth
• Chipotle peppers in adobo sauce
• Bay leaf
• Thyme
• Red bell pepper
• Shrimp
• Heavy cream
• Salt and pepper to taste

Instructions:

1. Chop the bacon and sauté with diced onion, celery, and carrots until the onion is soft. Add garlic and cook for an additional minute.
2. Add chicken broth, chipotle peppers, bay leaf, and thyme. Cover and simmer for 15 minutes.
3. Add the red bell pepper and bring back to a simmer.
4. Add the shrimp and cream. Heat the soup to a boil, then season with salt and pepper.

Tips and Notes:

• Adjust the amount of chipotle peppers to suit your spice preference.
• For a thicker soup, use xanthan gum or cornstarch (if not strictly keto).

Spicy and Creamy Keto Shrimp Bisque: A Restaurant-Quality Delight

For a truly decadent and flavorful experience, try this Spicy and Creamy Keto Shrimp Bisque. This soup is packed with fresh herbs, spices, and cream, making it feel like a fancy, restaurant-quality dish that you can easily make at home.

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Ingredients and Preparation

To make this spicy and creamy keto shrimp bisque, you'll need:

• Olive oil
• Unsalted butter
• Onion, garlic, and celery
• Fresh dill, thyme, and oregano
• Tomato paste
• Worcestershire sauce
• Dry white wine
• Seafood stock
• Raw jumbo shrimp
• Freshly grated parmesan cheese
• Heavy whipping cream
• Red pepper flakes and cayenne pepper (optional)
• Bay Leaves

Instructions:

1. In a stock pot or Dutch oven, sauté diced onions and celery in butter and olive oil until softened. Add garlic, thyme, oregano, dill, tomato paste, and spices. Cook until the tomato paste has deepened in color.
2. Pour in the wine and cook for about 5 minutes to cook off the alcohol. Add the warmed stock with vegetables into a blender, or use an immersion blender to puree it until silky smooth, then add back to the stock pot & stir in heavy cream to warm through.
3. Stir in freshly grated parmesan cheese over medium-low heat, moving frequently to melt the cheese evenly and ensure it doesn't stick to the bottom of your pan. Keep stirring until the soup is silky smooth, then add in bay leaves.
4. Add most of your shrimp to the pot and simmer in the soup until the shrimp is cooked through.
5. Garnish with fresh cream, herbs, parmesan cheese, salt, pepper, and optional cooked shrimp with a drizzle of olive oil.

Tips and Notes:

• Make your own shrimp stock by toasting the shrimp shells with garlic, celery, carrots, onions, bay leaves, salt, and pepper. Simmer in water for 10 minutes, then strain.
• Cook a few shrimp separately in a hot skillet with olive oil, salt, pepper, red pepper flakes, and cayenne to top your bowls.
• Reheat the soup gently on the stovetop to prevent the cream from curdling.

Thai Hot & Sour Shrimp Soup: A Burst of Authentic Flavors

This soup delivers an explosion of classic Thai tastes, balancing spicy, sour, and savory notes in a light yet satisfying broth. Using fresh ingredients like lemongrass, galangal, and kaffir lime leaves is key to achieving that authentic Thai flavor.

Ingredients and Preparation

To make Thai Hot & Sour Shrimp Soup, you'll need:

• 1 lb shrimp (16-20), peeled with the tails left on, and deveined
• 2 tbsp coconut oil, divided
• 1 medium onion, diced
• 4 each garlic cloves
• 1 one inch piece galangal or ginger root, peeled and slice into 8 chunks
• 1 each lemongrass stalk, 1/2-inch rough chop from the white portion
• 3 each fresh kaffir lime leaves, rough chop or 1/2 tsp fresh lime zest
• 1 each red and green Thai chilies, rough chop
• 5 cups chicken broth
• 1/2 lb cremini, shiitake, oyster or button mushrooms, washed and sliced into wedges
• 1 small green zucchini
• 2 tbsp fresh lime juice
• 2 tbsp fish sauce
• 1/4 bunch fresh cilantro, very coarsely chopped
• 1/4 bunch fresh Thai basil, very coarsely chopped
• Salt and pepper, to taste

Instructions:

1. Peel and devein the shrimp, setting the shrimp shells aside.
2. In a large pot, heat 1 coconut oil over medium heat. Add the shrimp shells and quickly stir to cook them. They burn easily, so keep them moving. Cook until they are red in color and lose any ammonia aroma. Add onion, garlic, galangal (or ginger), lemongrass, lime leaf (or a small amount of fresh lime zest), chilies and a bit of salt and pepper. Cook for about 3 minutes, or until onions are slightly translucent.
3. Add chicken broth to the pot. Simmer. Once the shrimp stock has simmered for about 30 minutes, strain it. Discard shells. This is when I will often chill the broth and then freeze it. If continuing, place the stock back on the stove to slowly simmer.
4. Heat a large sauté pan over high heat. Once hot, add the coconut oil, zucchini and mushrooms with a bit of salt and pepper. Saute until cooked through, but still slightly firm. Add to the shrimp broth.
5. Add the raw shrimp to the shrimp broth. Allow the vegetables and shrimp to simmer for about 1 to 2 minutes.
6. Add the lime juice, fish sauce and a bit of salt and pepper. Taste the broth and adjust seasoning.
7. When the shrimp is cooked through, about 1 more minute, add the fresh cilantro and basil.

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