Soup with shrimp and onions marinated in lime juice
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 490, total fat 22 G., saturated fats 3 G., proteins 33 G., carbohydrates 45 G., fiber 8 G., cholesterol 183 mg, sodium 677 mg, sugar 4 G.
Calories 490, total fat 22 G., saturated fats 3 G., proteins 33 G., carbohydrates 45 G., fiber 8 G., cholesterol 183 mg, sodium 677 mg, sugar 4 G.
This Mexican-style tomato soup with shrimp and potatoes is quick and easy to make, delicious, and warming. Mash some potatoes in the pan to thicken the soup. Sauté the shrimp separately and then ladle the soup into the bowl. Before serving, top each serving with diced avocado, toasted corn kernels, and lime-marinated red onion. Let the onion marinate before you begin cooking, and it will be perfectly flavored by the time you serve it.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g medium shrimp, peeled and deveined
- 2 small red onions (1 thinly sliced into half rings, 1 chopped)
- 2 tbsp freshly squeezed lime juice + wedges for serving
- 2 tsp chili powder
- 3 tbsp. l. olive oil
- 1/4 cup chopped fresh cilantro leaves + 2 tsp chopped stems
- 2 plum tomatoes, cut into pieces
- 4 cups lightly salted chicken broth
- 600 g potatoes, peeled and diced
- 1 avocado, diced
- 0.5 cups fried corn kernels
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Recipes with similar ingredients: shrimps, potato, corn, plum tomatoes, Avocado, lime juice, chili seasoning, cilantro
Cooking the dish according to the recipe:
- Toss the red onion rings in a bowl with the lime juice and 1/4 teaspoon salt; set aside. Pat the shrimp dry and sprinkle with salt and 1/2 teaspoon chili powder. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add half the shrimp and cook until pink, about 1 minute per side.
- Using a slotted spoon, transfer to a plate. Repeat with the remaining shrimp. Cover loosely with foil to keep warm.
- Add the remaining 1 tablespoon of olive oil to the pan. Add the chopped red onion and cilantro stems and cook, stirring, until the onion is softened, about 3 minutes. Add the remaining 1.5 teaspoons of chili powder. Add the tomatoes and cook until they begin to soften, 2 to 3 minutes.
- Add 1 cup water, chicken broth, potatoes, and a large pinch of salt. Cover and bring to a boil. Remove the lid and reduce the heat; simmer until the potatoes are tender, 8 to 10 minutes.
- Mash about half the potatoes with a potato masher. Simmer over low heat until thickened, 2-3 minutes, then season with salt.
- Mix cilantro leaves with red onion. Arrange the shrimp and ladle the soup into bowls. Top with pickled onions, avocado, and corn kernels; serve with lime wedges.
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