Exotic Shrimp Soup

Holly Clegg
  • Yield: 8 servings


1 1/2cups chopped Roma tomatoes
1cup chopped onion
1teaspoon minced garlic
4cups fat-free chicken broth
2cups peeled, chopped sweet potatoes (yams)
1/2cup chopped zucchini
1pound medium peeled shrimp
1/2teaspoon dried oregano leaves
1/2teaspoon chipotle chili powder
1teaspoon cocnut extract
1/2cup frozen pineapple juice concentrate, thawed
1cup frozen corn
-- Salt and pepper


  1. Coat large nonstick pot with nonstick cooking spray. Sauté tomatoes, onion, garlic until tender, 5 to 7 minutes.
  2. Add broth, sweet potatoes, zucchini, bring to a boil. Stir in shrimp, oregano, chili powder, coconut extract, pineapple juice.
  3. Cook over low heat until sweet potatoes are tender and shrimp are almost done. Add corn, continue to cook 5 minutes. Add salt and pepper.  Makes 8 cups.

Note: Chili powder may be substituted for chipotle chili powder. The chipotle adds a smoky flavor.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.


Nutritional Info *per serving

  • Calories 150
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 84mg
  • Sodium 315mg
  • Carbohydrate 24g
  • Fiber 3g
  • Sugars 12g
  • Protein 12g