Go Back
Print

Spicy Shrimp and Rice Soup

Servings 4
Calories 218 kcal

Ingredients

  • 4 cups fat-free less-sodium chicken broth
  • 2 cups water
  • 1 cup instant long-grain rice such as Minute brand
  • 1 Tbs canola oil
  • 1 tsp bottled minced garlic
  • 1/2 tsp crushed red pepper
  • 1 1/2 lbs large shrimp peeled and deveined
  • 4 lime wedges
  • Bean sprouts optional
  • Sliced green onions optional
  • Chopped fresh cilantro optional
  • Sliced jalapeño pepper optional

Instructions

  1. Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.
  2. Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture. Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired