Jamaican Curried Shrimp & Mango Soup Recipe

Recipe By Slurrp

This Jamaican Curried Shrimp & Mango Soup is a flavorful and vibrant dish that combines the sweetness of mangoes with the spiciness of curry. The succulent shrimp adds a delicious seafood element to the soup, while the aromatic spices create a rich and fragrant broth. With a hint of tanginess from lime juice and a touch of creaminess from coconut milk, this soup is a perfect balance of flavors. Serve it with some crusty bread or rice for a satisfying and comforting meal.

4.7
23 Rating -
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2hr 30minstotal
2hr 30m.total
Jamaican Curried Shrimp & Mango Soup
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Ingredients for Jamaican Curried Shrimp & Mango Soup Recipe

  • 1/4 pound Shrimp, Peeled And Deveined
  • 1/2 Ripe Mangoes, Peeled And Diced
  • 1/4 Onion, Chopped
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Fresh Ginger, Grated
  • 1/2 tablespoon Curry Powder
  • 1/4 teaspoon Turmeric
  • 0.06 teaspoon Cayenne Pepper
  • 1/4 can Coconut Milk
  • 1 cup Chicken Broth
  • 1/4 Juice Lime
  • As required Salt And Pepper To Taste
  • as required Fresh Cilantro Leaves, For Garnish
  • as per your need Lime Wedges, For Serving

Directions: Jamaican Curried Shrimp & Mango Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat oil over medium heat and sauté onions, garlic, and ginger until fragrant.
  • STEP 2.Add curry powder, turmeric, and cayenne pepper, and cook for another minute to release the flavors.
  • STEP 3.Stir in the diced mangoes, coconut milk, and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  • STEP 4.Add the shrimp and cook for an additional 5 minutes, or until they are pink and cooked through.
  • STEP 5.Season with salt, pepper, and lime juice to taste.
  • STEP 6.Serve the soup hot, garnished with fresh cilantro leaves and a squeeze of lime juice.

Cooking Tips

  • For a spicier soup, add more cayenne pepper or a chopped scotch bonnet pepper.
  • If you prefer a smoother consistency, you can blend the soup using an immersion blender or regular blender.
  • Feel free to add other vegetables like bell peppers or spinach for added nutrition and flavor.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • Serve the soup with some crusty bread or steamed rice for a complete meal.
Nutrition
value
996
calories per serving
68 g Fat65 g Protein31 g Carbs17 g FiberOther

Current Totals

  • Fat
    68g
  • Protein
    65g
  • Carbs
    31g
  • Fiber
    17g

MacroNutrients

  • Carbs
    31g
  • Protein
    65g
  • Fiber
    17g

Fats

  • Fat
    68g

Vitamins & Minerals

  • Calcium
    231mg
  • Iron
    8mg
  • Vitamin A
    645mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    142mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    32mg
  • Vitamin E
    6mg
  • Copper
    < 1mcg
  • Magnesium
    173mg
  • Manganese
    3mg
  • Phosphorus
    606mg
  • Selenium
    88mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp