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Brazilian Shrimp Soup

This Brazilian Shrimp Soup is a delicious, hearty blend of tender shrimp, creamy coconut milk, crushed tomatoes, aromatics, and long-grain rice simmered together to create a comforting one-pot meal. Inspired by traditional Brazilian coastal flavors, the soup offers a perfect balance of richness, spice, and brightness from fresh lemon juice and herbs. It’s warming, flavorful, and satisfying—ideal for weeknight dinners, special occasions, or whenever you’re craving a vibrant seafood dish.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6

Ingredients

Soup Base

  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 1 bell pepper chopped (red recommended)
  • 4 cloves garlic minced
  • 1/2 cup long-grain rice
  • 1/4 tsp red pepper flakes
  • 1 tsp salt
  • 28 oz crushed tomatoes 1 large can
  • 4 cups water
  • 1 cup unsweetened coconut milk

Shrimp & Finishing

  • 1 lb medium shrimp shelled and cut into 1-inch pieces
  • 1/4 tsp ground black pepper
  • 3 tbsp lemon juice from 1 lemon
  • 1/2 cup fresh parsley chopped, for garnish

Instructions

  • Heat olive oil in a large soup pot over low heat.
  • Add onion, bell pepper, and garlic; cook until softened, about 5 minutes.
  • Add rice, red pepper flakes, salt, crushed tomatoes, and water.
  • Bring the mixture to a boil.
  • Reduce heat and cook until the rice is nearly tender, about 10 minutes.
  • Stir in the coconut milk.
  • Bring the soup back to a gentle simmer.
  • Add the shrimp and cook for 3–5 minutes until just done.
  • Stir in black pepper and lemon juice.
  • Add fresh parsley and gently mix.
  • Taste and adjust seasoning as needed.
  • Serve hot and enjoy!

Notes

Ingredient Substitutions

  • Replace shrimp with scallops, cod, or mussels for variation.
  • Swap coconut milk with light coconut milk for a lower-fat option.
  • Add carrots or celery for more vegetables.

Make-Ahead & Storage

  • Keeps in the fridge for up to 2 days.
  • Reheat gently to avoid overcooking the shrimp.
  • Add fresh lemon and parsley after reheating for best flavor.

Serving Variations

  • Serve with crusty bread or rice on the side.
  • Add extra red pepper flakes for more heat.
  • Garnish with cilantro instead of parsley for a Brazilian twist.

Avoid Common Mistakes

  • Don’t overcook the shrimp—they cook fast.
  • Don’t use sweetened coconut milk; it will change the flavor.
  • Don’t skip the lemon juice—it brightens the whole soup.