Best 3 Spicy Shrimp Tortilla Soup With Zucchini Noodles Recipes

Indulge in a symphony of flavors with this tantalizing Spicy Shrimp Tortilla Soup with Zucchini Noodles. This delectable dish seamlessly blends the essence of Mexican cuisine with a touch of innovation, resulting in a culinary masterpiece. Dive into a savory broth infused with the vibrant heat of chili peppers, aromatic spices, and the succulent essence of shrimp. Dive into a savory broth infused with the vibrant heat of chili peppers, aromatic spices, and the succulent essence of shrimp. Dive into the delightful crunch of zucchini noodles, contrasting the tender shrimp and soft tortilla strips.

In addition to this extraordinary soup, the article also unveils a collection of equally enticing recipes. Satisfy your sweet tooth with the indulgent Chocolate Avocado Mousse, a luscious dessert that harmonizes the richness of chocolate with the creamy texture of avocado. For a refreshing treat, immerse yourself in the Tropical Fruit Salad with Coconut Milk, a vibrant medley of exotic fruits bathed in a creamy coconut milk dressing. Embark on a culinary journey to India with the flavorful Chicken Tikka Masala, where tender chicken is enveloped in a creamy tomato sauce infused with aromatic spices, promising an explosion of taste in every bite.

These diverse recipes cater to a range of preferences and dietary choices, ensuring that every reader finds something to satisfy their cravings. Whether you seek a spicy and savory soup, a luscious dessert, a refreshing salad, or an authentic Indian dish, this article offers a culinary adventure that will transport your taste buds to new heights of delight.

Let's cook with our recipes!

SHRIMP TORTILLA SOUP

Shrimp Tortilla Soup image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 23

Ingredients

2 teaspoons ground cumin
1 teaspoon chili powder, plus more if needed
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt, plus more if needed
24 peeled large shrimp
1/2 cup tequila
2 tablespoons olive oil
1 medium onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
3 cloves garlic, minced
4 cups (32 ounces) low-sodium vegetable stock
Two 15-ounce cans black beans, drained and rinsed
One 10-ounce can chopped tomatoes with green chiles, such as Ro*tel
3 tablespoons tomato paste
3 tablespoons cornmeal or masa
Cooking spray or neutral oil, for oiling the grill pan
5 corn tortillas, cut into 2- to 3-inch strips
Diced avocado, for garnish
Diced red onion, for garnish
Sour cream, for garnish
Fresh cilantro leaves, for garnish
Lime wedges, for garnish

Steps:

Mix the cumin, chili pepper, garlic powder and salt together in a small bowl. Sprinkle half the mixture over the shrimp in a large bowl along with 1/4 cup of the tequila and 1 tablespoon of the olive oil. Toss to coat the shrimp well. Cover and refrigerate until ready to grill. Reserve the remaining spice mix.
Heat the remaining tablespoon olive oil in a pot over medium-high heat. Add the onions and peppers and cook for a few minutes until they begin to soften. Add the garlic and the remaining spice mix and cook for another minute. Add the stock, black beans, chopped tomatoes, tomato paste and 4 cups water. Bring to a boil, then reduce the heat to a simmer. Simmer, uncovered, for 45 minutes.
Mix the cornmeal or masa with a small amount of water in a bowl. Pour into the soup, then simmer for an additional 30 minutes. Check the seasonings, adding more chili powder if it needs more spice and more salt if needed. Turn off the heat, add the remaining 1/4 cup tequila and let rest for 15 to 20 minutes before serving.
Meanwhile, grill the shrimp: Heat a grill pan over medium-high heat and coat with cooking spray or brush with oil. Shake off any excess marinade and grill the shrimp until cooked through, about 2 minutes per side.
Five minutes before serving, gently stir the tortilla strips into the soup.
Ladle the soup into bowls. Top each bowl with 3 shrimp and some avocado, red onion, sour cream, cilantro leaves and lime wedges.

SHRIMP WITH ZUCCHINI NOODLES

Shrimp with Zucchini Noodles image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 tablespoons salted butter
2 tablespoons olive oil
1 pound jumbo shrimp, cleaned
1/2 medium onion, finely diced
3 cloves garlic, smashed
2 teaspoons chile flakes
Kosher salt and freshly ground black pepper
1/2 cup white wine, such as Sauvignon Blanc
One 16-ounce store-bought package zucchini noodles
1 cup multicolored grape tomatoes, halved
2 lemons, zested
2/3 cup shredded Parmesan
6 to 8 fresh basil leaves

Steps:

Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.

10-MINUTE SHRIMP AND TORTILLA SOUP

10-Minute Shrimp and Tortilla Soup image

Try cod, tilapia, or shredded chicken breast instead of the shrimp in this quick and delicious soup.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 10

Ingredients

1 corn tortilla, cut into thin strips
2 teaspoons olive oil
Coarse salt
1/4 small yellow onion, diced small
1 garlic cloves, minced
1/2 to 1 teaspoon chopped chipotle chile in adobo
1 3/4 cups low-sodium chicken broth
3/4 cup fresh corn (from 4 ears corn) or frozen corn
4 ounces medium shrimp, peeled and deveined
Diced avocado, fresh cilantro, and lime (optional), for serving

Steps:

Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss tortilla with 1 teaspoon oil; season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium. Add onion and garlic; season with salt. Cook until onion softens, about 3 minutes. Add chipotle and cook until fragrant, 30 seconds. Add broth and bring to a boil. Add corn and cook until tender, 1 minute. Add shrimp and cook until opaque throughout, 1 minute. Serve soup with tortilla strips and desired toppings.

Nutrition Facts : Calories 344 g, Fat 12 g, Fiber 4 g, Protein 28 g

Tips:

Prep Your Ingredients: Before you start cooking, measure and chop all of your ingredients. This will help the cooking process go smoothly and quickly.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture.
Don't Overcook the Shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will be tough and rubbery.
Customize the Spice Level: If you like spicy food, you can add more chili powder or cayenne pepper to the soup. If you prefer a milder soup, you can reduce the amount of chili powder or omit it altogether.
Garnish Before Serving: Before serving, garnish the soup with fresh cilantro, lime wedges, and sour cream. This will add a pop of flavor and color to the soup.

Conclusion:

This spicy shrimp tortilla soup with zucchini noodles is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The soup is packed with flavor from the shrimp, tomatoes, corn, and zucchini. The zucchini noodles add a healthy twist to the soup and make it a great option for those who are looking for a low-carb meal. This soup is sure to be a hit with the whole family.