Looking for a warm, comforting meal that’s quick to pull together but packs bold flavors? This Spicy Shrimp Rice Soup checks all the boxes! It’s hearty from the rice, light from the shrimp, and elevated with just the right amount of spice and lots of heat to keep things interesting.
If you love Spanish rice and beans, you’ll adore this Spicy Shrimp and Rice Soup! It brings the same satisfying mix of bold spices and hearty textures, with shrimp adding a delicious twist. The broth is infused with sofrito and sazon, evoking the flavors you love from Spanish-style dishes. Perfect for those nights when you’re craving something comforting yet vibrant!
Why You’ll Love This Soup
- Fast and easy: Ready in just 30 minutes!
- Restaurant-worthy flavors with simple ingredients.
- Versatile: Swap shrimp with chicken or adjust the spice to your taste.
- Comfort and heat: A bowl of this will warm you right to your toes!
If you love this soup as much as I do, you will also love my Italian Wedding Soup and Pasta Fagioli with Sausage!
What kind of rice should I use to make Spicy Shrimp Rice Soup?
For this Spicy Shrimp and Rice Soup, here are a few rice options that will work well:
You can use any rice you like, I like to use white long-grain rice.
- Jasmine Rice
- Light and fragrant, it adds a subtle aroma that complements the shrimp and spices.
- Cooks relatively quickly (about 15 minutes).
- Basmati Rice
- Long-grain and fluffy, adding a nice texture without getting too starchy.
- Its nutty flavor pairs well with the spicy broth.
- White Long-Grain Rice
- A neutral option if you want the broth to shine.
Can I cook rice before adding it to the soup?
Adding Uncooked Rice to Soup
- How it Works: Add raw rice directly to the simmering broth.
- Result: The rice absorbs the broth as it cooks, infusing more flavor into each grain. It also slightly thickens the soup as the starch releases.
Tip: Do not overcook, (approximately 10 minutes) as the rice will soak up liquid during cooking.
Adding Pre-cooked Rice to Soup
- How it Works: Stir in rice that’s already been cooked or leftover.
- Result: This keeps the soup light and allows for better control over consistency since the rice won’t absorb as much liquid.
- Drawback: The rice won’t absorb as much flavor, though it will still taste great.
Tip: Add the cooked rice toward the end of cooking, just long enough to warm it through (3-5 minutes).
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Helpful Kitchen Tools:
Sazon Goya con Culantro y Achiote 3.52 oz – Low Sodium Seasoning (2 pack)
Goya Sofrito Tomato Cooking Base, 12 OunceIMUSA 6.0qt Enamel Stock Pot, BlueOXO Good Grips Shrimp DeveinerOXO Good Grips Stainless Steel Ladle
Ingredients Needed:
- olive oil
- onion
- garlic cloves
- small red pepper
- sofrito
- packet Goya sazon
- tomato sauce
- green Spanish olives
- 6 cups water
- white long grain or jasmine rice
- salt
- black pepper
- oregano
- red pepper flakes
- shrimp, peeled and de-veined
- Fresh cilantro for garnish, optional
Step by step instructions for making Spicy Shrimp Rice Soup:
Sauté the vegetables in olive oil until soft and fragrant. Add spices and tomato sauce. Cook for 5 minutes.
Pour in water, add rice, bring to a simmer. Cover and cook for 15-20 minutes, until rice is almost done, add shrimp. Cook until shrimp turn pink.
Ladle soup into bowl and enjoy!
A Comforting Bowl with a Kick 🌶️🍤🍚
Let me know how it turns out if you make this! I’d love to hear if you dial up the spice or swap in your own ingredients. Enjoy!
How to store the Spicy Shrimp and Rice Soup:
Let the soup cool to room temperature before transferring it to containers.
Store the soup in individual portions or a large airtight container. This makes reheating easier and keeps the flavors fresh. Store in the fridge up to 3 days.
Spicy Shrimp and Rice Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: soup
- Method: stove-top
- Cuisine: Spanish
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 small red pepper, finely chopped
- 3 table spoons sofrito
- 1 packet Goya sazon
- 4 ounces tomato sauce
- 12 green spanish olives
- 6 cups water
- 1 cup white long grain or jasmine rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/ 4teaspoon red pepper flakes (adjust heat to your liking)
- 1 teaspoon oregano
- 16 oz shrimp, peeled and de-veined
- Fresh cilantro for garnish
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper. Cook for 4-5 minutes, until softened.
- Add spices: Stir in the tomato sauce, sofrito, sazon, red pepper flakes, oregano, salt and black pepper letting the spices bloom for 3 to 4 minutes. Add the green olives.
- Simmer the broth: Pour in the water, bringing the soup to a simmer. Add the rice, cover, and cook for about 15-20 minutes until the rice is tender.
- Cook the shrimp: Once the rice is done, stir in the shrimp and cook for 3-5 minutes until pink and opaque.
- Serve: Ladle the soup into bowls and enjoy! If you like top with fresh cilantro.
