Spicy Shrimp Coconut Soup with Roasted Red Bell Pepper
A spicy soup of shrimp and kale, flavored with roasted tomato, bell pepper and garlic.
Servings: 6
Calories: 315kcal
Ingredients
- 1 ½ pounds shrimp peeled and deveined
- 4 tablespoons coconut oil divided
- 1 head garlic
- 2 large red bell pepper
- 1 small hot pepper
- 4 large tomato ripe
- 6 small radishes
- ¼ to ½ bunch kale or spinach
- ½ teaspoon turmeric root powder
- 2 tablespoons lime juice
- 1 cup coconut milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup cilantro chopped
- Cauliflower Rice
- 1 half avocado per serving
Instructions
- Preheat the oven to 350 °F.
- Rinse the shrimp with fresh water. Place in a strainer to drain out the water.
- Put 3 1/2 tablespoons coconut oil in a 8 by 8-inch glass baking dish. Melt the oil in the oven as you prep the vegetables. Slice the head of garlic in half, place cut side down in the melted oil. Cut the tops of the bell peppers and hot pepper, take out the seeds and slice each in half. Put the cut side down in the coconut oil. Halve the tomatoes and radishes, arrange in the oil with the cut side down. Place in the oven to roast for 20-25 minutes until the tomato skins are wrinkly and garlic is soft.
- Mince the kale. Add to a saute pan with the shrimp and remaining 1/2 tablespoon coconut oil. Cook for about 6-8 minutes over medium heat, until all the shrimp are pink.
- Once the vegetables are done in the oven, transfer to a blender and combine with turmeric powder, lime juice, and coconut milk. Season with salt and pepper. Taste, adjust as needed.
- Pour the sauce over the shrimp and mix to combine. Serve with cilantro as garnish. Present on a bed of cauliflower rice and a half of an avocado or on its own as just a soup. Also delicious with a swirl of coconut cream.
Nutrition
Calories: 315kcal | Carbohydrates: 11g | Protein: 26g | Fat: 19g | Saturated Fat: 15g | Sodium: 1092mg | Fiber: 3g | Net Carbohydrates: 8g
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