211 shrimp soup recipes

Peking shrimp ball soup with handmade ginger-shrimp dumplings, bean thread noodles, mushrooms, and snow peas in a light chicken broth with sherry.

Chicken, shrimp and bacon with in a flavorful stock with broccoli and tarragon.

Fried shrimp wonton soup with crispy golden wontons, a cornstarch-thickened chicken broth, silky egg white ribbons, and smoky Smithfield ham garnish. A banquet-style Chinese soup.

Velvety cold curried carrot soup with coconut milk, ginger, and lime, topped with crisp shrimp. A showstopping chilled soup starter that's worth every minute of chill time.

This recipe is my adaptation of the one I found many years ago in "Louisiana Cookin'" by the McIlhenny Company, makers of the original Tabasco sauce.

This spicy Indian dish is best served with basmati or jasmine rice, warm nan, and ready-made mint chutney. A mango sorbet would be a nice finish to this meal.

Lobster shrimp chowder with cream of shrimp soup, canned lobster, half-and-half, and a splash of dry sherry. A rich, company-worthy seafood chowder ready in 25 minutes.

Tom yum goong, the classic Thai hot-and-sour shrimp soup, fragrant with lemongrass, galangal, and kaffir lime, balanced by fish sauce, chili, and fresh lime. A bright, spicy bowl ready in 15 minutes.

Seafood chowder for a crowd with sole fillets, canned clams, shrimp, and cream of potato soup. Feeds 20 people in 30 minutes using mostly pantry and freezer staples. Freezes well.

Serve this rich and creamy shrimp over cooked rice, toast points or pasta.

Slow cooker shrimp chowder made with cream of chicken soup, potato soup, corn, evaporated milk, and cream cheese stirred in at the end. Thick, creamy, and hands-off.

A healthy alternative to gumbo that's delicious and tantalizing down to the last bit!

Vietnamese sour fish head soup with tangy bamboo, fresh pineapple, and aromatic herbs. A bold, brothy bowl that wakes up your palate.

A savory and hearty dish made with succulent shrimp, juicy tomatoes and okra.

A velvety spinach and crab soup thickened with a butter-flour roux, enriched with half-and-half, and finished with dill relish and a pinch of nutmeg. Ready in 25 minutes and freezer-friendly.

Louisiana seafood gumbo with shrimp, crab, and okra in a deep brown roux, simmered with the Cajun holy trinity, tomato, and a hit of Tabasco. Served over rice for a true Gulf Coast supper.