Right now, all I have been wanting is soup. For lunch. For dinner. In a mug as a snack. Not too surprising since I am always proclaiming my undying love for soup and it’s been cold and grey here lately. Not nearly as cold as most of the country (I feel for you!) but cold for here.
This Paleo Shrimp Soup was conjured up one chilly afternoon last week after grocery shopping. I noticed a pound bag of Wild Oregon Bay Shrimp on sale for $5.99 and grabbed them. I knew I had some broth in the fridge and would make some type of Asian influenced soup for lunch.
It had to be quick because I promised my son we would play Legos and I couldn’t spend more than half an hour total on this soup project.
The beauty of this soup is in the ingredients. The Wild Oregon Bay Shrimp come completely cleaned and already cooked so they just need to be reheated, snow peas cook in minutes and there isn’t really any other major chopping or prep happening. You just need some good stock you can bring to a boil, some aromatics and spices.
- I am loving Red Boat Fish Sauce. Try to find it somewhere other than Amazon though because for some reason they don’t have a good price on it!
- Wild Oregon Bay Shrimp are readily available all over the West Coast. Since they are often cooked and sold frozen, they are probably available in most parts of the US. They are also called “Pink Shrimp” and are a “Best Choice” according to the Monterey Bay Seafood Watch.
4 Points Plus Per Serving -- Individual Serving Size is 2 1/2 Cups -- Serves 4
5 minPrep Time
10 minCook Time
15 minTotal Time
- 1 1/2 Tablespoons coconut oil
- 2" piece fresh ginger root, peeled and thinly sliced
- 4 medium scallions, thinly sliced, white and greens separated
- 8 cups stock or broth
- 1/4 cup coconut aminos or fermented soy sauce
- 1/4 teaspoon fish sauce
- 1/8 teaspoon ground white pepper
- 1 5-ounce can sliced bamboo shoots, drained
- 1 pound Oregon Wild Shrimp (see NOTES)
- 1/2 pound snow peas, cleaned
- 1 Tablespoon toasted sesame oil
- 1/2 Tablespoon Chinese Chili Oil (optional)
- Peel and thinly slice ginger root.Thinly slice scallions, separating the white and light green parts from the dark green.
- Clean snow peas by trimming the ends and pulling any visible strings off.
- Heat a large soup pot over medium heat. Once hot, add coconut oil and then ginger and scallion whites. Cook 2 minutes, stirring constantly, until fragrant.
- Add stock, coconut aminos, fish sauce and white pepper to pot. Bring to a boil.
- Once boiling, add bamboo shoots, shrimp and snow peas. Lower light and continue cooking 2 to 3 minutes until snow peas are tender.
- Remove from heat, add dark green sliced scallions, sesame oil and hot chili oil or other hot sauce. Serve and Enjoy!