| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 small red onions (1 thinly sliced into half-moons, 1 chopped)
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- Kosher salt
- 1 pound peeled and deveined medium shrimp
- 2 teaspoons chili powder
- 3 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh cilantro leaves, plus 2 teaspoons minced stems
- 2 plum tomatoes, chopped
- 4 cups low-sodium chicken broth
- 1 1/4 pounds Yukon Gold potatoes, peeled and diced
- 1 avocado, diced
- 1/2 cup corn nuts
Instructions
- Mix the sliced red onion with the lime juice and 1/4 teaspoon salt in a bowl; set aside. Pat the shrimp dry and season with salt and 1/2 teaspoon chili powder. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add half the shrimp and cook, until opaque, about 1 minute per side. Remove with a slotted spoon and transfer to a plate. Repeat with the remaining shrimp. Tent with foil to keep warm.
- Add the remaining 1 tablespoon olive oil to the pot. Add the chopped red onion and cilantro stems and cook, stirring, until softened, about 3 minutes. Stir in the remaining 1 1/2 teaspoons chili powder. Add the tomatoes and cook until starting to soften, 2 to 3 minutes. Add 1 cup water, the chicken broth, potatoes and a big pinch of salt. Cover and bring to a boil. Uncover and reduce the heat to a simmer; cook until the potatoes are tender, 8 to 10 minutes. Smash about half the potatoes with a potato masher. Simmer until thickened, 2 to 3 minutes; season with salt.
- Stir the cilantro leaves into the red onion mixture. Divide the shrimp and soup among bowls. Top with the pickled onion, avocado and corn nuts; serve with lime wedges.
Nutrition Facts
| Calories | 490 |
| Total Fat | 22 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 183 milligrams |
| Sodium | 677 milligrams |
| Carbohydrates | 45 grams |
| Dietary Fiber | 8 grams |
| Protein | 33 grams |
| Sugar | 4 grams |
Reviews
I opted to add the corn nuts but it tasted great any way.
Love this recipe! Super flavorful & easy to make!