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Valerie Bertinelli's Spicy Shrimp Soup
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This broth is a divine combination of strong and satisfying flavors, plus it's a super choice for a summer night when you want to eat outdoors. The piquant medley of superb aromas is led by a rush of garlic, butter finishes and a trail of spice and tart citrus notes. It's not a dish you'll soon forget.

Swap option: You can use chunks of any type of white fish instead of shrimp.


    • 1 cup dry white wine
    • 1 tablespoon tomato paste
    • 1 quart chicken broth
    • 1 bay leaf
    • 1 sprig rosemary
    • 1 sprig thyme
    • 1 tablespoon fennel seeds
    • 2 teaspoons cayenne
    • 1 teaspoon celery seeds
    • 1/2 teaspoon paprika
    • Kosher salt
    • 1 small lemon, zested and juiced
    • One 15-ounce can coconut milk
    • 1 pound shrimp, peeled and deveined
    • 4 tablespoons unsalted butter, cut into 4 pieces
    • 2 tablespoons chopped parsley


1. Whisk the wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt and bring to a boil over medium-high heat. Reduce heat slightly and simmer until slightly reduced and very flavorful, about 15 minutes.

2. Strain the soup into a clean pot and add the lemon zest, juice and the coconut milk and bring to a simmer. Add the shrimp and simmer until just cooked through, about 3 minutes.

3. Remove from the heat and stir in the butter until melted. Season with salt to taste. Serve in shallow bowls topped with parsley.