Shrimp With Spinach Soup
A comforting shrimp and spinach soup with a delicate garlic and broth base, perfect for a light, nutritious meal suited for all seafood lovers.
Ingredients
Instructions
- Heat butter in a 4-quart saucepan over high heat.
- Add garlic and chopped shrimp, sauté for a few seconds.
- Add half of the chicken broth, salt, white pepper, and MSG.
- Bring to a simmer.
- Add chopped spinach and cook for 2 minutes.
- Add remaining chicken broth, stir and cover.
- Simmer until spinach is soft.
- Serve immediately.
Tips & Substitutions
For added flavor, consider using fresh garlic instead of powdered. You can substitute the shrimp with cooked chicken or tofu for a different protein option. If you prefer a creamier soup, add a splash of heavy cream or coconut milk just before serving. Adjust the seasoning to your taste, especially if you use low-sodium chicken stock.
Serving Suggestions
Serve the shrimp with spinach soup hot, garnished with a sprinkle of fresh herbs like parsley or cilantro. It pairs beautifully with crusty bread or a light salad for a complete meal. For a heartier option, consider serving alongside Chicken Au Gratin Casserole for a satisfying dinner.
Storage & Reheating
Store any leftover shrimp and spinach soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat, adding a splash of water or broth to maintain the desired consistency. Avoid boiling to prevent the shrimp from becoming tough.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp With Spinach Soup contains roughly 203 calories, with 9g protein, 44g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (62% of the Daily Value), iron (59% of the Daily Value), and vitamin A (37% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1848mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach in this recipe. Just make sure to thaw and drain it well before adding it to the soup to avoid excess water. This will help maintain the soup's texture and prevent it from becoming too watery.
What can I substitute for chicken stock?
If you want to make the soup vegetarian or don't have chicken stock, vegetable broth is an excellent substitute. It will still provide a rich flavor without the meat. You can also use water, though the flavor may be milder.
How can I make this soup spicier?
To add some heat to the soup, consider incorporating red pepper flakes or a dash of hot sauce while cooking. You could also sauté some chopped jalapeños or add a pinch of cayenne pepper to give it an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).