Delicious Saffron Shrimp Soup Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

If you’re a fan of seafood soups, this Saffron Shrimp Soup is a must-try! It’s a vibrant, flavorful dish that brings the taste of the ocean right to your bowl. Perfect for a cozy night in or to impress guests at a dinner party.

This recipe will take you on a culinary journey with its rich saffron aroma, succulent shrimp, and a medley of vegetables. It’s a delightful way to warm up on a chilly evening or to enjoy a taste of the sea any time of the year.

Imagine a bowl filled with tender shrimp, infused with the luxurious essence of saffron, topped with fresh herbs. It’s not just a meal; it’s an experience that will leave your taste buds dancing.

Saffron Shrimp Soup Recipe

A delicious bowl of saffron shrimp soup with shrimp, vegetables, garnished with parsley and lemon.

This Saffron Shrimp Soup is a delightful combination of sweet shrimp, aromatic spices, and fresh vegetables. The saffron imparts a beautiful golden hue and an exquisite flavor that elevates this dish to new heights.

Ingredients

1 pound large shrimp, peeled and deveined
1 medium onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
2 medium tomatoes, chopped
4 cups seafood broth
1/2 teaspoon saffron threads
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped for garnish
Lemon wedges for serving

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
Add Tomatoes: Stir in the chopped tomatoes and cook for another 5 minutes, letting them break down slightly.
Pour in Broth: Add the seafood broth and bring to a gentle boil. Add the saffron threads, stirring well to infuse the flavor.
Cook Shrimp: Once the broth is boiling, add the shrimp. Cook until they turn pink and opaque, about 3-5 minutes.
Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.