Jamaican Curried Shrimp & Mango Soup

Transport yourself to the islands with this Jamaican-inspired soup, full of fresh shrimp and sweet mangoes. We loved this soup with regular store-bought curry powder, but if you happen to have Jamaican-style curry powder, which has a hint of allspice, this is a great place to use it. Serve with brown basmati or jasmine rice with sliced pineapple for dessert.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, chopped
• 2 stalks celery, sliced
• 4 cloves garlic, chopped
• 1 serrano chile, minced (optional)
• 2 tablespoons curry powder
• 1 teaspoon dried thyme
• 2 cups seafood broth or stock or clam juice
• 1 14-ounce can “lite” coconut milk
• 3 ripe mangoes, diced
• 1¼ pounds raw shrimp (21-25 count), peeled and deveined
• 1 bunch scallions, sliced
• ¼ teaspoon salt

Directions

1. Heat oil in a Dutch oven over medium heat. Add onion and celery and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, chile (if using), curry powder and thyme; stir constantly for 30 seconds. Add broth (or stock or clam juice), coconut milk and mangoes. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes.
2. Puree 3 cups of the soup in a blender. (Use caution when pureeing hot liquids.) Return the puree to the pot and bring to a simmer. Add shrimp and cook until pink and firm, about 3 minutes. Stir in scallions and salt.

Nutritional Information

Per Serving: 378 Calories, Total Fat: 13 g, Saturated Fat: 6 g, Cholesterol: 172 mg, Carbohydrates: 39 g, Fiber: 6 g, Total Sugars: 38 g, Added Sugars: 0 g, Protein: 28 g, Sodium: 604 mg, Potassium: 704 mg, Folate: 59 mcg, Calcium: 130 mg

© Dotdash Meredith. All rights reserved. Used with permission.