Creamy Easy Shrimp Soup Recipe Ready in 25 Minutes

Name: Creamy Easy Shrimp Soup Recipe Ready in 25 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb large shrimp, peeled & deveined; 2 tbsp unsalted butter; 1 tbsp olive oil; 4 cloves garlic, minced; 1/2 cup onion, finely diced; 2 tbsp all-purpose flour; 3 cups chicken broth (or seafood stock); 1 cup heavy cream; 1/2 cup half-and-half (or more broth); 1/2 tsp smoked paprika; 1/2 tsp Italian seasoning; 1/4 tsp crushed red pepper flakes (optional); 1/2 tsp kosher salt (plus more to taste); 1/2 tsp black pepper; 2 tbsp chopped parsley (plus more for topping); 1 tbsp lemon juice (optional but brightens it up)

Posted on January 23, 2026

Quick & Easy

Difficulty

Prep time

Cooking time

Total time

Servings

There’s something magical about a pot of easy shrimp soup simmering on the stove – that rich, garlicky aroma filling the kitchen always makes me feel like I’m creating something special with minimal effort. This creamy seafood soup has become my go-to when I need dinner to feel fancy but don’t want to fuss. The secret? Plump shrimp swimming in a velvety broth with just enough smoked paprika to give it that warm, comforting depth. It’s the kind of one-pot wonder that makes weeknights feel like an occasion, ready in about the time it takes to set the table. I’ve made this for everything from quick family dinners to last-minute guests – that’s how versatile and foolproof it is!

Table of Contents

Why You’ll Love This Easy Shrimp Soup

This isn’t just any shrimp soup—it’s the kind of meal that’ll have you sneaking extra spoonfuls straight from the pot. Here’s why it’s become my weeknight hero:

Ready in 25 minutes flat – from chopping to serving, it’s faster than waiting for takeout
Creamy without being heavy – that blend of broth, cream, and butter creates the most luxurious texture
The smoked paprika twist – just enough to make it interesting without overpowering the sweet shrimp
One pot = easy cleanup (my favorite kind of math!)
Endlessly adaptable – toss in extra veggies, swap spices, or lighten it up with broth instead of cream

Trust me, that first bite of garlicky, buttery broth with plump shrimp will have you hooked. It’s cozy dinner magic with zero fuss.

Ingredients for Easy Shrimp Soup

Gathering everything for this easy shrimp soup is half the battle – and luckily, it’s a quick one! Here’s what you’ll need (I’ve even included my little prep tricks to make it foolproof):

1 lb large shrimp – peeled & deveined (save those shells for stock if you’re feeling ambitious!)

Now for the fun part – turning those simple ingredients into a creamy, dreamy bowl of comfort! Don’t let the fancy results fool you – this easy shrimp soup comes together in just a few simple steps. I’ll walk you through each one with all my little tricks learned from (ahem) plenty of trial and error.

Step 1: Sauté Aromatics

First, grab your favorite soup pot – I use my trusty Dutch oven – and melt the butter with olive oil over medium heat. That combo gives you the rich flavor of butter without worrying about burning. Toss in your diced onions and let them soften for about 3-4 minutes, stirring occasionally. You’ll know they’re ready when they turn translucent and smell sweet.

Now here’s my golden rule: add the garlic last. Garlic burns fast, so I wait until the onions are soft before stirring in those minced cloves. Just 30 seconds is enough – you want fragrant, not bitter!

Step 2: Build the Soup Base

Time to make magic happen! Sprinkle the flour over your buttery onions and garlic, stirring constantly for about a minute. This cooks out that raw flour taste and creates the perfect thickener for your soup.

Now slowly pour in the broth while whisking like crazy – this prevents lumps better than anything. I do this in stages: first a splash to make a paste, then the rest in a steady stream. The mixture will look thin at first but thicken beautifully as it simmers.

Step 3: Simmer and Season

Bring your soup base to a gentle simmer – not a rolling boil! – and stir in all those wonderful spices: smoked paprika, Italian seasoning, red pepper flakes (if you’re feeling spicy), salt, and pepper. Let it bubble happily for 6-8 minutes, stirring occasionally.

This is when the flavors really get to know each other. The broth will reduce slightly and take on that gorgeous golden-orange hue from the paprika. Your kitchen will smell incredible!

Step 4: Add Cream and Shrimp

Here’s where we get luxurious. Reduce the heat to low before stirring in the heavy cream and half-and-half – boiling dairy can make it grainy, and we want silky smooth. Let it warm through gently for about 2 minutes.

Now for the star: add your shrimp! They’ll cook in just 2-3 minutes – look for that perfect pink curl. Overcooked shrimp turn rubbery, so I set a timer and pull them as soon as they’re opaque. Finish with fresh parsley and a squeeze of lemon juice for brightness.

And voila! Creamy, garlicky, shrimp-packed perfection ready to warm you up from the inside out.

Tips for the Best Easy Shrimp Soup

After making this soup more times than I can count (my family begs for it weekly!), I’ve picked up some foolproof tricks to make it absolutely perfect every time:

Keep shrimp juicy – They cook FAST! The moment they turn pink and form a “C” shape, they’re done. Overcooking makes them rubbery.
Lemon is your friend – That splash of fresh juice at the end brightens all the flavors. Bottled just doesn’t give the same zing.
Adjust heat to taste – Start with half the red pepper flakes, then add more after tasting. Kids? Skip it entirely.
Prep ahead – Chop onions and mince garlic while the butter melts – saves so much time!
Low and slow with cream – Never let it boil after adding dairy or it might separate. Gentle heat keeps it silky.

Trust me, these little details take this already amazing soup from good to “can I have thirds?” good!

Easy Shrimp Soup Variations

One of my favorite things about this easy shrimp soup is how forgiving it is – I’ve tweaked it a dozen ways depending on what’s in my fridge! Here are some of my go-to twists when I’m feeling creative (or just need to use up leftovers):

Creamy without dairy? Swap the heavy cream for full-fat coconut milk – it adds the same richness with a subtle tropical vibe
Extra veggies love tossing in a handful of frozen corn or diced celery when sautéing the onions for more texture
Spice lovers can add a diced jalapeño with the garlic or double the smoked paprika
Short on shrimp? Chopped cooked chicken or even white fish works beautifully in this broth
Gluten-free friends can skip the flour and thicken with a cornstarch slurry at the end instead

The possibilities are endless – that’s the beauty of a good soup base!

Serving Suggestions for Easy Shrimp Soup

Oh, the joy of ladling this velvety shrimp soup into bowls! Here’s how I love to serve it for maximum comfort and flavor:

Crusty bread is a must – I’m partial to a warm baguette for dunking, but garlic toast takes it over the top
For heartier appetites, scoop it over steamed rice or orzo – the grains soak up that amazing broth
Bright sidekicks like a simple arugula salad with lemon vinaigrette cut through the richness perfectly

Don’t forget the finishing touches! I always set out extra chopped parsley, lemon wedges, and cracked black pepper for everyone to customize their bowl. A sprinkle of Parmesan? Absolutely yes if you’re feeling indulgent!

Storing and Reheating Easy Shrimp Soup

This shrimp soup keeps like a dream – if you have leftovers, that is! Let it cool completely before transferring to an airtight container. It’ll stay fresh in the fridge for up to 3 days (though I doubt it’ll last that long!). When reheating, go low and slow – warm it gently over medium-low heat and stir often to prevent the cream from separating. If it thickens too much, just stir in a splash of broth or water to loosen it up. Pro tip: The flavors actually deepen overnight – it might taste even better the next day!

Easy Shrimp Soup FAQs

I get asked about this easy shrimp soup all the time – here are the most common questions that pop up (along with my tried-and-true answers!):

Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them dry really well – excess water can thin out your creamy broth. Frozen shrimp actually work great because they’re usually flash-frozen at peak freshness.

How can I make this dairy-free?
Easy peasy! Swap the butter for olive oil and use full-fat coconut milk instead of cream. The coconut gives that same luxurious texture with a subtle tropical twist that pairs surprisingly well with the smoky paprika.

What if I don’t have smoked paprika?
No worries – regular paprika works in a pinch, though you’ll miss that deep, woodsy flavor. Try adding a tiny pinch of cumin or chipotle powder to mimic the smokiness.

Can I add other seafood?
Oh yes! I love tossing in some scallops or chunks of firm white fish during the last few minutes of cooking. Just adjust cooking times – scallops need about the same time as shrimp, while fish might take an extra minute or two.

Is this soup freezer-friendly?
Honestly? I don’t recommend it. The cream can separate when frozen and thawed, and the shrimp turn rubbery. But it keeps beautifully in the fridge for 3 days – just reheat gently!

Nutritional Information

Just a heads up – these numbers are rough estimates since ingredients vary! This easy shrimp soup gives you a protein-packed bowl with about 360 calories per serving (that gorgeous cream does add richness). It’s got a nice balance of healthy fats from the olive oil and shrimp, but remember – brands and optional ingredients like extra cream will tweak the counts. I always say: focus on the flavor first, nutrition second when it comes to cozy meals like this!

Why You’ll Love This Easy Shrimp Soup

This isn’t just any shrimp soup—it’s the kind of meal that’ll have you sneaking extra spoonfuls straight from the pot. Here’s why it’s become my weeknight hero:

Ready in 25 minutes flat – from chopping to serving, it’s faster than waiting for takeout
Creamy without being heavy – that blend of broth, cream, and butter creates the most luxurious texture
The smoked paprika twist – just enough to make it interesting without overpowering the sweet shrimp
One pot = easy cleanup (my favorite kind of math!)
Endlessly adaptable – toss in extra veggies, swap spices, or lighten it up with broth instead of cream

Trust me, that first bite of garlicky, buttery broth with plump shrimp will have you hooked. It’s cozy dinner magic with zero fuss.

Ingredients for Easy Shrimp Soup

Gathering everything for this easy shrimp soup is half the battle – and luckily, it’s a quick one! Here’s what you’ll need (I’ve even included my little prep tricks to make it foolproof):

1 lb large shrimp – peeled & deveined (save those shells for stock if you’re feeling ambitious!)
2 tbsp unsalted butter – the real deal, none of that margarine nonsense
1 tbsp olive oil – helps prevent the butter from burning
4 cloves garlic – minced (I press mine through a garlic press for maximum flavor)
½ cup onion – finely diced (yellow or white work best)
2 tbsp all-purpose flour – our thickening magic
3 cups chicken broth – or seafood stock if you’ve got it
1 cup heavy cream – makes it luxuriously creamy
½ cup half-and-half – or more broth if you want it lighter
½ tsp smoked paprika – the secret flavor booster
½ tsp Italian seasoning – my little herb shortcut
¼ tsp crushed red pepper flakes – optional but oh-so-good
2 tbsp chopped parsley – fresh is best, but dried works in a pinch
1 tbsp lemon juice – trust me, don’t skip this bright finish!

See? Nothing fancy – just good, simple ingredients that come together to make something extraordinary!

Ingredients for Easy Shrimp Soup

Gathering everything for this easy shrimp soup is half the battle – and luckily, it’s a quick one! Here’s what you’ll need (I’ve even included my little prep tricks to make it foolproof):

1 lb large shrimp – peeled & deveined (save those shells for stock if you’re feeling ambitious!)
2 tbsp unsalted butter – because everything’s better with butter
1 tbsp olive oil – helps prevent the butter from burning
4 cloves garlic – minced (fresh is best, but 1 tsp jarred works in a pinch)
½ cup onion – finely diced (I use yellow for sweetness)
2 tbsp all-purpose flour – our secret thickener
3 cups chicken broth – or seafood stock if you want extra ocean flavor
1 cup heavy cream – for that dreamy texture
½ cup half-and-half – or more broth if you want it lighter
½ tsp smoked paprika – the flavor MVP!
½ tsp Italian seasoning – my little herb boost
¼ tsp crushed red pepper flakes – optional but oh-so-good
2 tbsp chopped parsley – plus extra for that pretty green finish
1 tbsp lemon juice – trust me, don’t skip this brightener!

See? Nothing fancy – just simple ingredients that transform into something magical. Now let’s get cooking!

How to Make Easy Shrimp Soup

Sautéing the Aromatics

Building the Soup Base

Simmering and Seasoning

This is when the flavors really get to know each other. The broth will reduce slightly and take on that gorgeous golden-orange hue from the paprika. Your kitchen will smell incredible!

Adding Cream and Shrimp

And voila! Creamy, garlicky, shrimp-packed perfection ready to warm you up from the inside out.

Tips for the Best Easy Shrimp Soup

After making this soup more times than I can count (my family begs for it weekly!), I’ve picked up some foolproof tricks to make it absolutely perfect every time:

Shrimp timing is everything – They cook FAST! The moment they turn pink and form a “C” shape, they’re done. Overcooking makes them rubbery.
Fresh lemon makes all the difference – That splash of juice at the end brightens all the flavors. Bottled just doesn’t give the same zing.
Spice to your taste – Start with half the red pepper flakes, then add more after tasting. Kids? Skip it entirely.
Prep while you cook – Chop onions and mince garlic while the butter melts – saves so much time!
Gentle heat with cream – Never let it boil after adding dairy or it might separate. Low heat keeps it silky smooth.

Trust me, these little details take this already amazing soup from good to “can I have thirds?” good!

Ingredient Substitutions & Variations

One of my favorite things about this easy shrimp soup is how forgiving it is – I’ve tweaked it a dozen ways depending on what’s in my fridge! Here are my go-to swaps when I’m feeling creative (or just need to use up leftovers):

Dairy-free? Coconut milk gives that same creamy richness with a tropical twist
Short on cream? Use all half-and-half or even evaporated milk – it still tastes luxurious
Extra veggies love tossing in diced celery or carrots with the onions for more texture
Fresh herbs – swap parsley for dill or chives if that’s what’s in the garden
Gluten-free friends can skip the flour and thicken with a cornstarch slurry instead

The beauty is – you really can’t mess it up! Just taste as you go and adjust to your liking.

Serving Suggestions for Easy Shrimp Soup

Oh, the joy of ladling this velvety shrimp soup into bowls! Here’s how I love to serve it for maximum comfort:

Crusty bread is non-negotiable – nothing beats dunking warm sourdough into that creamy broth
Lemon wedges on the side – let everyone add that bright zing to taste
A simple green salad with vinaigrette cuts through the richness perfectly
Extra parsley and cracked pepper – because pretty food tastes better!

Sometimes I even serve it in mugs for cozy couch dinners – no fancy dishes needed!

Storage & Reheating Instructions

This soup keeps beautifully in the fridge for up to 3 days – just let it cool completely before storing in an airtight container. When reheating, go low and slow! Warm it gently over medium-low heat, stirring often to keep the cream from separating. If it thickens too much, just stir in a splash of broth or water to loosen it up. Pro tip: The flavors actually deepen overnight – it might taste even better the next day!

Nutritional Information

Just a quick heads up – these numbers are rough estimates since ingredients and brands vary! This easy shrimp soup gives you a protein-packed bowl with about 360 calories per serving (that gorgeous cream adds richness). It’s got healthy fats from the olive oil and shrimp, plus a nice balance of carbs and fiber. Remember – optional ingredients like extra cream or butter will tweak the counts. I always say: focus on the flavor first with cozy meals like this!

Frequently Asked Questions

I’ve gotten so many questions about this easy shrimp soup over the years – here are the ones that pop up most often with my tried-and-true answers!

Can I use frozen shrimp instead of fresh?
Absolutely! Just thaw them overnight in the fridge or under cold running water first. The key is to pat them really dry – excess water can thin out that gorgeous creamy broth. Honestly? Frozen shrimp often work better because they’re flash-frozen at peak freshness!

Can I add other seafood or proteins?
Oh yes! Scallops or chunks of firm white fish work beautifully – just adjust cooking times. For heartier versions, I sometimes toss in cooked chicken or even sausage during the simmering step. The broth is so versatile!

Share Your Easy Shrimp Soup Experience

I’d love to hear how your shrimp soup turns out! Drop a comment below with your favorite twists or snap a photo of your creamy creation – nothing makes me happier than seeing others enjoy this recipe as much as I do.