Tomato and Tiger Shrimp Soup

Name: Tomato and Tiger Shrimp Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 pound tiger shrimp, peeled and deveined; 1/2 cup shallots, finely chopped; 2 garlic cloves, minced; 1/2 teaspoon chili flakes; 2 cups grape tomatoes, halved; 3 sprigs fresh oregano; 1/2 teaspoon sweet paprika; 1/4 cup fresh cilantro or flat leaf parsley, chopped; 1/2 cup dry white wine (Pinot Grigio or similar); 1 cup vegetable stock; 2 cups dry white bread, cubed; 2 tablespoons extra virgin olive oil; 1 tablespoon salt, or to taste

Recipe GLPRd45606e525c381

Mediterranean

Soup

40 min

326 cal

Servings: 4

Stovetop

A vibrant, aromatic soup featuring succulent tiger shrimp in a bright tomato broth infused with garlic, chili, and fresh herbs. This Southeast Asian-inspired dish combines tender shrimp with halved grape tomatoes, white wine, and vegetable stock for a light yet satisfying meal. Finished with fresh cilantro and crusty bread to complete the experience.

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Ingredients

1 pound tiger shrimp, peeled and deveined

1/2 cup shallots, finely chopped

2 garlic cloves, minced

1/2 teaspoon chili flakes

2 cups grape tomatoes, halved

3 sprigs fresh oregano

1/2 teaspoon sweet paprika

1/4 cup fresh cilantro or flat leaf parsley, chopped

1/2 cup dry white wine (Pinot Grigio or similar)

1 cup vegetable stock

2 cups dry white bread, cubed

2 tablespoons extra virgin olive oil

1 tablespoon salt, or to taste

Directions

Heat the extra virgin olive oil in a large soup pot over medium heat. Once shimmering, add the finely chopped shallots and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and chili flakes, cooking for 1 minute until fragrant. Add the sweet paprika and stir well to coat the aromatics.
Pour in the dry white wine and scrape the bottom of the pot to deglaze, allowing the alcohol to reduce slightly, about 2 minutes.
Add the halved grape tomatoes and fresh oregano sprigs. Stir gently and simmer for 3–4 minutes, allowing the tomatoes to begin releasing their juices.
Pour in the vegetable stock and bring the soup to a gentle boil. Season with salt to taste.
Add the peeled and deveined tiger shrimp to the simmering broth. Cook for 4–5 minutes, stirring occasionally, until the shrimp are opaque and have reached an internal temperature of 145°F.
Remove and discard the oregano sprigs. Taste the soup and adjust seasoning as needed.
Divide the soup among four bowls. Top each bowl with cubed dry bread and a generous garnish of fresh cilantro or flat leaf parsley. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

This soup hits the seasonal mark for coastal North Carolina shrimp and checks every availability box at the major Charlotte chains—all ingredients, including quality tiger shrimp, move easily through Harris Teeter or Publix. The cost per serving lands around $3.50–$4.00 once shrimp is factored in, which is reasonable for a seafood soup, though the wine and decent stock will push it up if you're not using pantry staples. The 40-minute claim is honest if you're comfortable with quick knife work on shallots and tomatoes, but a cook will spend 5–10 minutes prepping aromatics and tomatoes before the pot even heats. The dish is a same-night affair and doesn't reheat particularly well, since shrimp toughens and cilantro loses its snap, making it less practical for weeknight leftovers or meal prep.