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Creamy coconut shrimp soup

Coconut Shrimp Soup

Demetra Overton
I used Trader Joe's light coconut milk because it doesn't contain any gums or thickeners When making shrimp stock it i not necessary to add any oil as many recipes require. Shrimp stock cooks quickly, it's ready in under 30 minutes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Soup
Cuisine American
Servings 6 -8 servings


  • 12 ounces medium shrimp in the shell
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper more or less depending on how hot you like it
  • 1/4 teaspoon garlic powder
  • 6 cups cold water
  • 4 cups of sweet potatoes about 3 medium sweet potatoes
  • 14 ounces Light Coconut Milk
  • 12 cups baby spinach i used pre washed spinach
  • 1 teaspoon lemon juice


  • Rinse, peel and de-vein the shrimp reserving the shells for stock..
  • Season the shrimp with the salt, cayenne and garlic powder and refrigerate until ready to use.
  • Put shrimp shells in a stockpot and cover with 6 cups of cold water. Bring to a boil and reduce to a simmer. Let simmer for 30 minutes.
  • While the stock is simmering peel and cut the sweet potatoes into 1/2 inch dice
  • Strain the stock and discard the shells. There should be about 4 cups of stock, add a bit of water to reach 4 cups if necessary.
  • Add sweet potatoes to the shrimp stock and simmer for 10 minutes. The sweet potatoes should be mostly tender.
  • Stir in shrimp and spinach, simmer until the shrimp curl.
  • Stir in coconut milk and lemon juice, bring to a simmer.
  • Taste and adjust for seasoning.
  • SERVE!


You will need a Stock Pot and a Strainer when making this recipe