32 + Easy Dairy-Free Shrimp Soup Recipes to Warm Your Soul

When it comes to comfort food, few dishes can rival a warm, flavorful bowl of shrimp soup.

For those with dietary restrictions or preferences, finding the right recipe that fits can be a challenge.

Dairy is a common ingredient in many soup recipes, but what if you’re looking for something that is both delicious and dairy-free?

Thankfully, there are plenty of shrimp soup recipes that pack in rich flavors without any dairy.

Whether you’re avoiding dairy for health reasons, or just prefer a lighter meal, these shrimp soups are the perfect choice.

In this blog article, we’ve rounded up 32 scrumptious dairy-free shrimp soup recipes that are quick, easy to prepare, and sure to satisfy your cravings.

From creamy coconut-based broths to zesty tomato-based concoctions, there’s something here for every taste preference.

32 + Easy Dairy-Free Shrimp Soup Recipes to Warm Your Soul

With so many incredible dairy-free shrimp soup recipes to choose from, you never have to compromise on flavor or texture.

Each of the recipes highlighted in this post is packed with vibrant ingredients, making it simple to create a nourishing and hearty meal.

Whether you’re cooking for yourself, your family, or hosting a dinner party, these soups are sure to impress.

Give one (or a few!) of these recipes a try and enjoy a bowl of shrimp soup that’s both comforting and kind to your digestive system.

Creamy Coconut Shrimp Soup

This creamy coconut shrimp soup combines tender shrimp with a rich, velvety coconut milk base. It’s infused with aromatic spices like ginger, garlic, and lemongrass, making it a tropical, flavorful dish that’s both comforting and light. Perfect for a cozy meal any time of year!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 stalk lemongrass, bruised and cut into pieces
• 1 teaspoon turmeric
• 1 teaspoon chili flakes (optional for heat)
• 1 lime, juiced
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic, ginger, lemongrass, turmeric, and chili flakes. Stir and cook for another minute until fragrant.
3. Pour in the coconut milk and vegetable broth. Stir to combine and bring the soup to a simmer.
4. Let it simmer for 10-15 minutes to allow the flavors to meld together, then remove the lemongrass stalks.
5. Add the shrimp to the soup and cook for 3-5 minutes, until they are pink and cooked through.
6. Season the soup with salt, pepper, and lime juice to taste.
7. Serve hot, garnished with fresh cilantro.

creamy coconut shrimp soup is a wonderfully satisfying dish that’s dairy-free but rich in flavor. The coconut milk creates a luscious texture, while the blend of spices adds depth and complexity. Whether you’re looking for a light starter or a main course, this soup will transport your taste buds to the tropics. It’s an ideal choice for those who need a comforting meal without dairy, and the shrimp adds a protein-packed punch to the dish.

Zesty Tomato and Shrimp Soup

A tangy and savory tomato-based soup, this zesty shrimp soup brings together fresh tomatoes, shrimp, and a vibrant medley of herbs and spices. With a hint of citrus and a touch of heat, it’s perfect for a satisfying, dairy-free meal that’s both healthy and full of flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 large tomatoes, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon oregano
• 2 cups vegetable broth
• 1 tablespoon fresh lemon juice
• Fresh basil or parsley, for garnish
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes, until softened.
2. Add garlic and cook for an additional minute until fragrant.
3. Stir in smoked paprika, cumin, cayenne pepper, and oregano. Cook for 1 minute to allow the spices to toast.
4. Add the chopped tomatoes and vegetable broth. Bring the soup to a simmer and cook for 15-20 minutes, allowing the tomatoes to break down and the flavors to combine.
5. Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
6. Return the soup to the pot, then add shrimp. Cook for 3-4 minutes, until the shrimp are pink and opaque.
7. Stir in lemon juice and season with salt and pepper.
8. Serve hot, garnished with fresh basil or parsley.

This zesty tomato and shrimp soup is a perfect combination of tangy, savory, and spicy elements. The tomatoes give the soup a bright, fresh base, while the spices elevate the flavor profile. The shrimp add a tender and juicy texture, making it both satisfying and hearty. This soup is perfect for a light lunch or dinner and is sure to please both dairy-free and non-dairy-free eaters alike. Its bold flavors will make it a regular favorite!

Thai Shrimp and Veggie Soup

This vibrant Thai-inspired shrimp soup features a flavorful broth made with fish sauce, lime, and coconut milk. Packed with fresh vegetables like mushrooms, bell peppers, and zucchini, it’s a refreshing, tangy, and slightly spicy soup that offers a perfect balance of savory and sweet.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 cups coconut milk
• 2 cups vegetable broth
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 2-3 Thai bird chilies, sliced (optional for heat)
• 1 lime, juiced
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic, ginger, and chilies (if using). Sauté for 1 minute until fragrant.
3. Pour in the coconut milk and vegetable broth. Add fish sauce, soy sauce, and bring the soup to a simmer.
4. Add the bell pepper, zucchini, and mushrooms, and cook for 5-7 minutes until the vegetables are tender.
5. Add the shrimp and cook for another 3-4 minutes, until the shrimp are pink and fully cooked.
6. Stir in lime juice and season with salt and pepper.
7. Serve hot, garnished with fresh cilantro.

This Thai shrimp and veggie soup is a refreshing and flavorful dish, offering a unique combination of savory, tangy, and slightly spicy notes. The coconut milk base adds a creamy texture, while the fish sauce and lime give it that distinct Thai flavor. With an assortment of vegetables and perfectly cooked shrimp, this soup is both nourishing and satisfying. It’s ideal for a light dinner or as a starter for a larger meal. Plus, it’s dairy-free, so everyone can enjoy its bold and delicious flavors.

Shrimp and Corn Chowder

A comforting and hearty soup, this shrimp and corn chowder features a creamy, dairy-free base made with coconut milk. The sweetness of the corn pairs perfectly with the tender shrimp and savory vegetables. It’s a perfect soup for any time of the year when you’re craving a satisfying meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 cups frozen corn kernels
• 1 teaspoon thyme
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for another minute, until fragrant.
3. Add diced potatoes and vegetable broth. Bring the soup to a boil, then reduce to a simmer. Cook for 10 minutes until the potatoes are tender.
4. Stir in the coconut milk, corn, thyme, and paprika. Let the soup simmer for an additional 5-7 minutes.
5. Add the shrimp and cook for 3-4 minutes, until they are pink and cooked through.
6. Season with salt and pepper to taste.
7. This shrimp and corn chowder is a deliciously comforting dish that combines sweetness from the corn with the savory shrimp and creamy coconut base. The potatoes add heartiness, making it a filling meal that’s perfect for cooler evenings. Despite being dairy-free, it’s rich and satisfying, offering a classic chowder experience with a modern twist. Enjoy it as a main dish or a starter for a bigger meal!

Lemon Garlic Shrimp Soup

Light yet flavorful, this lemon garlic shrimp soup is refreshing and tangy, with bright citrus flavors and a savory broth. The garlic and lemon combination provides a zesty kick, while the shrimp remain tender and juicy. It’s a wonderful option for anyone craving a light, dairy-free soup that’s packed with flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 lemon, zested and juiced
• 1 small zucchini, sliced
• 1 cup spinach
• Fresh parsley, for garnish
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
2. Pour in the vegetable broth, oregano, and red pepper flakes (if using). Bring to a boil and then reduce to a simmer.
3. Add the zucchini and cook for 5 minutes, until it starts to soften.
4. Add the shrimp and cook for 3-4 minutes, until they turn pink and opaque.
5. Stir in the lemon zest, lemon juice, and spinach. Cook until the spinach wilts, about 2 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This lemon garlic shrimp soup is light, refreshing, and full of citrusy brightness. The garlic and lemon provide a zesty flavor profile, while the shrimp offer a satisfying protein punch. The addition of spinach and zucchini adds color and nutrients to the dish. It’s a great option for a healthy and light meal that still feels comforting. Dairy-free and full of flavor, it’s perfect for those seeking a fresh, vibrant soup.

Shrimp and Avocado Soup

This shrimp and avocado soup is a unique and fresh combination of creamy avocado, tender shrimp, and a flavorful broth. The creamy avocado gives the soup a smooth texture, while the shrimp adds protein and a savory kick. A hint of lime and cilantro elevate the flavors, making this a refreshing and filling dish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 ripe avocado, peeled and diced
• 1 lime, juiced
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and simmer for 5 minutes.
4. Add the shrimp and cook for 3-4 minutes, until they turn pink and opaque.
5. Stir in the diced avocado and lime juice. Let the soup cook for another 2 minutes, allowing the avocado to soften slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This shrimp and avocado soup is a unique twist on traditional seafood soups, offering a creamy texture and bright, fresh flavors. The avocado adds richness without dairy, while the lime and cilantro bring a refreshing zest to the dish. It’s a satisfying meal that feels light yet filling and is perfect for anyone looking for a dairy-free soup with a twist. The combination of shrimp and creamy avocado is a true treat for the taste buds!

Spicy Shrimp and Sweet Potato Soup

spicy shrimp and sweet potato soup blends the natural sweetness of sweet potatoes with the heat of chili and cayenne pepper. The shrimp add protein, while the smooth coconut milk creates a comforting broth. It’s a delicious balance of sweet, spicy, and savory flavors in every spoonful.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until softened.
2. Add garlic, sweet potatoes, chili powder, cayenne pepper, and cumin. Stir for 1-2 minutes.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and let it simmer for 15 minutes until the sweet potatoes are tender.
4. Add the coconut milk and bring the soup to a simmer again for 5 minutes.
5. Add the shrimp and cook for 3-4 minutes, until they turn pink and opaque.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This spicy shrimp and sweet potato soup offers a wonderful balance of heat and sweetness, with the natural sweetness of sweet potatoes perfectly complementing the spicy kick from cayenne and chili powder. The shrimp add a savory, protein-packed element, and the creamy coconut milk ties everything together for a smooth and comforting broth. It’s a hearty and satisfying soup that’s perfect for those who love bold flavors in a dairy-free dish.

Shrimp and Cabbage Soup

shrimp and cabbage soup is light but hearty, featuring tender shrimp and crunchy cabbage in a savory broth. The cabbage adds a satisfying texture, while the shrimp provides protein, and the soup is seasoned with ginger and garlic for extra flavor. It’s a simple, healthy, and flavorful option that’s naturally dairy-free.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, sliced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 2 cups shredded cabbage
• 1 teaspoon ginger, grated
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1/2 teaspoon sesame oil (optional)
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic and ginger, and sauté for another minute until fragrant.
3. Pour in the vegetable broth and bring it to a simmer.
4. Add the shredded cabbage and cook for 5-7 minutes, until the cabbage softens.
5. Add the shrimp and soy sauce, and cook for 3-4 minutes, until the shrimp are pink and opaque.
6. Drizzle with sesame oil, if using, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This shrimp and cabbage soup is light yet satisfying, with the crunchy cabbage adding a fresh and hearty element to the dish. The shrimp are tender and savory, making this a well-rounded and nourishing soup. The ginger and soy sauce bring a depth of flavor, while the optional sesame oil adds a hint of nuttiness. It’s the perfect dairy-free soup for those who enjoy simple, healthy, and flavorful meals.

Shrimp and Carrot Soup

A subtly sweet and savory soup, this shrimp and carrot soup blends tender shrimp with carrots in a fragrant, slightly spicy broth. The sweetness of the carrots complements the savory shrimp and adds a natural sweetness to the broth. It’s a light yet flavorful soup that’s perfect for any time of year.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 medium carrots, peeled and sliced
• 4 cups vegetable broth
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon chili flakes (optional)
• Fresh parsley, for garnish
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add the sliced carrots, coriander, turmeric, cumin, and chili flakes. Stir for 1 minute until fragrant.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, until the carrots are tender.
4. Add the shrimp and cook for 3-4 minutes, until they turn pink and opaque.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This shrimp and carrot soup is a wonderful combination of sweetness from the carrots and savory shrimp. The spices add warmth and depth to the broth, while the carrots lend a natural sweetness that makes the soup light yet satisfying. It’s a simple, healthy, and dairy-free option that’s perfect for a quick lunch or dinner. The flavors meld beautifully, making this an ideal comfort food choice.

Shrimp and Kale Soup

Packed with fresh, hearty kale and tender shrimp, this soup offers a balance of earthy flavors and protein. The vegetable broth, combined with garlic and a touch of lemon, brings brightness to the dish, making it an easy yet comforting dairy-free option.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 bunch kale, stemmed and chopped
• 4 cups vegetable broth
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and sauté for 1-2 minutes until fragrant.
3. Pour in the vegetable broth and bring to a simmer. Add the chopped kale and cook for 10 minutes, until it softens.
4. Add the shrimp and cook for 3-4 minutes, until the shrimp are pink and cooked through.
5. Stir in the lemon zest and juice, then season with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This shrimp and kale soup is a light yet filling dish, with the kale providing a wonderful earthy flavor and texture. The shrimp adds a delicate protein punch, while the lemon brightens the broth. It’s the perfect dairy-free soup that’s easy to make and packed with nutrients, making it a healthy choice for any day.

Shrimp and Bok Choy Soup

A delicate and aromatic soup featuring tender shrimp and crunchy bok choy, this dish brings together light vegetable broth, fresh ginger, and a hint of soy sauce. It’s a flavorful, dairy-free option that’s both refreshing and satisfying, making it a perfect choice for a light meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 cups vegetable broth
• 2 bok choy, chopped
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1/2 teaspoon sesame oil (optional)
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add garlic and ginger and sauté for 1-2 minutes until fragrant.
2. Pour in the vegetable broth and bring it to a simmer. Add bok choy and cook for 3-4 minutes until it starts to soften.
3. Add the shrimp and soy sauce, and cook for 3-4 minutes, until the shrimp turn pink and opaque.
4. Drizzle with sesame oil (if using) and season with salt and pepper. This shrimp and bok choy soup is light, refreshing, and full of flavor. The bok choy provides a slight crunch, while the shrimp adds protein and richness to the broth. The ginger and soy sauce offer a fragrant and savory base, making this dairy-free soup a delicious and healthy option that can be prepared in no time.

Shrimp and Red Pepper Soup

This vibrant shrimp and red pepper soup is a feast for the senses. The sweetness of the red bell peppers, combined with the richness of coconut milk and tender shrimp, creates a wonderfully balanced dish. It’s a dairy-free soup that’s comforting yet light, with just the right amount of heat.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and red bell pepper, and cook for another 3 minutes until the pepper softens.
3. Pour in the vegetable broth and coconut milk. Stir in smoked paprika and cayenne pepper (if using). Bring to a simmer and cook for 10 minutes.
4. Add the shrimp and cook for 3-4 minutes, until they turn pink and opaque.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

This shrimp and red pepper soup is a vibrant and flavorful dish that brings together sweetness and spice. The red bell pepper and coconut milk create a smooth, creamy base, while the shrimp adds savory depth to the dish. It’s a perfect choice for a light yet satisfying meal that is naturally dairy-free and full of bright, comforting flavors.

Shrimp and Spinach Soup

This simple yet flavorful shrimp and spinach soup offers a fresh, light meal with a satisfying, savory broth. The combination of tender shrimp and spinach adds protein and nutrients, while the lemon and garlic elevate the overall flavor, making it a perfect choice for a healthy, dairy-free dish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 4 cups fresh spinach
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until softened.
2. Add garlic and sauté for another minute, until fragrant.
3. Pour in the vegetable broth and bring to a simmer. Add the spinach and oregano, and cook for 5-7 minutes until the spinach wilts.
4. Add the shrimp and cook for 3-4 minutes, until they turn pink and opaque.
5. Stir in the lemon juice and season with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This shrimp and spinach soup is a light, healthy dish that combines savory shrimp and nutrient-packed spinach. The lemon juice adds a refreshing tang, while the garlic and oregano enhance the flavors. It’s a quick and easy dairy-free soup that’s perfect for a light lunch or dinner, offering both comfort and nutrition in every bite.

Shrimp and Lemon Herb Soup

This refreshing shrimp and lemon herb soup combines the brightness of fresh lemon, herbs, and tender shrimp, creating a light and flavorful broth. It’s a zesty, aromatic dairy-free soup that’s simple to prepare and perfect for a healthy, satisfying meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 lemon, zested and juiced
• 1 teaspoon dried thyme
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper, to taste
• Fresh dill, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes, until softened.
2. Add garlic and cook for another minute until fragrant.
3. Pour in the vegetable broth and bring it to a simmer. Stir in the lemon zest, lemon juice, thyme, and rosemary.
4. Add the shrimp and cook for 3-4 minutes, until they turn pink and opaque.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh dill.

This shrimp and lemon herb soup is a light, aromatic dish that’s bursting with fresh flavors. The lemon and herbs give it a refreshing tang, while the shrimp add protein and a savory richness. It’s a perfect dairy-free soup for a light lunch or dinner that feels refreshing, comforting, and full of vibrant, natural flavors.

Shrimp and Tomato Basil Soup

This tomato basil shrimp soup is a dairy-free, hearty, and flavorful option that combines the natural sweetness of tomatoes with savory shrimp and fresh basil. The vegetable broth creates a light base, while the basil and garlic elevate the flavor profile. It’s a perfect, comforting soup for any season.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 large tomatoes, chopped
• 2 cups vegetable broth
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until softened.
2. Add garlic and cook for another minute until fragrant.
3. Add the chopped tomatoes and cook for 5-7 minutes, allowing them to soften.
4. Pour in the vegetable broth and stir in dried basil. Bring the soup to a simmer and cook for 10 minutes.
5. Add the shrimp and cook for 3-4 minutes, until the shrimp are pink and opaque.
6. Season with salt and pepper to taste. This shrimp and tomato basil soup is a classic, flavorful dish that offers a wonderful balance of sweetness from the tomatoes, savory richness from the shrimp, and aromatic freshness from the basil. It’s a comforting, dairy-free soup that’s perfect for any season. The natural flavors meld together beautifully, making it an easy yet satisfying meal.

Thai Shrimp Coconut Soup

A fragrant and zesty soup, this Thai-inspired shrimp coconut soup is packed with fresh herbs, coconut milk, and the perfect balance of heat and sweetness. It’s a creamy, dairy-free dish that brings the flavors of Thailand to your kitchen, with shrimp as the main protein and a deliciously rich broth.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 stalk lemongrass, smashed and cut into pieces
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 red chili, sliced (optional for heat)
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 cup mushrooms, sliced
• Fresh cilantro, for garnish
• Salt, to taste

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté for 3-4 minutes until fragrant.
2. Add lemongrass and cook for 1-2 minutes more.
3. Pour in the coconut milk and vegetable broth, bringing it to a simmer. Add mushrooms and red chili (if using) and cook for 5-7 minutes.
4. Add the shrimp and cook for 3-4 minutes, until the shrimp turn pink and opaque.
5. Stir in lime juice and fish sauce, and season with salt to taste.
6. Serve hot, garnished with fresh cilantro.

his Thai shrimp coconut soup is the perfect blend of creamy, tangy, and spicy flavors, all coming together in a vibrant broth. The shrimp adds a savory touch, while the coconut milk brings richness without any dairy. The fresh cilantro and lime juice elevate the soup with a zesty finish, making it a comforting and flavorful option that will transport you straight to Thailand.

Shrimp and Butternut Squash Soup

This shrimp and butternut squash soup offers a perfect balance of sweetness and savoriness. The creamy texture from the roasted butternut squash complements the tender shrimp, making for a delicious and healthy dairy-free dish that feels comforting on a cold day.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cups butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
2. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until softened.
3. Add roasted butternut squash, vegetable broth, cumin, and cinnamon to the pot. Bring to a simmer and cook for 10 minutes.
4. Using an immersion blender, blend the soup until smooth (or transfer to a blender in batches).
5. Add the shrimp to the soup and cook for 3-4 minutes, until they turn pink and opaque.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme.

This shrimp and butternut squash soup is a warming, hearty meal that brings together the natural sweetness of squash and the savory flavors of shrimp. The spices, including cumin and cinnamon, add depth and warmth, creating a perfectly balanced dairy-free dish. The smooth texture of the soup and tender shrimp make this an ideal comforting meal for chilly days.

Shrimp and Cauliflower Soup

A creamy and light soup, this shrimp and cauliflower soup is naturally dairy-free, thanks to the cauliflower’s ability to create a smooth texture. The shrimp brings a savory note to this otherwise vegetable-based soup, making it a perfect healthy, filling option for a meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cups cauliflower florets
• 4 cups vegetable broth
• 1 clove garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until softened.
2. Add cauliflower florets and garlic, and cook for an additional 2-3 minutes.
3. Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes until the cauliflower is tender.
4. Use an immersion blender to blend the soup until smooth (or transfer to a blender).
5. Add the shrimp and cook for 3-4 minutes, until the shrimp are pink and opaque.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This shrimp and cauliflower soup is a creamy and satisfying dish without any dairy. The cauliflower creates a velvety smooth texture, while the shrimp adds a protein-packed punch. The simplicity of this soup allows the flavors to shine, making it a great option for those who enjoy lighter meals that are still full of flavor.

Shrimp and Sweet Corn Soup

A light yet hearty soup, this shrimp and sweet corn soup offers a deliciously sweet and savory combination. The shrimp provides protein, while the sweet corn adds natural sweetness to the broth. This dairy-free soup is simple to make but full of comforting flavors, perfect for a warm and satisfying meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups frozen sweet corn kernels
• 4 cups vegetable broth
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until softened.
2. Add sweet corn and cook for another 3 minutes, stirring occasionally.
3. Pour in the vegetable broth, smoked paprika, and garlic powder. Bring the soup to a simmer and cook for 10 minutes.
4. Add the shrimp and cook for 3-4 minutes, until the shrimp are pink and opaque.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This shrimp and sweet corn soup is a simple and satisfying dish, perfect for any time of the year. The sweet corn brings a natural sweetness that pairs beautifully with the savory shrimp and smoky paprika. It’s a healthy and dairy-free option that’s quick to prepare yet full of comforting flavor.

Shrimp and Potato Soup

This shrimp and potato soup is a hearty, satisfying dish that combines tender shrimp with creamy potatoes in a savory broth. The potatoes add a comforting texture to the soup, while the shrimp infuses the broth with flavor, making it an ideal dairy-free comfort food.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until softened.
2. Add diced potatoes and vegetable broth. Bring the soup to a boil, then reduce to a simmer. Cook for 15 minutes until the potatoes are tender.
3. Add the shrimp and cook for 3-4 minutes, until they turn pink and opaque.
4. Stir in thyme, paprika, salt, and pepper to taste.
5. Serve hot, garnished with fresh chives.

his shrimp and potato soup is a comforting, hearty dish that is full of satisfying flavors. The potatoes add a creamy texture without any dairy, and the shrimp gives the soup a savory richness. It’s a perfect dairy-free comfort food for any season, offering both heartiness and lightness in every spoonful.

Shrimp and Broccoli Soup

A nutritious and flavorful soup, this shrimp and broccoli soup is packed with protein and vegetables. The broccoli adds a nice crunch, while the shrimp brings a savory, delicate flavor. It’s a quick and easy dairy-free dish that’s perfect for a light and healthy meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups broccoli florets
• 4 cups vegetable broth
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh lemon zest, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until softened.
2. Add broccoli florets and cook for 3-4 minutes, stirring occasionally.
3. Pour in vegetable broth and garlic powder, and bring to a simmer. Cook for 10 minutes, until the broccoli is tender.
4. Add the shrimp and cook for 3-4 minutes, until they turn pink and opaque.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh lemon zest.

This shrimp and broccoli soup is a simple yet satisfying meal, with the broccoli adding a nice texture and the shrimp infusing the broth with flavor. The soup is light, healthy, and full of nutrients, making it a great dairy-free option for anyone looking for a balanced, flavorful meal.

Note: More recipes are coming soon