Creamy Citrus Shrimp Soup

Creamy Citrus Shrimp Soup

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  • 1 tbsp vegetable oil
  • 1 ounce shallot
  • 2 tbsp freshly grated ginger
  • 2 ounces garlic
  • 14 ounces almond milk
  • 1/2 cup bok-choy leaves
  • 1 lb peeled large shrimp
  • 1 tbsp lime zest
  • 2 tbsp lime juice
  • 1 lime
  • Salt and pepper to taste


    In a heated pan, add oil and sauté the minced shallots until translucent.
    Stir in ginger and chopped garlic, cook until fragrant.
    Add almond milk and 1/4 cup bokchoy leaves. Bring it to a simmer and let it cook for 2 minutes.
    Stir in peeled Shrimp, lime zest & juice.
    Continue to simmer until shrimp turn pink, for about 5 minutes.
    Season with salt, pepper, and topped with the cilantro and lemon wedges.


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