A creamy shrimp soup recipe! Time to get excited, everyone! The first time I made this, I knew it was going to be good. But when I tasted it, I was surprised by just how delicious it was. One sip will cue that pleasure reflex where your eyes roll way back in your head. You know, that tasty. The low carb vegetables cook low and slow in a luscious, velvety broth to create a vibrant, shrimp chowder base without the extra carbs.
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So, how do I make vegetable soup and shrimp?
It’s easy! Cut your cauliflower and broccoli into florets, dice the turnip, and toss the vegetables into the crockpot. Mix in the heavy cream and vegetable broth, cover and cook on low for 4 1/2 hours.
Once your creamy shrimp soup base is done, you can add your shrimp in.
How long does it take to cook shrimp in a crockpot?
Shrimp is a fast cooking protein and doesn’t fare well with a long, slow cook. If you leave it in during the entire time your crockpot is on, the shrimp will overcook. On low heat, the shrimp will take about 30 minutes to cook in most crockpots thoroughly. On high temperature, the shrimp will cook in about 10 to 15 minutes. It’s essential to slow cook the base of the soup and wait to add your shrimp towards the end before serving.
Simply toss in the shrimp, mix well to combine, and replace the lid. You’ll know the shrimp are done when they become pink and firm to the touch.
What’s the difference between shrimp soup and shrimp chowder?
Chowders are merely just thick soups. Most chowders are thickened with flour, but to keep your meal gluten-free and minimize carbs as much as possible you can use a teaspoon of xantham gum. This addition will bulk up the consistency to be more of a chunky shrimp chowder with an almost gravy-like consistency. For this recipe, I prefer to leave out the xantham gum and enjoy the meal as a rich, hearty, creamy shrimp soup.
Creamy Shrimp Soup with Vegetables [Recipe]
- Put prepared vegetables in the slow cooker with broth and heavy cream. Add just a pinch of salt to taste and stir thoroughly.
- Cover the crockpot and cook on low for 4 hours and 30 minutes.
- Stir in shrimp, cover, and cook for an additional half hour.
- Salt to taste and serve.
Hi, I’m Tasha! I’m a nutrition author and educator dedicated to helping women succeed on keto. As a former yo-yo dieter, I know just how hard it can be to change your eating habits and pin-point what works for your body. That’s why I teach keto strategies that honor your preferences and needs. If you thrive on low carb and are ready to ditch the one-size-fits-all approach, you’re in the right place!