Exotic Shrimp Soup

  • Yield: 8 servings


1 1/2cups chopped Roma tomatoes
1cup chopped onion
1teaspoon minced garlic
4cups fat-free chicken broth
2cups peeled, chopped sweet potatoes (yams)
1/2cup chopped zucchini
1pound medium peeled shrimp
1/2teaspoon dried oregano leaves
1/2teaspoon chipotle chili powder
1teaspoon cocnut extract
1/2cup frozen pineapple juice concentrate, thawed
1cup frozen corn
Salt and pepper


  1. Sauté tomatoes, onion, garlic in a large nonstick for 5-7 minutes.
  2. Add broth, sweet potatoes, zucchini, and bring to a boil before stirring in shrimp, oregano, chili powder, coconut extract, pineapple juice.
  3. Reduce to low heat until sweet potatoes are tender and shrimp are almost done. Add corn, simmer 5 minutes.

Recipe reprinted with permission from Gulf Coast Favorites (Holly Clegg, 2008). For more from Holly, follow along at her website, Trim & Terrific 

Nutritional Info *per serving

  • Calories 150
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 84mg
  • Sodium 315mg
  • Carbohydrate 24g
  • Fiber 3g
  • Sugars 12g
  • Protein 12g