Coconut Shrimp Soup
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Coconut Shrimp Soup

with fennel and celery

Inspired by cioppino, the hearty Italian-American shellfish stew from San Francisco, this seafood soup is enhanced by a mix of tangy-sweet roasted red pepper pesto and creamy coconut milk. Sautéed fennel adds classic anise flavor, while a sprinkle of red pepper flakes imparts a touch of heat. As you sink your spoon into the velvety broth, you’ll find a plethora of succulent shrimp seasoned with paprika and garlic,

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

285 g

Jumbo Shrimp

(Contains Shrimp)

3 unit(s)


¼ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

1 unit(s)

Coconut Milk

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

1 tsp

Chili Flakes

3 unit(s)

Shanghai Bok Choy

Not included in your delivery

0.06 tsp


0.06 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp



Nutrition Values

Calories590 kcal
Fat46 g
Saturated Fat30 g
Carbohydrate18 g
Sugar6 g
Dietary Fiber6 g
Protein30 g
Cholesterol220 mg
Sodium1480 mg
Trans Fat1 g
Potassium850 mg
Calcium400 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Large Pot


  • Peel, then cut onion into 1/4-inch pieces.
  • Halve fennel. Remove and discard the core and outer layer, then cut fennel into 1/2-inch pieces. 
  • Cut celery into 1/4 inch pieces.

  • Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Remove and discard shrimp tails. Season with salt and pepper.
  • Add shrimp, Smoked Paprika Garlic Blend and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat. Set aside.
  • Heat a large pot over medium heat. When hot add 2 tbsp (4 tbsp) butter, then onion, fennel and celery. Cook stirring often until veggies are tender crisp, 5-6 min.
  • Add shrimp and garlic puree to the large pot with the veggies.
  • Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
  • Add coconut milk, roasted red pepper pesto and 1/2 cup (1 cup) water.
  • Reduce heat to medium low. Cook stirring occasionally until soup thickens slightly, 3-4 min.
  • Divide Coconut Shrimp Stew between bowls.
  • Sprinkle Parmesan cheese over top.
  • Sprinkle with chili flakes, if desired.
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