Avocado Cucumber Soup with Shrimp (Paleo, AIP, Keto)
Prep time
Cook time
Total time
Author: Indira Shyju
Recipe type: Appetizers, Main course
Cuisine: Fusion
Serves: 1-2
RecipeIngredients
For the soup:
1 ripe avocado, peeled and pit removed
1 english cucumber (about 6 inches long), peeled and chopped
¼ cup thick coconut milk
¼ inch by ¼th inch of fresh ginger, peeled
1 green serrano chilli (optional, omit for AIP) stem removed
2 fresh mint leaves
handful of fresh cilantro leaves (about ¼ th cup)
2 tbsp lime juice
½ tsp sea salt
For the shrimp:
4-6 large shrimp thawed and peeled
a generous pinch turmeric
pinch kashmiri chilli powder (omit for AIP)
pinch sea salt
1 tsp olive oil
1 tbsp coconut oil for pan frying
fresh cilantro and mint for garnish
RecipeInstructions
Place all the ingredients listed under 'for the soup' in a blender and blend until creamy and smooth. (Run a spoon through the blended mixture to make sure no vegetable pieces are remaining. If there are chunks of veggies, then blend again for a couple mins until smooth). Transfer to a large soup bowl.
In a small mixing bowl, mix all the ingredients listed under 'For the shrimp' and mix well to coat all the shrimp with the spice mixture.
Heat a skillet for 2-3 mins until hot and then add the coconut oil. When hot, place the shrimp on the skillet and cook for about 2 mins on one side till crispy and then flip and cook for 1 more min on the other side. Transfer to a plate.
To serve the soup, place the cooked shrimp on top of the soup. Garnish with fresh cilantro and mint.
Notes
This recipe makes one large bowl of soup enough as a complete meal for one person. If paired with other sides, this recipe could serve two people.
Recipe by Cook2Nourish at https://cook2nourish.com/2019/01/avocado-cucumber-soup-with-shrimp-paleo-aip-keto.html