Shrimp, Rice, & Shiitake Mushroom Soup
Shrimp, rice, and golden shiitake mushrooms in a broth flavored with onion, garlic, ginger, chili powder, paprika, turmeric, and lime.
This is one of those simple weeknight recipes that checks all the boxes for me.
- It’s a complete meal all on it’s own.
- Living in a land-locked state, frozen seafood is generally the best option available to me and frozen shrimp is just as delicious in here as fresh.
- It’s the kind of meal that fills you up without weighing you down.
- Even though seafood doesn’t generally make great leftovers, this soup is delicious when gently reheated and will last for up to 3 days in the refrigerator.
- Many of the ingredients are things I generally have in my pantry, requiring only a quick stop at the market to pick up some shiitake mushrooms, fresh herbs, and green onions.
What to know about buying shrimp
Did you know shrimp is the most popular kind of seafood in the US, with the average American eating about 4 lbs of shrimp every year? Even though some shrimp is harvested in the US, about 94% of it is imported, with most of it coming from aquaculture operations in places such as Mexico, Ecuador, Southeast Asia, China, and India.
Aquaculture involves cultivating freshwater and saltwater populations under controlled conditions, and unfortunately, much of the time, it’s not done in a way that is sustainable or healthy – for us or the environment. However, over the past few years, there have been significant improvements in how shrimp are raised and harvested.
This is good news. The bad news is that improved aquaculture practices doesn’t automatically mean the shrimp don’t contain antibiotic residues or pathogens.
If this concerns you, as it does me, there are a couple of resources I’d like to share with you. The first is a run-down on packaging labels and what they mean from Consumer Reports. I appreciate this list so much because it includes trustworthy labels that make purchasing decisions much easier.
The other resource I love is Seafood Watch. The site includes a wealth of information to help consumers choose seafood that’s fished or farmed in a way that supports a healthy ocean. It also includes a handy list of shrimp recommendations, organized by the simple labels of “best”, “good”, and “avoid”.
Shiitake Mushrooms are not only delicious – they’re good for you!
Don’t you just love it when the foods you love also love you??? Shiitake mushrooms are one of those foods that delivers big on both flavor and nutrition. This is great, because after eating my mushrooms, I’m probably going to have a chocolate chip cookie.
Everything in moderation, including moderation.
I LOVE shiitake mushrooms in this soup because they add a rich earthiness that balances out the bright flavors of tomato and lime, and providing contrast to fresh seafood.
Even better, shiitake mushrooms are low in calories, offer a decent amount of fiber, and a host of vitamins, minerals, and other health promoting compounds.
Having said that, the same qualities can be found in most varieties of mushrooms. So, feel free to swap out the shiitakes with another variety if you like.
A quick word about fish sauce
Fish sauce is the perfect example of the kind of thing for which a little goes a long way. Sometimes more isn’t better, and a little actually does equal a lot.
Fish sauce is sweet, salty, fishy, and funky, and at first sniff you might wonder why you’d ever want to use it in anything you actually want to taste good. But here’s the thing… fish sauce delivers a hefty about of umami – that earthy, savory flavor that transforms one-dimensional dishes into something complex and crave worthy.
When used in small doses, fish sauce will NOT make a dish taste fishy. There’s a super pungent fishiness to the sauce, for sure. But the sauce also contains a kind of salty, caramely sweetness that intensifies and balances the other ingredients. It’s the kind of ingredient that contributes more than its share of flavor, so use it with caution and reap the benefits.
Like most things, the quality of the fish sauce you choose is important. There are hundreds of varieties out there and many of them are mediocre to terrible. My favorite brand is Red Boat. It’s made with slowly fermented anchovies and salt and has a fresh flavor that I feel is lacking in many varieties.
Red Boat is a bit pricier than a lot of other varieties, but as is often the case, you get what you pay for. Besides, as we’ve already discussed, you don’t need to use much, and when stored in the refrigerator, it’ll last for at least a year.
Meal Plans that Include Shrimp, Rice & Shiitake Mushroom Soup:
- Weekly Summer Meal Plan #1. This shrimp and rice soup is the absolute BEST use of leftover Indian Rice and Butter Chicken Sauce, which can be used in place of the tomatoes. If you’re making this as a part of Summer Meal Plan #1, you should have some of both in your refrigerator just waiting to be used in this soup.
More popular soup recipes:
- Black Bean Tomato Soup
- Red Lentil Soup with Ham
- Spanish Potato Soup
- Thai Pork and Noodle Soup
- Zuppa Toscana with Bacon, Sausage, Potatoes, and Cream
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
- 1 tbsp extra virgin olive oil
- 3 tbsp butter
- 1 yellow onion, peeled and diced
- 10 oz shiitake mushrooms, cut into 1/4-inch thick slices
- 3-5 cloves garlic, minced (about 3 tsp)
- 3 tsp grated fresh ginger
- 1 tsp chili powder
- 2 tsp smoked paprika
- 1 tsp turmeric
- Salt and ground black pepper
- 1 cup dry white wine
- 5 cups chicken or vegetable broth (or water)
- 1 tsp fish sauce *see link below for recommended brand
- 14 oz can diced tomatoes (preferably fire roasted)
- 3/4 cup long grain white rice (preferably jasmine)
- 1 lb fresh or frozen shrimp, uncooked, shelled and deveined
- 2 tbsp fresh lime juice (more to taste)
- Optional garnishes: fresh cilantro, basil, green onions, and lime wedges
- Heat oil and butter in a large, heavy bottom saucepan or dutch oven over medium heat until the butter is melted. Add the diced onion and sliced mushrooms, and cook, stirring frequently, until the onions are soft and translucent, and the mushrooms are golden brown.
- While the onion cooks, add the minced garlic, ginger, chili powder, paprika, turmeric, 1 tsp salt and 1 tsp pepper to a small bowl. Add to the saucepan with the softened onion and cook for 1 minute longer.
- Add the wine, turn the heat to high, and bring to a boil. Let cook, stirring frequently, for 5 minutes, until about 2/3 of the liquid has evaporated.
- Add the broth, fish sauce, diced tomatoes, and rice. Cover the pot, let the liquid come back to a boil, then reduce the heat to low - maintining a gentle simmer. Let simmer, covered, stirring every once in a while, until the rice is tender.
- Add the shrimp. If the shrimp are frozen, cook for 4-5 minutes. If fresh cook 2-3 minutes. Shrimp are done when the exterior is pink and the flesh is opaque.
- Remove from the heat and stir in lime juice. Taste for seasoning, adding additional salt and pepper to taste. Serve topped with chopped cilantro and basil, sliced green onions, and lime wedges on the side.
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Amount Per Serving: Calories: 514Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 281mgSodium: 1225mgCarbohydrates: 18gFiber: 3gSugar: 4gProtein: 47g