Jamaican Curried Shrimp & Mango Soup

Jamaican Curried Shrimp & Mango Soup

9 Reviews
From: EatingWell Magazine, January/February 2011

Transport yourself to the islands with this Jamaican-inspired soup, full of fresh shrimp and sweet mangoes. We loved this soup with regular store-bought curry powder, but if you happen to have Jamaican-style curry powder, which has a hint of allspice, this is a great place to use it. Serve with brown basmati or jasmine rice with sliced pineapple for dessert.

Ingredients 4 servings

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  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 2 stalks celery, sliced
  • 4 cloves garlic, chopped
  • 1 serrano chile, minced (optional)
  • 2 tablespoons curry powder
  • 1 teaspoon dried thyme
  • 2 cups seafood broth or stock or clam juice
  • 1 14-ounce can “lite” coconut milk
  • 3 ripe mangoes, diced (see Tip)
  • 1 1/4 pounds raw shrimp (21-25 count; see Note), peeled and deveined
  • 1 bunch scallions, sliced
  • 1/4 teaspoon salt

Preparation

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  • Ready In

  1. Heat oil in a Dutch oven over medium heat. Add onion and celery and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, chile (if using), curry powder and thyme; stir constantly for 30 seconds. Add broth (or stock or clam juice), coconut milk and mangoes. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes.
  2. Puree 3 cups of the soup in a blender. (Use caution when pureeing hot liquids.) Return the puree to the pot and bring to a simmer. Add shrimp and cook until pink and firm, about 3 minutes. Stir in scallions and salt.
  • Tip: To peel and dice a mango, slice both ends off to reveal the long, slender seed. Set the fruit upright and remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Dice into desired size.
  • Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 389 calories; 13 g fat(6 g sat); 7 g fiber; 51 g carbohydrates; 22 g protein; 160 mcg folate; 143 mg cholesterol; 36 g sugars; 0 g added sugars; 3255 IU vitamin A; 100 mg vitamin C; 148 mg calcium; 2 mg iron; 1078 mg sodium; 793 mg potassium
  • Nutrition Bonus: Vitamin C (90% daily value), Vitamin A (35% dv), Iron (25% dv), Magnesium (21% dv), Potassium (20% dv)
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 fruit, 3 lean meat, 2 fat

Reviews 9

March 10, 2013
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By: EatingWell User
My Family Loved It! It was so easy to make. I used 2 extra cloves of garlic, and instead of adding it after the onions, I turned the fire to medium-low, added the oil, THEN the garlic and let it slowly infuse with the oil until it turned a nice golden color. It really brings out that garlicky flavor. After that, I turned the fire back to medium and followed the recipe as stated. And don't skip out on the dried thyme! It really makes a wonderful difference. I used chicken broth instead, and it turned out amazingly good. And I added cilantro with the scallions. Overall, it was so, so good. Mangos in a soup? After this, I say yes. Pros: Extremely simple and quick to prepare! Cons: None!
February 03, 2013
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By: douglasedarling
No where to post personal notes and comments. I made minor changes and additions but nowhere is there a category for comments under 'My Recipes'. Added chopped cilantro. Added chopped fresh ginger. Added cumin. Added more garlic. Would like to add sliced lime next time. Pros: Very tasty Cons: none
December 18, 2011
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By: jadedtempest
Easy and Delicious! I'm not really a fan of mango, but my husband likes weird things so I decided to try this. The mixture of flavors truly is phenomenal. I followed the recipe to the T, and it was amazing and surprisingly very filling. The flavors and textures are so interesting, but in a wonderful way. Pros: super easy, smells good, tastes good
March 03, 2011
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By: masterlessapprentice
Its Easy to Make This Flavorful Dish It was negative 0 degrees yesterday and a hot, rich and spicy soup was exactly what I wanted. Perfect timing to make this recipe! Although I needed it to be a little heartier for my own taste and mood (I added long grain white rice and some sausage) this recipe has made a home in my recipe binder. What a great and easy way to insert some really interesting flavors into a weeknight dinner. I was surprised so much flavor came from simply using curry and thyme. I wonder what a bay leaf or 2 would add? Pros: Great level of spice, rich, and pretty simple to make Cons: Takes a little longer than 40 minutes, not hearty enough
February 24, 2011
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By: bethb
depth of flavor, satisfying dish This is a great one dish meal. It is tasty and has quite a satisfying mouth feel. It is a great balance of sweet and savory and sour and salty. A little crunch on the side with toasted pita was all I needed. Pros: easy to fix, common ingredients
February 16, 2011
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By: J-Mama
Called my Bluff! I don't like curry OR mango but tried this to have something different. I LIKED IT! I didn't use all the curry it called for because I was worried would be too strong and I only used half of a serrano pepper because didn't want to be too spicy. It had a GREAT flavor! Served it over brown rice, but I think the jasmine recommendation would have been a much better choice.
January 15, 2011
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By: Mrs DL
A feel good meal I just made this recipe and it's really nice! I had all the ingredients except the mango, but I added peach instead and tasted really good. I served this one with brown rice made with jasmine tea and a simple salad with spinach, lettuce and walnuts. My husband was really happy and me too! It's the first time I tried this recipe. Maybe it's me, maybe the ingredients but after eat it you will feel awsome! It's a keeper recipe. Perfect for a weekend. Pros: Tasty, easy, light
January 09, 2011
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By: trishrich
Low effort, big flavor I was pleasantly surprised by this recipe. Great flavor! I used 2 bags of frozen mangoes, Trader Joe's Yellow Curry Sauce, and clam juice; and the results were amazing. I added about 1/2 of the Serrano pepper and it gave it a nice flavor but didn't make it too spicy. Pros: Quick to prepare
January 02, 2011
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By: Jen Chinn
Sweet, fruity & delicious! Made per the recipe, this had fantastic flavor, despite using mangos that were not particularly juicy or ripe. Served over brown rice, to make it a more substantial dinner. Considering adding some frozen peas next time. Highly recommended! Pros: Quick to prepare, particularly if you purchase your shrimp already peeled & deveined