The most well known Moroccan soup is harira thanks to its daily appearance during Ramadan but there are other Moroccan soups that aren’t as well known. This Moroccan shrimp recipe is one of those soups. Moroccan shrimp soup is really one of my favorites and I’d pick it over harira!
We needed something warm but not something heavy. I have been hunting for new ideas for Moroccan recipes and my mother-in-law suggested this shrimp soup. This isn’t a shrimp bisque because it’s thin like a soup. I was skeptical but in the end, I loved it too.
The base for this soup is vegetable broth – something I always have on hand. The ingredients that make up the broth compliment the ingredients and add a little extra flavor. This recipe is gluten-free, low fat, and very inexpensive.
When I began cooking this I was immediately overcome by how the ginger comes through in the smell and taste (in a good way!) If you can use freshly grated ginger – it will make a huge difference and is worth the little extra effort.
How do you make Moroccan shrimp soup?
I make a very quick version of this soup by using prepared vegetable broth and frozen shrimp that has already been cleaned and peeled. You might get more flavor if you’re making your own broth and boiling the shrimp first and then cleaning them but honestly, I rarely have the time!
Simply add the ingredients to the pot and you’re on your way!
This is my mother in laws recipe for a Moroccan-style shrimp soup. It's also gluten free!
- 1 medium onion grated
- 2 Tbsp good quality butter
- 1/2 leek
- 1/4 c rice
- 3/4 c fresh or frozen shrimp (I use cocktail size)
- 4 c vegetable broth
- 1 Tbsp crushed ginger
- pinch of saffron
- 1 tsp turmeric
- 1 tsp black pepper
- extra salt and pepper to taste
- Begin by grating a medium onion into a bowl and roughly chopping 1/2 a cleaned leek.
- In a large pan add 2 Tbsp butter and turn heat to medium high.
- Once the butter begins to melt, add the onion and leek and cook for 1-2 minutes.
- Next, add the ginger, saffron, turmeric, and pepper and stir.
- Once everything is combined add the vegetable broth and rice.
- Cook 15-20 minutes until the rice is tender.
- Add the shrimp last. Once the shrimp are pink the soup is ready!
- Add salt and pepper as desired to taste.
Looking for more soup recipes? Try these;