Appetizers / Soups / Salads

Jamaican Curried Shrimp and Mango Soup is for Soup.

Jamaican Curried Shrimp and Mango Soup takes several minutes to prepare.

Jamaican Curried Shrimp and Mango Soup takes several minutes to cook.

Jamaican Curried Shrimp and Mango Soup makes 4 servings.

The ingredients for Jamaican Curried Shrimp and Mango Soup are:

1 tablespoon extra-virgin olive oil
1 large onion, chopped
2 stalks celery, sliced
4 cloves garlic, chopped
2 tablespoons curry powder
2 cups chicken broth
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

Here is how you make Jamaican Curried Shrimp and Mango Soup:

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.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.4 servings, about 2 cups eachNumber of Servings: 4Recipe submitted by SparkPeople user SARA2925.

The nutritional information for Jamaican Curried Shrimp and Mango Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 329.3

• Total Fat: 8.3 g
• Cholesterol: 217.8 mg
• Sodium: 705.7 mg
• Total Carbs: 34.8 g
• Dietary Fiber: 4.7 g
• Protein: 31.2 g

Jamaican Curried Shrimp and Mango Soup is Asian cuisine.