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Shrimp Rice Soup

"This recipe is one of the Asian style - actually Korean style - rice soups. It is flavorful and healthy; low fat, low calories, low salt. Good for a meal."
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servings 586 cals
Original recipe yields 3 servings (3 to 4 servings)


  • Calories:
  • 586 kcal
  • 29%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 99.6g
  • 32%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Rinse rice and set aside for 2 hours or until moistened.
  2. Heat sesame oil in a saucepan. Add shrimp and rice wine and gently fry. Add rice and fry for 1 minute.
  3. Pour water into saucepan and boil over medium heat. When the rice and shrimp mixture is thickened, or the rice expands about 3 times, reduce the heat to low. Continue to cook for 10 minutes, or until heated through, stirring constantly. Season with salt and serve hot.

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Read all reviews 3
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Least positive

Good, but foreign food is not too popular with the kids!!!

I cannot rate this accurately because I did not make as written based off reading the reviews beforehand. After carefully reading the directions, I too felt that this needed more flavor and som...

This 'soup' was the consistency of oatmeal. It tasted like rice and the thick, cloudy water it was cooked in. I can't even say this soup had a delicate was rice and water with some...