Spicy Shrimp and Sweet Potato Soup

liz d

"Great all-in-one meal with a nice kick! Low-calorie and very tasty. Use fresh Louisiana yams if you can find them."
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50 m servings 144 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 514 mg
  • 21%

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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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. Add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes.
  2. Stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. Stir green onion into soup; season with salt and pepper.


  • Cook's Note:
  • If you don't like it too spicy, replace the Ro*tel(R) with regular diced tomatoes and use mild salsa instead of medium. Bon Appetite!
  • Substitute yams for sweet potatoes, if desired. Substitute seafood stock for vegetable stock, if desired.

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Read all reviews 2
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followed directions except cooked the shrimp first in a skillet and then added them

Added a can of Coconut Milk for 2 cups of the stock for a Thia flavor.

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