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A spicy, flavorful twist on classic tortilla soup, this Spicy Shrimp Tortilla Soup with Zucchini Noodles is a light yet satisfying dish. Loaded with juicy shrimp, smoky spices, fire-roasted tomatoes, and crunchy tortilla strips, it’s a perfect mix of comfort and health. The addition of zucchini noodles keeps it low-carb while still being hearty and delicious.

Origin of Spicy Shrimp Tortilla Soup with Zucchini Noodles

Tortilla soup is a traditional Mexican dish, known for its rich, smoky broth and crispy tortilla strips. This version adds a spicy seafood kick and zucchini noodles, making it a fresh and healthy take on the classic.

What We Love About This Recipe

• Bold, spicy flavors with a Mexican-inspired touch.
• Low-carb & gluten-free with zucchini noodles.
• Easy one-pot meal—ready in 30 minutes!

Also Read : Spanish Garlic Shrimp (Gambas al Ajillo)

Spicy Shrimp Tortilla Soup with Zucchini Noodles

Recipe by RecipeWikki

Servings

Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

153

kcal

Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• 1 tbsp olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1/2 tsp chili powder

• 1/2 tsp red pepper flakes (adjust for heat)

• 1 can (14 oz) fire-roasted tomatoes

• 4 cups chicken or vegetable broth

• 1 tbsp lime juice

• 2 medium zucchinis, spiralized into noodles

• 1 avocado, sliced (for garnish)

• 1/4 cup fresh cilantro, chopped

• 1/2 cup tortilla strips (for garnish)

• 1/4 cup crumbled queso fresco (optional)

Directions

• Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 2-3 minutes until softened.
• Add Spices & Tomatoes: Stir in smoked paprika, cumin, chili powder, and red pepper flakes. Cook for 1 minute, then add fire-roasted tomatoes and broth. Bring to a simmer.
• Cook the Shrimp: Add shrimp to the pot and cook for 3-4 minutes until pink and opaque.
• Add Zucchini Noodles: Stir in spiralized zucchini and cook for 1-2 minutes until just tender.
• Finish & Serve: Remove from heat, stir in lime juice, and ladle into bowls. Garnish with avocado, cilantro, tortilla strips, and queso fresco.

Notes

• Substitute chicken or tofu for shrimp if desired.
• Adjust spice level with more or less red pepper flakes.