PeruvianMedium · Hot
Shrimp and Sweet Potato Soup with Lime and Cayenne
A bright, coastal Peruvian-inspired soup where tender sweet potato meets briny shrimp in a citrusy broth spiked with cayenne warmth. Clean, sharp, and deeply satisfying.
Prep
15 min
Cook
35 min
Total
40 min
Method
Prep
1
Rinse the shrimp under cold water and drain well. If using whole shrimp, peel and devein them.
2
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Simmer the Soup
A
Nutri-Score
Excellent balance
A–E · lower is better · score -1
Calories
237
per serving
High in protein · 26gLow sugar · 5gLow saturated fat · 1g
Protein
26g
Carbs
19g
Fat
7g
Sat. fat
1g
Fiber
3g
Sugar
5g
Sodium
1134mg
Gluten FreePescatarianDairy FreeHeart HealthyLow FatHigh ProteinLean ProteinHigh FiberWeight Management
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
2.8
per serving
ECarbonBEU all-round· carbon sets the grade
Water
18m³
Land
32Pt
Runoff
0.9g P
Shrimp drives 96% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
4
Spicy
Textures
SilkyTenderSaucy
Aromas
HerbalCitrusEarthyPungent
Safety & Storage
Cross Contamination
Raw shrimp can harbor bacteria that contaminate cutting boards, knives, and surfaces. Use separate cutting boards for raw seafood and ready-to-eat foods. Sanitize all utensils and surfaces after handling raw shrimp.
Cooking Temperature
Cook shrimp until they reach an internal temperature of 145°F (63°C) and turn pink throughout. Undercooked shellfish poses risk of Vibrio bacteria infection.
Storage
Refrigerate leftover soup containing shrimp within 2 hours of cooking. Store in airtight containers at 40°F (4°C) or below. Consume within 2 days for best quality and safety.
High Risk Population
Shellfish allergies can cause severe anaphylactic reactions. Individuals with shellfish allergies should avoid this dish entirely and ensure no cross-contact occurs during preparation.
Handling
Rinse shrimp under cold running water and inspect for remaining shells or veins after deveining. Pat dry thoroughly before adding to soup to ensure even cooking.
Pro Tips
Technique
Never let the shrimp cook past pink — three to four minutes, maximum. They continue cooking off-heat, and rubbery shrimp is the only sin worth crying over in this soup.
Substitution
Cod or mahi-mahi work beautifully if shrimp aren't available — just cut into bite-sized pieces and add in the last five minutes of simmering.
Time Saver
Dice the sweet potato in advance and store it submerged in cold lime water — it won't oxidize and you're already halfway through your prep.
From the chef
This soup is my coastal Peru in a bowl — the kind of thing my mother's cevichería would have ladled on cold mornings when the boats came in heavy with the night's catch. Sweet potato gives the broth that gentle earthiness while lime and cayenne do what they always do in my kitchen: wake everything up. It's soup the way I learned it, clean and bright, where every spoonful tastes like the moment before the ocean meets the shore.
TagsPeruvianSeafoodCitrusySpicyOne PotLimeCayenne
AllergensCrustacean Shellfish
Source: generated · June 10, 2026