Curried Shrimp & Pea Soup


Spicy and satisfying, our Curried Shrimp & Pea Soup is a cozy, easy staple for chilly winter nights. Plump green peas pair deliciously with buttery onions, succulent shrimp and savory curry spice. Simply puree the vegetables and chicken stock until silky smooth, then add shrimp for a healthy meal or side dish.


Cooked Peeled Tail-Off Shrimp

Cooked Peeled Tail-Off Shrimp

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  • 2 tbsp butter
  • 1 large onion, chopped
  • 5 tsp curry powder
  • 4-5 cups chicken broth
  • 2 (10 oz) packages of frozen green peas or 3 lbs fresh peas, shelled (about 4 1/2 cups)
  • Salt and pepper to taste
  • 8-10 oz Aqua Star Cooked, Peeled, Tail-Off Shrimp

To make


Place a medium-size pot over medium-high heat. Add butter, melt and add onion. Cook and stir for 5-10 minutes or until onions begin to soften. Add curry and stir 30 seconds. Add broth, peas and bring to a boil. Reduce heat; simmer until peas are very tender, about 15 minutes. Season to taste. Puree in small batches in a blender or food processor (use caution when pureeing hot liquids). Return to pot and add shrimp. Bring back up to temperature, stirring frequently until shrimp are heated through completely; about 3-5 minutes.

Serving Suggestions

Serve with a salad or sandwich, or as a first course to a meal.