There are only 5 ingredients in this easy yet super flavorful shrimp soup with fajita flavors. Low-carb, whole30, and paleo, this light soup is a great starter.
This recipe has been on my mind for some time now. After a lot of revisions, I ultimately decided to keep it as simple as possible hence the 5-ingredients.
Ok yes, if you don’t have your own taco seasoning blend then there are technically more than 5 ingredients. But seriously, after my most popular recipe – 5-Ingredient Slow Cooker Steak Fajitas, I expected you all to have your own fajita seasoning in your pantry by now. If not, here you go again:
The shrimp goes in last. Seafood in general is hard to put a time to when slow cooking. In my opinion, it all goes down to how your slow cooker heats.
Personally, seafood always seems to cook extremely fast in the slow cooker, especially when using the HIGH setting. With this recipe, after I tossed the shrimp in, I turned my slow cooker off. Within a 5 minutes with the lid on, and all the heat off – my shrimp were cooked to perfection. The point is, know your slow cooker folks.
- 1 lb shrimp
- 64 ounces low-sodium chicken broth
- 1 bell pepper, sliced or diced
- 1 onion, sliced or diced
- 2 tbsp + 1 tsp fajita seasoning (see blog post for homemade fajita seasoning)
- 1 jalapeno, sliced (optional)
- Add all the ingredients EXCEPT the shrimp to the slow cooker.
- Stir to mix well.
- Cook HIGH 2 hours.
- Add shrimp & cook an additional 5-15 minutes or until shrimp are done/pink.
This is a great recipe to ‘jazz’ up with extra veggies. Mushrooms, zucchini, corn, even black beans all make great additions. No, corn and black beans are not whole30 or paleo.
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