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.
I added jalapeño!
Ok yes, if you don’t have your own fajita 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:
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.
5-Ingredient Slow Cooker/Instant Pot Shrimp Fajita Soup
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 2 hours 10 mins
- Yield: 4 servings 1x
Ingredients
- 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, seeded & sliced
- 1 tablespoon oil (for Instant Pot)
Instructions
Slow Cooker
- Add the broth, fajita seasoning, bell pepper, onion, and jalapeno to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Add shrimp & cook an additional 5-15 minutes or until shrimp are no longer pink.
Instant Pot
- Turn on the Instant Pot and select sauté. Once hot add the oil, bell peppers, and onion & cook for a 5-7 minutes or until vegetables are soft.
- Add the broth & if needed, use a wooden spoon to scrape the bottom of the pressure cooker to remove any bits that stuck to it. Make sure you scrape it well to avoid burning during cooking.
- Stir in the fajita seasoning and jalapeno.
- Close lid and seal valve. Set high pressure and cook for 8 minutes. When done cooking, quick release the pressure.
- Open the lid and turn the pressure cooker to saute. Add the shrimp and cook 5-10 minutes or until shrimp are no longer 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.
PIN FOR LATER
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Can you throw the shrimp in frozen? I kind of hate thawing seafood .
If frozen how long in the slow cooker?
Yes absolutely. Honestly, cook time won’t differ much. The slow cooker should be hot enough that even frozen shrimp will cook in 15-20 min or so.
Thanks!!
WOW! This is exactly what I’ve been looking for and didn’t even realize it. YUM! Thank you! I’m sharing for sure.
this looks absolutely delicious!! I need a slow cooker so I can make things like this. great recipe!!
That looks so incredible! I like the fact that you kept it simple, because the simple (tasty) dishes are the ones I’m drawn to use repeatedly.
I love this! Fajitas are a staple in our house! I want to try this soup, but i will probably switch out to chicken because my husband is boring! lol
This is so simple with great ingredients! I’m gonna have to try this.
YES! I have been wanting more slow cooker recipes and have been craving shrimp lately. Will have to give this a try, probably minus the jalapeños for me though!
This soup looks so tasty and healthy too.Its perfect for the colder autumn evenings for supper.
Thanks for sharing this great recipe!