Chilled Avocado Coconut Soup With Shrimp
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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189 Calories
13 g Carbs
24 g Protein
17 g Fat
Total Time
4 servings

A steamy bowl of soup is not something you probably crave when temperatures are soaring. This chilled version will help you keep your cool and load up on the heart-healthy fats found in avocado. Ready to thaw at a moment's notice, bags of previously cooked frozen shrimp are a quick way to add a healthy dose of muscle-building protein in a flash.


  • 1½ cup light coconut milk
  • 1½ cup water
  • 2 avocado
  • ½ cup fresh basil leaves, chopped
  • 2 tbsp lime juice
  • 1 jalapeno pepper, diced
  • ¼ tsp salt
  • ¼ tsp, ground black pepper
  • 16 oz shrimp, precooked and diced
  • 2 tsp lime zest

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  1. Place coconut milk, water, avocado flesh, basil, lime juice, jalapeno, salt and black pepper in a blender and blend until smooth. If the resulting mixture is too thick, blend in more liquid. Pour the mixture into a container, and chill for at least 2 hours.
  2. To serve, pour the soup in serving bowls and top with shrimp and lime zest.

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