Spicy Shrimp and Vegetables in a Saffron Broth

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“Quick, easy and full of flavor. You can even add some cooked brown rice or egg noodles round out this soup.”

Ingredients Nutrition

  • 1 12 cups low-fat chicken broth
  • 6 medium shrimp, save the shells for the broth
  • 1 tablespoon onion, fine chop
  • 1 tablespoon jalapeno, fine chop
  • 12 cup zucchini, 1/4 inch dice
  • 1 tablespoon fresh cilantro, chopped
  • 1 pinch pepper
  • 12 teaspoon creole seasoning
  • 12 teaspoon chili powder, mix with Creole seasoning
  • 1 pinch saffron thread


  1. Pour 1 cup broth into small sauce pan, reserving ½ cup.
  2. Shell shrimp and dust both sides with seasoning mix. Whatever seasoning mix is left set aside for later. Set shrimp aside.
  3. Put shells and saffron into sauce pan and bring to a boil. Once it starts to boil remove from heat and cover.
  4. Chop all veggies.
  5. Heat a small non stick skillet over medium heat for about 4 minutes.
  6. Add onion, jalapeno, zucchini, remaining seasoning mix and ¼ cup reserved broth. Stir and cook until liquid is almost gone.
  7. Remove shells from broth with a slotted spoon. Add the veggies to saffron broth and cover.
  8. Wipe the non stick skillet clean and heat over medium heat for a few minutes. Add the shrimp and cook a couple of minutes a side. Add the remaining broth and cook until liquid is about ½ gone.
  9. Pour broth and shrimp into saffron broth and bring back up to a slow boil.
  10. Add a good grind of pepper and simmer for a couple of minutes.
  11. Add the cilantro, stir and remove from heat.

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