Aurora Shrimp Broth with Ginger and Lime

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A clear, fragrant seafood soup featuring plump shrimp and zesty lime, inspired by the shimmering colors of the northern lights. This Asian-inspired soup recipe, ready in about 23 minutes, pairs shrimp, vegetable broth, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 8 min Serves 2 Asian cuisine 210 cal/serving

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Ingredients

8 ounces shrimp
4 cups vegetable broth
1 minced shallot
1/2 teaspoon minced fresh ginger
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/8 teaspoon white pepper

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Instructions

Step 1: Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 minced shallot and 1/2 teaspoon minced fresh ginger, sautéing for 2 minutes until fragrant and translucent without browning.
Step 2: Pour in 4 cups vegetable broth and bring to a gentle simmer. Add 8 ounces peeled and deveined shrimp, then cook for 3-4 minutes until shrimp turn pink and opaque, stirring occasionally to prevent sticking.
Step 3: Remove from heat and stir in 2 tablespoons lime juice and 2 tablespoons chopped fresh cilantro. Season with 1/8 teaspoon white pepper, then ladle into bowls immediately while hot.