Egyptian Shrimp Soup

Egyptian Shrimp Soup

In this recipe:

This recipe has not been reviewed.
This Looks YUMMY!
15 min.
50 min.
6 to 8 servings

Ready in less than 1 hour, this delicious Egyptian Shrimp Soup may be used as a starter or lighter main dish. Garnish with finely chopped parsley to create color contrast and eye appeal. Pair with a simple green salad to create a meal.


  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 2 teaspoons ground turmeric
  • 6 cups water
  • 1 stalk celery, diced
  • 1 large carrot, diced
  • 1 large onion, diced
  • 1 pound medium shrimp, peeled and deveined
  • 2 medium tomatoes, diced
  • 3 MAGGI Chicken Flavor Bouillon Cubes
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons finely chopped parsley
Store Locator »
MELT butter in large saucepan over medium-high heat. Add flour, tomato paste and turmeric; stir constantly until it forms a paste. Remove from pan; set aside.

HEAT water, celery, carrot and onion in same saucepan over medium-high heat; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 20 minutes. Add flour mixture; stir constantly for 5 to 10 minutes or until soup is thickened.

ADD shrimp, tomatoes, bouillon and pepper. Cook, stirring occasionally, for 5 to 7 minutes or until shrimp turn pink. Sprinkle with parsley.

What did you think? Share Your Review »

Be the first to review this recipe!



Thank you for reviewing this recipe.


Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

What’s for dinner?

The answer is easy with our most popular recipes! Sign up for our newsletter.


Thank you!

Your email address has been added to the monthly newsletter subscription list.