Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Cold Southwestern Corn and Shrimp Soup 3.1 (215) 13 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 Using frozen corn and shrimp saves a lot of time in this no-cook soup. Ingredients 4 packages (10 ounces each) frozen corn kernels, thawed 1 cup low-fat yogurt 1 cup milk ⅓ cup fresh lime juice (from 2 or 3 limes) 1 teaspoon ground coriander Pinch cayenne, pepper 1 pound cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp Coarse salt and ground pepper 1 cup grape tomatoes, halved 1 avocado, halved, pitted, peeled, and diced Directions In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper. Serve garnished with tomatoes, avocado, and reserved whole shrimp. Print