Sauté the aromatics: In a large pot over medium heat, warm the olive oil. Add the chopped onion and cook for about 3–4 minutes until it softens and turns translucent. Stir in the minced garlic, grated ginger, red pepper flakes, and smoked paprika. Let the spices toast for about a minute until fragrant—this brings out their full flavor.

Build the broth: Pour in the broth, diced tomatoes (with juices), and tomato paste. Stir well to combine, scraping the bottom of the pot to release any stuck bits of flavor. Season with salt and pepper. Bring the soup to a gentle boil, then lower the heat and let it simmer for 10 minutes.

Add the shrimp: Toss in the peeled and deveined shrimp. Shrimp cook very quickly—only 3 to 5 minutes—so keep an eye on them. You’ll know they’re done when they turn pink and curl into a loose “C” shape.

Finish with lime and herbs: Once the shrimp are cooked through, remove the pot from heat. Stir in the lime juice and chopped cilantro (if using). Taste and adjust seasoning if needed.

Garnish and serve: Ladle the soup into bowls and top with sliced green onions. Serve hot, perhaps with warm bread, rice, or a handful of crispy tortilla strips.