Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat.
• Add chopped onion and cook until softened, about 5-7 minutes.
• Stir in minced garlic and cook for another minute until fragrant.
• Add diced tomato, chili powder, and cumin. Cook for 2 minutes, stirring constantly.
• Pour in the shrimp broth and bring to a boil. Reduce heat and simmer for 15 minutes.
• Add the shrimp and cook for 3-5 minutes, or until pink and cooked through.
• Stir in cilantro and lime juice. Season with salt and pepper to taste.
• Serve hot, garnished with extra cilantro and lime wedges if desired.