In a large pot, heat a splash of oil over medium heat. Add chopped onions and minced garlic, stirring occasionally for about 3-4 minutes until the onions are translucent and fragrant.

Next, toss in your diced bell peppers and any other aromatic vegetables you prefer, sautéing for another 4-5 minutes until softened.

Pour in the vegetable broth and bring it to a gentle boil. Season with cayenne pepper and paprika, letting it simmer for about 2-3 minutes.

Carefully add the shrimp to the pot, stirring to coat them. Cook for about 3-5 minutes until the shrimp turn pink and opaque.

Remove from heat and stir in lime juice and cilantro if desired. Let the soup sit for a minute to meld the flavors.