If using frozen shrimp, begin by thawing it under cold running water for about 10 minutes. Once thawed, pat them dry and set aside.

Heat avocado oil in a large pot over medium heat. Finely dice the onion and jalapeños, and add them to the pot. Sauté for 4-5 minutes until onions are translucent.

Add minced garlic to the pot, stirring for 1-2 minutes until fragrant.

Pour in vegetable broth, tomato sauce, and salsa verde. Stir in chili powder, cumin, and sea salt. Bring to a boil, cooking for 5 minutes.

Add prepared shrimp to the pot. Reduce heat to a gentle simmer, cooking for 1-4 minutes until shrimp are opaque.

Remove from heat and stir in the juice of lime and chopped cilantro. Adjust salt and lime juice as needed.

Ladle soup into bowls and top with tortilla strips, cilantro, jalapeños, cabbage, and lime wedges.