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When it comes to rich, flavorful soups, Mexican cuisine offers an endless variety, and one of its standout dishes is shrimp soup.
Whether you’re craving something light and refreshing or a comforting bowl to warm you up, Mexican shrimp soups provide a perfect blend of flavors.
With their vibrant colors, aromatic herbs, and rich broths, these dishes bring the essence of coastal Mexican cuisine right to your table.
From the tangy freshness of tomatillos to the earthy smokiness of roasted chiles, each recipe offers a unique experience.
In this article, we’ll explore 10 incredible Mexican shrimp soup recipes that will inspire you to try something new in the kitchen.
Whether you’re cooking for a special occasion or simply looking for a delicious meal, these recipes will elevate your culinary repertoire and leave your taste buds craving more.
32+ Delicious Mexican Shrimp Soup Recipes You Need to Try Today
Mexican shrimp soups are an irresistible combination of fresh, bold flavors and comforting textures.
From the zesty, citrus-infused broths to the savory, spicy depths of roasted peppers, these soups offer something for everyone, whether you’re a fan of seafood or new to trying shrimp in soups.
Each recipe brings its own twist, incorporating regional ingredients and traditional Mexican cooking techniques to create a memorable dish.
So, next time you’re in the mood for a satisfying meal, give one of these Mexican shrimp soup recipes a try.
You’ll be transported to the sunny coasts of Mexico, one spoonful at a time.
Sopa de Camarones (Mexican Shrimp Soup)
Sopa de Camarones is a flavorful and vibrant Mexican shrimp soup that brings together the bold tastes of tomatoes, garlic, and fresh cilantro with tender shrimp in a savory broth. This comforting soup is perfect for chilly nights or as a light, fresh dish during warm weather. With a delicious combination of spices and a hint of heat, it’s a favorite on coastal regions of Mexico.
Ingredients:
- 1 lb fresh shrimp, peeled and deveined
- 4 cups fish stock or water
- 2 medium tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 poblano pepper, chopped
- 1 serrano pepper (optional for extra heat)
- 1/2 cup fresh cilantro, chopped
- 1 lime (for garnish)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tbsp tomato paste
- 1 medium potato, peeled and cubed
- 1/2 cup corn (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add onions, garlic, poblano pepper, and serrano pepper. Sauté until softened, about 5 minutes.
- Add chopped tomatoes, tomato paste, cumin, chili powder, salt, and pepper. Stir well and cook for another 5 minutes until the tomatoes break down.
- Add fish stock (or water) and potatoes. Bring to a boil, then lower the heat to a simmer and cook until potatoes are tender, about 15 minutes.
- Add the shrimp and corn (if using) and cook until shrimp are pink and cooked through, about 3-5 minutes.
- Stir in cilantro and adjust seasoning to taste.
- Ladle into bowls and garnish with a squeeze of lime and extra cilantro if desired.
This Sopa de Camarones is a wonderfully aromatic dish that balances the sweetness of shrimp with the richness of the broth. The combination of heat from the peppers and the fresh cilantro provides layers of flavor that make each spoonful comforting and satisfying. Whether enjoyed as a main dish or served as an appetizer, it’s a perfect way to introduce authentic Mexican flavors into your meal rotation.
Caldo de Camarón (Mexican Shrimp Broth Soup)
Caldo de Camarón is a classic Mexican shrimp broth soup that showcases the simplicity and richness of coastal Mexican cuisine. Infused with garlic, onion, and fresh herbs, the shrimp and vegetables float in a clear, slightly spicy broth that is both nourishing and full of flavor. It’s often enjoyed with warm tortillas or a side of rice.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 4 cups chicken broth
- 1 onion, quartered
- 3 cloves garlic, smashed
- 2 roma tomatoes, chopped
- 1 zucchini, diced
- 2 carrots, sliced
- 1/2 cup fresh cilantro
- 1 bay leaf
- 1 tbsp olive oil
- 1 tbsp lime juice
- Salt and pepper to taste
- 2 tbsp dried oregano
- 1 dried chipotle or pasilla pepper (optional for extra smokiness)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, and dried chipotle pepper (if using). Sauté until the onions soften, about 3 minutes.
- Add the chopped tomatoes, oregano, and bay leaf. Cook for an additional 5 minutes until the tomatoes begin to soften.
- Pour in the chicken broth and bring to a simmer. Add the carrots, zucchini, and salt and pepper. Let it cook for 10 minutes, or until the vegetables are tender.
- Add the shrimp and cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked.
- Stir in fresh cilantro and lime juice. Adjust seasoning with salt and pepper.
- Serve hot with warm tortillas and extra lime wedges on the side.
Caldo de Camarón is a light yet satisfying soup that highlights the natural flavors of the shrimp and vegetables. The broth is both aromatic and comforting, with the cilantro and lime adding freshness to every bite. This soup is perfect for any occasion, whether as a quick weeknight dinner or as part of a festive meal. The subtle smokiness from the chipotle pepper is optional, but it adds depth to the overall flavor profile.
Sopa de Camarones con Arroz (Shrimp and Rice Soup)
Sopa de Camarones con Arroz combines the heartiness of rice with the delicacy of shrimp in a flavorful broth. A mix of vegetables, garlic, and tomato paste creates a base that enhances the shrimp’s natural sweetness while the rice makes this soup filling and satisfying. This dish is perfect for those who want a comforting, complete meal in a bowl.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 cup long-grain rice, rinsed
- 4 cups shrimp stock or water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, chopped
- 1 carrot, diced
- 1 celery stalk, chopped
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp tomato paste
- 1 lime, for garnish
- Fresh cilantro, for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onions, garlic, carrot, and celery. Sauté for 5-7 minutes until softened.
- Add the chopped tomatoes, cumin, paprika, and tomato paste. Stir and cook for another 5 minutes, allowing the tomatoes to break down and the spices to bloom.
- Pour in the shrimp stock (or water) and bring to a boil. Add the rinsed rice and reduce the heat to a simmer. Cook for 15 minutes, or until the rice is tender.
- Add the shrimp to the pot and cook for 3-5 minutes until the shrimp turn pink and are cooked through.
- Adjust the seasoning with salt and pepper. Stir in fresh cilantro.
- Serve in bowls with a squeeze of lime and extra cilantro.
Sopa de Camarones con Arroz is a delightful twist on the traditional shrimp soup, offering a filling and hearty option with the addition of rice. The flavors are perfectly balanced, with the shrimp adding sweetness and depth to the aromatic broth. The dish is both satisfying and light, making it an ideal choice for a wholesome meal that’s easy to prepare and full of flavor.
Sopa de Camarones a la Veracruzana (Veracruz-Style Shrimp Soup)
Sopa de Camarones a la Veracruzana is a coastal Mexican delicacy inspired by the Veracruz region, known for its vibrant and tangy flavors. This shrimp soup features a rich combination of tomatoes, olives, capers, and a touch of citrus, making for a zesty and aromatic broth. The addition of shrimp creates a satisfying, light, and refreshing meal that celebrates the bold flavors of the Gulf of Mexico.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 4 cups fish stock or water
- 2 medium tomatoes, chopped
- 1/2 cup green olives, pitted and sliced
- 2 tbsp capers
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1 lime, juiced
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
- Add the chopped tomatoes, oregano, cumin, salt, and pepper. Cook for 5 minutes, allowing the tomatoes to break down and become fragrant.
- Pour in the fish stock (or water) and bring to a boil. Lower the heat and let it simmer for about 10 minutes to meld the flavors.
- Add the green olives, capers, and lime juice to the broth. Stir and simmer for another 5 minutes.
- Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp are pink and fully cooked.
- Stir in fresh cilantro and adjust the seasoning if needed.
- Serve hot, garnished with more cilantro and a slice of lime.
Sopa de Camarones a la Veracruzana captures the essence of Veracruz with its zesty, briny, and savory profile. The olives and capers provide a unique depth of flavor, while the shrimp adds a sweet, tender contrast. This soup is perfect for anyone looking to enjoy a lighter, flavorful seafood dish with a burst of Mediterranean influence. The combination of fresh ingredients and bold flavors will transport you to the Gulf Coast of Mexico with every spoonful.
Sopa de Camarones con Chile de Árbol (Shrimp Soup with Chile de Árbol)
Sopa de Camarones con Chile de Árbol is a fiery Mexican shrimp soup that packs a punch with its smoky, spicy broth. The dried chiles de árbol give the soup a characteristic heat and depth, while the shrimp bring a natural sweetness. This soup is perfect for spice lovers and those who enjoy bold, full-bodied flavors in their meals.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 4 cups chicken or shrimp stock
- 4-5 dried chiles de árbol (adjust for spice level)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 zucchini, diced
- 1/2 cup fresh corn kernels (optional)
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp fresh lime juice
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until softened, about 5 minutes.
- Add the tomatoes, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes until the tomatoes begin to break down.
- In a separate pan, lightly toast the dried chiles de árbol over low heat for 1-2 minutes. Then, blend the chiles with 1 cup of the stock to create a smooth paste.
- Pour the chile paste into the pot with the tomatoes and onions. Stir to combine, cooking for another 3-4 minutes to infuse the flavors.
- Add the remaining stock, zucchini, and corn (if using). Bring to a boil, then reduce to a simmer for about 10 minutes, until the vegetables are tender.
- Add the shrimp and cook for 3-5 minutes until they turn pink and are fully cooked.
- Stir in the lime juice and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro and additional lime wedges.
Sopa de Camarones con Chile de Árbol is a bold, spicy dish that combines the sweetness of shrimp with the smoky heat of chiles de árbol. This soup is an excellent choice for those who love a little extra kick in their food, and the depth of flavor from the roasted chiles adds a unique twist to the traditional shrimp soup. It’s a satisfying, hearty dish that will leave you craving more, especially if you enjoy a rich, spicy broth.
Sopa de Camarones con Coco (Shrimp and Coconut Soup)
Sopa de Camarones con Coco is a tropical and creamy Mexican shrimp soup that blends the sweetness of shrimp with the richness of coconut milk. Infused with aromatic spices like ginger, garlic, and lime, this soup offers a comforting yet exotic experience, perfect for a cozy dinner or a special occasion. The smooth coconut broth pairs beautifully with the tender shrimp, creating a satisfying balance of flavors.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 4 cups coconut milk
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 medium tomatoes, chopped
- 1 red bell pepper, chopped
- 1 tbsp lime juice
- 1/2 tsp ground coriander
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté until fragrant, about 3-5 minutes.
- Add the tomatoes, red bell pepper, coriander, cumin, salt, and pepper. Cook for 5 minutes until the tomatoes start to break down.
- Pour in the coconut milk and bring the soup to a simmer. Cook for 10 minutes to allow the flavors to blend.
- Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
- Stir in the lime juice and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro and lime wedges.
Sopa de Camarones con Coco is a rich and indulgent soup that combines the tropical flavors of coconut with the delicate taste of shrimp. The smooth, creamy broth is both comforting and refreshing, while the hint of lime adds brightness to the dish. This soup is a wonderful way to bring the flavors of the Mexican coast to your table in a unique and flavorful way. Whether you’re looking for a comforting meal or an exotic twist on a classic, this soup is sure to satisfy.
Sopa de Camarones con Aguacate (Shrimp and Avocado Soup)
Sopa de Camarones con Aguacate is a fresh and creamy shrimp soup that combines the delicate flavor of shrimp with the richness of ripe avocado. The soup’s light, flavorful broth is complemented by the coolness of avocado and the zing of lime, making it a perfect dish for warm weather or a light, yet satisfying meal. This soup is often enjoyed as a starter or as a light dinner option in coastal regions of Mexico.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 4 cups fish stock or water
- 1 avocado, diced
- 2 tomatoes, chopped
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 jalapeño, seeded and chopped
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
- In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 4 minutes.
- Add the chopped tomatoes, cumin, salt, and pepper. Stir to combine, cooking for an additional 5 minutes until the tomatoes begin to break down.
- Pour in the fish stock (or water) and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Add the shrimp to the pot and cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked.
- Remove the pot from the heat and stir in the lime juice and fresh cilantro.
- Ladle the soup into bowls and garnish each with diced avocado. Serve immediately.
Sopa de Camarones con Aguacate is a wonderfully refreshing soup, balancing the sweetness of shrimp with the creamy richness of avocado. The combination of fresh cilantro and lime adds a bright, tangy note to the dish, while the light broth allows the flavors to shine through. This soup is perfect for anyone looking for a light, yet flavorful meal that offers a satisfying contrast between creamy and tangy flavors. It’s ideal for a warm day or as a starter for a festive meal.
Sopa de Camarones con Espinacas (Shrimp and Spinach Soup)
Sopa de Camarones con Espinacas is a healthy and hearty Mexican shrimp soup that combines the sweetness of shrimp with the richness of fresh spinach. This soup offers a savory and mildly spicy broth, featuring a balance of flavors that make it both nourishing and delicious. The addition of spinach not only adds a pop of color but also infuses the soup with nutrients, making it an excellent option for a light, yet wholesome meal.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 4 cups chicken broth
- 2 cups fresh spinach leaves
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 roma tomatoes, chopped
- 1 zucchini, diced
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1 lime, juiced
- Fresh cilantro, for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Add the chopped tomatoes, cumin, chili powder, salt, and pepper. Cook for another 5 minutes until the tomatoes start to soften and release their juices.
- Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and add the diced zucchini. Let the soup cook for 10 minutes or until the zucchini is tender.
- Add the shrimp and cook for 3-5 minutes, until the shrimp turn pink and are fully cooked.
- Stir in the fresh spinach and cook for an additional 2 minutes, just until the spinach wilts.
- Remove from heat and stir in the lime juice. Adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro.
Sopa de Camarones con Espinacas is a vibrant and healthy dish that combines the richness of shrimp with the freshness of spinach. The mild spice from the cumin and chili powder gives the soup a gentle warmth without overpowering the delicate shrimp flavor. The spinach adds both texture and nutrients, making it a well-rounded, light yet filling option. This soup is perfect for anyone seeking a nutritious and satisfying meal that is full of flavor and easy to prepare.
Sopa de Camarones con Papas (Shrimp and Potato Soup)
Sopa de Camarones con Papas is a comforting and hearty Mexican shrimp soup, perfect for cooler days. The combination of tender shrimp and creamy potatoes in a flavorful, spiced broth creates a satisfying dish that is both rich and wholesome. With a hint of heat from the peppers and depth from the spices, this soup is a perfect balance of flavors and textures.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 4 cups fish stock or water
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 roma tomato, chopped
- 1 poblano pepper, chopped
- 1 serrano pepper (optional for added heat)
- 1 tsp paprika
- 1/2 tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- 1 lime, for serving
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onions, garlic, poblano pepper, and serrano pepper (if using), and sauté until softened, about 5 minutes.
- Add the chopped tomatoes, paprika, cumin, salt, and pepper. Stir to combine and cook for another 5 minutes, allowing the tomatoes to break down.
- Pour in the fish stock (or water) and add the diced potatoes. Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes, or until the potatoes are tender.
- Add the shrimp and cook for 3-5 minutes, or until they turn pink and are cooked through.
- Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and a squeeze of lime.
Sopa de Camarones con Papas is a hearty and comforting dish that pairs the tender, sweet shrimp with creamy potatoes, making it a perfect choice for a filling meal. The depth of flavor from the spices and the natural sweetness of the shrimp create a wonderful balance in every bite. This soup is ideal for colder days or when you’re craving a dish that is both comforting and packed with flavor. The lime and cilantro garnish add a refreshing burst, making it an all-around satisfying bowl of goodness.
Sopa de Camarones con Tomatillo (Shrimp Soup with Tomatillo)
Sopa de Camarones con Tomatillo is a refreshing and tangy shrimp soup that incorporates the unique flavor of tomatillos, a staple in Mexican cuisine. The tomatillos give the broth a slight tartness and bright green color, which pairs beautifully with the sweetness of shrimp. This soup is often enjoyed in warmer months, offering a light yet satisfying option for those seeking a burst of fresh flavor with every spoonful.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 4 cups chicken or shrimp broth
- 4 tomatillos, husked and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 serrano pepper, chopped (optional for heat)
- 1/2 cup fresh cilantro, chopped
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 lime, juiced
- Lime wedges for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and serrano pepper (if using) and sauté until softened, about 4-5 minutes.
- Add the chopped tomatillos, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes until the tomatillos soften and release their juices.
- Pour in the chicken or shrimp broth and bring the mixture to a simmer. Cook for about 10 minutes, allowing the tomatillos to break down into the broth.
- Add the shrimp and cook for 3-4 minutes until they are pink and cooked through.
- Stir in fresh cilantro and lime juice, adjusting seasoning with salt and pepper to taste.
- Serve hot, garnished with lime wedges and additional cilantro.
Sopa de Camarones con Tomatillo offers a tangy, refreshing twist on traditional shrimp soup. The bright, tart flavor of the tomatillos perfectly complements the sweetness of the shrimp, while the cumin and chili powder add a warm, earthy depth to the broth. This soup is light yet flavorful, making it an excellent choice for a refreshing meal or appetizer. The fresh cilantro and lime provide a final burst of freshness, making every bite a delightful experience.
Sopa de Camarones con Chiles Poblanos (Shrimp Soup with Poblano Chiles)
Sopa de Camarones con Chiles Poblanos is a rich and smoky shrimp soup that brings together the deep flavors of roasted poblano chiles and tender shrimp. The poblanos lend a mild heat and smokiness to the broth, making it a flavorful yet comforting dish. This soup is perfect for those who enjoy a touch of spice without overwhelming heat, and it’s an excellent choice for a cozy meal.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 4 cups chicken broth
- 2 poblano peppers, roasted, peeled, and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1/2 cup heavy cream
- 1 tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions:
- Roast the poblano peppers over an open flame or under the broiler until the skin is charred. Place them in a bowl, cover with a towel, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and chop the peppers.
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the chopped tomatoes and cumin, cooking for an additional 5 minutes until the tomatoes soften and release their juices.
- Stir in the roasted poblano peppers and chicken broth. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes.
- Add the shrimp to the pot and cook for 3-5 minutes, or until the shrimp are pink and fully cooked.
- Stir in the heavy cream and fresh cilantro, and adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with a squeeze of lime.
Sopa de Camarones con Chiles Poblanos offers a wonderful balance of smoky, creamy, and savory flavors. The roasted poblanos provide a gentle heat and deep flavor, while the shrimp adds sweetness and tenderness. The addition of heavy cream gives the soup a rich and velvety texture, making it a perfect comfort dish. This soup is ideal for anyone who enjoys a slightly spicy yet creamy broth with bold, earthy flavors.
Sopa de Camarones con Elote (Shrimp and Corn Soup)
Sopa de Camarones con Elote is a delicious and comforting shrimp soup that combines the sweetness of fresh corn with the savory flavor of shrimp. The corn adds a natural sweetness and texture, creating a hearty and satisfying soup that is perfect for both casual dinners and special occasions. With a light and flavorful broth, this soup is both filling and refreshing, making it an excellent choice for a warm-weather meal or a cozy winter dish.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 4 cups chicken or shrimp broth
- 2 cups fresh corn kernels (or frozen corn)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 1/2 cup fresh cilantro, chopped
- 1 lime, for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the diced potato, chili powder, cumin, salt, and pepper. Stir well and cook for another 5 minutes.
- Pour in the chicken or shrimp broth and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until the potatoes are tender.
- Add the corn and shrimp to the pot, and cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked.
- Stir in fresh cilantro and adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with a squeeze of lime.
Sopa de Camarones con Elote is a delightful and satisfying dish that pairs the sweetness of corn with the savory shrimp for a balanced and flavorful soup. The creamy, light broth is infused with the warmth of chili powder and cumin, making it a comforting meal for any season. The addition of fresh cilantro and lime gives the soup a bright finish, elevating its flavors and making it a perfect dish for those who enjoy a hearty, yet light and refreshing shrimp soup.
Sopa de Camarones con Sopa de Tortilla (Shrimp Tortilla Soup)
Sopa de Camarones con Sopa de Tortilla is a delightful variation of the classic Mexican tortilla soup, where shrimp adds a delicate seafood twist to the traditional recipe. The soup combines the richness of a tomato-based broth, flavored with chiles, garlic, and onions, with crunchy tortilla strips and tender shrimp. This hearty yet light dish is a perfect balance of savory, spicy, and fresh flavors, making it an ideal option for both casual dinners and special occasions.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 4 cups chicken or shrimp broth
- 2 medium tomatoes, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 dried pasilla or ancho chile, seeds removed
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1 tbsp olive oil
- 1 corn tortilla, cut into strips
- 1 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges for serving
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, and pasilla or ancho chile, sautéing until the onions are softened, about 5 minutes.
- Add the chopped tomatoes, cumin, paprika, chili powder, salt, and pepper. Cook for another 5 minutes until the tomatoes break down and release their juices.
- Pour in the chicken or shrimp broth, bringing it to a simmer. Let it cook for 10 minutes to allow the flavors to meld together.
- Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp are pink and fully cooked.
- Meanwhile, heat a small pan over medium heat and lightly fry the tortilla strips until they are golden and crispy, about 3-4 minutes.
- Stir in the lime juice and adjust the seasoning with salt and pepper to taste.
- Serve the soup hot, garnished with the crispy tortilla strips, fresh cilantro, and lime wedges.
Sopa de Camarones con Sopa de Tortilla is a perfect marriage of the savory, slightly spicy flavors of classic tortilla soup with the sweetness of shrimp. The crispy tortilla strips add a delightful texture contrast to the smooth, rich broth. This dish offers a comforting depth of flavor while maintaining a light, fresh profile from the shrimp. The lime and cilantro brighten the entire dish, making it a perfect balance of heartiness and freshness in every spoonful.
opa de Camarones con Calabacita (Shrimp and Zucchini Soup)
Sopa de Camarones con Calabacita is a fresh and light Mexican shrimp soup that highlights the tender sweetness of shrimp paired with the mild flavor of zucchini. This soup is incredibly versatile, with a subtle spice profile that makes it perfect for those who prefer a lighter, more delicate meal. The zucchini adds a nice crunch and complements the shrimp perfectly, making this dish a healthy and flavorful option for any occasion.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 4 cups chicken or fish stock
- 2 medium zucchinis, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- 1 lime, for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 4-5 minutes.
- Add the chopped tomatoes, cumin, chili powder, salt, and pepper. Cook for another 5 minutes until the tomatoes begin to break down.
- Pour in the chicken or fish stock and bring it to a simmer. Add the diced zucchini and cook for about 10 minutes, until the zucchini is tender.
- Add the shrimp and cook for 3-5 minutes, until they are pink and cooked through.
- Adjust the seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and a squeeze of lime.
Sopa de Camarones con Calabacita is a light, nutritious, and flavorful dish that offers the perfect balance of tender shrimp and fresh zucchini. The mild spices complement the sweetness of the shrimp, while the zucchini provides a healthy texture and refreshing crunch. This soup is a great choice for anyone looking for a low-calorie yet satisfying meal. The cilantro and lime finish adds brightness and freshness, making it a comforting yet invigorating soup option.
Sopa de Camarones con Arroz (Shrimp and Rice Soup)
Sopa de Camarones con Arroz is a comforting Mexican shrimp soup that incorporates rice into the broth, creating a heartier dish. The addition of rice makes the soup filling while maintaining the lightness of the shrimp, resulting in a perfect balance between heartiness and freshness. This soup is full of flavors from onions, garlic, tomatoes, and a touch of lime, making it an ideal choice for a cozy meal or an elegant starter.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 4 cups chicken or shrimp broth
- 1/2 cup white rice, rinsed
- 2 medium tomatoes, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- 1 lime, for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the chopped tomatoes and cumin. Cook for another 5 minutes until the tomatoes begin to break down.
- Pour in the chicken or shrimp broth and bring the mixture to a boil. Add the rice and reduce to a simmer. Cook for 15-20 minutes, or until the rice is tender.
- Add the shrimp and cook for an additional 3-4 minutes, or until the shrimp are pink and fully cooked.
- Adjust the seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and a squeeze of lime.
Sopa de Camarones con Arroz is a heartwarming dish that combines the sweetness of shrimp with the comforting texture of rice. The broth is rich and flavorful, while the shrimp add a delicate sweetness. The cumin and lime add an extra layer of flavor, making this soup both comforting and refreshing. This dish is perfect for those who enjoy a heartier soup that still maintains the light, fresh flavors of seafood. It’s an ideal meal for a cold day or a satisfying family dinner.
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