Mexican Shrimp Soup

Did someone say “soup”? Because it is on the blog!

When we were growing up very often our dad would bring home Caldo de Camaron from our favorite Mexican restaurant, Lalo’s.

The soup was the perfect amount of heat and flavor and it was loaded with big chunks of vegetables and shrimp.

It had the kind of heat that cleared the sinuses. We loved it!

The flavors were so vibrant and flavorful it almost felt medicinal on a cold winter’s day.

I guess my dad had a hankering for that soup because his partner made it and the recipe was so good she had to share it with me.

They weren’t kidding!

I added potatoes because it was the only thing it lacked that I loved in the big old bowl of Lalo’s shrimp soup.

Perhaps you would like to enjoy this without the heat. That’s simple. Omit the jalapeno seeds or the jalapeno entirely for less or no heat and savor every last drop.

If you want to make it more filling than it already is, add some Mexican rice, top with diced onion, cilantro, a squeeze of lime, and avocado if you have it on hand.

You are in for a treat.

Enjoy!

Print Recipe

Spicy Shrimp Soup

A brothy and spicy shrimp and vegetable soup.

Prep Time15 minutes mins

Cook Time1 hour hr

Course: Soup

Cuisine: Mexican

Keyword: Spicy Shrimp Soup

Servings: 6

Equipment

• Dutch oven or soup pot

Ingredients

• 1/4 c olive oil
• 1 large yellow onion, chopped
• 2 carrots, cut into half-moons
• 2 celery stalks, cut in half-moons
• 6 cloves garlic, finely chopped
• 1/2 large jalapeno, minced with seeds remove seeds if you want less heat
• 2 tbsp tomato paste
• 1 15 - ounce can diced roasted tomatoes
• 1 tsp black pepper
• 1 tsp dried Mexican oregano
• 2 packets Goya Sazon with tomato and cilantro
• 1 russet potato, peeled and diced
• 2 lbs large shrimp, peeled and deveined, shrimp peels reserved
• 8 c chicken broth

Garnish

• lime wedges
• cilantro
• diced onion
• diced avocado
• thinly sliced jalapenos

Instructions

• Add the olive oil and shrimp shells with a pinch of salt to a large, heavy-bottomed pot. Allow roasting over medium heat while the lid is closed.
• After five minutes add in about 1 cup of water and scrub the bottom of the pot to get all those bits up that come out of the shrimp shells. Also, squeeze each shrimp shell as well making sure to squeeze all of the flavors out.
• With a slotted spoon or tongs, remove shrimp shells and discard them.
• Add in onions, garlic, carrots, celery, jalapeno, and tomato paste. Allow to sweat over medium heat covered for five minutes.
• Add in black pepper, Goya seasoning, Mexican oregano, canned tomatoes, potatoes, and chicken broth, and bring to a simmer for 20 minutes.
• Add shrimp and allow to simmer for five minutes. Taste for seasoning and serve immediately with garnishes.

Notes

*Fresh or frozen shrimp is acceptable. Must have skin on. 

Stay cozy,

Michelle