Mexican Shrimp Soup
There is a multitude of ways shrimp soup is made in Mexico, and each region can have its own recipes. In the Huasteca region, for example, there is a version where corn dough is diluted in water and added to the soup to form a slightly thick soup, called Huatape (I grew up eating it this way, as my mother is from that region of the country). Another version that is popular in the coastal area of Veracruz is prepared with a broth seasoned with dried peppers that have dried or fresh shrimps, but no vegetables.
The version most common throughout the country is the one that uses fresh shrimp (shells on or removed), carrots, potatoes, and a tomato flavored broth. As I’ve mentioned in many recipes before, nothing is written in stone, and each cook adapts the recipe to the products they have on hand in their region.
How to make Shrimp Soup
- Place shrimp peels, onion, garlic, and bay leaf in a saucepan with the 5 cups of water. Turn on the heat to medium-high. Once it starts boiling, reduces heat to simmer for about 6-8 minutes, then set aside. (Please check the ingredients list below)
- While the broth is simmering, place the tomatoes, onion, and garlic on a hot griddle to roast. Turn from time to time to have an even roasting. Remove the garlic promptly.
- Once the tomatoes, onion, and garlic are ready, place into a blender along with the chipotle peppers (if using). Process until you have a fine pure.
- In a medium-size pot, heat the oil at medium temperature, add the carrots, and cook for a couple of minutes. Stir in the potatoes.
- Pour the tomato sauce using a strainer, bring to a boil, and then lower the heat to simmer for 10 minutes. Then, using a strainer add the shrimp broth, stir in the shrimp and gently simmer for 5-7 minutes, depending on the size of the shrimp. Add the epazote and cook for 2 more minutes, then season with fresh ground pepper and salt. Serve immediately.
- Peels shells from 1 lb. of raw shrimp
- ¼ of a medium size white onion
- 2 garlic cloves
- 1 bay leaf
- 5 cups of water
- 1 Lb. of plum tomatoes about 4
- ¼ of a medium size white onion
- 2 garlic cloves
- 2 Tablespoons of olive oil
- 1¼ cup of peeled & diced carrots
- 1¼ cup of peeled & diced potatoes
- 1 canned chipotle pepper optional
- 4 large Epazote leaves*
- 1 Lb. of raw shrimp peels removed (use peels to make the broth)
- Salt and pepper to taste
- Lime wedges to serve
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Place shrimp peels, onion, garlic, and bay leaf in a saucepan with the 5 cups of water. Turn on the heat to medium-high. Once it starts boiling, reduces heat to simmer for about 6-8 minutes, then set aside.
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While the broth is simmering, place the tomatoes, onion, and garlic on a hot griddle to roast. Turn from time to time to have an even roasting. This step will take about 8 minutes. Remove the garlic promptly, since it takes less time to roast; if you leave it too long it will burn and have a bitter taste.
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Once the tomatoes, onion, and garlic are ready, place into a blender along with the chipotle peppers (if using). Process until you have a fine pure. If needed, chop the tomatoes to avoid having big chunks in the salsa before placing in the blender.
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In a medium-size pot, heat the oil at medium temperature, add the carrots, and cook for a couple of minutes. Then, stir in the potatoes and cook for 6-7 minutes, stirring often to keep them from sticking to the pan.
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Pour the tomato sauce using a strainer, bring to a boil, and then lower the heat to simmer for 10 minutes. Then, using a strainer add the shrimp broth, stir in the shrimp and gently simmer for 5-7 minutes, depending on the size of the shrimp. The shrimp will be a light orange color but still look firm; do not overcook or the shrimp will have a rubbery texture. Add the epazote and cook for 2 more minutes, then season with fresh ground pepper and salt. Serve immediately.
- In case you don’t find the Epazote herb, just skip it. But, you can use fresh cilantro to add another type of aroma. You can also buy it online in dried form.
- Not everyone roasts the tomatoes, garlic, and onion for this soup. (Just in case you don’t want to roast them)
Buen Provecho!
Mely Martínez
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Do we make the broth with 4 or 5 cups of water?
Hello, 5 cups!
Happy cooking!
Looks delicious- there doesn't seem to be much typical 'Mexican seasoning' in this recipe (i.e. chile peppers, etc).
Hello Fran,
Actually, many people do not add peppers to this soup. And, "typical" Mexican food, I mean everyday homemade food, doesn't have always peppers, we usually serve a salsa for those that want to add it to the meal. There is a big misconception about mexican food, indicating that it is spicy or that uses peppers in all our meals. We actually do not eat that way in our everyday lives.
Thank you for your kind comment and for stopping by!
Happy cooking!
I'm making this for myself! This looks so good!
Hello Tifferella,
Thank you for stopping by, long time no see. Nice to hear from you and happy cooking!
Hi Mely,
Do I strain out everything of the broth before combining with the rest of the ingredients? I didn't see that in the instructions. (I assume I do, since there shells in there).
Yes, you stein everything on the broth. Happy cooking!
What do we use if we bought peeled and deveined shrimp? For the broth?
Is you can either use clam juice or Shrimp bouillon, this last one is sold at latn stores in small cubes. But, you can also just add the shrimps at the end of the cooking time and let them cook for 5-6 minutes.
Happy cooking!
Hola Mely, quiero decirte que hoy Abril 29 del ano 2017, aquí en denver esta bien nevado, si NEVADO. Cayeron como unas 7 pulgadas de nieve, así que les sugerimos a mi familia que se antojaba algo caliento,rico y picosito y todos dijeron "CALDO DE CAMARON" "Mañana voy a hacer un rico caldo de camarón con tu receta , te mando unas fotos y te comento de como me quedo va. gusto en saludarte y que estés bien . att. isaac un fan tuyo
Another amazing recipe, Thank you! We really enjoyed this dish. Used the chipotle peppers which gave just the right amount of heat/spice and roasted the tomatoes, onion and garlic. Used Cilantro as we did not have the other aromatic.
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I just saw your Mexican Shrimp Soup on Pinterest today, and sent hubby for the tomatoes and Espazote leaves, I am so excited to make your recipe for tonight’s dinner, Thank you for this comfort meal ; D
Hello Julia,
Remember you can make it as spicy as you like it.
I spent the last 3 years in Houston and have come to love seafood soup. But when I try too find a recipe online none are like what I eat down there. This soup is spicy with crab, shrimp, fish, carrots, onions, cilantro, and zucchini.
Hello Monika,
That soup that you mention is called “Sopa de mariscos”, seafood soup, it is prepared the same way like this one but some cooks ad chipotle pepper to make it a little spicy.
hello, i used your recipe as a foundation but added a few tweaks of my own:
dried ground shrimp
cumin
cilantro
celery seed
oregano
dried habanero powder and cayenne powder
fresh habaneros
love this soup and thank you for the easy to follow instructions!