Mexican Shrimp Soup Recipe
Sophia Rivera
Craving a warm, comforting, and flavorful soup? Prepare this Mexican shrimp soup recipe! A hearty dish that will have everyone fighting for seconds, this hearty shrimp soup has an intense flavor like no other that makes it perfect for weeknights but fit for a holiday table too.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons olive oil
  • 6 guajillo chiles, trimmed and seeded
  • 1 ancho chile, trimmed and seeded
  • 2 morita chiles, trimmed and seeded
  • 3 cloves garlic
  • 4 tomatoes, cut into quarters
  • 1 onion, cut into quarters
  • 35 grams dried shrimp
  • 6 cups water
  • 2 black pepper
  • 1 cup potato, cut into small-sized cubes
  • 1 cup carrot, cut into small-sized cubes
  • 1 sprig epazote
  • 2 cups fresh shrimp, clean and deveined, head-off
  • 1 cup fresh shrimp, head-off, shell-on, tail-on
  • lime, for serving
  • saltine crackers, for serving
Preparation
15 mins
40 mins
Low
  • In a saucepan, heat olive oil. Fry chiles, garlic, tomato, onion, and dry shrimp for about 5 minutes. Pour in 2 cups of water, bring to a boil, and cook for 10 minutes. Cool slightly.
  • Transfer previous preparation to a blender and blend until smooth. Strain.
  • Pour shrimp broth back into the saucepan. Season with salt and pepper. Add remaining water and potatoes. Cover and cook for 5 minutes. Add carrots and epazote. Cover and cook until tender.
  • Add fresh shrimp and cook for 5 to 10 minutes. Adjust seasoning and serve Mexican shrimp soup with lime and crackers.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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