Mexican Shrimp Soup Recipe

Name: Mexican Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound medium Mexican shrimp, cooked, peeled, deveined, head and tail removed and reserved; 2 cups water; 2 tablespoons olive oil; 1 cup chopped potato; 1 medium onion, chopped; 1 medium green bell pepper, seeded and chopped; 1/2 cup chorizo, thinly sliced; 4 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 3 bay leaves; Kosher salt and freshly ground black pepper; 1 cup vegetable stock; 2 tablespoons sriracha sauce; 1 pound clams, cleaned, de-gritted; 1 pound sea scallops, cleaned; 1 cup chopped fresh cilantro leaves; 6 lime wedges, for serving

Servings: persons

1 pound medium Mexican shrimp, cooked, peeled, deveined, head and tail removed and reserved
2 cups water
2 tablespoons olive oil
1 cup chopped potato
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
1/2 cup chorizo, thinly sliced
4 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
3 bay leaves
Kosher salt and freshly ground black pepper
1 cup vegetable stock
2 tablespoons sriracha sauce
1 pound clams, cleaned, de-gritted
1 pound sea scallops, cleaned
1 cup chopped fresh cilantro leaves
6 lime wedges, for serving

1
In a medium pan, combine 2 cups water with shrimp heads and tails.
2
Bring to a simmer over medium heat.
3
Cook for 20 minutes.
4
Strain out the shrimp shells and set the stock aside.
5
In a large sauce pan, heat the olive oil over medium-high heat then add the potato, onion, bell pepper, chorizo, and garlic.
6
Saute until the onion is tender and translucent, about 4 to 5 minutes.
7
Stir in the cumin, paprika, bay leaves.
8
Add the vegetable stock and shrimp stock, bring to a simmer and cook for 6 to 8 minutes to allow the flavors to infuse.
9
Stir in the sriracha.
10
Add the clams, scallops, and shrimp and cook for an additional 6 to 8 minutes.
11
To serve, spoon the soup into bowls and garnish with chopped cilantro.
12
Serve with lime wedges.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound medium Mexican shrimp, cooked, peeled, deveined, head and tail removed and reserved, 2 cups water, 2 tablespoons olive oil, 1 cup chopped potato, and more.

Yes, Mexican Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Shrimp Soup

How did you like this recipe?

Frequently Asked Questions