Description
Mexican shrimp soup is a rich and comforting dish made with dried chiles, fresh shrimp broth, and hearty vegetables. This soup delivers deep flavor with a smooth chile base, tender shrimp, and a balanced blend of spices, making it both satisfying and nourishing.
Ingredients
Olive oil
Large onion cut into chunks
Garlic cloves
Dried guajillo peppers stemmed and seeded
Chile de árbol peppers adjusted to heat preference
Roma tomatoes cut into chunks
Chicken bouillon cube
Salt to taste
Black pepper
Tomato sauce
Dried oregano
Ground cumin
Water divided
Jumbo shrimp peeled and deveined with tails on and shells reserved
Potatoes peeled and cut into chunks
Carrots peeled and cut into chunks
Celery stalks cut into pieces
Corn cobs sliced into rounds
Bay leaves
Mexican squash or zucchini cut into chunks
Fresh cilantro plus more for serving
Fresh lime for serving
Instructions
Heat olive oil in a large Dutch oven over medium high heat and sauté the onion garlic chiles and tomatoes until fragrant.
Add water and simmer until the chiles soften completely.
Blend the mixture with bouillon salt pepper tomato sauce oregano cumin and water until smooth.
Strain the blended sauce into the pot and add more water to create the broth.
Simmer the broth gently to allow flavors to develop.
Bundle shrimp shells in cheesecloth and simmer them in the broth to create a rich shrimp stock.
Remove the shell bundle and season the broth to taste.
Add potatoes carrots celery and bay leaves and simmer until slightly tender.
Add corn and cilantro and continue cooking gently.
Add zucchini and simmer until just tender.
Add shrimp and cook until pink and opaque.
Remove bay leaves and serve hot with lime and fresh cilantro.
Notes
Use pliable dried guajillo peppers for the best flavor and avoid burning them.
Straining the sauce creates a smooth and clean broth but can be skipped for a rustic texture.
Shrimp should be added at the end to prevent overcooking and maintain tenderness.
Adjust spice level by reducing chile de árbol peppers.
Fresh lime added at serving brightens the entire soup.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican