Mexican Shrimp Soup

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 6 to 8 servings
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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. Bring to a simmer over medium heat. Cook for 20 minutes. Strain out the shrimp shells and set the stock aside. 
  2. In a large sauce pan, heat the olive oil over medium-high heat then add the potato, onion, bell pepper, chorizo, and garlic. Saute until the onion is tender and translucent, about 4 to 5 minutes. Stir in the cumin, paprika, bay leaves. Add the vegetable stock and shrimp stock, bring to a simmer and cook for 6 to 8 minutes to allow the flavors to infuse. Stir in the sriracha. 
  3. Add the clams, scallops, and shrimp and cook for an additional 6 to 8 minutes. 
  4. To serve, spoon the soup into bowls and garnish with chopped cilantro. Serve with lime wedges.

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