Mexican Shrimp Soup

Save Recipe
  • Level: Intermediate
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 6 to 8 servings
Share This Recipe

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

Directions

  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.

Mexican Chicken Soup

Mexican Tortilla Chicken Soup

Slow Cooker Mexican Chicken Soup

Shrimp and Grits

Shrimp Scampi with Linguini

Linguine with Shrimp Scampi

Shrimp Boil

Shrimp Scampi