Recipe courtesy of Herb Mesa

Mexican Shrimp Soup

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



  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.