Spicy Shrimp Broth

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  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 20 min
  • Cook: 2 hr 10 min
  • Yield: 6 servings
  • Nutrition Info
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1 pound jumbo shrimp, peeled and deveined, shells reserved

8 cups seafood stock

2 tablespoons extra-virgin olive oil

1 small white onion, diced

1 carrot, cut into 1/4-inch-thick rounds

2 stalks celery, diced

1 green bell pepper, diced

1 tomato, seeded and diced

4 dried chiles de arbol, roughly chopped

2 tablespoons tomato paste

1 tablespoon Mexican dried shrimp powder (optional)

Lime wedges, for serving (optional)


  1. Bring the reserved shrimp shells and seafood stock to a boil in a large pot. Reduce the heat to medium low and simmer, uncovered, 20 minutes, stirring and skimming the surface occasionally. Strain the broth into a large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm. 
  2. Meanwhile, heat the olive oil in a heavy skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the carrot, celery and bell pepper and cook until softened, about 7 minutes. Stir in the tomato and chiles de arbol and cook 5 more minutes. Stir in the tomato paste and dried shrimp powder and cook 3 minutes. 
  3. Add the cooked vegetables to the broth. Cook over medium-low heat, covered, 1 hour, 30 minutes. Add the shrimp. Turn off the heat and let stand 3 minutes, or until the shrimp are cooked through. Serve with lime wedges.