Picture a steaming bowl of Mexican Shrimp Soup, with vibrant colors and tantalizing aromas wafting through your kitchen.
There’s something truly comforting about how easy it’s to create this simple yet indulgent dish, making it a favorite for cozy evenings.
As the shrimp turns pink and the herbs release their fragrance, you’ll see how these humble ingredients transform into a delightful culinary experience.
Let’s bring this mouthwatering soup to life!
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 knife
- 1 wooden spoon
- 1 ladle
- 1 bowl
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, chopped
- 1 bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 can (14 ounces) diced tomatoes
- 4 cups chicken broth
- 1 cup corn kernels
- 1/4 cup cilantro, chopped
- Salt, to taste
- Pepper, to taste
- 1 lime, cut into wedges
Cook & Prep Time
To efficiently manage the time required to prepare and cook Mexican Shrimp Soup, follow this timeline:
- Reading & Gathering Ingredients (5 minutes)
- Spend a few minutes reading through the recipe thoroughly to understand the steps.
- Gather all necessary ingredients and equipment listed.
- Preparation (15 minutes)
- Peel and devein the shrimp.
- Chop the onion, jalapeño, and bell pepper.
- Mince the garlic.
- Measure out the cumin, oregano, corn, and chicken broth.
- Chop the cilantro.
- Cooking (25 minutes)
- 0-5 minutes: Heat the olive oil in a large pot over medium heat.
- 5-10 minutes: Add the onion, garlic, jalapeño, and bell pepper; sauté until softened.
- 10-11 minutes: Stir in cumin and oregano; cook for 1 minute until fragrant.
- 11-13 minutes: Pour in diced tomatoes and chicken broth; bring to a simmer.
- 13-20 minutes: Add corn and shrimp; cook until the shrimp is pink and cooked through.
- 20-25 minutes: Season with salt and pepper to taste. Remove pot from heat and stir in chopped cilantro.
- Resting (5 minutes)
- Allow the soup to rest, enhancing the flavors.
- Serving (2 minutes)
- Serve hot with lime wedges on the side.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Adjust the spice level and add lime juice just before serving if desired.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add onion, garlic, jalapeño, and bell pepper, and sauté until softened.
Stir in cumin and oregano, cooking for 1 minute until fragrant.
Pour in diced tomatoes and chicken broth, bringing it to a simmer.
Add corn and shrimp, cooking until shrimp is pink and cooked through.
Season with salt and pepper to taste.
Remove pot from heat and stir in chopped cilantro.
Let the soup rest for 5 minutes before serving.
Serve hot with lime wedges on the side.
Serving Tips
- Tortilla Chips: Serve alongside for a crunchy texture contrast and to scoop up the soup.
- Avocado Slices: Add creaminess and a cooling effect to balance the spice.
- Rice: A side of white or Mexican rice can make the meal heartier and more filling.
- Sour Cream: A dollop on top can mellow the heat and add a touch of creaminess.
- Queso Fresco: Crumble over the soup for a mild, tangy cheese addition.
Storage
To store Mexican Shrimp Soup, refrigerate in an airtight container for up to 3 days.
For longer storage, freeze for up to 3 months.
Reheat gently to preserve shrimp texture.
Freezing
To freeze Mexican Shrimp Soup, let it cool completely.
Then transfer to airtight containers.
Leave space for expansion.
Label with the date and store for up to three months.
Reheating
When reheating Mexican Shrimp Soup, use low heat on the stovetop to prevent overcooking the shrimp.
Stir occasionally, and add a splash of broth or water to maintain consistency.
Final Thoughts
Mexican Shrimp Soup is a flavorful and comforting dish that brings a taste of Mexico to your table.
This soup is perfect for both casual dinners and special occasions, offering a delightful blend of spices and fresh ingredients.
Enjoy the vibrant flavors and the warmth it brings to any meal.
Frequently Asked Questions
Can I Use Frozen Shrimp for This Recipe?
You can use frozen shrimp. Thaw them first by placing in a bowl of cold water for 15-20 minutes. Confirm they’re fully thawed before cooking. This maintains even cooking and texture, enhancing the soup’s overall quality.
What Can I Substitute for Chicken Broth?
You can substitute chicken broth with vegetable broth using a 1:1 ratio. Make certain it’s low-sodium to control salt levels. Alternatively, use seafood stock for richer flavor. Adjust seasoning as needed for balance.
Is This Soup Spicy?
It depends on your spice tolerance. The jalapeño provides mild heat, but you can adjust it by increasing or decreasing its quantity. For more spice, add cayenne pepper. Lime wedges can balance and mellow the spiciness.
How Can I Make This Soup Vegetarian?
Replace shrimp with 1 pound cubed tofu or 2 cups chickpeas. Use vegetable broth instead of chicken broth. Add extra vegetables like zucchini or carrots for flavor. Adjust seasoning as needed, ensuring balance between spices and herbs.
Can I Add Other Vegetables to This Soup?
Yes, you can add vegetables like zucchini, carrots, or potatoes. Chop them into 1/2-inch pieces and add them with the corn. Confirm they’re tender before adding the shrimp, adjusting cooking time as needed.
Mexican Shrimp Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Ladle
- 1 Bowl
Ingredients
- 1 pound shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 jalapeño chopped
- 1 bell pepper chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 can diced tomatoes (14 ounces)
- 4 cups chicken broth
- 1 cup corn kernels
- 1/4 cup cilantro chopped
- Salt to taste
- Pepper to taste
- 1 lime cut into wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, jalapeño, and bell pepper, and sauté until softened.
- Stir in cumin and oregano, cooking for 1 minute until fragrant.
- Pour in diced tomatoes and chicken broth, bringing it to a simmer.
- Add corn and shrimp, cooking until shrimp is pink and cooked through.
- Season with salt and pepper to taste.
- Remove pot from heat and stir in chopped cilantro.
- Let the soup rest for 5 minutes before serving.
- Serve hot with lime wedges on the side.
Notes
