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–+ servings
spicy seafood broth delight

Mexican Shrimp Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 servings

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

For extra depth of flavor, consider roasting the shrimp shells and adding them to the broth while it simmers, then strain them out before adding the shrimp. Adjust the spice level by varying the amount of jalapeño or adding a pinch of cayenne pepper. Fresh lime juice added just before serving enhances the flavors of the soup.
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