This Mexican shrimp soup is a warm, coastal hug from the sea with just the right spice. It’s surprisingly simple yet deeply flavorful, featuring a rich broth infused with shrimp shells, smoky chipotle, and fresh lime. You’ll love how quickly this Mexican shrimp soup comes together for a light yet satisfying meal.
Why You’ll Love This Mexican Shrimp Soup
- Versatile & forgiving: Easily adjust spice, veggies, or add rice or beans.
- Flavorful broth: Simmering shrimp shells creates a rich, seafood-infused base.
- Quick to make: Cooks in under 30 minutes after prep.
- Light yet satisfying: Highlights natural shrimp sweetness and fresh ingredients.
Ingredients & Tools
- 500 g large raw shrimp, peeled and deveined (shells reserved)
- 1 large white onion, finely chopped
- 4 garlic cloves, minced
- 2 medium tomatoes, diced
- 1 red bell pepper, chopped
- 1-2 chipotle peppers in adobo, minced (adjust to taste)
- 1.5 L fish or vegetable broth
- Juice of 2 limes
- 1 bunch fresh cilantro, chopped
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- To taste: salt and black pepper
- For serving: avocado slices, lime wedges, tortilla strips
Tools: A large stockpot or Dutch oven, a fine-mesh strainer, and a good chef’s knife.
Notes: Don’t skip reserving shrimp shells—they’re key for flavor. No chipotles? Use smoked paprika, though you’ll miss some smokiness.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 25 g |
| Fat: | 10 g |
| Carbs: | 18 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Don’t throw away those shells! Simmering them briefly in the broth adds a tremendous depth of seafood flavor that you just can’t get from broth alone. It’s a simple step that makes a huge difference.
- Adjust the heat to your liking. Chipotles in adobo can vary in spiciness. Start with one pepper, taste the broth, and add more if you want that extra kick. Remember, you can always add more heat, but you can’t take it away.
- Use the freshest shrimp you can find. Look for firm, glossy shrimp with a mild sea smell. Frozen raw shrimp work perfectly well too—just thaw them completely in the refrigerator before using.
- Prep all your ingredients beforehand. This soup comes together quickly once you start cooking, so having everything chopped and measured makes the process smooth and enjoyable.
How to Make Mexican Shrimp Soup
Step 1: Start by making a quick shrimp stock. Heat one tablespoon of olive oil in your stockpot over medium heat. Add the reserved shrimp shells and cook, stirring frequently, for about 3-4 minutes until they turn pink and fragrant. You’ll notice a wonderful seafood aroma filling your kitchen. Pour in the broth, bring it to a simmer, and let it cook for 10 minutes. This infuses the broth with an incredible shrimp essence.
Step 2: While the stock simmers, strain it through a fine-mesh sieve into a clean bowl, pressing on the shells to extract all that flavorful liquid. Discard the shells. Wipe out the pot, add the remaining olive oil, and return it to medium heat. Sauté the chopped onion and red bell pepper until they start to soften, about 5 minutes. They should look translucent and smell sweet.
Step 3: Stir in the minced garlic, cumin, and oregano. Cook for just one minute until the garlic is fragrant—be careful not to let it burn, or it’ll turn bitter. Then, add the diced tomatoes and minced chipotle peppers. Cook for another 5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly. You’ll see the oil start to separate around the edges.
Step 4: Pour the strained shrimp broth back into the pot. Bring everything to a gentle boil, then reduce the heat and let it simmer uncovered for 10 minutes. This allows the flavors to meld beautifully. Season with salt and pepper to taste—the broth should be well-seasoned since the shrimp will be added at the end.
Step 5: Add the raw shrimp to the simmering broth. They’ll cook quickly—in just 2-3 minutes—until they turn pink and opaque. Be careful not to overcook them, or they’ll become rubbery. As soon as they curl up nicely, turn off the heat. Stir in the fresh lime juice and most of the chopped cilantro, saving some for garnish.
Step 6: Ladle the hot soup into bowls and top with avocado slices, a sprinkle of the remaining cilantro, and some tortilla strips for crunch. Serve immediately with extra lime wedges on the side for squeezing over. The contrast of the hot, spicy broth with the cool, creamy avocado is absolutely divine.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 2 days.
- Freezer: Not recommended—shrimp becomes rubbery upon thawing.
- Reviving: Reheat gently over low heat; avoid boiling to keep shrimp tender.
Serving Suggestions
Complementary Dishes
- Warm corn tortillas or tortilla chips — Perfect for dipping into the flavorful broth or making little shrimp tacos on the side.
- Simple Mexican street corn salad — The creamy, tangy flavors complement the soup’s spice beautifully without overpowering it.
- Cabbage slaw with lime dressing — Adds a refreshing, crunchy element that cuts through the richness of the soup.
Drinks
- Classic margarita on the rocks — The citrusy tang and tequila kick balance the soup’s heat and enhance the Mexican flavors.
- Ice-cold Mexican lager — A crisp, light beer cleanses the palate between spoonfuls of the spicy, aromatic broth.
- Hibiscus iced tea (agua de jamaica) — Its tart, fruity notes provide a lovely contrast to the soup’s smoky chipotle flavor.
Something Sweet
- Traditional flan — The smooth, creamy caramel custard is the perfect cool, sweet finish after a bowl of spicy soup.
- Churros with chocolate dipping sauce — The warm cinnamon sugar coating and rich chocolate make for an indulgent yet familiar ending.
- Mango sorbet — Light, fruity, and refreshing, it cleanses the palate and provides a tropical touch that echoes the soup’s coastal origins.
Top Mistakes to Avoid
- Overcooking the shrimp. They continue to cook even after you turn off the heat, so remove the pot from the burner as soon as they turn pink and opaque. I’ve messed this up before too, and rubbery shrimp really detract from the soup’s texture.
- Skipping the shrimp stock step. It might seem like an extra hassle, but those shells add an incredible depth of flavor that store-bought broth alone can’t provide. This is what makes the soup taste authentically coastal.
- Adding the lime juice too early. If you add it while the soup is still boiling, the acid can become bitter. Stir it in at the very end, off the heat, to preserve its
Mexican Shrimp Soup
Make this authentic Mexican Shrimp Soup with a rich, smoky chipotle broth in under 30 minutes. Get the easy recipe and enjoy a taste of the coast tonight!
Ingredients
For the soup:
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500 g large raw shrimp (peeled and deveined (shells reserved))
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1 large white onion (finely chopped)
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4 garlic cloves (minced)
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2 medium tomatoes (diced)
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1 red bell pepper (chopped)
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1-2 chipotle peppers in adobo (minced (adjust to taste))
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1.5 L fish or vegetable broth
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Juice of 2 limes
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1 bunch fresh cilantro (chopped)
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2 tbsp olive oil
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1 tsp ground cumin
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1 tsp dried oregano
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salt and black pepper (To taste)
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avocado slices, lime wedges, tortilla strips (For serving)
Instructions
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Start by making a quick shrimp stock. Heat one tablespoon of olive oil in your stockpot over medium heat. Add the reserved shrimp shells and cook, stirring frequently, for about 3-4 minutes until they turn pink and fragrant. You’ll notice a wonderful seafood aroma filling your kitchen. Pour in the broth, bring it to a simmer, and let it cook for 10 minutes. This infuses the broth with an incredible shrimp essence.01
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While the stock simmers, strain it through a fine-mesh sieve into a clean bowl, pressing on the shells to extract all that flavorful liquid. Discard the shells. Wipe out the pot, add the remaining olive oil, and return it to medium heat. Sauté the chopped onion and red bell pepper until they start to soften, about 5 minutes. They should look translucent and smell sweet.02
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Stir in the minced garlic, cumin, and oregano. Cook for just one minute until the garlic is fragrant—be careful not to let it burn, or it’ll turn bitter. Then, add the diced tomatoes and minced chipotle peppers. Cook for another 5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly. You’ll see the oil start to separate around the edges.03
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Pour the strained shrimp broth back into the pot. Bring everything to a gentle boil, then reduce the heat and let it simmer uncovered for 10 minutes. This allows the flavors to meld beautifully. Season with salt and pepper to taste—the broth should be well-seasoned since the shrimp will be added at the end.04
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Add the raw shrimp to the simmering broth. They’ll cook quickly—in just 2-3 minutes—until they turn pink and opaque. Be careful not to overcook them, or they’ll become rubbery. As soon as they curl up nicely, turn off the heat. Stir in the fresh lime juice and most of the chopped cilantro, saving some for garnish.05
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Ladle the hot soup into bowls and top with avocado slices, a sprinkle of the remaining cilantro, and some tortilla strips for crunch. Serve immediately with extra lime wedges on the side for squeezing over. The contrast of the hot, spicy broth with the cool, creamy avocado is absolutely divine.06
