Recipe: Mexican Shrimp Soup (Sopa de Camaron)

Mexican soup (sopa de camaron) with fresh gulf shrimp, white onion, carrots, potato, garlic, smoky guajillo chiles, and fresh epazote is full of flavor.

Mexican Shrimp Soup (Sopa De Camaron) Ingredients

• 2 cups water

• 3 ounces guajillo chile peppers, seeded and deveined

• 2 quarts water, divided

• 1 tablespoon oil

• 2 large carrots, peeled and cubed

• 1 large potato, peeled and cubed

• white onion, chopped

• 3 cloves garlic, diced

• 2 cubes chicken bouillon

• 1 sprig fresh epazote leaves

• 1 pound Gulf shrimp

How to Make Mexican Shrimp Soup (Sopa De Camaron)

1. Bring 2 cups water to a boil in a saucepan. Add guajillo chile peppers and boil until soft, about 10 minutes. Drain and transfer to a blender. Add 1/2 cup fresh water and process sauce until liquefied. Strain sauce into a bowl.

2. Heat oil in a saucepan over medium heat. Add carrots, potato, onion, and garlic; cook and stir until slightly softened, about 5 minutes. Pour in the sauce and cook until combined, about 3 minutes more. Add remaining water and bring to a boil. Add bouillon and epazote. Simmer until vegetables are soft, 7 to 10 minutes. Stir in shrimp and cook until opaque, about 3 minutes more.

Mexican Shrimp Soup (Sopa De Camaron) Nutritions

• Calories: 225.8 calories

• Carbohydrate: 24.1 g

• Cholesterol: 172.9 mg

• Fat: 4.8 g

• Fiber: 3.7 g

• Protein: 21.7 g

• SaturatedFat: 0.9 g

• ServingSize:

• Sodium: 825.4 mg

• Sugar: 4.2 g

• TransFat:

• UnsaturatedFat:

Source: Mexican Shrimp Soup (Sopa de Camaron)