Shrimp Pozole
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 25 mins
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Total Time
1 hr 40 mins
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Servings
8 servings
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Calories
154 kcal
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Course
Main Course
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Cuisine
Mexican
Shrimp Pozole
Description
Shrimp Pozole starts with making a flavorful shrimp stock by boiling shrimp shells and heads along with onion, garlic, bay leaves, and oregano. This results in a fragrant, rich base for the stew. Once strained, the stock is returned to the pot and combined with pre-made red pozole sauce, canned cooked hominy, and shrimp bouillon to deepen the flavor. The stew simmers to allow the hominy to soften and meld with the sauce.
The shrimp are peeled and deveined separately then added just before serving to keep them tender and avoid overcooking. Common garnishes such as chopped white onion, shredded cabbage, cilantro, and optional sliced avocado and radishes add brightness and texture contrasts. Lime juice and hot sauce can also be added as desired for acidity and heat.
This pozole makes a filling main dish, often served with tostadas or tortilla chips for crunch alongside. It captures the essence of traditional pozole while adapting to seafood flavors and textures. The detailed notes include substitutions for shrimp bouillon and instructions for reheating which help in preparation and serving.
Substitute shrimp bouillon with 1/4 cup powdered dried shrimp or 2 tablespoons chicken bouillon if unavailable.To reheat, remove shrimp first, bring the pozole to a boil again, then add shrimp back just to warm for 1-2 minutes before serving.
Ingredients
- 2 to 3 pounds Shrimp rinsed, raw, with shells and heads still on
- 10 cups water
- ½ onion peeled, white or yellow
- 5 to 6 garlic cloves
- 3 to 4 bay leaf
- ½ teaspoon oregano dried
- 2 cups pozole red sauce make ahead
- 1 hominy cooked, large can (6 lbs 12 oz
- 2 Tablespoons shrimp bouillon see notes for substitutes
- salt kosher salt; fresh ground pepper
- black pepper kosher salt; fresh ground pepper
Garnish & Serving
- cabbage shredded|chopped|a must!
- cilantro
- white onion
- radish optional, sliced
- avocado optional, sliced
- lime juice hot sauce, dried chiltepines or chili powder
- Serve with tostadas or tortilla chips
Instructions
Make the shrimp stock
- Peel the shrimps and remove heads. Reserve the shrimps in a bowl and place in refrigerator until ready to cook (Note: devein the shrimp at any point before cooking).
- In a large pot add the water and bring to a soft boil over medium-high heat.
- Add the shrimp peels and heads, onion, garlic, bay leaves, and oregano. Cover with a lid and cook on medium low heat for 30 to 40 minutes or until the stock is very aromatic.
- Place a mesh strainer into a very large bowl or another pot. Use a ladle to remove most of the shells & heads to the strainer before carefully pouring the remaining stock through. Discard shells & heads.
Make the pozole
- Return the shrimp stock to the large pot and add the red sauce, hominy and shrimp bouillon . Cook on medium high, covered, for 45 minutes or until the hominy is soft. Taste for flavor and add salt & pepper as necessary according to taste.
- Add the shrimp into the pozole right before you're ready to serve. The shrimp cooks in 5 minutes.
- Important! The shrimp will become rubbery and chewy if overcooked. It's important to wait until the last minute to add.
- Serve with shredded cabbage, chopped cilantro, onions and tostadas or tortilla chips.
Notes
- Substitute shrimp bouillon with 1/4 cup powdered dried shrimp or 2 tablespoons chicken bouillon if unavailable.
- To reheat, remove shrimp first, bring the pozole to a boil again, then add shrimp back just to warm for 1-2 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 154kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 17g | 34% |
| Fat | 2g | 3% |
| Cholesterol | 165mg | 55% |
| Sodium | 2105mg | 88% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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