Shrimp tortilla soup
User Reviews
4.7
Shrimp tortilla soup
Description
This soup begins by sautéing onions, green onions, cilantro, jalapeños, and garlic with paprika, cayenne, oregano, sugar, salt, and pepper to form a flavorful refrito base. Diced, peeled Roma tomatoes are cooked into this mix to infuse depth and richness. Adding seafood stock and tomato juice creates the broth, which is brought to a boil before adding peeled and deveined shrimp. The shrimp cook briefly in the simmering broth.
After cooking, lime juice is stirred in to brighten the flavors. The soup is served immediately with garnishes such as crumbled queso fresco or Monterey Jack cheese, tortilla chips for crunch, diced avocado for creaminess, and fresh cilantro, green onions, and jalapeño slices to enhance the herbal and spicy notes.
The preparation balances spicy, sour, and savory elements with the seafood flavor of the shrimp. The different garnishes provide texture contrasts, from creamy avocado to crisp chips, finishing this hearty yet fresh soup ideal for casual meals.
Ingredients
- 2 tbs oil or butter
- 1 ½ cup white onion about ¾ of a large onion, diced, or yellow onion
- 1 green onion finely chopped, bunch
- 1 cilantro finely chopped, bunch
- 2 jalapeños seeds removed (or not if you want the wild stuff version), diced
- 4 garlic crushed, cloves
- 1 tbs paprika
- 1 tsp oregano dried
- ½ tsp cayenne pepper double for wild stuff version
- 1 tsp sugar
- 6 Roma tomato peeled and diced, about 2 cups
- 2-4 cups seafood stock adjust based on how thick you prefer the soup
- 2 cups tomato juice
- 2 lbs Shrimp deveined and peeled (or you can also leave the shells on according your preference, medium sized, raw
- ½ cup lime juice from 2 large limes
- salt to taste
- black pepper to taste
Garnishes:
- queso fresco or grated monterrey jack cheese, crumbled
- tortilla chips homemade or store-bought
- avocado diced or sliced
- cilantro finely chopped
- green onion finely chopped
- jalapeño fresh, sliced
- lime slices
Instructions
- To make the refrito or base for the soup, heat the oil in large pot.
- Add the onions, green onions, cilantro, jalapeños, crushed garlic, paprika, cayenne pepper, oregano, sugar, salt and pepper. Mix well and cook on low heat for about 10 minutes.
- Add the diced tomatoes and cook for another 10 minutes.
- Add the seafood stock and tomato juice. Bring to a boil, add the shrimp and cook until the shrimp are done (but not overcooked), about 5-8 minutes- more or less depending on the size of the shrimp.
- Add the lime juice and remove from the heat.
- Serve immediately garnished with queso fresco, tortilla chips, diced avocado, chopped cilantro, green onions and lime slices.
User Reviews
Overall Rating
4.7
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