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Sopa de Camarones (Shrimp Soup)

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Total Time
Prep: 20 min. Cook: 2 hours

By Taste Of Home Editorial Team

Recipe by Patti Fair, Valdosta, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

My daughter and I came up with this shrimp soup recipe when she was younger, and it's been a favorite with family and friends ever since. This sopa de camarones may even be tastier as leftovers the next day! —Patti Fair, Valdosta, Georgia

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Sopa de Camarones (Shrimp Soup) Tips

What are the origins of sopa de camarones?

Sopa de camarones originates from the Nayarit state of Mexico, and is sometimes called caldo de camarón, a spicy soup made with shrimp.

What kind of rice should I use for sopa de camarones?

Serve this dish with white rice, such as basmati, to really let the flavors of the sopa de camarones shine through and be the highlight. For tender, fluffy rice without the need of a machine, check out our guide for how to cook stovetop rice.

How long does sopa de camarones last?

Keep sopa de camarones, without the rice, in an airtight container in your refrigerator for 1-3 days or freeze the soup for up to 3-5 months (again, without the rice).

Research contributed by Mark Neufang, Taste of Home Culinary Assistant
Test Kitchen Approved

Sopa de Camarones (Shrimp Soup)

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Prep Time 20 min
Cook Time 2 hours
Yield 4 servings

Ingredients

  • 3 tablespoons butter
  • 3 celery ribs, sliced
  • 1 small onion, chopped
  • 1/3 cup lemon juice
  • 6 garlic cloves, minced
  • 1 to 2 tablespoons sugar
  • 2 cans (14-1/2 ounces each ) Mexican petite diced tomatoes, undrained
  • 1 pound peeled and deveined cooked shrimp (61-70 per pound)
  • 1 can (6 ounces) tomato paste
  • Hot cooked rice
  • Optional: Lime wedges and chopped cilantro
Text Ingredients

Directions

  1. In a large skillet, heat butter over medium heat. Add celery and onion; cook and stir until crisp-tender, 3-4 minutes. Add lemon juice, garlic and sugar; cook 1 minute longer.
  2. Transfer to a 3- or 4-qt. slow cooker. Add undrained tomatoes, shrimp and tomato paste. Cook, covered, on low until heated through, 2-3 hours. Serve with rice and, if desired, lime wedges and chopped cilantro.

Nutrition Facts

1-1/2 cups: 313 calories, 11g fat (6g saturated fat), 195mg cholesterol, 712mg sodium, 26g carbohydrate (16g sugars, 4g fiber), 28g protein.

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