Shrimp Soup Recipe

Prepare ingredients

Rinse shrimp under cold water and pat dry. If frozen, thaw in the refrigerator or under cold running water. Chop vegetables: slice carrots and celery, finely chop the onion, mince the garlic, dice the Roma tomato, and slice jalapeño if using. Chop cilantro and measure spices.

Sweat aromatics

In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 5–7 minutes. Add the minced garlic and sliced jalapeño and cook 30–45 seconds until fragrant.

Toast spices and add liquids

Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano; cook 30 seconds to bloom the spices. Add the diced Roma tomato and cook 1–2 minutes to release juices. Pour in 6 cups of broth, add the bay leaf, 1 teaspoon salt, and 1 teaspoon black pepper. Increase heat and bring to a gentle simmer.

Simmer and develop flavor

Reduce heat to medium-low and simmer uncovered for 10 minutes to meld the flavors and soften the vegetables further. Taste the broth and adjust salt and pepper if needed.

Cook shrimp

Add the peeled shrimp to the simmering broth in a single layer. Cook until the shrimp are opaque and just curled, about 2–4 minutes depending on size. Do not overcook. Remove from heat immediately once shrimp are done.

Finish soup

Stir in 2 tablespoons fresh lime juice and about 1/2 to 3/4 cup chopped fresh cilantro. Remove and discard the bay leaf. Taste and adjust seasoning (salt, pepper, lime) as desired. Keep the soup warm while you finish accompaniments.

While the soup simmers, rinse 1 cup white rice under cold water until the water runs clear. In a small saucepan bring 2 cups water to a boil with 1/4 teaspoon salt. Add the rinsed rice, stir once, return to a gentle simmer, cover, and reduce heat to low. Cook covered 15 minutes. Remove from heat and let rest, covered, 5 minutes; then fluff with a fork.

Combine 1 diced tomato, 1/4 cup finely diced white onion, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, 1/2 minced jalapeño (optional), and 1/4 teaspoon salt in a bowl. Mix and taste; let sit 5–10 minutes for flavors to meld. Adjust lime or salt as desired.

Divide the cooked rice among 4 bowls (about 1/4 cup cooked rice per serving if serving 4; adjust as desired). Ladle the hot shrimp soup over or beside the rice. Top each bowl with 1/4 cup pico de gallo and sliced avocado. Sprinkle additional chopped cilantro or a lime wedge on the side. Serve immediately.

Storage: Refrigerate leftovers in separate containers for up to 3 days (soup) and 2 days (pico/avocado). Reheat soup gently over low heat; add a splash of water or broth if it has reduced.