Shrimp Soup Recipe

Sauté aromatics

In a large pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic, cumin, and smoked paprika and cook 30–45 seconds until fragrant.

Add liquids and rice

Pour in 6 cups broth and 1 cup water, stir to deglaze the pot. Add the uncooked rice (measure 3 oz; about 1/2 cup by volume) and bring the mixture to a gentle boil over medium-high heat.

Simmer rice

Reduce heat to low, cover partially, and simmer until the rice is tender, about 15–18 minutes. Stir occasionally to prevent sticking. Season the broth with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste.

Finish with lime

When rice is nearly cooked (about 2 minutes remaining), stir in 2 tablespoons fresh lime juice. Keep the pot at a low simmer while you prepare shrimp and pico.

Season shrimp

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1/2 teaspoon kosher salt and the optional 1/2 teaspoon minced chipotle in adobo until evenly coated.

Cook shrimp

Heat a separate skillet over medium-high heat (or use the broth pot if space allows). Add a small drizzle of oil if using skillet. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque (internal temperature 120–125°F for medium, 145°F fully cooked). Do not overcook. Remove from heat and set aside.

Add shrimp to soup

When the rice is fully cooked, ladle the soup into bowls and distribute the cooked shrimp on top of each bowl, or add shrimp to the pot and warm through for 1 minute before serving.

Make pico

In a small bowl, combine 1 cup diced roma tomatoes, 1 tsp minced jalapeño (seeded to reduce heat), 1/4 cup diced red onion, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, and 1/4 teaspoon salt. Taste and adjust lime or salt as needed. Let rest 5–10 minutes to meld flavors.

Portion pico

Spoon 1–2 tablespoons of pico de gallo over each bowl of soup just before serving so the tomatoes stay fresh and bright.

Assemble bowls

Ladle the hot shrimp soup (rice and broth) into serving bowls. Top each bowl with cooked shrimp (if not already added), 1–2 tablespoons pico de gallo, and a generous spoonful of diced avocado.

Garnish

Scatter fresh cilantro leaves over the bowls, add a lime wedge on the side, and sprinkle a pinch of crushed red pepper if desired. Serve immediately.