Jul 13 2026
Restaurants›Proximo›Shrimp Sope Recipe

Shrimp Sope Recipe

Inspired by Proximo
Time1h
Serves4

Shrimp sautéed with tomatillo salsa then laid over a Oaxacan-Serrano sope atop chile de arbol sauce. Finished with sautéed peppers & onions, garnished with queso fresco, Spanish chorizo & cilantro.

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Ingredients

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Shrimp and Salsa

Sope Base

Chile de Arbol Sauce

Sautéed Peppers and Onions

Garnish

Method

Shrimp and Salsa Preparation

  1. 1

    Sauté Shrimp

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

  2. 2

    Cook Shrimp

    Add the shrimp to the skillet, season with salt and black pepper, and cook for about 3-4 minutes until they turn pink.

  3. 3

    Add Salsa

    Pour in the tomatillo salsa and stir to combine. Cook for an additional 2-3 minutes until heated through. Remove from heat and set aside.

Sope Base Preparation

  1. 4

    Make Dough

    In a mixing bowl, combine corn masa flour, water, and salt. Mix until a smooth dough forms.

  2. 5

    Form Sopes

    Divide the dough into small balls (about the size of a golf ball) and flatten them into discs. Create a small border around the edges to hold the filling.

  3. 6

    Fry Sopes

    In a large skillet, heat vegetable oil over medium-high heat. Fry each sope for about 2-3 minutes on each side until golden brown. Drain on paper towels.

Chile de Arbol Sauce Preparation

  1. 7

    Prepare Sauce

    In a saucepan, combine dried chile de arbol, whole garlic cloves, and water. Bring to a boil and simmer for 10 minutes until the chiles are softened.

  2. 8

    Blend Sauce

    Transfer the mixture to a blender, add salt, and blend until smooth. Set aside.

Sautéed Peppers and Onions Preparation

  1. 9

    Sauté Vegetables

    In a skillet, heat olive oil over medium heat. Add sliced bell pepper and onion, sauté for about 5-7 minutes until softened and slightly caramelized.

Assembly

  1. 10

    Assemble Sopes

    On each fried sope, layer the shrimp with tomatillo salsa, followed by the sautéed peppers and onions.

  2. 11

    Add Sauce and Garnish

    Drizzle the chile de arbol sauce over the top, then garnish with crumbled queso fresco, cooked Spanish chorizo, and chopped cilantro.

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