Sopa de camarones – light shrimp soup with lime Recipe
This shrimp soup is light, fragrant with lime and tomatoes, yet hearty enough to replace a full lunch. In Mexico’s coastal regions, similar soups are served in small beach bars, often as a warming dish after a swim in the ocean. Its flavor is reminiscent of a cross between Italian fish soup and Mexican tomato salsa.
This soup combines the freshness of lime and tomatoes with the richness of shrimp, evoking the atmosphere of small Mexican beach bars. It’s light yet satisfying, and its flavor profile bridges Mediterranean fish soup and Mexican tomato salsa.
Chef's tips
Use good-quality shrimp, ideally raw and unpeeled, and peel them yourself for a more intense flavor in the broth. Adjust the amount of chili to your heat tolerance and always add the lime juice gradually, tasting as you go.
How to serve
Serve the soup very hot, with extra lime wedges and fresh cilantro on the table so everyone can adjust the flavor to their liking. It also goes well with warm tortillas or toasted baguette slices rubbed lightly with garlic.
Ingredients
- shrimp - 400 g
- onion - 1 piece
- carrot - 1 piece
- celery stalk - 2 stalks
- garlic - 3 cloves
- diced tomatoes - 400 g
- vegetable broth - 1 l
- chili pepper - 1 piece
- bay leaf - 2 piece
- vegetable oil - 2 tablespoons
- lime - 2 piece
- cilantro - 0.5 bunch
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons
Preparation
- Finely dice the onion, carrot, and celery. Mince the garlic. Halve the chili pepper, remove the seeds (if you want a milder version), and chop it very finely.
- Heat the oil in a large pot. Add the onion, carrot, and celery. Sauté for 5–7 minutes over medium heat, stirring, until the vegetables soften and turn slightly translucent but do not brown.
- Add the garlic and chili and sauté for about 1 more minute, until you can smell a strong aroma.
- Add the canned tomatoes with their juice, the bay leaves, and pour in the broth. Bring to a boil, then reduce the heat and simmer for 10–12 minutes, until the vegetables are tender and the flavor is more concentrated.
- Rinse the shrimp and pat them dry with a paper towel. If they are large, slice them in half lengthwise.
- Add the shrimp to the gently simmering soup. Cook for 3–4 minutes over low heat, until the shrimp turn pink and firm. Do not cook them longer so they don’t become rubbery.
- Remove the soup from the heat. Season with salt and pepper. Squeeze the limes and add the juice gradually to the soup, tasting after each addition, until you get a pleasantly citrusy but not overly sour flavor.
- Rinse, dry, and chop the cilantro. Ladle the soup into bowls and sprinkle with fresh cilantro just before serving.
Storage
Zupa z krewetkami najlepiej smakuje świeża, bo przy długim przechowywaniu krewetki twardnieją. Jeśli chcesz przygotować ją wcześniej, ugotuj sam bulion z warzywami i pomidorami, a krewetki dodaj dopiero przy podgrzewaniu przed podaniem.
