Shrimp Caldo
Brothy, garlicky Mexican shrimp soup ready in 20 minutes. Fresh lime, jalapeño heat, and cilantro finish this weeknight favorite.
- Total time
- 20 min
- Servings
- 4
- Calories
- 186
- Protein
- 28g
freshcomfortmexicanshrimptenderjuicyweeknightsoup
Ingredients
- 1.5 lb shrimp, peeled and deveined
- 6 cups fish or shrimp stock (or chicken broth)
- 1 whole jalapeño, sliced into rings
- 3 whole roma tomatoes, quartered
- 1 whole lime (juiced)
- ½ cup cilantro, roughly chopped
- 1 whole avocado, sliced (optional garnish)
Instructions
- 1
Bring stock to a boil in a large pot over medium-high heat, ~5 minutes.
- 2
Add jalapeño slices and tomato quarters. Simmer 5 minutes until tomatoes soften.
- 3
Add shrimp and salt to taste. Cook until shrimp turn pink, ~4 minutes.
- 4
Squeeze lime juice into the pot. Taste and adjust salt and pepper.
- 5
Ladle into bowls and top with fresh cilantro and avocado slices.
Tools you’ll need
- large pot
- chef's knife
- cutting board
- ladle
- spoon
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