Shrimp Tortilla Soup

Shrimp Tortilla Soup
Yield: For 6-8 people

Shrimp tortilla soup recipe made with shrimp, cilantro, onions, garlic, jalapeños, tomatoes, spices, seafood broth, lime juice and served with queso fresco, tortilla chips, and avocado.



  • 2 tbs olive oil or real butter
  • 1 ½ cup diced white or yellow onion, about ¾ of a large onion
  • 1 bunch of green onions, finely chopped
  • 1 bunch of cilantro, finely chopped
  • 2 jalapeños, seeds removed (or not if you want the wild stuff version), diced
  • 4 garlic cloves, crushed
  • 1 tbs paprika
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper, double for wild stuff version
  • 1 tsp organic cane sugar
  • 6 organic roma tomatoes, peeled and diced, about 2 cups
  • 2-4 cups of seafood stock, adjust based on how thick you prefer the soup
  • 2 cups of tomato juice
  • 2 lbs medium-sized raw shrimp, deveined and peeled (or you can also leave the shells on according your preference)
  • ½ cup lime juice – from 2 large limes
  • Salt and pepper to taste
  • Crumbled queso fresco, or grated Monterey Jack Cheese
  • Tortilla chips, homemade or store-bought
  • Diced or sliced avocado
  • Finely chopped cilantro
  • Finely chopped green onions
  • Fresh jalapeño slices
  • Lime slices


  1. To make the refrito or base for the soup, heat the oil in a large pot.
  2. Add the onions, green onions, cilantro, jalapeños, crushed garlic, paprika, cayenne pepper, oregano, sugar, salt, and pepper. Mix well and cook on low heat for about 10 minutes.
  3. Add the diced tomatoes and cook for another 10 minutes.
  4. Add the seafood stock and tomato juice. Bring to a boil, add the shrimp and cook until the shrimp are done (but not overcooked), about 5-8 minutes- more or less depending on the size of the shrimp.
  5. Add the lime juice and remove from the heat.
  6. Serve immediately garnished with queso fresco, tortilla chips, diced avocado, chopped cilantro, green onions and lime slices.

Options: Serve over Wild or Brown Rice