Shrimp soup is a delicious, yet under-shared recipe from El Salvador that you are going to absolutely love! The soup is broth based with just a tiny touch of cream.
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
Recipe Origins
I love making soups from other countries (like my favorite Mexican Fish Soup!) so when I was meal planning for El Salvador, I knew I wanted to add a soup to the menu. I originally got the idea for making this Salvadoran Shrimp Soup from Alicia Maher’s cookbook, “Delicious El Salvador: 75 Authentic Recipes for Traditional Salvadoran Cooking.”
Shrimp soup is a delicious, yet under-shared recipe from El Salvador that you are going to absolutely love! The soup is broth based with just a tiny touch of cream.
The shrimp cook alongside carrots, potatoes, onions, and tomatoes for delightful flavor. The last little pop of interest comes from a sprinkle of cilantro on a fresh bowl! Pair it with a Pan con Pollo Salvadoreño sandwich and you’ll have a filling, hearty meal.
Why Make this Recipe
- So Easy: The chopping is, thankfully, the hardest part of this recipe! Simply throw all of the ingredients together and soon enough you’ll have a flavorful, yummy soup!
- Healthy: With all of the veggies and lean proteins in this recipe, you are guaranteed a healthy, light meal. This recipe is even great as a Whole30 option as long as you omit the cream.
- “Travel” to El Salvador: If you want to go to El Salvador but don’t have the ability to do so right now, this recipe is a great idea! This, paired with Pupusas, will allow you to experience the tastes and cultures of the country without ever having to leave your own kitchen.
What Ingredients are in this Recipe?
- Shrimp: I used medium-sized, raw shrimp and made sure to take the tails off before I cooked them.
- Vegetables: Potatoes, carrots, onions, bell peppers, tomatoes.
- Broth: I use chicken broth
- Cream: Heavy whipping cream
- Garnishments: Garlic, cilantro.
How to Make this Recipe
Step 1: Saute the Vegetables
In a large soup pot, add the olive oil and heat over medium high heat. When heated, add the bell peppers, onions, shrimp, garlic, and tomato. Saute in the oil until they begin to soften.
Step 2: Boil the Soup
Add the chicken broth, and bring to a boil. Add potatoes and carrots, and boil for 15 minutes or until the potatoes and carrots are tender and can be easily pierced with a fork.
Once the potatoes are tender, add the cream into the soup pot, and boil for about 2 more minutes.
Step 3: Serve
Garnish with cilantro if desired. Enjoy!
Expert Tips
- You can use shrimp broth to make this recipe if you’d like! It’s a bit harder to find shrimp broth, so the recipe calls for chicken broth as an easy-to-find substitute that will work just as easily.
- This recipe can be made with any additional vegetable or protein substitutions that you’d like. Add mushrooms, celery, or any other veggies that sound delicious. Additionally, lobster could be delicious in this soup as well.
- Make sure to cover the pot when you are bringing the broth to a boil.
Recipe FAQs
How Long is this Shrimp Soup Recipe Good For?
The soup will last about 3-5 days in the fridge. Make sure to store it in an airtight container and keep in the fridge.
How Can I Reheat Leftovers?
To reheat the leftovers, place the soup in a microwave safe bowl and place in the microwave.
Alternatively, you can place the soup in a soup pot and place back on the stove. You can put the pot on the flame and allow to heat to your desired temperature.
Can I Make this Recipe in the Instant Pot?
You most certainly can! If you’d like to make this recipe in the Instant Pot, perform step 1 on the SAUTE function.
When it comes to boiling the broth, potatoes, and carrots, add everything to the Instant Pot, and set the pressure to HIGH for 3 minutes. Allow for a 5 minute natural pressure release. Enjoy!
Did you enjoy this Shrimp Soup Recipe from El Salvador? If so, make sure to check out these other recipes I picked out just for you:
- Pupusas from El Salvador
- Fish Soup Recipe from Cambodia
- Thai-Inspired Meatball Soup
- Bang Bang Shrimp Pasta in the Instant Pot
- Shrimp Stir Fry Noodles in the Instant Pot
Shrimp Soup from El Salvador
Equipment
- Pot(s)
Ingredients
- 2 tbsp olive oil
- 1 Bell pepper, chopped
- 1 Onion, chopped
- 1 lb Shrimp
- 1 tbsp Garlic
- 1 Tomato, chopped
- 8 cups Chicken Broth
- 1 Potato, cubed
- 1 cup Carrots, cut into rounds
- ½ cup heavy whipping cream
- Cilantro, to garnish
Instructions
- In a large soup pot, add the olive oil and heat over medium high heat. When heated, add the bell peppers, onions, shrimp, garlic, and tomato. Saute in the oil until they begin to soften.
- Add the chicken broth, and bring to a boil. Add potatoes and carrots, and boil for 15 minutes or until the potatoes and carrots are tender and can be easily pierced with a fork.
- Once the potatoes are tender, add the cream into the soup pot, and boil for about 2 more minutes.
- Garnish with cilantro if desired. Enjoy!
Notes
- You can use shrimp broth to make this recipe if you’d like! It’s a bit harder to find shrimp broth, so the recipe calls for chicken broth as an easy-to-find substitute that will work just as easily.
- This recipe can be made with any additional vegetable or protein substitutions that you’d like. Add mushrooms, celery, or any other veggies that sound delicious. Additionally, lobster could be delicious in this soup as well.
- Make sure to cover the pot when you are bringing the broth to a boil.
edgar brito says
You can prepare your own shrimp broth:
Here is a typical version:
Ingredients:
– Shrimp shells and heads
– ½ chopped onion
– 2 cloves of garlic
– 1 chopped tomato
– ½ green chili
– 1 sprig of cilantro
– 1 bay leaf
– Salt and pepper to taste
– 1 liter of water
– Olive oil
Preparation:
– Sauté: In a pot with a little oil, sauté the onion, garlic, tomato and green chili until they are golden brown.
– Add the shells and heads: Add the shrimp shells and heads and cook for a few minutes until they change color.
– Broth: Pour in the water, add the bay leaf, salt and pepper, and let it boil over medium heat for about 30-40 minutes.
– Straining: Strain the broth to remove the solids and obtain a concentrated liquid full of flavor.
– Use: You can use this broth as a base for soups, rice or seafood.
Try and enjoy
Alexandria Drzazgowski says
Thank you Edgar, I appreciate it and I’m sure other readers will as well! 🙂
Laura says
Omg! This was yummy. My grandmother would make it minus the cream and would put egg in it instead and would serve it with rice to make it a full meal. I made it it that way and the whole family loved it! Thanks for sharing and bringing back an old family meal to our family!
The Foreign Fork says
Mmmm your version sounds delicious too, Laura! I’m so glad this recipe brought back family memories 🙂