Shrimp and Rice Soup

Shrimp and Rice Soup aka Asopao de Camarones

This shrimp rice soup "Asopao" is Spanish comfort food at its best. It is very easy to make and it comes together quickly. This amazing shrimp rice soup will keep you cozy and warm during the cold winter months.

This Shrimp and Rice Soup recipe is the perfect comfort food for any time of the year. It's packed with flavor and loaded with vegetables, making it a healthy and satisfying meal. The combination of tender shrimp, fluffy white rice, and a variety of seasonings and spices make this soup a standout dish.

To begin, we saute the diced carrots, celery, and onion in a large pot until they begin to caramelize. This process intensifies the flavors of the vegetables and adds depth to the soup. We then add in the minced garlic and seasonings, including ground coriander, Italian seasoning, smoked paprika, adobo seasoning, sazon, chicken bouillon cube, and black pepper. This seasoning blend creates a robust and delicious broth that will have your taste buds dancing.

Next, we add in the rice, potatoes, chicken broth, and water, and bring the soup to a simmer. We let it simmer for about 35 minutes, allowing the rice and vegetables to become tender and soak up the flavors of the broth.

Finally, we add in the shrimp and let them cook for just a few minutes until they turn pink and are no longer translucent. To give the soup an extra kick, we add a bit of sriracha sauce and fresh cilantro.

This soup is best enjoyed while still warm, garnished with fresh cilantro or parsley and a squeeze of lime if desired. The combination of tender shrimp, fluffy rice, and flavorful broth makes this soup a hearty and delicious meal that will keep you coming back for more. Try making this Shrimp and Rice Soup recipe today and experience the warmth and comfort of a homemade bowl of soup!

How long is shrimp rice soup good for in fridge?

Cooked shrimp last in the fridge for three to four days. If you need to reheat shrimp, we recommend doing so using the method it was originally cooked with. When reheating, use a lower temperature to avoid overcooking.

Which rice is best for soup?

Most types of rice is great for soup. White, brown, wild rice, black rice, sushi rice, basmati and jasmine rice are all great. Even risotto rice and paella rice work! For brown and wild rice, these take longer to cook than the simmer time for the soup.

FAQs

Q: What is the main ingredient in this Shrimp and Rice Soup recipe?

A: The main ingredient in this recipe is raw shrimp.

Q: Can I use pre-cooked shrimp instead of raw shrimp?

A: Yes, you can use pre-cooked shrimp in this recipe, but you'll want to add it in at the very end to avoid overcooking.

Q: What kind of rice should I use in this recipe?

A: This recipe calls for white rice, but you can use any type of rice you prefer, such as brown rice or basmati rice.

Q: Can I make this recipe in advance?

A: Yes, you can make this recipe in advance and reheat it when you're ready to serve. Keep in mind that the rice may absorb some of the liquid as it sits, so you may need to add more chicken broth or water when reheating.

Q: Can I freeze this soup?

A: Yes, you can freeze this soup for up to 3 months. Allow it to cool completely, then transfer it to an airtight container or freezer bag and store it in the freezer. When you're ready to eat it, thaw it in the refrigerator overnight and reheat it on the stovetop.

Q: Can I adjust the seasonings to my taste?

A: Yes, feel free to adjust the seasonings to your liking. You can add more or less of any of the seasonings listed in the recipe, or add other seasonings that you prefer. Keep in mind that adding more salt may make the soup too salty, so start with a small amount and add more as needed.

Q: Can I use vegetable broth instead of chicken broth?

A: Yes, you can use vegetable broth instead of chicken broth to make this recipe vegetarian or vegan. You can also use seafood broth for a stronger seafood flavor.

Make it

Ingredients

1.5 lbs raw shrimp, peeled and deveined with tails on

1 cup white rice

2 carrots, diced

2 celery stalks, diced

1 small onion, diced

3 garlic cloves, minced

2 potatoes cut into bite-size pieces

4 cups chicken broth

4 cups water

1 chicken bouillon cube

1 tsp adobo

1 packet sazon seasoning

1 tbsp tomato paste

1 tsp smoked paprika

1 tsp ground coriander

1 tsp Italian seasoning

Salt to taste

Black pepper to taste

2 tsp sriracha sauce

2 tbsp fresh cilantro, chopped

Fresh cilantro or parsley to garnish

Fresh lime (optional)

Instructions:

In a large pot over medium heat add olive oil and saute onion, carrots, and celery for about 8 to 10 minutes with a pinch of salt. Stir the pot occasionally until the vegetable starts to caramelize.

Then add in the garlic and saute for about 30 seconds or until fragrant.

Season the soup with ground coriander, Italian seasoning, smoked paprika, adobo seasoning, sazon, chicken bouillon cube, tomato paste, and freshly ground black pepper. Toss to wake up the spices.

Add 4 cups of water followed by chicken broth, potatoes, and rice, and stir the pot to incorporate.

Increase the heat to medium-high and bring to a simmer. Once it comes to a simmer reduce the heat to medium-low and continue simmering for about 35 minutes.

After 35 minutes the rice and vegetables would be soft and tender, add the shrimp and cook for about 6 to 8 minutes or until pink and no longer translucent.

Finish the soup by adding a couple of tsp of sriracha sauce and fresh cilantro, chopped.

Serve and eat while still warm. Garnish with cilantro or parsley. Squeeze some lime juice if you'd like!

Enjoy this Shrimp and rice soup recipe!