Colombian shrimp soup

Colombian shrimp soup

If you are familiar with Colombian chicken soup, or ajiaco, you will know that it is traditionally made with generous amounts of chicken and potato.

This version is a simple, creamy soup that is as tasty as it is filling but is made with shrimp instead of chicken. This tasteful Colombian shrimp soup served with a slice of spicy cornbread makes a spectacular meal.


  • 500 grams of large shrimp, peeled and deveined
  • 4 chicken stock cubes
  • 1 medium onion, diced
  • 2 jalapeño peppers, seeded and cut into squares
  • 8 garlic cloves (crushed and peeled)
  • ½ teaspoon ground cumin
  • 1 cinnamon stick
  • Juice of 2 lemons
  • Salt and pepper to taste
  • 1 tablespoon of cream
  • Hot sauce to taste
  • ½ tablespoon fresh cilantro (chopped)


  1. In a large pot, put the broth, onion, jalapenos, garlic, lime zest, cinnamon stick, cumin and bring to a simmer.
  2. Cover, and continue to simmer for 20 minutes, then strain the broth and discard the solids.
  3. Return the broth to the pot and simmer, then add the shrimp, lemon juice, salt, hot sauce and cook until the shrimp are pink and firm, about 3 minutes.
  4. In a separate bowl, temper the heavy cream by adding a couple of tablespoons of hot soup from time to time and stirring until the cream is hot.
  5. Once ready, mix the hot cream with the soup, add the cilantro and stir, then serve adding lemon juice and chopped cilantro.

We hope you liked this Colombian shrimp soup recipe that we share with you today, it is full of flavor and you can add pieces of chicken and other seafood to make it more filling.


  • We recommend using in the preparation of this Colombian shrimp soup, 2 tablespoons of normal lemon juice plus 1 tablespoon of orange juice and the zest of the lemons.
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