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Sopa de Camarones (Shrimp Soup)

My daughter and I came up with this soup recipe when she was younger, and it's been a favorite with family and friends ever since. It may even be tastier as leftovers the next day! —Patti Fair, Valdosta, Georgia
  • Total Time
    Prep: 20 min. Cook: 2 hours
  • Makes
    6 cups (1-1/2 quarts)


  • 3 tablespoons butter
  • 3 celery ribs, sliced
  • 1 small onion, chopped
  • 1/3 cup lemon juice
  • 6 garlic cloves, minced
  • 1 to 2 tablespoons sugar
  • 2 cans (14-1/2 ounces each ) Mexican petite diced tomatoes, undrained
  • 1 pound peeled and deveined cooked shrimp (61-70 per pound)
  • 1 can (6 ounces) tomato paste
  • Hot cooked rice
  • Optional: Lime wedges and chopped cilantro


  • In a large skillet, heat butter over medium heat. Add celery and onion; cook and stir until crisp-tender, 3-4 minutes. Add lemon juice, garlic and sugar; cook 1 minute longer. Transfer to a 3- or 4-qt. slow cooker. Add undrained tomatoes, shrimp and tomato paste. Cook, covered, on low until heated through, 2-3 hours. Serve with rice and, if desired, lime wedges and chopped cilantro.
Nutrition Facts
1-1/2 cups: 313 calories, 11g fat (6g saturated fat), 195mg cholesterol, 712mg sodium, 26g carbohydrate (16g sugars, 4g fiber), 28g protein.

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