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Shrimp Asopao

Shrimp Asopao

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This Cuban recipe for Latino-style shrimp soup is hearty like a beef stew would be.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet


  1. Season the shrimp with salt, pepper, and adobo seasoning; set aside.
  2. Heat the olive oil in a large, deep pot over medium-high heat. Cook the green bell pepper, red bell pepper, tomato, and onion in the hot oil until the onion is soft. Mix in the garlic and tomato paste. Stir in the rice until coated. Pour in the water. Drop in the bay leaf. Bring the mixture to a boil; reduce heat to medium-low and simmer about 20 minutes. Add the seasoned shrimp and the peas. Cook until the shrimp is pink, about 5 minutes; remove from heat immediately.
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This is a caribbean recipe, would be even better if could use 'sofrito' but not all the ingredients can be found everywere in the US. Also the original recipes use 'caldo de pescado' (fish broth) instead of water, adds lots of flavor!!


We truly enjoyed this recipe. I took the suggestion of using some diced tomatoes and cilantro. We found it to be very flavorful. I added 2 cans of diced tomatoes in place of part of the water. Added a little fresh Cilantro and skipped the peas. I used a brown rice and it needed about twice as much time as suggested in the recipe but the flavor was great (the kids even ate it!). A+.


Very tasty, very quick. I made a few adjustments based mostly on what was at hand. I used the sauce from a can of chipotle peppers in adobo sauce that was hanging out in the fridge in place of the seasonings, I used a whole red pepper instead of 1/2 a red and 1/2 a green, and I used brown basmati because that's what I had. Great the next day, too - maybe better.