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Shrimp Soup from Delicious El Salvador Cookbook

SHRIMP SOUP (Sopa de Camarones)

This is a great soup for your family or company. If fresh shrimp are not available, frozen ones will do just fine. It is customary to add cream to this soup – with or without, it is totally delicious.

Cuisine El Salvadorian
Servings 6
Author Alicia Maher


  • 4 tablespoons butter or vegetable oil
  • 30 medium shrimp about 1 pound peeled and deveined, tails on (heads and shells are optional)
  • 1/2 cup minced onion
  • 2 large garlic doves minced
  • 1/2 cup chopped cilantro
  • 1 cup chopped tomato
  • 1/2 cup chopped green bell pepper
  • 8 cups water
  • 1 tablespoon shrimp or chicken bouillon powder
  • 1 teaspoon salt
  • 1 cup peeled and cubed potatoes 1-inch cubes
  • 1 cup sliced carrots 1/4-inch rounds
  • 1/2 cup heavy cream optional


  • 6 lemon wedges


  1. In a deep pot, heat the butter or oil on high until very hot. Add the shrimp, onion, garlic, cilantro, tomato, and green bell pepper, and saute all these ingredients for about 1 minute.
  2. Add and combine the water, bouillon powder, and salt, and bring to a boil. Add the potatoes and carrots, cover, reduce heat to medium, and cook for 10 to 15 minutes or until vegetables are tender.
  3. Add the cream, if using, stir, turn the heat off, and remove from stove. Correct the salt, and serve the soup hot, Squeeze the lemon juice on top before eating.