Mexican-inspired Shrimp and Corn Soup is bright, festive, and full of flavor. Tender shrimp simmer in a spicy tomato broth seasoned with chili powder, cumin, Mexican oregano, and fresh lime juice. Sweet corn balances the tangy, savory base, while cilantro and optional toppings add freshness. Once the ingredients are prepped, this shrimp soup comes together quickly, making it a great choice for both weeknight dinners and casual entertaining.
Why This Recipe is a Keeper!
This Shrimp and Corn Soup delivers all the bold, comforting flavors you want in a Mexican-inspired soup. The broth is tomatoey, lightly spicy, and finished with fresh lime juice for a clean, tangy lift. Shrimp cooks quickly in the hot broth, staying tender and juicy, while corn adds natural sweetness and texture.
It tastes like something you might order at a restaurant, but it is simple enough to prepare at home. Most of the work is basic chopping, and convenient ingredients such as frozen corn and canned tomatoes help keep the recipe practical. It is light enough for warm weather yet hearty enough to enjoy when you want a satisfying bowl of soup.
Shrimp and Corn Soup is:
- Easy: The steps are straightforward, and the soup cooks quickly once the vegetables are chopped.
- Budget-friendly: Medium or smaller shrimp work beautifully in soup and are often more affordable than large or jumbo shrimp.
- Flavorful: Chili powder, cumin, Mexican oregano, garlic, tomatoes, clam juice, and lime create a rich, lively broth.
- Versatile: Serve it as a light main dish, pair it with simple sides, or customize it with toppings such as avocado, cilantro, and lime wedges.
How to Make Shrimp and Corn Soup:
Recipe Ingredients:
Here is what you will need to make this shrimp and corn soup recipe. Exact amounts are included in the recipe card below.
Ingredient Notes and Substitutions:
- Bell Pepper: Red bell pepper adds color, but yellow or orange bell pepper may also be used.
- Jalapeno Peppers: Leave the seeds in for more heat, or remove the seeds and membranes for a milder soup.
- Clam Juice: Clam juice adds seafood depth to the broth and is usually found near canned fish and seafood.
- Chicken Broth: Chicken broth adds body without overpowering the shrimp. Fish stock or vegetable broth may be used if preferred.
- Mexican Oregano: Mexican oregano has an earthy flavor with citrus notes. It is different from Mediterranean oregano, which has mintier undertones.
- Corn: Frozen, thawed corn kernels are convenient, but canned corn can also be used.
- Shrimp: Medium shrimp are ideal because they fit easily on a soup spoon and cook very quickly. Check shrimp carefully for any remaining shells or veins. Chicken may be used instead of shrimp if needed.
Step-By-Step Instructions:
- Gather and prepare all ingredients before you begin cooking.
- Heat the oil in a Dutch oven or soup pot over medium-high heat.
- Add the onion, reduce the heat to medium, and cook for 4 to 5 minutes, or until softened.
- Add the bell pepper and jalapeno peppers. Cook for 3 to 4 minutes, or until they begin to soften.
- Add the garlic, chili powder, cumin, and Mexican oregano. Cook briefly to bloom the spices and bring out their flavor.
- Add the chicken broth, clam juice, and diced tomatoes.
- Bring the soup to a boil, then reduce the heat to medium-low and simmer for 10 to 15 minutes.
- Make ahead: The soup can be prepared up to the point of adding the shrimp 1 to 2 days in advance. Cool, refrigerate, and reheat before adding the shrimp. The corn may be added ahead, but avoid overcooking it.
- Add the shrimp and corn. Cook only until the shrimp are pink, firm, and cooked through. Smaller shrimp cook very quickly.
- Stir in fresh lime juice and chopped cilantro.
- Season to taste with salt and freshly ground black pepper.
- Ladle into bowls and garnish with avocado, cilantro leaves, and lime wedges if desired.
Chef Tips and Tricks:
- To thaw shrimp quickly, place the amount needed in a bowl of cold water. Check after 15 minutes and separate any frozen clumps. Depending on size, the shrimp may need another 5 to 10 minutes. Once pliable, drain well, then peel and devein if necessary.
- Do not let shrimp sit in water for an extended period. Shrimp can absorb excess water, which may affect the texture.
- For a shortcut, use two 10-ounce cans of diced tomatoes with green chiles in place of the canned tomatoes and fresh jalapenos.
- Do not boil the soup after adding the shrimp. Gentle simmering helps keep them tender.
Recipe FAQs:
Yes. For the best texture, prepare the soup up to the point of adding the shrimp, then cool and refrigerate it. You can add the corn ahead of time, but do not cook it too long because overcooked corn can become gummy. When ready to serve, bring the soup back to a simmer, add the shrimp, and cook until done.
Place leftovers in a small saucepan over low heat. Warm gently until the soup begins to steam and is heated through. Avoid boiling, as shrimp can become tough when overcooked.
Yes. Chicken can be used in place of shrimp if you prefer it or need to avoid shellfish.
Storage:
- Store leftover shrimp and corn soup in the refrigerator and enjoy within 2 to 3 days.
- Reheat gently over low heat until hot. Do not boil the soup after the shrimp has been added.
Make it a meal with:
- Artichoke Spinach Quiche
- Sheet Pan Quesadillas
- Whole Grain Zucchini Jalapeno Fritters
- Pumpkin Streusel Muffins
More spicy soup recipes sure to warm you up!
- Southwestern Stuffed Pepper Soup
- Spicy Peanut Soup with Chicken and Sweet Potatoes
- Slow Cooker Split Pea Soup with Ham
- Slow Cooker Cajun 15-Bean Soup with Andouille, Ham and Bacon
Shrimp and Corn Soup
Equipment
- Chef knife
- Cutting board
- Dutch oven or soup pot
- Soup ladle
- Soup bowls
Ingredients
- 2 tablespoons canola oil
- 1 large onion, chopped
- 1 large red bell pepper, seeded, membrane removed, and chopped
- 2 medium jalapeno peppers, seeded if desired, chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons Mexican oregano
- 4 cups chicken broth
- 1 bottle (8-ounce) clam juice
- 1 can (14.5-ounce) petite diced tomatoes, undrained
- 1 1/2 pounds medium shrimp, peeled, deveined, and tails removed
- 1 bag (12-ounce) frozen corn kernels, thawed and rinsed under cold running water
- 3 tablespoons fresh lime juice, or to taste
- 1/2 cup chopped cilantro
- Salt and freshly ground black pepper, to taste
- 1 medium avocado, peeled, seeded, and diced, for serving
- Cilantro leaves, for serving
- Lime wedges, for serving
Instructions
- Heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onion, reduce the heat to medium, and cook for 4 to 5 minutes, or until softened.
- Add the bell pepper and jalapeno peppers. Cook for 3 to 4 minutes, or until beginning to soften.
- Add the garlic, chili powder, cumin, and Mexican oregano. Saute briefly, about 15 seconds, to release the spice aroma.
- Add the chicken broth, clam juice, and tomatoes. Bring to a boil, reduce the heat to medium-low, and simmer for 10 to 15 minutes.
- Add the shrimp and corn. Cook for 1 to 2 minutes, or until the shrimp are pink, firm, and cooked through.
- Stir in the lime juice and chopped cilantro. Season to taste with salt and freshly ground black pepper.
- Ladle the soup into bowls and add avocado, cilantro leaves, and lime wedges as desired.
Notes
Substitutions: Fish stock or vegetable broth may be used instead of chicken broth. Any red, yellow, or orange bell pepper works well. Chicken can be used instead of shrimp.
Make ahead: Prepare the soup through the simmering step, then cool and refrigerate. Reheat to a simmer before adding the shrimp so they cook fresh and stay tender.
Reheating leftovers: Warm gently over low heat until heated through. Avoid boiling the soup because the shrimp may become tough.
Nutrition
Calories: 238 kcal
Carbohydrates: 11 g
Protein: 26 g
Fat: 11 g
Sodium: 769 mg
Nutritional values are estimates only and may vary based on ingredients used and portion sizes.
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