Ecuadorian Shrimp Soup & Sango de Camarón | Authentic Coastal Recipes with Guadua Cooks

shrimp

🥗Healthier: chicken

💰Cheaper: white fish

Chicken is lower in cost and calories, while white fish is more accessible.

fish stock

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth provides flavor without seafood.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits, while canola is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, while vinegar is more cost-effective.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in diced tomato and green bell pepper; cook for another 5 minutes.

Pour in fish stock and bring to a boil.

Add shrimp, cumin, oregano, salt, and pepper; simmer until shrimp are cooked through, about 5-7 minutes.

Blend the soup until smooth, if desired, for a creamier texture.

Return soup to heat and adjust seasoning as needed.

Stir in lime juice and chopped cilantro just before serving.

Serve hot, garnished with avocado slices and corn.

Optionally, add fried plantains for crunch.

Cooking Techniques

Spice Level:

Allergens