📍 Where this dish comes from: Guadalajara, Jalisco · Hospicio Cabañas
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 210kcal
Ingredients
- 1 lb raw shrimp peeled & deveined (medium); sub: bay scallops or fish chunks
- 1 tbsp olive or avocado oil sub: ghee
- 1 serrano chile minced; sub: jalapeño, milder
- 2 garlic cloves minced; sub: 1 tsp garlic powder
- 1 large Roma tomato diced; sub: 1/2 cup canned diced tomato
- 4 cups chicken or seafood broth sub: bone broth
- 1 cup zucchini diced 1/2″; sub: chayote
- 1 lime juice & zest; sub: lemon
- 1/4 cup chopped cilantro sub: parsley
- Sea salt & pepper to taste
- Garnish: avocado slices extra cilantro, lime wedges
Instructions
- Sauté aromatics: Heat oil in a pot over medium; cook serrano & garlic 30 sec.
- Build the broth: Stir in diced tomato; cook 1 min. Pour in broth, bring to a boil.
- Poach shrimp & veg: Add zucchini; simmer 3 min. Drop in shrimp; cook 2-3 min until pink.
- Finish: Off heat, stir in lime juice, zest, and cilantro. Season. Ladle, garnish, serve hot.
Nutrition
Serving: 1serving | Calories: 210kcal | Protein: 24g | Fat: 10g | Fiber: 2g
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About This Dish
Plump shrimp flash-simmer in a tomato-serrano broth kissed with fresh lime and cilantro, delivering briny warmth in just 20 minutes.
Health Benefits
- Shrimp is a lean, low-carb protein that keeps this soup light.
- Zucchini adds bite and bulk without the carbs found in rice or potato.