Puerto Rican Shrimp Soup – Asopao de Camarones (Stovetop & Instant Pot)
This Puerto Rican Cuisine classic is an easy recipe that will not fail to impress your guests once you serve this elevated, packed-with-flavor soup.
Jump to RecipeWhat is asopao?
Asopao de camarones is a thick Puerto Rican shrimp and rice soup, similar to a shrimp gumbo. Pronounced “ah-so-pow,” it is a hearty meal made with shrimp tails, rice, and many of the staple flavors we normally find in Puerto Rican cuisine, such as sofrito. This delicious recipe is a cross between soup and stew. This is Puerto Rico’s national soup!
While you can find different versions of asopao in the Caribbean, it is traditionally from Puerto Rico. This rice stew (soup) was born in the 16th Century during Spain’s colonization of the archipelago, when they brought their own version of the soup. Not to be confused with sancocho, which is a big mix of root vegetables and meat (also delicious).
The most famous types of asopao in Puerto Rico are asopao de pollo (chicken), asopao de gandules (pigeon peas), and asopao de camarones (shrimp). This Puerto Rican soup is packed with Caribbean flavors that will give you a warm yet exciting feel once you taste it.
Perfect dish for cold days or any rainy days! It is an easy recipe that will not fail to impress your guests once you serve this elevated soup. It is typically served with a side of lime wedges, fresh soft or crusty bread or tostones (fried plantains) and some avocado.
What you need for Puerto Rican Shrimp Soup.
As far as equipment goes, you need a large pot or an Instant Pot (IP) depending on where you are making it. I am covering both the stovetop and IP recipe. You also need a wooden or any large spoon, a sharp knife, and a ladle.
To make the soup you need 1 lbs large raw shrimp, although I sometimes use cooked shrimp to make it even faster. Also, I normally use large shrimp or jumbo. You also need about ¾ cups of white rice. While many people use short grain rice, I prefer long grain (Jasmine) rice. For your seasonings, you need 1 large onion diced, 1 green bell pepper, 4-6 garlic cloves minced, ½ cup home-made sofrito, 4 oz of tomato sauce or 2 tbsp tomato paste, 1 shrimp or ham bouillon cube, 4 cups vegetable or chicken broth, 1 packet of sazon with culantro and achiote, 1 tsp oregano, ½ tsp cumin, ¼ tsp red pepper flakes, adobo seasoning to taste, and 1 -2 bay leaves. You need ¼ cup chopped cilantro and some lime wedges for your toppings.
A few things to know.
Some people like to add green olives to their asopao. If you want to do so, the best time to add them is when you are adding your seasonings, after making the sofrito base. Also, the type of pepper you use depends only on your preference. I like to use green bell pepper but if you prefer red bell pepper or sweet peppers, you can use that instead. Making the shrimp broth (process below) might make your soup a bit thicker and deepen the shrimp flavor. However, it is not necessary, and your soup will be TASTY if you choose to use the vegetable or chicken broth instead. Lastly, some people like to add white wine to their soup. If you want to, you can substitute one of the cups of water for wine.
What to do.
Quick note: If you want to make shrimp stock or shrimp broth, you can sauté in oil at medium high heat, a small onion diced, ½ bell pepper and a couple of garlic cloves in olive oil for 2 minutes. Add a spoonful of sofrito, a bit of cilantro, thyme and salt with the tails from 1 lbs of shrimp for 2 more minutes. Then add 8 cups of water and simmer for about 30 minutes. Once it is done, strain and reserve the liquid for the soup. Otherwise, you can follow the next instructions and use vegetable broth.
If you do not have homemade sofrito, check out my quick and easy recipe! The best part is you can freeze leftovers for later and have it handy for any other recipes.
For this Puerto Rican recipe, begin by making the sofrito base. Heat up enough olive oil to cover the bottom of the soup pot and set it to medium-high heat, then add your onion, green pepper, minced garlic, sofrito, and tomato sauce (or paste). Stir constantly for about 2 minutes to keep from burning.
Once it becomes fragrant, add your seasonings: sazon, oregano, cumin, red pepper flakes, bay leaves, adobo seasoning, and shrimp bouillon. Give everything a good stir. This part of the cooking process will take about 3-4 minutes from the moment you poured the oil into the pot.
Add your broth. If you made shrimp broth, use that but if you did not, add 4 cups of vegetable or chicken broth and 2 cups of water. Bring the broth to a boil then add your rice, stir, and set the stove to low heat. Cover and allow the rice to cook. Stir occasionally.
Once the rice is almost cooked, add your shrimp and allow them to cook for about 5 minutes or until cooked through. Once the shrimp turn pink, you will know they are done.
Lastly, taste your soup and add more seasoning if necessary. Squeeze some fresh lime juice over it and top with chopped cilantro. Serve with some avocado slices, lime wedges, tostones, or some crusty bread, and hot sauce if you like it spicy!
To make it in the instant pot:
Set the Instant Pot (IP) to “Sauté.” Once it is hot, add your olive oil and sauté onions and peppers until onions are almost transparent.
Add garlic, sofrito, sazon, oregano, cumin, red pepper flakes, shrimp or ham bouillon, bay leaves, and sprinkle of adobo seasoning.
Stir well then add rice and 4 cups of vegetable broth and 2 cups of water. Stir well.
On top, add the tomato paste but do not stir. Any time tomato paste touches the bottom of the IP it burns. Lock the lid on the IP, turn the valve to “Sealing” and set it to cook for 10 minutes on High Pressure.
Allow it to release naturally for 5 minutes, then do a quick release but do not cancel it (turn it off).
Peel and devein your shrimp (unless you bought the ones already peeled) and add to your hot rice soup. Stir and place lid on the IP (still on/warming) for 5 minutes.
Top with chopped cilantro and serve warm with a side of tostones, lime wedges, avocado or bread.
If you have leftovers, you can store them in an airtight container and refrigerate for up to 72 hours. Also, if you made a big batch and want to save it for a rainy/winter day, you can freeze it, too. It can be reheated in the microwave or stovetop (best way), just be sure to add some water because this thick stew will become even thicker.
I hope you enjoyed this delicious Puerto Rican sopa de camarones. It is a favorite of Puerto Ricans because even though it may be simple, the amount of flavor and comfort it brings is out of this world! Let me know how you liked it and if you made any changes. If you are a shrimp lover, be sure to check out these easy and delicious Puerto Rican shrimp recipes!
¡Buen provecho from The Happy Wookiee!
@lau_happy_wookiee Make some shrimp soup with me! This asopao de camarones will make your night. Simple, hearty, and delish. 😋 Full recipe link in bio. #shrimp #shrimpstew #shrimpsoup #asopaodecamarones #puertorico🇵🇷 #caribbeanfood #food #thehappywookiee https://thehappywookiee.com
Puerto Rican Shrimp Soup - Asopao de Camarones (Stovetop & IP)
Equipment
- 1 large pot if making on stove
- 1 Instant Pot/Pressure Cooker if making on IP
- 1 wooden or large spoon
- 1 sharp knife
- 1 laddle
Ingredients
- 1 tbsp olive oil
- 1 lbs large raw shrimp fresh or frozen
- 1 large onion diced
- 1 green bell pepper chopped and diced
- 4-6 garlic cloves minced
- 1/2 cup home-made sofrito
- 4 oz tomato sauce or 2 tbps tomato paste
- 1 shrimp or ham bouillon cube
- 4 cups vegetable or chicken broth*
- 1 packet sazon with culantro and achiote
- 1 tsp oregano
- 1/2 tsp cumin
- 1/4 tsp red pepper flakes
- Adobo seasoning to taste
- 3/4 cup rice I use long grain
- 1/4 cup cilantro freshly chopped
- 1 (or 2) bay leaf
- 1 lime cut in wedges
- Hot sauce optional
Instructions
Making Shrimp Broth
- Quick note: If you want to make shrimp stock or shrimp broth, you can sauté in oil at medium high heat, a small onion diced, ½ bell pepper and a couple of garlic cloves in olive oil for 2 minutes. Add a spoonful of sofrito,a bit of cilantro, thyme and salt with the tails from 1 lb of shrimp for 2 more minutes. Then add 8 cups of water and simmer for about 30 minutes. Once it is done, strain and reserve the liquid for the soup. Otherwise, you can follow the next instructions and use vegetable broth.
Stovetop Asopao
- Begin by making the sofrito base. Heat up enough olive oil to cover the bottom of the soup pot and set it to medium-high heat, then add your onion, green pepper, minced garlic, sofrito, and tomato sauce (or paste). Stir constantly for about 2 minutes to keep from burning.
- Once it becomes fragrant, add your seasonings: sazon, oregano, cumin, red pepper flakes, bay leaves, adobo seasoning and shrimp bouillon. Give everything a good stir. This part of the cooking process will take about 3-4 minutes from the moment you poured the oil into the pot.
- Add your broth. If you made shrimp broth, use that but if you did not, add 4 cups of vegetable or chicken broth and 2 cups of water.
- Bring the broth to a boil then add your rice, stir and set the stove to low heat. Cover and allow the rice to cook. Stir occasionally.
- Once rice is almost cooked, add your shrimp and allow them to cook for about 5 minutes or until cooked through. Once the shrimp turn pink, you will know they are done.
- Lastly, taste your soup and add more seasoning if necessary. Squeeze some fresh lime juice over it and top with chopped cilantro.
- Serve with some avocado slices, lime wedges, tostones, or some crusty bread, and hot sauce if you like it spicy!
- ¡Buen provecho from The Happy Wookiee!
Instant Pot Instructions:
- Set the Instant Pot (IP) to “Sauté.” Once it is hot, add your olive oil.
- Sauté onions and peppers.
- Once the onions are almost transparent, add garlic, sofrito, sazon, oregano, cumin, red pepper flakes, shrimp or ham bouillon, bay leaves, and sprinkle of adobo seasoning.
- Stir well then add rice and 4 cups of vegetable broth and 2 cups of water. Stir well.
- On top, add the tomato paste and bay leaves but do not stir. Any time tomato paste touches the bottom of the IP it burns.
- Lock the lid on the IP, turn the valve to “Sealing” and set it to cook for 10 minutes on High Pressure.
- Allow it to release naturally for 5 minutes, then do a quick release but do not cancel it (turn it off).
- Peel and devein your shrimp (unless you bought the ones already peeled) and add to your hot rice soup. Stir and place the lid on the IP(still on/warming) for 5 minutes.
- Top with chopped cilantro and serve warm with a side oft ostones, lime wedges, avocado or bread.
- ¡Buen provecho from The Happy Wookiee!
Notes
- Some people like to add green olives to their asopao. If you want to do so, the best time to add them is when you are adding your seasonings, after making the sofrito base.
- The type of pepper you use depends only on your preference. I like to use green bell pepper but if you prefer red bell pepper or sweet peppers, you can use that instead.
- Making the shrimp broth might make your soup a bit thicker and deepen the shrimp flavor. However, it is not necessary and your soup will be TASTY if you choose to use the vegetable or chicken broth instead.
- Some people like to add white wine to their soup. If you want to, you can substitute one of the cups of water for wine.
- If you have leftovers, you can store them in an airtight container and refrigerate for up to 72 hours. Also, if you made a big batch and want to save it for a rainy/winter day, you can freeze it, too. It can be reheated in the microwave or stovetop (best way), just be sure to add some water because this thick stew will become even thicker.
