Shrimp Asopao

Shrimp Asopao

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Judith Hornlein 5

"This Cuban recipe for Latino-style shrimp soup is hearty like a beef stew would be."
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1 h 10 m servings 263 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Season the shrimp with salt, pepper, and adobo seasoning; set aside.
  2. Heat the olive oil in a large, deep pot over medium-high heat. Cook the green bell pepper, red bell pepper, tomato, and onion in the hot oil until the onion is soft. Mix in the garlic and tomato paste. Stir in the rice until coated. Pour in the water. Drop in the bay leaf. Bring the mixture to a boil; reduce heat to medium-low and simmer about 20 minutes. Add the seasoned shrimp and the peas. Cook until the shrimp is pink, about 5 minutes; remove from heat immediately.


  1. 17 Ratings

Most helpful positive review

This is a caribbean recipe, would be even better if could use 'sofrito' but not all the ingredients can be found everywere in the US. Also the original recipes use 'caldo de pescado' (fish brot...

Most helpful critical review

My husband and I thought this recipe was very bland. I don't think I'm going to try this again.

This is a caribbean recipe, would be even better if could use 'sofrito' but not all the ingredients can be found everywere in the US. Also the original recipes use 'caldo de pescado' (fish brot...

We truly enjoyed this recipe. I took the suggestion of using some diced tomatoes and cilantro. We found it to be very flavorful. I added 2 cans of diced tomatoes in place of part of the water...

Very tasty, very quick. I made a few adjustments based mostly on what was at hand. I used the sauce from a can of chipotle peppers in adobo sauce that was hanging out in the fridge in place of...

This was a good recipe.. I made a few changes and it came out really good. I substituted half of the water with chicken broth. Added sofrito, chicken and shrimp and potatoes. My picky son loved ...

This was very tasty! I added a can of diced tomatoes and some fresh cilantro and it was even better. Two thumbs up.

This was really tasty - with the flavors and seasonings it was like a mix between paella and jambalaya, but still very different from either. I followed other reviewers suggestions and used a ca...

Fantastic! I followed the recipe very closely - but I did take the advise from the reviews to use a couple of cans of diced tomato to make up some of the 7c of water. Also I used frozen broccol...

Absolutely delicious! don't let the number of ingredients scare you, it is very easy to make. Mine did not come out as a soup but more as a rice dish but everyone loved it. Next time would sub...

I made this with a few tweaks, added crab and scallops with cilantro, brown rice. Very Good. Also used baby carrots no peas.

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