Shrimp Asopao Recipe -
Shrimp Asopao Recipe

Shrimp Asopao

Recipe by  

"This Cuban recipe for Latino-style shrimp soup is hearty like a beef stew would be."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    35 mins
  • COOK

    35 mins

    1 hr 10 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 29, 2009

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 broth) instead of water, adds lots of flavor!!

Most Helpful Critical Review
Mar 09, 2012

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


16 Ratings

Feb 25, 2009

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. Added a little fresh Cilantro and skipped the peas. I used a brown rice and it needed about twice as much time as suggested in the recipe but the flavor was great (the kids even ate it!). A+.

Jan 13, 2008

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 the seasonings, I used a whole red pepper instead of 1/2 a red and 1/2 a green, and I used brown basmati because that's what I had. Great the next day, too - maybe better.

Nov 10, 2010

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 can of tomatoes since fresh tomatoes are awful this time of year, and I added some cilantro. Overall very tasty - thanks!

Oct 16, 2009

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 it!

Feb 09, 2008

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

May 04, 2010

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 broccoli (husband hates peas). I used brown basmati rice - love that! but it does take longer to cook. When it was nearly done I sampled it and it was a little bland so I added a couple of spoons of beef broth granules which added just what it needed. I will definitely be making this again, it was so good and a nice variety for cooking shrimp.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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