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–+ servings
Prepared shrimp pozole in wide bowl with metal spoon.
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Shrimp Pozole

Shrimp Pozole is the perfect soup for seafood lovers! Made with homemade shrimp stock, tender hominy and a flavorful pozole red sauce. This recipe is perfect to make on the weekend and enjoy the leftovers as the flavor gets BETTER with time!
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 8 servings
Calories 154kcal
Author Ana Frias

Ingredients

  • 2 to 3 pounds raw shrimp with shells and heads still on rinsed
  • 10 cups water
  • ½ onion (white or yellow) peeled
  • 5 to 6 garlic cloves
  • 3 to 4 bay leaves
  • ½ teaspoon dried oregano
  • 2 cups pozole red sauce make ahead
  • 1 large can of cooked hominy (6 lbs, 12 oz)
  • 2 Tablespoons Shrimp bouillon (see notes for substitutes)
  • Kosher salt and fresh ground pepper

Garnish & Serving

  • Shredded cabbage, chopped cilantro and white onion (a must!)
  • Sliced radishes and avocado optional
  • A squeeze of fresh lime juice, hot sauce, dried chiltepines or chili powder
  • Serve with tostadas or tortilla chips

Instructions

Make the shrimp stock

  • Peel the shrimps and remove heads. Reserve the shrimps in a bowl and place in refrigerator until ready to cook (Note: devein the shrimp at any point before cooking).
    2 to 3 pounds raw shrimp with shells and heads still on
  • In a large pot add the water and bring to a soft boil over medium-high heat.
    10 cups water
  • Add the shrimp peels and heads, onion, garlic, bay leaves, and oregano. Cover with a lid and cook on medium low heat for 30 to 40 minutes or until the stock is very aromatic.
    ½ onion (white or yellow), 5 to 6 garlic cloves, 3 to 4 bay leaves, ½ teaspoon dried oregano
  • Place a mesh strainer into a very large bowl or another pot. Use a ladle to remove most of the shells & heads to the strainer before carefully pouring the remaining stock through. Discard shells & heads.

Make the pozole

  • Return the shrimp stock to the large pot and add the red sauce, hominy and shrimp bouillon . Cook on medium high, covered, for 45 minutes or until the hominy is soft. Taste for flavor and add salt & pepper as necessary according to taste.
    2 cups pozole red sauce, 1 large can of cooked hominy (6 lbs, 12 oz), 2 Tablespoons Shrimp bouillon (see notes for substitutes)
  • Add the shrimp into the pozole right before you're ready to serve. The shrimp cooks in 5 minutes.
  • Important! The shrimp will become rubbery and chewy if overcooked. It's important to wait until the last minute to add.
  • Serve with shredded cabbage, chopped cilantro, onions and tostadas or tortilla chips.

Notes

Shrimp bouillon substitute: Use 1/4 cup powdered dried shrimp or 2 tablespoons chicken bouillon. 
To reheat:
  1. Remove shrimp from the broth and set aside.
  2. Place the pozole in a pot and bring it to a boil over medium-high heat, stirring occasionally.
  3. Once hot, turn off the stove and add back your shrimp.
  4. Allow the residual heat from the broth to warm the shrimp for 1 to 2 minutes.
  5. Serve immediately.

Nutrition

Serving: 1bowl | Calories: 154kcal | Carbohydrates: 16g | Protein: 17g | Fat: 2g | Cholesterol: 165mg | Sodium: 2105mg | Fiber: 2g | Sugar: 2g