Name: Peruvian Shrimp Soup – Chupe de Camarones Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Peruvian
Ingredients: 1 pound large shrimp (31-35 per pound, deveined, shells on); 3 tablespoons neutral oil; 1 large sweet onion, finely diced; 3 tablespoons tomato paste; 1 teaspoon dried oregano; 1 tablespoon kosher salt, or to taste; ½ teaspoon black pepper; 8 cups water; 1 square piece of cheesecloth (to hold shrimp shells); 6 ounces angel hair pasta; 1 (12 ounce) can evaporated milk; ¾ – 1 pound feta cheese

Jump to Recipe· 3.8 from 4 reviews

If you’ve ever craved a soup that feels like a warm embrace from a distant, sun-kissed culture, you’re in for a treat with this Peruvian Shrimp Soup – Chupe de Camarones Recipe. This vibrant, comforting dish bursts with deep seafood flavors, creamy richness, and a hint of spice, all coming together in a luscious broth that will have you savoring every spoonful. Whether you’re already a fan of Peruvian cuisine or just discovering it, this recipe brings a delightful balance of textures and aromas that’s unforgettable and surprisingly simple to prepare.

Ingredients You’ll Need

Six small round nests of uncooked thin yellow pasta are placed closely together on a light beige wooden surface with a subtle grain pattern. Each nest is made of many long thin strands twisted in a circular shape, with some loose strands extending outward. The photo is clear and taken from above, showing the texture and fine details of the pasta. The background is softly lit, enhancing the natural yellow color of the pasta. photo taken with an iphone --ar 4:5 --v 7

This Peruvian Shrimp Soup – Chupe de Camarones Recipe shines thanks to its straightforward ingredients that each play a crucial role in crafting its classic flavor. From fresh shrimp to creamy evaporated milk, every item packs a punch in taste, texture, or color, making the final dish truly special.

1 pound large size shrimp: Must be deveined with shells on for maximum flavor during broth preparation.
3 tablespoons neutral oil: Ideal for sautéing onions without overpowering the delicate shrimp flavors.
1 large sweet onion (finely diced): Adds natural sweetness and depth to the soup’s base.
3 tablespoons tomato paste: Brings a rich umami and vibrant color to the broth.
1 teaspoon dried oregano: Provides an herbaceous note that balances the seafood richness.
1 tablespoon kosher salt or to taste: Enhances all the natural flavors in the soup.
½ teaspoon pepper: Adds just the right touch of mild heat and warmth.
8 cups water: The foundation for your flavorful shrimp stock.
6 ounces angel hair pasta: Crushed to provide a tender, delicate texture in contrast to the shrimp.
1 (12 ounce) can evaporated milk: Contributes a creamy, silky richness that elevates the broth.
¾ – 1 pound feta cheese: For crumbling in at the end, lending a pleasantly tangy and creamy finish.
Square piece of cheesecloth: Used to bundle shrimp shells, extracting intense flavor without grit.

How to Make Peruvian Shrimp Soup – Chupe de Camarones Recipe

Step 1: Prepare the Shrimp Shell Pouch

Start by peeling the shrimp, but don’t toss those shells yet! Place them in the center of your cheesecloth square, gather the ends, and tie securely with twine to form a little pouch. This clever step captures all the luscious, briny essence of the shells and infuses the soup with rich, oceanic flavor as it simmers.

Step 2: Sauté the Onions

Warm your neutral oil in a large stockpot over medium-high heat and add the finely diced sweet onion. Let them cook for about 10 minutes until they soften and gently start to take on a subtle golden color. This slow sauté develops sweetness and builds the foundational flavor for your soup.

Step 3: Incorporate Tomato Paste and Seasonings

Stir in that vibrant tomato paste and let it cook just until it loses its bright red pop—this lets its deep, umami qualities bloom. Then sprinkle in your oregano, salt, and pepper. Keep cooking gently here until you notice the flavorful bits sticking to the pot’s bottom, known as fond, which adds another layer of taste. Just be careful not to burn it!

Step 4: Build the Broth with Shrimp Shells

Pour in the water slowly, scraping to lift any tasty browned bits from the bottom of the pot. Slide your cheesecloth pouch of shrimp shells into the stock, pushing it all the way down so the liquid fully covers it. This is where your broth transforms into something pure magic, infused with the savory sweetness of the shells. Bring this to a boil, then reduce to a simmer for 30 minutes to extract maximum flavor.

Step 5: Remove Shells and Cook Pasta

Once simmered, carefully lift out the pouch and press it against the side of the pot with the back of a spoon to squeeze every bit of juice back into the soup before discarding it. Crush your angel hair pasta before adding it to the broth. Let it cook for about 3 minutes until perfectly al dente, lending a delicate texture that marries beautifully with the creamy broth.

Step 6: Add Creaminess and Shrimp

Stir in your evaporated milk, using a little water to rinse out the can and get every drop into the pot—don’t waste a single bit of that creamy goodness! Then add your peeled shrimp. Cook just 2 to 3 minutes until they turn pink and curl, signaling their perfect doneness. Turn off the heat and get ready for the final flourish.

Step 7: Finish with Feta Cheese

Crumble in your feta cheese chunks, leaving some larger for textural contrast. Stir gently until the cheese begins to soften into the soup, creating rich and pleasantly tangy pockets of flavor that elevate the entire dish.

How to Serve Peruvian Shrimp Soup – Chupe de Camarones Recipe

The image shows a close-up of a ladle filled with a thick, orange creamy soup with a smooth texture that has small reddish spice flakes on top. Inside the ladle, there are three main layers: small white chunks that look soft and creamy, light pink curled pieces that resemble shrimp, and thin light yellowish strips of onion, all mixed in the rich soup. The ladle is metallic with some drops of soup on its handle and rests in the larger pot of the same orange soup. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an authentic and pretty finish, sprinkle a touch of fresh chopped cilantro or flat-leaf parsley on top. A small drizzle of good olive oil or a few slices of fresh avocado can bring a creamy freshness that balances the soup’s bold flavors seamlessly.

Side Dishes

This soup pairs wonderfully with crusty rustic bread for dipping, or a simple green salad dressed with lime vinaigrette to lighten the meal. A side of steamed white rice also works beautifully if you want something a bit more substantial.

Creative Ways to Present

Why not serve this Peruvian Shrimp Soup – Chupe de Camarones Recipe in individual bowls with a dollop of sour cream or a sprinkle of paprika for an eye-catching pop of color? For a festive touch, add a lime wedge on the side and encourage guests to squeeze bright citrus into their soup.

Make Ahead and Storage

Storing Leftovers

Keep any leftover chupe de camarones in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully overnight, so leftovers may taste even better!

Freezing

Though best enjoyed fresh to preserve the delicate shrimp texture, you can freeze the soup without shrimp or pasta for up to 2 months. When ready, thaw overnight and add fresh shrimp and pasta during reheating.

Reheating

Warm the soup gently over low heat to avoid overcooking the shrimp and breaking down the creaminess. Add fresh shrimp and gently simmer just until they turn pink to keep them tender and juicy.

FAQs

Can I use another type of seafood instead of shrimp?

Absolutely! While shrimp is traditional and essential for authentic flavors in this Peruvian Shrimp Soup – Chupe de Camarones Recipe, you can experiment with peeled crawfish tails or firm white fish to create your own twist.

Is feta cheese necessary for the soup?

Feta adds a wonderful tang and creamy texture that is characteristic of chupe de camarones, but if you prefer, you can substitute with a mild queso fresco or omit it entirely for a lighter version.

Can I make this soup vegetarian?

This soup’s signature flavor comes from shrimp and shrimp shells, so making it vegetarian would change its essence. However, a vegetable broth with mushrooms and smoked paprika could be an interesting alternative.

What type of pasta is best?

Angel hair pasta is preferred because it cooks quickly and adds a lovely delicate texture without overpowering the soup. You can substitute with vermicelli or broken thin spaghetti if needed.

How spicy is this soup? Can I add heat?

Traditionally, chupe de camarones is mild and relies on the natural flavors of the ingredients. If you love heat, adding a pinch of cayenne or some fresh sliced chili peppers while sautéing the onions works wonderfully.

Final Thoughts

There is something truly special about the Peruvian Shrimp Soup – Chupe de Camarones Recipe that warms your soul and excites your taste buds all at once. This comforting, creamy, and flavorful dish is a fantastic way to bring a piece of Peruvian tradition to your table, and I promise it’s easier to make than you think. So gather your ingredients, dive into the magic of shrimp-infused broth, and enjoy every comforting bite of this unforgettable soup.