Mexican Shrimp Soup

Here’s an incredible dish I made last night. The original recipe was from a paleo/wellness cookbook, although I modified it somewhat for my own use.

Ingredients: (Serves 2)

  • Pot with a lid
  • 1/2 red onion, normal sized
  • 1-2 cloves garlic, depending on size
  • 1 serrano pepper (for some kick, not crazy spicy)
  • Olive oil
  • 3-4 medium/large tomatoes
  • Oregano
  • 1 cup chicken stock
  • 1/2 pound of shelled shrimp
  • 1 zucchini
  • 1/3 cauliflower
  • Salt and pepper
  • 1 lime


  1. Chop up the onion, garlic, and serrano pepper into small pieces and cook in a small amount of olive oil. Use your best judgement of how long – they don’t need to be browned but should be cooked through decently well.
  2. Once step 1 is cooked properly, add tomatoes and preferably put a lid on the pot while letting the tomatoes cook down. You don’t want a pure liquid, but the tomatoes should start to separate and cook down a bit. At this stage you should also add your oregano (a moderate amount)
  3. Add shrimp, zucchini that is chopped to be bite sized, and bite sized cauliflower bits. Also add your chicken stock.
  4. Cook until vegetables are as soft as you want them to be. Add salt and pepper. Serve with a lime squeezed over it.

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