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I went on an awesome road trip down the Baja California Peninsula. That’s where I was first introduced to Shrimp Pozole (Pozole de Camarón).
My mind and taste buds were totally blown away. Comforting, chunky, and full of yummy flavors.
Most of the time, you’ll see Pozole Rojo or Pozole Blanco. You might’ve even seen Vegan Pozole. Wait til you taste the shrimp version. You’ll love every bite.
How to Make It
- Peel the shrimp. Reserve the shells.
- Set the shrimp in the fridge while everything is cooking.
- Place the shrimp shells in a big pot along with the bay leaf, chicken bouillon, pepper, and water.
- Bring to a simmer.
To make Shrimp Pozole, you need to buy shrimp with shells. Also, keep the shrimp refrigerated until ready to use. You don’t want them going bad.
Word to the Wise: Save on time and pay a little extra for the shrimp that are already deveined.
You can use any shrimp size for this Mexican seafood recipe. All you want is for it to make up 1 lb of shrimp.
If you are not into chicken bouillon, you can swap it out for salt.
You might also like these Mexican shrimp recipes:
Camarones a la Diabla
Caldo de Camaron
Camarones a la Veracruzana
To make the Guajillo Sauce
- Cut off the stem.
- Cut the guajillo chile lengthwise and remove the seeds.
- Place the chile in a stock pot and cover with water.
- Bring to a boil. Turn heat off. Let sit in the hot water for 5-7 minutes, or until pliable.
- Place the rehydrated chile, onion, garlic, and water in a blender.
- Blend until smooth.
Pro Tip: Make the Guajillo Sauce ahead of time. It stores well in the freezer for 5 months, or in the fridge for up to 5 days.
This is a very common sauce used in many of our Mexican recipes such as Pork Tamales, Menudo, Pambazo Sandwiches.
You might see people refer to this stew as “posole.” With an S or a Z, both mean the same thing.
- Strain the sauce over the pot of shrimp broth.
- Add Mexican oregano, hominy, and shrimp.
- Cook for 5 minutes.
The shrimp broth will enhance the shrimp flavor, but you can also use chicken broth or vegetable broth.
Great Idea: To make this a more hearty meal, add veggies like calabacitas, Italian zucchini, green beans, carrots, or peas.
Mexican food is famous for its hearty stews like
Caldillo Duranguense, Frijoles Charros, Caldo de Albondigas
How Long Does It Last?
In the fridge, Shrimp Pozole will last up to 5 days. In the freezer, it will last up to 5 months. However, if frozen, the hominy will lose some of its texture, and the shrimp will become rubbery when warming up.
Best to freeze the shrimp broth and add the hominy and shrimp when reheating.
What does Pozole taste like?
Pozole (or posole) is flavorful and hearty. The rich broth (usually a fiery red) is deep and robust. Bites of meat, hominy, and spices are only enhanced by the toppings.
Ideas for Toppings:
- Cabbage
- Lettuce
- Oregano
- Toasted Chile de Arbol
- Lime juice
- Radishes
- Diced onion
Shrimp Pozole is one of those dishes that screams comfort food. It’s a true Mexican food delight. Add desired toppings and enjoy!
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Table of Contents
Shrimp Pozole
Ingredients
For Shrimp Broth:
- 1 lb shrimp with shells
- 1 bay leaf
- 1 tspn chicken bouillon or salt
- ¼ tspn pepper
- 8 cups water
For Guajillo Sauce:
- 5 guajillo chile
- 4 cups water (divided)
- ¼ onion
- 1 garlic clove
- ½ tspn salt
Instructions
For the Shrimp Broth:
- Peel the shrimp.
- Reserve the shells.
- Place the shrimp in the fridge while you're making the shrimp broth.
- Take the shells and add them to a stock pot.
- Add bay leaf, bouillon, pepper, water to the pot.
- Cover and simmer for 10 minutes.
- Remove the shrimp shells.
For the Guajillo Sauce:
- Remove the stems from the guajillo chile.
- Cut lengthwise and remove the seeds and any veins from the inside of the chiles.
- Add the chiles to a stock pot.
- Cover with water. About 2 cups.
- Bring to a boil.
- Turn heat off. Let sit in hot water until pliable. About 5-7 minutes.
- Discard the water.
- Add the rehydrated chiles, ¼ onion, 1 garlic clove, 2 cups water, ½ tspn salt to a blender.
- Blend until smooth.
For the Shrimp Pozole:
- Strain the guajillo sauce over the shrimp broth.
- Using the back of your cooking spoon, push the sauce through the strainer.
- Discard any bits of chile that are left in the strainer.
- Add the hominy, oregano, and shrimp to the pot.
- Cook for 5 minutes. Immediately serve and add desired toppings.
Notes
- Cabbage
- Lettuce
- Oregano
- Toasted Chile de Arbol
- Lime juice
- Radishes
- Diced onion
I bet this is so delicious.. ! Shrimps areso delicious, I hope to try this sometime.
Hope you try it! You won’t regret it
This looks truly delicious. We just recently discovered pozole and love it. It is perfect for a cool evening and quite comforting. I’d love to try this one made with shrimp. Thanks for sharing the recipe!
You’re going to love the shrimp version. So yummy. So comforting. Hope you enjoy!
Oh this sounds so good. I love shrimp made like this and the veggies is a must. The sauce sounds really good too.
Everything about this recipe is delicious. Hope you try it!
This shrimp pozole looks delicious, i love both shrimp and Mexican cuisine. this sounds perfect for weeknight dinner.
Great! Thank you! This recipe is a keeper, if I say so myself. 🙂
This looks delicious. I’ve never tried making Pozole, but you make it sound really easy. I always buy shrimp with the tails on, but I don’t often see them with the shells.
Hope you try this recipe is delicious!
Great idea! I make a green chicken posole that my family loves, but this looks like another great recipe to try out!
Glad you liked it! Hope you try it!
I am drooling over this! So glad to make it at home with your recipe!
This recipe is so yummy. Hope you try it!
I have never heard of Shrimp Pazole but now I must give this recipe a try because it looks delicious! Thanks for the yummy recipe to try.
Like you said, it’s delicious!
This recipe looks really good. I haven’t really had shrimp before though. I always want to try it, but never got around to it. I’ll have to try out this recipe.
Hope you try this recipe! I bet you will love it
I wish I had everything on hand to make this recipe right now. It looks really savory.
You gotta try this recipe. So yummy! Thanks for your comment.
I took note of the ingredients and will be looking for them when I do my grocery shopping this weekend. I need to this dish ASAP. We haven’t had a shrimp dish for quite a while. I am positive this shrimp pozole will be another winner with my family.
It’s a winner with my family. Hope your family enjoys!
What an interesting dish – I have never had pozole before. This sounds like a delicious combination of flavors.
Delicious and flavorful!
What a great seafood recipe! I love shrimp! This is a recipe my wife and I could both enjoy.
You gotta make it for her then. I’m sure she’ll love it. Happy Cooking!
My oldest daughter loves shrimp! I will pass on your recipe so she can make it.
Hope she like’s it!
Oh yes please. This looks amazing. I know my kids and husband will love it since they are huge fans of shrimp.
It is amazing! Hope you try it
Looks like a hearty and spicy delight of a stew and my son loves shrimp. Pozole is adish I have never made before but I might try soon.
It’s delicious!