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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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Shrimp Pozole
Ingredients
For Shrimp Broth:
- 1 lb shrimp with shells
- 1 bay leaf
- 1 tspn chicken bouillon or salt
- 1/4 tspn pepper
- 8 cups water
For Guajillo Sauce:
- 5 guajillo chile
- 4 cups water (divided)
- 1/4 onion
- 1 garlic clove
- 1/2 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, 1/4 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