Chupe de Camarones

Today, we have a special recipe and is the beloved Peruvian Chupe de Camarones or Peruvian Shrimp Soup. Nowadays Peru is recognized as a gastronomic epicenter for fusion cuisine and is the worlds leading culinary destination by the World of Travel Award.

Peruvian cuisine is a fusion between the indigenous population and cuisine brought by immigrants from Europe, Asia, and West Africa. The immigrants changed their traditional recipes by using ingredients available in Peru.

Chupe de Camarones (Shrimp Soup) is widely popular among the coastal region of Peru (originally from Arequipa) In Arequipa they have a traditional sequence of chupes that are served on specific days of the week. Chupe Soup is not just reserve for Peru, it is actually really popular in South America, for example in Venezuela we have Chicken Chupe, which is also delicious.

Generally, all the chupes around South America have the same basis, and if you are looking for a Sunday soup to warm you up from this horrible cold weather this soup is your answer.

Peruvian Chupe de camarones - Shrimp Soup Recipe

Peruvian Chupe de Camarones - Shrimp Soup

Creamy Peruvian Chupe de Camarones - ( Peruvian Shrimp Soup)
5 from 4 votes
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: peruvian
Keyword: chupe de camarones, Peruvian, soup
Servings: 6 people
Calories: 390kcal


  • 1 kilo shrimps with heads
  • 2 tbsp olive oil
  • 4 garlic heads finely chopped
  • 1 tbsp tomato paste
  • 1 cup green peas
  • salt
  • pepper
  • 1 small rocoto ( or any chili pepper)
  • 1/2 tsp oregano leaf
  • 8 cups water
  • 1 cup of corn
  • 1 1/2 cups chopped potatoes
  • fresh cilantro
  • 1/4 cup heavy cream
  • 1 large eggs


  • To start, I like to make a fish stock with some fish-heads and the head of the shrimps to have it as a basis for the chupe.
  • Heat the oil in a saucepan over medium heat. Add onion, garlic, rocoto or chili, oregano, and sauté until golden.
  • Add tomato paste and continue cooking for 5 minutes, then add the shrimp stock, and bring to a boil.
  • Turn the heat to medium low, add the potatoes and until the potatoes are tender, then add the peeled shrimp. Cook for 3 minutes. 
  • Add milk, salt, and pepper, add the eggs and let them cook for 3 min more and turn off the heat. Add the green peas and corn.
  • Sprinkle with fresh cilantro and serve.


Serving: 200g | Calories: 390kcal | Carbohydrates: 18.5g | Protein: 21.22g | Fat: 15.87g
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