Chupe de Camarones - Nutritious and Delicious Recipe

The shrimp soup It is a typical dish of Peru, exactly from the city of Arequipa and it is so popular that it is served in all the spicy places in the city; although it is also prepared in the rest of the country. It is characterized by being a thick and spicy soup that has river shrimp as its main ingredient. It is an excellent option to serve as a starter at lunchtime and why not, for dinner.

  1. Origin of shrimp chupe
  2. How to make shrimp chupe
  3. Shrimp chupe recipe
    1. Ingredients
    2. Preparation
    3. Tips or secrets of shrimp chupe

Origin of shrimp chupe

There are two versions of the origin of the shrimp chupe. One that was created with the arrival of the Spanish and the other that is a recipe of the Inca society.

However, when thinking about its ingredients, it can be deduced that the recipe could have evolved over time thanks to the incorporation of new ingredients.

It is well known that our ancestors had their own soup recipes and suck, elaborated with merely native products. And what could have happened with the conquest of the Spanish is that Mediterranean ingredients such as cheese, milk, pepper, among others, were added until reaching the version that is known today.

However, this recipe was only known by this name in the 19th century when shrimp chupe was mentioned in some books, more precisely in the Callao area. Hence, it is presumed that its origin was in Lima, and also in Arequipa, where the best shrimp in the country are found.

And despite being a delicious soup, its expansion began in the fifties, which is when it reaches restaurants.

How to make shrimp chupe

As was said at the beginning, the shrimp chupe has as its star ingredient the River shrimp; however, the composition of its wonderful flavor is achieved with the rest of the ingredients such as: yellow potatoes, corn, rice, fresh cheese, evaporated milk, peas, and of course, the incredible dressing made from panca pepper.

Shrimp chupe recipe

Prepare this delicious recipe that we bring you today and get out of your eating routine a little. We have no doubt that the people you decide to share this hearty soup with will love it. Now yes, we go for the preparation.

Kitchen: Peruvian
portions: 6 persons
calories: 350 calories
Preparation: 15min
Cooking: 30 min
Total: 45min


  • 1 kilo of river shrimp
  • ¼ cup of rice
  • ½ kilo of yellow potato
  • 1 cup of peas
  • 1 chopped onion
  • 2 beaten eggs
  • 1 teaspoon minced garlic
  • 1 tablespoon of ground panca chili
  • 2 liters of shrimp broth (made with the shells and remains of the shrimp and a little salt)
  • 1 can of evaporated milk
  • ¼ kilo of fresh cheese
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • oregano and chopped parsley to taste


  1. The first thing you should do is clean the shrimp very well. During the process, it removes the shell, the intestine that is in the back and reserves the coral, which is the liquid that comes out when you press the back of the head.
  2. Heat a pot with a splash of oil and add the garlic, onion and chili pepper. Brown everything very well until the onion turns transparent.
  3. Add a pinch of salt and pepper.
  4. Then add the coral previously strained and diluted in a little water. Stir and add the shrimp broth or, failing that, water.
  5. When the preparation begins to boil, add the corn cut into slices, the peas and the rice. Halfway through cooking the corn and peas, add the potatoes and cook for 10 minutes.
  6. Add the shrimp and let cook for 2 minutes. Then add the fresh cheese chopped into small pieces, the beaten eggs and the oregano. Stir.
  7. When the eggs are cooked, pour in the evaporated milk. Gently stir and turn off the heat.
  8. Serve and decorate with chopped parsley.

Tips or secrets of shrimp chupe

  • If you wish, you can add pieces of white fish.
  • You can also add pumpkin pieces just after the corn is cooked.
  • In case you do not want to prepare the broth, you can substitute it with packaged broth or use chicken broth.

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