nopal soup with shrimp


This recipe originated in Oaxaca, Mexico; but the ingredients are readily available in grocery stores around the country, that cater to Hispanics. Try it. It’s worth the effort.


This is what you need for 4 servings:

  • 1 lb. nopales, cut
  • 1 lb. shrimp, peeled, cooked
  • 4 plum tomatoes, peeled, chopped
  • ½ onion, chopped small
  • 2 garlic cloves, minced
  • olive oil
  • 1 sprig epazote OR cilantro or parsley to taste
  • S&P
  •  chicken stock or bouillon
  • 4-8 eggs
Pic1: nopal soup with shrimp, eggs



Pic2: nopales, shrimp
Pic3: onions & tomatoes
Pic4: strain


Pic5: add nopales, simmer
Pic6: poaching eggs
Pic7: served without eggs