Chupe de Camarones

  1. Peruvian Chupe de Camarones Recipe
  2. Ingredients
  3. Method
  4. Tips and tricks
  5. Additional information

Peruvian Chupe de Camarones Recipe

On my trip to the city of Arequipa I went to visit a great friend that I had not seen in years, she received me in a great way, inviting me for lunch nothing more and nothing less than Chupe from Shrimp .The Chupe de Camarones is a jewel of Peruvian gastronomy . It is a dish with history, lineage, color and wonderful flavor.

How to Prepare Shrimp Chupe

Shrimp chupe recipe
Shrimp soup

The Chupe de Camarones is a typical dish from the coast of Peru. Fortunately, we Peruvians have a prodigious and generous coast that provides us with the best seafood. Its preparation is quite a ceremony.

🔪 Prep Time10 minutes
🍲 Cook Time30 minutes
⏲️ Total Time40 minutes
🍽️ Servings6 servings
🔥 Calories220 calories


  • 1 kilo of shrimp (prawns or prawns)
  • 1/2 kilo of yellow potato preferably peeled
  • 1 cup of peas
  • 1/4 cup of rice
  • 1 can of evaporated milk of 375 ml
  • 1 red onion chopped
  • 1 tablespoon ground panca pepper
  • 1 teaspoon ground garlic
  • 2 tablespoons of oil
  • 2 beaten eggs or 1 hard-boiled egg per plate
  • 100 grams of fresh cheese
  • Salt, pepper and oregano to taste


  1. Clean the shrimp and save the coral (liquid obtained by lightly pressing the back of the head).
  2. In a pot, heat a little oil and fry the onion, garlic, ground panca pepper, salt and pepper.
  3. Once the dressing is ready, that is, when the onion is transparent, add the corals previously dissolved in a little water and strain them.
  4. Then add 2 liters of water.
  5. When it starts to boil, add the corn slices, the peas and the rice.
  6. After a few minutes when the vegetables are halfway through cooking, add the potatoes and let them cook for a few minutes. After a few minutes and before the potatoes finish cooking, add the shrimp.
  7. After 2 minutes add the fresh cheese cut into squares, the beaten eggs, the oregano and stir everything.
  8. After 1 minute, when the cheese has melted and the egg has cooked, add the milk and mix everything very well. Now all you have to do is serve and enjoy this delicious and warm Chupe de Camarones.
Related:  Locro de Gallina

This Chupe de Camarones is to lick your fingers. But it could still be better with the 2 VERY IMPORTANT TIPS which I leave you below.

Tips and tricks

  • Be very careful and do not cook the shrimp with the whole head, remove the bag that is just behind the eyes and the antennae because the excrement is kept there, but be careful because the coral that you will need for the preparation is very close.
  • Add a piece of pumpkin just after cooking the corn, this will give it a more delicious flavor.

Additional information

The question is: Where did such a succulent stew come from? . According to Ariansen (Director of the Andes Institute), Chupe de Camarones is a mestizo dish, which has its origins rooted in the arrival of the Spaniards in the country.

The Incas already had their soups and chupes, but the Spanish brought new ingredients such as milk and pepper. This recipe only begins to be mentioned at the beginning of the 19th century in the city of Arequipa.

this stew it was served on weekends in homes, it was not a common dish from Monday to Friday. It is said that in the fifties or sixties it leaves homes and becomes popular in restaurants.

And now it's your turn, tell us how it went. Comment, rate the recipe and share with family and friends through all social networks. Thank you very much!

If you want to learn how to prepare more Peruvian soups, here is a list of our best recipes:

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  2. How to prepare Soup a la minute
  3. Chilcano fish in a few steps
  4. Homemade Peruvian Chicken Soup Recipe
  5. How to make chaque arequipeño
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