Soups & BrothsMedium

Shrimp Pozole (Guerrero)

Name: Shrimp Pozole (Guerrero)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 500 g Shrimp grandes pelados; 500 g Maíz pozolero cocido; 5 Guajillo chiles desvenados; 2 Chiles ancho desvenados; 3 Tomatoes; 1 White onion; 3 cloves Garlic; 1 tsp Dried oregano; 1 cup Lettuce picada; 6 Radishes en rodajas; 6 Tostadas de maíz; 3 Limes; 1 tsp Salt

65 min (20 prep + 45 cook) Medium 6 servings Guerrero

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: May 12, 2026

Pozole with shrimp in guajillo chile sauce.

About this recipe

Pozole made with fresh shrimp instead of pork, with cacahuazintle corn and guajillo chile sauce. A coastal speciality from Guerrero.

History & Origin

Shrimp pozole is a coastal variant born in Guerrero's fishing communities, where abundant fresh seafood inspired cooks to create their own version of this ceremonial dish. Whilst traditional pozole is associated with pork, shrimp pozole represents the creative adaptation of coastal communities with more access to seafood. In Guerrero, where pozole is practically sacred and eaten every Thursday, coastal families developed this variant maintaining the essence of pozole but substituting the protein. The shrimp are added in the last few minutes so they don't overcook. Shrimp pozole has gained popularity beyond Guerrero, especially during Lent.

Estimated cost

$10.00

Total cost

$1.67

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

290

Calories

22g

Protein

38g

Carbohydrates

Fat

Fiber

560mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Peel and limpia the shrimp. Set aside the cabezas and peels. Boil the peels in 1.5 litros of water for 20 minutes for hacer a stock. Strain and set aside.
💡 El stock of peels intensifica the flavour a mar.
2
Rehydrate the guajillo chiles and ancho in hot water 15 minutes. Blend with the tomato, onion and garlic. Strain.
3
In a large pot, fry the sauce of chiles for 5 minutes. Add the stock of shrimp and the corn pozolero cooked.
4
Season with oregano and salt. Leave hervir over medium heat for 15 minutes.
5
Add the shrimp and cook exactamente 5 minutes over medium heat (not more for that not sobrecocinen).
6
Serve in plates hondos with shredded lettuce, radishes, oregano, tostadas and lime.