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top view of shrimp meatballs with vegetables and broth

Shrimp Meatballs With Vegetables-Albondigas De Camaron

A change of pace from the beef albondigas! Tender shrimp albondigas with vegetables in a savory tomato-shrimp broth.
Course Main Course, Soup
Cuisine Mexican
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings 4 Servings


  • 1 1/2 lbs uncooked shrimp with shells on
  • 6 cups water
  • Avocado oil
  • 3/4-1 cup onion diced
  • 4 large cloves of garlic minced
  • 2 serrano peppers minced
  • 1 large red bell pepper finely dice half
  • 4 Roma tomatoes diced
  • 1 cup celery sliced
  • 1 1/2 cups carrots sliced
  • 1 small zucchini sliced
  • Handful fresh cilantro chopped
  • 1 jalapeño sliced in half
  • Salt and pepper to taste
  • 1/3 cup masa harina or cornmeal cornmeal or finely ground corn tortilla
  • 1 large egg
  • 2 tbsps tomato/chicken bouillon powder
  • 1/2 tsp cumin seeds crushed
  • 1/2 tsp Mexican oregano crushed


  • Remove shells from shrimp and transfer to a pot. Cover shells with 6 cups of water. Season with salt, to taste. Bring up to a boil for 3-4 minutes. Remove from heat.
  • After you devein the fresh shrimp, grind it, using a food processor. Transfer to refrigerator.
  • In a skillet ant medium heat with 1 tbsp of oil, saute for 5 minutes half of the onion, garlic, serrano and bell pepper. Season lightly with salt and pepper. Set aside to cool. Prep the remaining vegetables while you wait.
  • Once sauteed vegetables have cooled, mix them with reserved ground shrimp. Also mix in 1/3 cup masa harina(corn flour), 1 large egg, salt and pepper to taste. Coat the palms of your hands with oil and roll and form 20 small meatballs. Transfer to a flat plate. Return to refrigerator.
  • In a large pot, add 2 tablespoons of oil and heat to medium.
  • To the pot add the remaining onion, garlic, serrano and bell pepper. Add a pinch of salt and pepper and saute for a few minutes. Mix in the diced tomatoes and a little bit more salt and pepper. Stir well and let tomatoes cook for 5-6 minutes.
  • Strain shrimp shells and pour broth into pot. Mix in the tomato/chicken bouillon and bring up to a light boil.
  • Taste for salt. Mix in the celery and carrots. Cook just until carrots are tender. Mix in the zucchini and ground spices(cumin and oregano). Once it comes up to a light boil, carefully drop in the shrimp meatballs. Make sure the are immersed into the simmering broth. Add chopped cilantro to the top, do not stir! Let albondigas(meatballs) cook for 10 minutes. Ladle into bowls. Garnish with hot sauce and lime! Serve with warm corn tortillas.


Ground cumin can be substituted for the cumin seeds. The chile piquin hot sauce I prepared in the molcajete with dried chile piquin, pinch of oregano. fresh lime juice and salt to taste.