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Delicious shrimp meatballs with mixed vegetables on a plate

Shrimp Meatballs With Vegetables - Albondigas De Camaron

A comforting dish featuring soft shrimp meatballs combined with a colorful array of vegetables, perfect for weeknights or family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Shrimp Stock
  • 1.5 lbs uncooked shrimp with shells on Fresh, juicy shrimp provide tenderness.
  • 6 cups water Essential for making a rich broth.
  • salt and pepper to taste salt and pepper Seasoning for the broth.
For the Meatballs
  • 1/3 cup masa harina or cornmeal Adds a unique texture.
  • 1 large egg Acts as a binder for the meatballs.
  • 1/2 tsp cumin seeds (crushed) Adds earthy depth.
  • 1/2 tsp Mexican oregano (crushed) Provides herbal notes.
For the Vegetables
  • 3/4-1 cup onion (diced) Aromatic onions add depth.
  • 4 cloves garlic (minced) Enhances flavor.
  • 2 serrano peppers (minced) Adds heat.
  • 1 large red bell pepper (finely diced) Adds sweetness and texture.
  • 4 Roma tomatoes (diced) Intensifies broth flavor.
  • 1 cup celery (sliced) Contributes crunch.
  • 1.5 cups carrots (sliced) Provides sweetness.
  • 1 small zucchini (sliced) Adds softness.
  • handful fresh cilantro (chopped) For garnish.
  • 1 jalapeño (sliced in half) Adjust for heat.
For Seasoning
  • 2 tbsp tomato/chicken bouillon powder Adds umami flavor.
  • salt and pepper to taste salt and pepper Essential seasoning.

Method
 

Prepare the Shrimp Stock
  1. Remove the shells from the shrimp and place them in a large pot with 6 cups of water. Season with salt to taste. Bring to a boil, then simmer for 3-4 minutes before removing from heat.
Process the Shrimp
  1. Devein the shrimp and grind them into a paste using a food processor. Transfer the paste to the refrigerator.
Sauté the Vegetables
  1. Heat 1 tablespoon of avocado oil in a medium skillet. Add half the diced onion, garlic, serrano peppers, and half of the red bell pepper. Sauté for about 5 minutes until tender. Season lightly with salt and pepper and set aside.
Prepare the Meatball Mixture
  1. Mix the sautéed vegetables with the ground shrimp in a bowl. Add masa harina, beaten egg, and salt and pepper to taste. Roll into 20 small meatballs and refrigerate.
Cook the Broth
  1. In a large pot, heat 2 tablespoons of avocado oil. Add remaining diced onion, garlic, serrano peppers, and bell pepper. Season and sauté for a few minutes, then add diced tomatoes and cook for 5-6 minutes.
Combine Ingredients
  1. Strain the shrimp shells from the stock and pour the broth into the pot with sautéed vegetables. Stir in bouillon powder, bringing to a boil, adjusting seasoning as needed.
Add Vegetables and Meatballs
  1. Mix in the celery and carrots, cooking until just tender. Add zucchini and crushed spices, then carefully drop the shrimp meatballs into the broth. Cook for 10 minutes without stirring.
Final Touches
  1. Ladle the soup into bowls, garnishing with hot sauce and lime if desired. Serve with warm corn tortillas.

Notes

Consider adding a splash of lime juice before serving for extra flavor. For a milder dish, deseed the peppers. Smoked paprika can enhance the broth's flavor.