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Mexican Shrimp Stew

There are seafood stews swimming through every cuisine in the world. This one has a decided Mexican flair, which you can create instantly with a can of diced tomatoes, a can each of corn and black beans, and a handful of chopped cilantro. The shrimp cook in seconds, so they should be added in the last minute of simmering.

Recipe by Canned Food Alliance
latin, mexican, dinner, dairy free, gluten free, nut free, sugar free, main-dish, cinco de mayo, memorial day


  • 1 can (19 oz) reduced-sodium chicken and wild rice (or rice) soup
  • 1 can (14.5 oz) no-salt-added diced tomatoes
  • 1 can (15 oz) black beans, drained
  • 1 can (11 oz) Southwestern-style corn, drained
  • 10 ounces medium (31-35 count) shrimp, cleaned and deveined
  • 1/4 cup chopped cilantro


  1. Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes.
  2. Clean shrimp.
  3. Stir in shrimp and cilantro into soup; return to a boil, about 1 minute.
  4. Serve in bowls.