Picture this: a steaming bowl of broth, so fragrant it makes your stomach growl before the first spoonful even touches your lips. Floating in that golden liquid are tender little dumplings, their chewy yuca exteriors giving way to succulent shrimp centers. This isn’t just soup—it’s a hug in a bowl, a love letter to coastal Latin American kitchens where yuca and seafood reign supreme.
I still remember the first time I tasted something like this. It was in a tiny beachside shack in Colombia, where the cook—a woman with laugh lines deeper than the ocean—handed me a bowl without a word. One bite and I was hooked. The sweet shrimp, the earthy yuca, the way the broth clung to every spoonful… I knew I had to recreate it at home. And after years of tweaking, I’ve finally nailed it.
This recipe is gluten-free without trying too hard, because yuca’s natural starchiness means you don’t need wheat to get that perfect dumpling chew. It’s weeknight-friendly but fancy enough for guests. And most importantly? It tastes like sunshine.
Craving a delicious Shrimp & Yuca Dumpling Meatballs Soup? You've come to the right spot! From Meatball favorites to amazing Chicken Recipes recipes, there's something here for everyone.
Why This Recipe Works
- Texture Party: Silky broth, bouncy dumplings, juicy shrimp—every bite’s a surprise.
- No Gluten, No Problem: Yuca dough is so satisfying, you won’t miss flour.
- Broth That’s Worth Sipping Alone: Sautéed aromatics and seafood stock create layers of flavor so deep, you’ll want to drink it straight.
The Story Behind the Sauce
Yuca (or cassava, if you’re feeling fancy) is the unsung hero of Caribbean and Latin American cooking. Paired with fresh seafood, it’s a match made in heaven—like peanut butter and jelly, but with more tropical flair. This soup takes that classic duo and turns it into something you’ll crave on rainy days and beach days alike.
Essential Ingredients & Tools
Ingredients for the Dumpling Dough
- 1 lb fresh yuca root (peeled & grated) – Squeeze it like you’re wringing out a wet towel. Trust me, dry yuca is happy yuca.
- 1 large egg – The glue that holds everything together.
- 3 tbsp tapioca flour – This gives the dough its stretch. Think of it as yuca’s best friend.
- ½ tsp salt – Just enough to make the flavors pop.
Ingredients for the Shrimp Filling
- 1 lb large shrimp (peeled, deveined, minced) – Chop ’em fine, but don’t turn them into paste. We want texture!
- 1 tbsp lime juice – A bright squeeze to wake up the shrimp’s natural sweetness.
- 2 cloves garlic (minced) – Because what’s life without garlic?
- 1 tsp grated ginger – A warm little kick to keep things interesting.
Ingredients for the Broth
- 6 cups seafood or chicken broth – Low-sodium, so you’re the boss of seasoning.
- 1 tbsp olive oil – For sautéing those aromatics into submission.
- 1 onion (diced), 2 celery stalks (sliced), 1 carrot (diced) – The holy trinity of flavor-building.
- 1 bay leaf – Tiny but mighty. It’s the secret whisper in your broth’s ear.
Tools You’ll Need
- Box grater or food processor – Unless you’ve got superhero knuckles, use one of these.
- Cheesecloth – Non-negotiable for squeezing out yuca’s stubborn moisture.
- Slotted spoon – For gently lowering dumplings into their hot tub.
Serves: 4 | Prep: 35 min | Cook: 25 min | Total: 1 hour
How to Make Shrimp & Yuca Dumpling Meatballs Soup
- Prep the Yuca
Peel that yuca like it owes you money. Get rid of every last bit of waxy skin and that weird fibrous core—no one wants a surprise crunch. Grate it finely (I use my food processor because I’m lazy), then bundle it up in cheesecloth and squeeze like you’re trying to extract the last drops of summer. The yuca should feel like damp sand when you’re done.
- Make the Dough
Dump your squeezed yuca into a bowl with the egg, tapioca flour, and salt. Get in there with your hands and knead it like you’re mad at it. After a few minutes, it’ll go from crumbly to sticky. If it’s too wet, add a sprinkle more tapioca flour. Let it rest for 10 minutes—this is when the tapioca works its magic.
- Prepare the Filling
Mix the shrimp with lime juice, garlic, and ginger. The lime juice will start to “cook” the shrimp slightly, giving it a ceviche-like firmness. Pop it in the fridge for 10 minutes to chill out.
- Build the Broth
Heat the oil in a big pot and toss in the onion, celery, and carrot. Let them sweat and soften until they smell like your grandma’s kitchen. Pour in the broth, add the bay leaf, and let it all simmer together like old friends.
- Form & Cook Dumplings
Pinch off a tablespoon of dough, roll it into a ball, then flatten it in your palm. Add a teaspoon of shrimp filling, then carefully seal it up like a tiny treasure. Don’t overstuff—these guys like their personal space. Gently drop them into the simmering broth (not boiling, unless you want exploded dumplings). They’re done when they float and the shrimp turns opaque.
- Finish & Serve
Fish out the bay leaf (it’s done its job). Taste the broth—add salt or lime juice if it needs a little oomph. Ladle it into bowls and garnish with cilantro or green onions. Want some heat? A drizzle of chili oil never hurt anybody.
Pro Technique
Pro Tip: If you’ve got shrimp shells, sauté them in the oil before adding the veggies. They’ll infuse the broth with extra seafood goodness. Just strain them out before adding the liquid.
Chef’s Wisdom
Moisture is the enemy here. Squeeze that yuca like you’re trying to get the last bit of toothpaste out of the tube. Spread it on a towel and press again if you have to. The dough should hold together without feeling wet. Too much moisture and you’ll end up with gummy dumplings that stick to everything.
When sealing the dumplings, dust your hands with tapioca flour to keep things from getting too sticky. Press the edges firmly—no air pockets allowed. If the dough cracks, a dab of water will smooth it right out.
Storage & Freshness Guide
- Broth & Dumplings Apart
Store them separately in the fridge for up to 2 days. The dumplings might darken a bit (thanks, yuca), but they’re still good to go. Reheat the broth first, then add the dumplings.
- Already Assembled?
The dumplings will soak up broth like a sponge, so they’ll soften over time. Reheat gently and add a splash of broth or water to loosen things up.
- Freezing?
Don’t bother. Yuca dumplings turn into sad, grainy blobs in the freezer. Make the broth ahead if you must, but always cook the dumplings fresh.
Nutrition Profile
- Calories: 320
- Protein: 25g
- Carbs: 40g
- Fat: 6g
- Fiber: 3g
Ingredient Variations and Their Impact
- Crab & Corn
Swap shrimp for lump crab and add sweet corn. Toss in a little Old Bay seasoning for a Chesapeake Bay vibe.
- Mushroom-Lentil (Vegan)
Ditch the shrimp for chopped mushrooms and cooked lentils. Add a spoonful of miso to the broth for depth.
- Thai-Inspired
Swap ginger for lemongrass and add red curry paste to the filling. Garnish with coconut milk and cilantro.
- Mediterranean
Use ground chicken and sun-dried tomatoes. A little oregano in the dough ties it all together.
- Spicy Chorizo
Half shrimp, half diced chorizo. Deglaze the broth with white wine for extra flair.
Perfect Pairings
Complementary Dishes
- Avocado & Radish Salad: Creamy avocado and crisp radishes balance the soup’s warmth. Toss with lime vinaigrette for a refreshing side.
- Fried Plantain Chips: Their caramelized sweetness contrasts the savory broth. Serve on the side for dipping.
Drinks
- Dry Riesling: Its bright acidity cuts through the soup’s richness. Look for notes of green apple or citrus.
- Lemongrass Ginger Tea: A caffeine-free option that echoes the soup’s aromatics.
Something Sweet
- Mango Sorbet: A tropical finish that cleanses the palate. The fruity acidity resets your taste buds.
- Coconut Macaroons: Their chewy texture and sweetness complement the yuca’s nuttiness.
FAQs
- Can I use frozen yuca?
Sure, but thaw it first and squeeze even harder. Frozen yuca is a water balloon.
- How do I know when the dumplings are done?
They’ll float, and the shrimp inside will be opaque. Cut one open if you’re unsure.
- Can I make the dough ahead?
Yep, up to 24 hours in the fridge. Add a splash of water if it dries out.
- Why is my broth bland?
Probably underseasoned. Simmer it longer with a pinch more salt or a dash of fish sauce.
- Can I bake the dumplings?
Nope. They need that steamy broth bath to stay tender.
Shrimp & Yuca Dumpling Meatballs Soup: A Bowl of Tropical Comfort
Make this Shrimp & Yuca Dumpling Meatballs Soup for a gluten-free, flavor-packed meal. Tender dumplings, juicy shrimp, and rich broth. Get the recipe now!
Ingredients
For the Dumpling Dough
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1 lb fresh yuca root (peeled & grated)
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1 large egg
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3 tbsp tapioca flour
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½ tsp salt
For the Shrimp Filling
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1 lb large shrimp (peeled, deveined, minced)
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1 tbsp lime juice
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2 cloves garlic (minced)
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1 tsp ginger (grated)
For the Broth
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6 cups seafood or chicken broth
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1 tbsp olive oil
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1 onion (diced)
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2 celery stalks (sliced)
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1 carrot (diced)
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1 bay leaf
Instructions
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Peel and grate the yuca, then squeeze out all moisture using cheesecloth.01
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Combine yuca, egg, tapioca flour, and salt to form a dough. Let rest 10 minutes.02
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Mix shrimp with lime juice, garlic, and ginger. Chill for 10 minutes.03
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Sauté onion, celery, and carrot in olive oil. Add broth and bay leaf; simmer 10 minutes.04
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Form dumplings by wrapping shrimp filling in yuca dough. Gently simmer in broth for 12-15 minutes.05
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Discard bay leaf, adjust seasoning, and serve garnished with cilantro or green onions.06
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