Shrimp Broff (Caribbean Shrimp Soup)

This take on a Caribbean classic draws from the traditional “broff,” usually made with ocean fish heads and served as a light, clear soup. Unlike our thicker, heartier Caribbean soups, broff is meant to be mild in both texture and flavor, often praised as a hangover remedy. My uncle was exceptional at preparing it, especially on a Monday morning. I credit him for my broff-making skills and the early lessons learned helping him prep and cook this soul-satisfying dish.

• Shrimp with Heads On: Clean, de-shelled shrimp heads and shells create the flavorful base for the stock.
• Water: Forms the clear broth that carries all the aromatic goodness.
• Onion and Celery: Create the aromatic foundation of the shrimp stock.
• Carrot, Pumpkin, Sweet Potato: Add natural sweetness, color, and substance to the soup.
• Green Cooking Banana: Provides firm texture and mild sweetness; use a wax paper wrap for ripe bananas.
• Thyme and Parsley: Fresh herbs that infuse the broff with earthy, aromatic notes.
• Scallions and Pimento Peppers: Layer in bright flavor and authentic Caribbean heat.
• Garlic: Adds classic savory depth to the broth.
• Caribbean Green Seasoning: Optional but boosts the authentic tropical flavor profile.
• Butter and Veg Oil: Build the sofrito that blends vegetables and aromatics together.
• Scotch Bonnet Pepper: Imparts a mild heat; leave whole to infuse without overwhelming.
• Noodles: Optional for extra heartiness; choose gluten-free if needed.
• Salt and Black Pepper: Classic seasoning to enhance every element of the broff.

Shopping Made Easy

• Shrimp with heads can be found fresh or frozen in the seafood section.
• Green bananas and pimento peppers are available at Caribbean or specialty produce stores.
• Canned Caribbean green seasoning is sold in West Indian aisles or at specialty shops.
• Noodles are optional—choose gluten-free or omit for a lighter stew.
• Making a separate shrimp stock with shells and heads ensures a rich and flavorful broth without heaviness.
• Simmer the stock gently for 25 minutes and skim off foam to keep the broth clear.
• Add vegetables in batches with sautéed aromatics to layer flavors.
• Bringing everything to a steady boil before simmering helps vegetables cook evenly and keeps the broth bright.
• Add seasoned shrimp at the end and let them cook in residual heat to avoid overcooking or rubbery texture.

What is broff in Caribbean cooking?

Broff is a light Caribbean broth-based soup, usually made with fish or shrimp, and valued for its soothing, hydrating qualities.

Can I omit the shrimp heads and shells?

You can, but the flavor will be lighter. Keeping them creates a richer, more authentic broth.

How can I reduce spice levels?

Remove the scotch bonnet pepper before serving to keep the warmth gentle and not overwhelming.

Is the broff gluten-free?

Yes, if you omit noodles or use gluten-free pasta; all other ingredients are naturally gluten-free.

What can I serve with broff?

Serve with extra noodles, crusty bread, or grounded provisions like boiled cassava or yam for a complete Caribbean meal.

For the Shrimp Stock

For the Broth and Add-Ins