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3.9 from 30 votes

Caldo de Camaron

Make sure you read the headnotes above for variations and substitution options. Serve your soup as a first course in a larger Mexican meal, or with tortillas on the side as a main course. It reheats well if you do so slowly on the stovetop.

Prep Time
1 hr 10 mins
Cook Time
10 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 304 kcal
Course: Main Course , Appetizer , Soup , Lunch
Cuisine: Mexican

Ingredients

  • 2 quarts shrimp stock (see notes for recipe)
  • 1 pound shell-on shrimp, with heads if at all possible
  • 4 dried guajillo chiles, seeded and stemmed
  • 2 dried ancho chiles, seeded and stemmed
  • 1 cup fire roasted tomato puree, or 3 plum tomatoes, sliced in half
  • 2 cloves garlic, skin still on
  • 6 to 10 dried shrimp (optional)
  • 2 tablespoons chopped epazote or cilantro, or 1 tbsp dried
GARNISHES
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro
  • Juice of 2 limes
  • 1 white onion, chopped
  • 2 avocados, diced

Instructions

    Cup of Yum
  1. Chances are you will be peeling your shrimp first to make the shrimp stock recipe. Chop the shrimp into bite-sized pieces and set aside for now.
  2. While the stock is simmering, get a comal or heavy frying pan hot. Boil a pint or two of water and have that ready. Quickly toast your dried chiles -- just a few seconds on each side -- and then toss them into the boiling water. Once you start doing this, turn the heat off the boiling water. When you have toasted all the chiles, put a lid on the pot to let them soften.
  3. If you are using them, grind the dried shrimp in a spice grinder. Set that aside, too.
  4. While to comal or pan is still hot, char the garlic until the skins blacken a little, and char the tomatoes until the cut side is wholly black, which will take about 3 to 5 minutes. Use a spatula to move the tomatoes to a blender. Peel the garlic and put that in a blender, too.
  5. Put the softened chiles, epazote and dried shrimp (if using) into the blender, and puree this with a splash or two of the chile soaking water, and, if you need more, some of the shrimp stock.
  6. Once your shrimp stock is ready, strain it into a soup pot and add the contents of the blender. Bring this to a gentle simmer and add salt to taste. It might not need it. Add the chopped shrimp and cook 5 minutes, then serve with all the garnishes.

Notes

  • Use this shrimp stock recipe for your broth. 

Nutrition Information

Calories 304kcal (15%) Carbohydrates 23g (8%) Protein 26g (52%) Fat 14g (22%) Saturated Fat 2g (10%) Cholesterol 202mg (67%) Sodium 1658mg (69%) Potassium 1150mg (33%) Fiber 9g (36%) Sugar 9g (18%) Vitamin A 3601IU (72%) Vitamin C 21mg (23%) Calcium 253mg (25%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 304

% Daily Value*

Calories 304kcal 15%
Carbohydrates 23g 8%
Protein 26g 52%
Fat 14g 22%
Saturated Fat 2g 10%
Cholesterol 202mg 67%
Sodium 1658mg 69%
Potassium 1150mg 24%
Fiber 9g 36%
Sugar 9g 18%
Vitamin A 3601IU 72%
Vitamin C 21mg 23%
Calcium 253mg 25%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.