5.0 from 6 votes
Caldo de Camarón
Mexican comfort food from the heart of the sea.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 servings
Calories: 124 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
- 1 pound large shrimp peeled and deveined, shells reserved
- 2 tablespoons olive oil
- 6 cups water
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 large carrot peeled and diced
- 1 medium potato peeled and diced
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- fresh cilantro chopped for garnish
- Lime wedges for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add shrimp shells and cook for 3-4 minutes until they turn pink.
- Add water, bring to a boil, then reduce heat and simmer for 20 minutes. Strain and reserve the broth, discarding the shells.
- In the same pot, sauté onion and garlic until translucent. Add carrot, potato, bay leaf, salt, and pepper. Pour in the reserved shrimp broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.
- Add shrimp to the pot and cook until they are pink and opaque, about 3-5 minutes. Stir in lime juice.
- Serve hot, garnished with chopped cilantro and lime wedges on the side.
Cup of Yum
Nutrition Information
Calories
124kcal
(6%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
616mg
(26%)
Potassium
332mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
3012IU
(60%)
Vitamin C
14mg
(16%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 124
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 616mg | 26% |
| Potassium | 332mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3012IU | 60% |
| Vitamin C | 14mg | 16% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.