Caldo de Camaron
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Caldo de Camaron
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A flavorful caldo de camaron recipe (Mexican shrimp soup) packed with fresh shrimp, vegetables, and a homemade shrimp broth.
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Ingredients
For shrimp stock
- 1 ½ pounds Shrimp deveined and shells on, medium
- 2 teaspoons olive oil
- 3 celery roughly chopped, stalks
- 1 carrot peeled and roughly chopped
- 2 cloves garlic
- 2 teaspoons kosher salt
- 1 bay leaf
- 8 cups water
For caldo de camaron
- 4 teaspoons olive oil divided
- 5 guajillo chiles rinsed, stemmed, and seeded
- 2 Pasilla chile rinsed, stemmed, and seeded
- 4 large Roma tomato halved
- 4 cloves garlic
- 1 onion halved, one half roughly chopped, white
- 2 teaspoons kosher salt divided, plus more to taste
- 2 cups water hot
- 2 Yukon Gold potato peeled and diced
- 2 carrot peeled and diced
- 4 epazote leaves
- 4 cilantro optional, sprigs
Toppings
- onion chopped
- cilantro chopped
- avocado diced
- lime juice
Instructions
- Make the shrimp stock. Remove the shells from the shrimp and reserve them in a separate bowl. Return the peeled shrimp back to the refrigerator.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the shrimp shells, celery, carrot, garlic, and salt to the pot.
- Sauté the ingredients until the shells start to turn pink and are fragrant, about 5 minutes, stirring occasionally.
- Add the water, bring to a boil, reduce to a gentle simmer, cover, and cook for 25 minutes.
- Strain the stock over a large bowl and reserve the broth. Discard the shells and vegetables.
- Make the soup. Heat 2 teaspoons of olive oil over medium heat in the same pot or Dutch oven. Add the guajillo chiles, pasilla chiles, tomatoes, garlic, one half of the white onion, and 1 teaspoon kosher salt. Sauté the ingredients until the chiles are lightly toasted and fragrant, and the tomatoes start to soften, about 5 minutes. Pour in the water and bring to a simmer. Cover and cook for 10 minutes until the chiles have softened and rehydrated. Remove the pot from the heat.
- Carefully transfer everything to a large blender and blend until smooth. Set aside.
- In the same pot, heat the remaining 2 teaspoons of olive oil over medium-high heat. Add the remaining half of chopped white onion, potatoes, carrots, and remaining 1 teaspoon of kosher salt. Sauté for 5 minutes until the carrots begin to soften.
- Strain the chile mixture into the pot or Dutch oven using a fine mesh strainer. Discard the chile pulp.
- Add the reserved shrimp stock into the pot or Dutch oven and stir to combine.
- Bring to a simmer, cover, and cook for 15-20 minutes, until the potatoes and carrots are soft and tender.
- Add the peeled shrimp, epazote leaves, and cilantro sprigs to the pot. Cook for an additional 5 minutes until the shrimp are fully cooked. Taste for salt and add more if needed.
- Serve immediately in bowls and garnish with chopped cilantro, onion, avocado, and lime juice.
Notes
- Using homemade shrimp stock adds lots of flavor, but if you’re short on time you can use store bought broth or vegetable broth.
- You can omit the cilantro sprigs if you prefer.
- You can use shrimp with the head on, just remove it and the eyes and prepare this recipe as directed.
Nutrition Information
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Serving
1serving
Calories
221kcal
(11%)
Carbohydrates
20g
(7%)
Protein
25g
(50%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
183mg
(61%)
Sodium
1734mg
(72%)
Potassium
854mg
(18%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
6533IU
(131%)
Vitamin C
22mg
(24%)
Calcium
116mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 221kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 25g | 50% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 183mg | 61% |
| Sodium | 1734mg | 72% |
| Potassium | 854mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 6533IU | 131% |
| Vitamin C | 22mg | 24% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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