Caldo de Camaron (Mexican Shrimp Soup Recipe)
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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Servings
4
-
Calories
115 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Caldo de Camaron (Mexican Shrimp Soup Recipe)
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Caldo de camarón is a traditional Mexican shrimp soup made with vegetables and shrimp in a flavorful broth known for its rich, savory flavor, so comforting.
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Ingredients
FOR THE CHILI SAUCE
- 2 guajillo peppers stemmed and seeded, and roughly chopped
- 1 cascabel pepper stemmed, seeded, and roughly chopped (or use an extra guajillo)
- 1 chile de arbol roughly chopped (optional, for extra spicy)
- 2 cups hot water
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 1 large tomato chopped
- 3 cloves garlic chopped
FOR THE SHRIMP STOCK
- 1 tablespoon vegetable oil
- 1 pound large shrimp peeled and deveined, shells reserved
- 4-5 cups water
FOR THE CALDO DE CAMARON
- 1 tablespoon dried epazote or use cilantro or Mexican oregano
- 1 bay leaf
- salt and pepper to taste
- 1 pound yellow potatoes peeled and diced
- 8 ounces carrots peeled and diced
- 2 large limes + extra for serving
- Fresh chopped cilantro for garnish/serving
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Instructions
MAKE THE CHILI SAUCE
- Heat a large pot or Dutch oven to medium heat. Add the guajillos, cascabel, and chile de arbol. Dry toast them in the pot for 1-2 minutes, flipping them halfway through, until lightly toasted and fragrant.
- Add the chilies to a food processor or blender and cover with 2 cups hot water. Cover for 20 minutes, until the peppers are very soft.
- Heat 1 tablespoon oil in the same pot over medium heat. Add the onion and cook for 4-5 minutes to soften.
- Add the tomatoes and cook for 5 minutes, or until the tomato is broken down.
- Add the garlic and cook, stirring, for 1 minute, or until the garlic becomes fragrant.
- Add the mixture to the food processor with the softened peppers. Process until smooth.
MAKE THE SHRIMP STOCK
- Chop the reserved shrimp shells (and shrimp heads, if using).
- Heat 1 tablespoon oil in the same pot over medium heat. Add the shrimp shells (and shrimp heads, if using). Cook for 5 minutes, stirring.
- Add 4 cups water. Bring to a simmer and simmer for 5 minutes, pressing the shrimp shells down a bit to squeeze out their flavor. Strain out the shells and discard them.
MAKE THE CALDO DE CAMARON
- Strain the chili sauce from the food processor into the pot with the shrimp broth, then add the potatoes, carrots, epazote, bay leaf, salt and pepper to taste. For a soupier broth, add 1 extra cup of water. Cover and simmer for 15 minutes, or until the vegetables are softened to your liking.
- Add the shrimp and cover. Simmer 2-3 minutes, or until the shrimp cook through.
- Stir in the lime juice and remove the bay leaf.
- Serve with extra limes and cilantro for garnish.
Notes
- Avocado is a nice garnish.
Nutrition Information
Show Details
Calories
115kcal
(6%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Sodium
62mg
(3%)
Potassium
359mg
(10%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
10268IU
(205%)
Vitamin C
15mg
(17%)
Calcium
46mg
(5%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 62mg | 3% |
| Potassium | 359mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 10268IU | 205% |
| Vitamin C | 15mg | 17% |
| Calcium | 46mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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