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5.0 from 30 votes

Caldo de Camaron (Mexican Shrimp Soup Recipe)

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.

Prep Time
15 mins
Cook Time
1 hr
Servings: 4
Calories: 115 kcal
Course: Main Course , Soup
Cuisine: Mexican

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

Instructions

MAKE THE CHILI SAUCE
    Cup of Yum
  1. 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.
  2. 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.
  3. Heat 1 tablespoon oil in the same pot over medium heat. Add the onion and cook for 4-5 minutes to soften.
  4. Add the tomatoes and cook for 5 minutes, or until the tomato is broken down.
  5. Add the garlic and cook, stirring, for 1 minute, or until the garlic becomes fragrant.
  6. Add the mixture to the food processor with the softened peppers. Process until smooth.
MAKE THE SHRIMP STOCK
  1. Chop the reserved shrimp shells (and shrimp heads, if using).
  2. 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.
  3. 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
  1. 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.
  2. Add the shrimp and cover. Simmer 2-3 minutes, or until the shrimp cook through.
  3. Stir in the lime juice and remove the bay leaf.
  4. Serve with extra limes and cilantro for garnish.

Notes

  • Avocado is a nice garnish.

Nutrition Information

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

% 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.