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.
Caldo de Camaron (Mexican Shrimp Soup Recipe)
We're cooking up a comforting bowl of Mexican Shrimp Soup in the Chili Pepper Madness kitchen tonight, my friends! Grab yourself a bowl!
It's called Caldo de Camarón, and I think you're going to love this dish.
What is Caldo de Camarón?
Caldo de camarón is a traditional Mexican soup made with shrimp. The soup is a flavorful broth made with shrimp shells, vegetables, and spices, along with tender pieces of shrimp and other ingredients, like potatoes, carrots, and cilantro.
It's a popular dish served everywhere in Mexico, from down home cantinas to fine dining restaurants, delicious when served with lime wedges and tostadas on the side. The soup is known for its briny, earthy, and spicy flavor, similar to a Mexican version of a Chinese hot and sour soup, with the sourness coming from the lime juice.
Let's talk about how to make caldo de camarón, shall we?
Caldo de Camarón Ingredients
- FOR THE CHILI SAUCE
- Dried Chilies. We're using guajillo peppers, cascabel peppers, and chile de arbol. You can use other dried Mexican chilies, like ancho, or others like California chilies or dried New Mexican peppers. See my Guide to Mexican Peppers for more info and where to buy them.
- Vegetable Oil. Olive oil is good.
- Vegetables. Onion, tomato, garlic.
- FOR THE SHRIMP STOCK
- Fresh Shrimp. Shells and heads reserved.
- Water.
- FOR THE CALDO DE CAMARON
- Dried Epazote. Or use cilantro or Mexican oregano.
- Bay Leaf.
- Salt and Black Pepper.
- Potatoes.
- Carrots.
- Limes.
- Fresh Chopped Cilantro. For garnish.
How to Make Caldo de Camarón - the Recipe Method
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.
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.
Cook the Shrimp. Add the shrimp and cover. Simmer 2-3 minutes, or until the shrimp cook through.
Stir in the lime juice.
Serve with extra limes and cilantro for garnish.
Boom! Done! Your Mexican shrimp soup (caldo de camaron) is ready to serve. I know you're going to love this dish. Don't forget the fresh lime juice! And maybe a few dashes of hot sauces for me.
Recipe Tips & Notes
- For the best caldo de camaron, use the freshest ingredients possible. This includes not only the shrimp, but also the vegetables and herbs. The fresher the ingredients, the better the flavor.
- Take the time to make the rich, flavorful broth. Simmering the shrimp shells for the stock is a huge flavor builder. However, as a time savor, you can skip making the shrimp stock and use a pre-made blend or bouillon, like Knorr.
- Don't be shy with the spices, and be sure to taste and adjust as you cook. Use a light hand with the salt, as the shrimp will release some saltiness into the broth.
- Garnish as desired! I love fresh herbs, lime wedges, and lots of spicy chili flakes. Avocado is a nice addition as well.
Storage
Caldo de camaron will last up to 5 days in the refrigerator in a sealed container. You can gently reheat it in the microwave or in a pot on the stovetop to enjoy again.
You can also freeze it for 3 months.
That's it, my friends. I hope you enjoy this caldo de camaron recipe. Let me know if you make it. I'd love to hear how it turned out for you and how you enjoyed it.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Caldo de Camaron (Mexican Shrimp Soup Recipe)
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
- 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
Nutrition Information
Andrew says
Mike -
Is there a “count-per-pound” of shrimp you find works best?
Mike Hultquist says
Andrew, I use either large (21-30) or medium (31-35), though smaller will work as well. It's really to preference. Enjoy!!