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.
Servings: 4
Calories: 115kcal
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
Avocado is a nice garnish.
Nutrition
Calories: 115kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 62mg | Potassium: 359mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10268IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 0.5mg