Caldo de Camarón (Mexican Shrimp Soup)

Are you a seafood fan? And do you also enjoy south of the border flavors? If so, you won’t want to miss out on this spectacular caldo de camaron, or Mexican shrimp soup. It isn’t hard to make and the flavors are so good you’ll want to make it often.

You can make it the long way, for the best flavors, or trim the prep time by using frozen shrimp and shrimp bouillon powder. Another idea would be to prep the soup broth in advance and then you have up to 2 days to proceed with the soup recipe.

It doesn’t have to be a spicy dish but by all means make it so if you want to. You can also add whichever vegetables you like to the Mexican shrimp soup. Although this soup could be defined as Mexican comfort food, it’s special enough to serve at a dinner party.

Why You’ll Love the Recipe

This beautiful Mexican shrimp soup is brimming with fantastic flavors. It’s one of the most delicious ways to enjoy shrimp if you happen to enjoy this plump, succulent seafood.

How to Serve It

Enjoy this as an appetizer as it is, or pair it with some tortillas or even quesadillas for a main meal. 

Can You Make It Ahead?

Make the shrimp broth up to 2 days ahead and keep it covered and refrigerated.

Storage Instructions

Leftovers will keep for up to 3 days in an airtight container in the refrigerator. You can also freeze it although the shrimp do suffer slightly in terms of texture when thawed.

Variations and Substitutions

Use any vegetables you want in this soup and feel free to adjust how spicy it is (or isn’t!)

Caldo de Camarón (Mexican Shrimp Soup)

Knowing the recipe of Mexican shrimp soup means you can whip this wonderful dish up whenever you want, either prepping it from scratch or using shrimp bouillon powder and prepared shrimp as a shortcut.

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Cook Time 1 hour hr 15 minutes mins

Course Main

Cuisine Mexican

Servings 8

Ingredients

  

1x2x3x

• 2 pounds shrimp cleaned and tail-on
• 2 chipotle peppers in adobo sauce
• 3 de-seeded guajillo peppers
• 1 pound chopped tomatoes
• 1 chopped small onion
• 2 chopped potatoes
• ½ small cauliflower broken into florets
• 2 chopped carrots
• 2 peeled garlic cloves
• ¼ teaspoon cumin seeds
• 1 tablespoon dried oregano
• ½ teaspoon black peppercorns
• 2 sprigs epazote or 1 bunch cilantro
• 2 tablespoons olive oil
• Salt to taste

FOR THE SHRIMP BROTH (OPTIONAL):

• Shrimp shells and heads from the cleaned shrimp
• Vegetable scraps eg carrot, celery, onion etc
• 1 bay leaf
• 1 garlic clove
• 2 tablespoons olive oil

TO SERVE:

• Chopped chilies onion, green chilies, and/or lime wedges

Instructions

 

• If you’re making your own broth, heat the oil in a pot and add the vegetable scraps.
• Cook for 3 minutes and then add the shrimp shells and heads and cook for another few minutes.
• Add 8 cups of water and bring it to a boil, then add the bay leaf and some salt.
• Turn down the heat and simmer for 25 minutes, then strain the broth into a bowl.
• Next, make the chili sauce. Heat 3 tablespoons of oil in a pot and saute the onion and garlic for 4 minutes, stirring constantly.
• Add the dried peppers and cook for 2 minutes, and then add the cumin and peppercorns and cook for 10 seconds.
• Stir in the tomatoes and cook for 3 minutes, then add a cup of water, the oregano and chipotle peppers, and simmer for 5 minutes.
• Turn off the heat and let the mixture cool.
• Now put everything in a blender with ½ cup of water and blend until thick and smooth.
• Heat 2 tablespoons of oil in a stockpot and pour the sauce through a sieve into the pot.
• Simmer for 2 minutes and then add the diced vegetables, shrimp broth and cilantro.
  
• Simmer for 15 to 20 minutes or until the veggies are tender.
• Now add the shrimp and cook until done.
• Add more salt if needed and serve in bowls, garnished with chopped onion, chilies and cilantro, along with lime wedges.
  

Keyword Caldo de Camarón, Mexican Shrimp Soup

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