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A Delicious and Cozy Mexican Soup You Can’t-Miss: Caldo de Camarón(Mexican Shrimp Soup)

Whether served as an entree or a side dish, Mexican Shrimp Soup, also known as Caldo de Camarón, is a dish that perfectly blends spicy and comforting flavors.

Get ready to have your taste buds do a happy dance with this lip-smacking soup! I have combined the yumminess of potatoes, carrots, tomatoes, guajillo chiles, and plump shrimp to serve you the perfect bowl of coziness. You won’t be able to resist its deliciousness!

Caldo de Camarón (Mexican Shrimp Soup)

Origin of Caldo de Camarón

 Many restaurants in Mexico City serve Caldo de Camarón, and it is even more popular along the Mexican coasts. The Mexican shrimp soup made in some regions does not contain vegetables and is made with dried shrimp. 

Mexican Shrimp Soup is a hearty soup that is perfect for any seafood lover. The flavorful broth gives the shrimp a light, savory flavor that makes this soup a truly delicious treat. The vegetables used in the soup can vary depending on the region, but common ingredients include tomatoes, onions, garlic, and cilantro. If you’re looking for a delicious and satisfying meal that is full of flavor, then Caldo de Camarón is worth a try.

Mexica Shrimp Soup (Caldo de Camarón)

What is Caldo de Camarón

Caldo de Camarón is a tomato-based soup flavored with guajillo chiles and vegetables in a lightly spicy broth. Mexican shrimp soup is topped with finely diced onions, plenty of cilantro, sliced jalepeños, fresh cilantro, and plenty of avocado & lime wedges.

Ingredients in Caldo de Camarón

Shrimp – Large raw shrimp
Chile Peppers – dried guajillo peppers, seeds removed
Potatoes – Gold (yellow) or russet potatoes 
Carrots – cut into round slices
Onion –  I prefer white, but yellow or  red onion can be used
Garlic – peeled cloves
Spices – Mexican oregano
Cilantro – if you don’t like cilantro, diced green onions can replace cilantro.
Bouillon – Caldo de Camarón bouillon

Dried Guajillo chile

How to Make Mexican Shrimp Soup

Boil two cups of water. Remove the stem and seeds from the guajillo chile. Add guajillo chile to the boiling water. Remove from heat. Put the lid on. Set aside and let cool.

Heat oil in a large stock pot. Add potatoes and carrots. Stir for 3 minutes.

In a blender, add the guajillo chile, the water it was sitting in, onion, tomatoes, and garlic. Blend until smooth.

  • Add the guajillo mixture to the stock pot.
  • Add the remaining 4 cups of water and Caldo de Camarón bouillon.
  • Simmer on medium heat until the potatoes and carrots are tender, about 10 minutes.
  • Add shrimp, oregano, and lime juice. Cook for 6 – 8 minutes. Don’t overcook shrimp or it will become rubbery
  • Salt to taste
  • Serve in bowls topped with cilantro and your favorite garnish.

Toppings for Mexican Shrimp Soup

  • Avocado – slices or cubes
  • Green onion – chopped
  • Jalapeño slices
  • Radish slices
  • Chopped cilantro
  • Lime wedges

Storing

Caldo de camarón leftovers can be stored in the fridge for up to 3 days 

Latest Recipes

Mexican Shrimp Soup (Caldo de Camerón)

Eunice Huerta
Caldo de Camarón, or Mexican Shrimp Soup, is a hearty soup that's full of flavor with chunky vegetables and whole shrimp,
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Course Soup
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 tbsp olive oil
  • 2 lbs large shrimp, peeled and deveined
  • 6 dried guajillo peppers, seeds removed
  • 1 (15 oz) canned diced tomatoes
  • 1 small onion, diced
  • 2 medium gold potatoes, cut into cubes
  • 2 large carrots, cut into slices
  • 2 garlic cloves, peeled
  • 2 tsp Mexican oregano
  • 1 bunch cilantro
  • 3 limes, juiced
  • 6 cups water
  • 2 Caldo de Camarón boullon
  • Salt to Taste
  • Garnish in Notes*

Instructions
 

  • Boil two cups of water. Remove the stem and seeds from the guajillo chile. Add guajillo chile to the boiling water. Remove from heat. Put the lid on. Set aside and let cool.
  • Heat oil in a large stock pot. Add potatoes and carrots. Stir for 3 minutes.
  • In a blender, add the guajillo chile, the water it was sitting in, onion, tomatoes, and garlic. Blend until smooth.
  • Add the guajillo mixture to the stock pot.
  • Add the remaining 4 cups of water and Caldo de Camarón bouillon.
  • Simmer on medium heat until the potatoes and carrots are tender. About 10 minutes.
  • Add shrimp and lime juice. Cook for 6- 8 minutes. Don't overcook shrimp or it will become rubbery
  • Serve in bowls topped with cilantro and your favorite garnish.

Notes

Garnish
  • Lime wedges
  • Cilantro, chopped
  • Diced white onion
  • Avocado, cubes or wedges
  • Thinly sliced jalapeños
Keyword Caldo de Camaron, Mexican shrimp soup,
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