Go Back
–+ servings

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,
No ratings yet
Print Recipe Pin Recipe
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,
Tried this recipe?Mention @thebusyabuelita or tag #thebusyabuelita!