Caldo de Camarón – Mexican Shrimp Soup

Caldo de Camarón is a delicious and flavorful Mexican soup. My grandmother made it during Lent, but you can make it all year long.

She had her own food during Lent – Pescado a la Verazcruzana, Camarones a la Diabla, and everyone’s favorite, Capirotada.

She was very creative with her food. I used to joke with her that we played on the swings, and she played in her kitchen.

Caldo de Camarón, or Mexican Shrimp Soup, is a hearty soup full of shrimp and veggies. Usually made with yummy, comforting goodness and lots of love.

How to Make Caldo de Camaron

• Start by cleaning the guajillo chile.
• Then take off the stem.

More Mexican Soup Recipes: Caldo de Pollo, Caldo de Res, Sopa de Estrellitas

• Cut the guajillo chile open lengthwise with a pair of scissors.
• Do this to all the chiles.

In Mexico, the guajillo chile tends to be dusty. With a damp paper towel, pat them clean.

Do not rinse them, or you will lose some of the flavor.

These are the same chiles we use to make Guajillo Sauce.

See the seeds inside? This retains heat as well as any veins.

Since I am not straining the sauce, it is important to remove and discard the seeds.

Place in a hot boiling water for 5 minutes, or until pliable.

Pro Tip: You can also place the chiles in cold water, but they will need to soak longer.

• Place the reconstituted chile in a blender.
• Blend until smooth.

To strain or not to strain?
This depends on your blender. If you have a blender that blends everything clean, then it will be unnecessary to strain.

If you see chunks of chile, strain for a smoother sauce.

If you are straining, strain the sauce then add it to the pot.

Note: You can even do this ahead of time and pull it out of the fridge or freezer when ready to use.

Be sure to make a big pot for your Caldo de Camarón – Mexican Shrimp Soup. Your family is going to beg for seconds!

The depths of the flavors are enhanced by the Knorr Shrimp Flavored Bouillon, creating a delicious broth. Or, you can make fresh shrimp broth.

How to Make Homemade Shrimp Broth:

• Once you remove the shells from the shrimp, rinse them and add them to a stock pot.
• Add water, onion, garlic, salt and pepper.
• Bring to a boil.
• Discard shells, onion, and garlic before using the broth.

Or, you can use fresh fish broth or vegetable broth.

Can you use cooked shrimp to make this soup?

Technically, yes. However, this will not develop a strong shrimp flavor.

Make the broth. Then at the very end add the cooked shrimp. Let them cook for 1-2 minutes, or however long you need for the shrimp to heat.

Note: This is a soup. You want a shrimp to fit your spoon. You don’t really need huge shrimp.

I used Large-sized shrimp in this recipe.

More Mexican Shrimp Recipes: Ceviche de Camarón, Camarones en Crema Chipotle, Aguachiles

How to properly thaw out shrimp:

The best way to thaw shrimp is overnight in the fridge.

How to thaw out shrimp faster:

• Take the shrimp out of the package and place in a bowl with cold water.
• Let the shrimp sit for 15 minutes. They should be ready to cook at this point.
• If not, rinse again and let sit for another 5 minutes.

Placing the shrimp in boiling water will cook the shrimp, taking away from their flavor.

If you are making another recipe (like Coctel de Camarones), this last thawing method might be ok.

Other things you can add to the Soup:

Calabacitas
Zucchini
Chayote
Cauliflower
Green beans
Broccoli

To make it spicier: thin slices of chile de arbol or pasilla chile.

How Long Does Caldo de Camaron Last?

• The soup can last up to 3-5 days in the fridge.
• Or, place in the freezer for 5-6 months.

It is hard being away from the people you love during Lent, special events, or the Holidays. That is why I love making this dish and having the opportunity to tell my family stories of my childhood.

Memories that live on through our food and our culture are the best kind. Hope you enjoy!

Print Recipe

5 from 3 votes

Caldo de Camarón - Mexican Shrimp Soup

Caldo de Camarón, or Mexican Shrimp Soup, is a hearty soup full of shrimp and veggies. Usually made with yummy, comforting goodness and lots of love.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Dinner, Lunch

Cuisine: Mexican

Servings: 4 -6

Calories: 204kcal

Author: Maggie Unzueta

Ingredients

• 1 tablespoon olive oil
• 1 potato peeled and cubed
• 2 carrots peeled and sliced
• ½ onion diced
• 1 garlic minced
• 3 dried chile guajillo without seeds
• 6 cups water divided
• 1 Knorr Caldo de Camarón bouillon
• 1 lb shrimp peeled and deveined
• Juice of 2 limes
• Cilantro handful, roughly chopped
• Avocado optional
• Salt and pepper

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, and garlic. Blend until smooth.
• Add guajillo mixture to the stock pot.
• Add the remaining water and Knorr 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 10 minutes.
• Add cilantro at the last minute. Taste for good measure.
• Top with avocado and serve with additional lime. Enjoy.

Notes

To strain or not to strain?
This depends on your blender. If you have a blender that blends everything clean, then it will be unnecessary to strain.

You can make the guajillo sauce ahead of time. 

Instead of the bouillon + water: swap out for shrimp broth, fish broth, or vegetable broth. 

How to Make Homemade Shrimp Broth:

• Once you remove the shells from the shrimp, rinse them and add them to a stock pot.
• Add water, onion, garlic, salt and pepper.
• Bring to a boil.
• Discard shells, onion, and garlic before using the broth. 

Nutrition

Nutrition Facts

Caldo de Camarón - Mexican Shrimp Soup

Amount Per Serving

Calories 204 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 286mg95%

Sodium 993mg43%

Potassium 463mg13%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 3g3%

Protein 25g50%

Vitamin A 5210IU104%

Vitamin C 22.8mg28%

Calcium 209mg21%

Iron 4.2mg23%

* Percent Daily Values are based on a 2000 calorie diet.

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