How to Make Caldo de Camarón, or Mexican Shrimp Soup
It is a hearty soup full of shrimp and veggies. Usually made with yummy, comforting goodness and lots of love.
Being in the US during Lent is just not the same. I miss going to church on Fridays and Sundays. I miss the posadas and praying the rosary with the entire neighborhood in the middle of the street. But what I miss most is the food. My grandmother had her own food during Lent – Pescado a la Veracruzana , Calabacitas Rellenas de Queso, 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 is one of those dishes that reminds me of Lent.
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My grandmother and the super duper religious Catholics will tell you no shellfish during Lent, but I Googled it. You can eat shrimp during Lent. Hallelujah! 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. It all starts with guajillo chile
. No, you don’t need this much. 🙂
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
It’s hard being away from the people I love during Lent. That’s 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. Hope you enjoy!
- 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
- 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.
Yasmin says
Wow, easy and delicious! Thanks for sharing looking forward to trying some of your other recipes.
Maggie Unzueta says
Thank you! You’re going to love this recipe.
Teresa says
Do you strain the chile’s after the blender or do you just put the mix in with the little bits of dried chile?
Maggie Unzueta says
Little bits of dried chile won’t hurt the dish. If you strain, I’d strain before adding to the pan.
Frank says
U have to strain the Chile’s after u blend them
Emmanuel says
Do you have any substitute suggestions for the shrimp bouillon, the packaged item is not compliant for the Whole30 diet program? Any kind of information would be very helpful. Thank you.
Maggie Unzueta says
Yes! Fish broth would work great for the Whole30 diet. I make my own fish broth at home, but so many people use bouillon. That’s why I included it. Hope you like it!
Emmanuel says
Awesome. Thank you! =D)
Emily says
Can this recipe be converted somehow to make a siete mares type soup?
Maggie Unzueta says
So funny. I almost made Siete Mares yesterday, but the mussels at the store didn’t look good. To answer your question, Siete Mares is not like Caldo de Camaron, but I’m sure you can try. Siete Mares is actually easier than this soup. You just need good fish broth and lots lime. No chiles are needed. I’ll have to share my recipe one day. Stay tuned!
Frank says
You probably don’t even know how to cook Maggie
Linda says
I love your shrimp soup recipe and can’t wait to try it this weekend, YUM !! I usually add tomato sauce after sauteeing the vegetables. but I will definitely try making it with the guajillo chile’s instead and add the shrimp bouillon. I can almost taste all the flavors involved
Maggie Unzueta says
Thank you! It’s such a great soup. Caldo de Camaron is a favorite! I’ll have to try it with tomato sauce. 🙂
Stephanie says
Thank you for this wonderful recipe!
My husband is from Mexico. He was given fresh shrimp and asked if I would make a tomato-based soup with it and add potatoes.
This recipe was a perfect fit and so easy to follow.
My husband was so impressed with how it turned out that he called two of his friends over to join him and they finished the entire pot of soup! They all loved it and kept complimenting the flavorful broth.