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    Home » Recipes » Mexican » Caldo de Camarón – Mexican Shrimp Soup + VIDEO

    Caldo de Camarón – Mexican Shrimp Soup + VIDEO

    Last Updated November 9, 2022. Originally Posted September 29, 2020 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Caldo de Camarón, or Mexican Shrimp Soup, is a hearty soup that's full of flavor. Usually made with yummy, comforting goodness, and lots of love.
    Jump to Recipe Print Recipe
    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. Mama Maggie's Kitchen

    Caldo de Camarón, or Mexican Shrimp Soup in a white bowl with a rich, guajillo sauce. Spoon lifting shrimp and avocado. Cilantro and lime on a dark brown table.

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

    This recipe is perfect for the cooler months and SO deeply satisfying.

    How to Make It

    A collage showing how to make the guajillo sauce.

    • Start by cleaning the guajillo chile.
    • Cut off the stem, remove the seeds and any any veins.
    • Soak in hot water for 10 minutes.
    • Blend rehyrated chiles, onion, garlic, and soaking liquid.

    In Mexico, dried chile tends to be dusty. Do not rinse dried chiles, or they will lose some of their flavor. With a damp paper towel, pat them clean.

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

    Pro Tip: You can also rehydrate dried chiles in cold water, but they will need to soak longer. About 1 hour. Sometimes less, if you’re working with a freshly dried chile.

    More Mexican Soup Recipes:


    Caldo de Pollo
    Caldo de Res
    Sopa de Estrellitas
    Caldo de Albondigas

    Red guajillo sauce in a blender.

    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.

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

    A collage showing how and when to the add the vegetables for the soup.

    • Heat the oil and add the potatoes and carrots.
    • Stir for 3 minutes.

    Other Ingredients You Can Add:

    Calabacitas
    Zucchini
    Chayote
    Cauliflower
    Green beans
    Broccoli

    Three bowls with shrimp shells, another with peeled shrimp, and lastly a bowl of shrimp with shells on.

    The depths of the flavors are enhanced by the Shrimp 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 6 cups water, 1/2 onion, 1 garlic clove, 1 tablespoon salt and 1/2 teaspoon pepper.
    • Bring to a boil.
    • Discard shells, onion, and garlic before using the broth.

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

    Note: This is a soup. You want the 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
    Camarones Rancheros
    Aguachiles

    A collage showing how and when to add the liquid and guajillo sauce to the pot.

    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 is ok.

    A collage showing when the shrimp and lime juice are added to a pot.

    • Add the shrimp and lime juice.
    • Cook for 10 minutes.

    Can you use cooked shrimp to make this soup?

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

    To use cooked shrimp:
    Make the soup as directed. 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.

    Caldo de Camarón, or Mexican Shrimp Soup in a while bowl topped with diced avocado and surrounded by lime wedges, cilantro, jalapeno, spoon, and ladle on a dark brown table

    • Serve immediately.
    • This will prevent the shrimp from getting rubbery.

    You might also see this recipe served on top of white rice and/ or with saltine crackers.

    To make it spicier: Add thin slices of chile de arbol or fresh jalapeno.

    A bowl of Caldo de Camaron in a white bowl topped with avocado.

    How Long Does It Last?

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

    Memories that live on through our traditional foods are the BEST kind. Make a big pot of this Caldo de Camaron (or Mexican Shrimp Soup). It’s sure to be a hit!

    Hungry for More?

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    Did you make this recipe? Please rate the recipe below!

    Caldo de Camarón, or Mexican Shrimp Soup in a white bowl with a rich, guajillo sauce. Spoon lifting shrimp and avocado. Cilantro and lime on a dark brown table.

    Caldo de Camarón - Mexican Shrimp Soup

    Caldo de Camarón, or Mexican Shrimp Soup, is a hearty soup that's full of flavor. Usually made with yummy, comforting goodness, and lots of love.
    5 from 32 votes
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 4
    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.

    Video

    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.
    Pro Tip: 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

    Calories: 204kcal | Carbohydrates: 14g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 993mg | Potassium: 463mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5210IU | Vitamin C: 22.8mg | Calcium: 209mg | Iron: 4.2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Mexican, Recipes, Seafood, Soups

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Grace G. Escalante

      April 2, 2021 at 12:54 am

      5 stars
      I made this wonderful soup. It is very easy to prepare and my family enjoyed it very much.

      Reply
      • Maggie U

        April 8, 2021 at 8:32 pm

        So glad you enjoyed this Grace!

        Reply
    2. Jan

      October 21, 2021 at 4:41 pm

      5 stars
      This is my go to recipe. I have made it many times for family and guests. We love it. This was my first experience cooking with guajillo peppers. Thank YOU!

      Reply
      • Maggie Unzueta

        October 28, 2021 at 9:19 am

        Your comment just made my day. Makes me happy to hear that you, your guests, and family enjoy this recipe!

        Reply
        • Michael Martin

          January 3, 2023 at 3:06 pm

          5 stars
          Caldo de Camaron was the second dish I made from your website and your recipes never cease to amaze me. Most of the recipes I used to make Mexican food prior to coming on here were very subjective so the add-ons were for the chef’s own liking taking away the authenticity of Mexican cuisine. My family really enjoyed this and as a person who is not a fan of avocado, the avocado on top makes it worth coming back and making a second time. Thank your for sharing this!

        • Maggie Unzueta

          January 6, 2023 at 11:29 am

          Thank you! That really made my day. So glad you enjoy my Mexican recipes. I share them with a lot of love.

    3. Chris Kovats-Bernat

      December 4, 2021 at 6:23 pm

      5 stars
      Can’t wait to try this!

      Reply
      • Maggie Unzueta

        December 7, 2021 at 10:44 am

        You’re going to love this recipe. So good!

        Reply
    4. Elizabeth Estelle

      January 10, 2022 at 6:19 pm

      5 stars
      This delicious soup was just perfect for a cold night. Both my husband and I enjoyed the balance of flavors, the spoonful of shrimp, the fresh cilantro and the addition of avocado on top. You have a winner here!

      Reply
      • Maggie Unzueta

        January 15, 2022 at 9:13 am

        Yay! Glad you and your husband enjoyed this recipe.

        Reply
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