Caldo de Camarón – Mexican Shrimp Soup + VIDEO

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

• 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

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.

• 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

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

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.

• 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.

• 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.

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!

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