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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.
Table of Contents
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, ½ onion, 1 garlic clove, 1 tablespoon salt and ½ 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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Caldo de Camarón - Mexican Shrimp Soup
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
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
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.
This soup is perfect. I love the ingredients, the flavors are terrific, and really appreciate all the info with the guajillo chile. Definitely making this soup! Thank you for the recipe!
So glad you enjoyed this Jenny!
My kids LOVE shrimp and I just know my whole family is going to adore this soup. Trying it this weekend and will be checking out your other recipes. Thanks for sharing!!
So glad you enjoyed this Tristin!
I’ve been looking for a way to use my guajillo chilies and I am so glad I stumbled across this recipe! It’s a keeper!
Perfect recipe for your guajillo chiles! Hope you try it
Mexican shrimp soup looks yum. I need that bowl . I will give this one a try.
Caldo de Camarón is indeed a yum-filled treat! The flavors of succulent shrimp and aromatic spices come together in a bowl of warmth and comfort. You definitely need to give it a try!
A seafood soup is exactly what I need for dinner tonight. This one looks amazing!
Seafood is always a delicious option for dinner, and the Caldo de Camarón recipe tastes amazing! Enjoy making and savoring this flavorful Mexican Shrimp soup.
this soup has so much wonderful flavor in it. I would love to try this out.
Yes! So flavorful. Hope you enjoy making and devouring this Caldo de Camarón.
This looks amazing and full of flavor. Can’t wait to make ASAP!
With the delicious combination of shrimp and other ingredients, it’s sure to be a hit. I hope you enjoy the flavors in this mouthwatering Caldo de Camarón.
I’ve never had Mexican Shrimp soup before. This looks really savory and flavorful.
If you’re a fan of shrimp and flavorful soups, this recipe is definitely worth trying! Enjoy the deliciousness of Caldo de Camarón.
I have made this so many times! We LOVE it!
That makes me so happy. We LOVE this soup too!
Hola, si no tengo cubito de camarón knorr, puedo usar un poquito de camarón molido?
Nunca lo he hecho asi. No tiene knorr regular de pollo o res?
If I decide to add calabacita do i add it at the same time as potatoes and carrots?
Only 1 cube of bouillon right? Not the whole box ..?
Are frozen shrimp okay to use or are fresh better?
Yes, you can make Caldo de Camarón (or Mexican Shrimp Soup) with frozen shrimp. However, frozen shrimp will cook faster. So, add them at the very end for just 3-4 minutes, depending on the size. If they are really big shrimp, I would add them for up to 5 minutes.
Turned out so good maggie. So much flavor… everyone enjoyed it. Looking forward to new recipes..???
That makes me so happy!!! Glad you liked it.
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.
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
Thank you! It’s such a great soup. Caldo de Camaron is a favorite! I’ll have to try it with tomato sauce. 🙂
Can this recipe be converted somehow to make a siete mares type soup?
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!
You probably don’t even know how to cook Maggie
Wow, this soup has nothing but color, which tells me it us so fkavorful. Loved how ypu developed the broth, that lovely pepper sauce. I can almost smell that spice and robust flavor!😋 Absolutely beautiful soup!😍👍👌
So good right? We love this one too
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.
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!
Awesome. Thank you! =D)
Do you strain the chile’s after the blender or do you just put the mix in with the little bits of dried chile?
Little bits of dried chile won’t hurt the dish. If you strain, I’d strain before adding to the pan.
U have to strain the Chile’s after u blend them
Wow, easy and delicious! Thanks for sharing looking forward to trying some of your other recipes.
Thank you! You’re going to love this recipe.
You should def make this n put on ur YOUTUBE 🙂
Cant wait to try this recipe