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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!

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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. Yasmin

      February 9, 2017 at 4:42 pm

      Wow, easy and delicious! Thanks for sharing looking forward to trying some of your other recipes.

      Reply
      • Maggie Unzueta

        February 10, 2017 at 12:29 pm

        Thank you! You’re going to love this recipe.

        Reply
        • Vee Rosales

          October 2, 2019 at 2:00 pm

          You should def make this n put on ur YOUTUBE 🙂
          Cant wait to try this recipe

    2. Teresa

      February 16, 2017 at 10:56 am

      Do you strain the chile’s after the blender or do you just put the mix in with the little bits of dried chile?

      Reply
      • Maggie Unzueta

        February 20, 2017 at 12:21 pm

        Little bits of dried chile won’t hurt the dish. If you strain, I’d strain before adding to the pan.

        Reply
      • Frank

        April 6, 2018 at 9:51 am

        U have to strain the Chile’s after u blend them

        Reply
    3. Emmanuel

      January 7, 2018 at 12:59 pm

      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.

      Reply
      • Maggie Unzueta

        January 7, 2018 at 5:19 pm

        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!

        Reply
        • Emmanuel

          January 7, 2018 at 7:46 pm

          Awesome. Thank you! =D)

    4. Emily

      February 16, 2018 at 9:38 pm

      Can this recipe be converted somehow to make a siete mares type soup?

      Reply
      • Maggie Unzueta

        February 19, 2018 at 1:02 pm

        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!

        Reply
        • Frank

          April 6, 2018 at 9:52 am

          You probably don’t even know how to cook Maggie

      • Loreto and Nicoletta

        March 21, 2021 at 7:08 pm

        5 stars
        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!😍👍👌

        Reply
        • Maggie U

          April 5, 2021 at 2:44 pm

          So good right? We love this one too

    5. Linda

      February 17, 2018 at 8:55 am

      5 stars
      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

      Reply
      • Maggie Unzueta

        February 19, 2018 at 12:57 pm

        Thank you! It’s such a great soup. Caldo de Camaron is a favorite! I’ll have to try it with tomato sauce. 🙂

        Reply
    6. Stephanie

      July 9, 2018 at 1:38 pm

      5 stars
      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.

      Reply
    7. Amanda xiloj gomez

      December 19, 2018 at 1:47 pm

      5 stars
      Turned out so good maggie. So much flavor… everyone enjoyed it. Looking forward to new recipes..???

      Reply
      • Maggie Unzueta

        December 20, 2018 at 11:01 am

        That makes me so happy!!! Glad you liked it.

        Reply
    8. Anonymous

      December 21, 2018 at 4:56 pm

      Are frozen shrimp okay to use or are fresh better?

      Reply
      • Maggie Unzueta

        December 22, 2018 at 1:19 pm

        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.

        Reply
    9. Corina

      January 23, 2019 at 6:36 pm

      Only 1 cube of bouillon right? Not the whole box ..?

      Reply
    10. Vee Rosales

      October 2, 2019 at 2:37 pm

      If I decide to add calabacita do i add it at the same time as potatoes and carrots?

      Reply
    11. Luz

      April 10, 2020 at 12:56 pm

      Hola, si no tengo cubito de camarón knorr, puedo usar un poquito de camarón molido?

      Reply
      • Maggie Unzueta

        April 10, 2020 at 3:14 pm

        Nunca lo he hecho asi. No tiene knorr regular de pollo o res?

        Reply
    12. Jan

      April 12, 2020 at 6:13 pm

      5 stars
      I have made this so many times! We LOVE it!

      Reply
      • Maggie Unzueta

        April 13, 2020 at 12:12 pm

        That makes me so happy. We LOVE this soup too!

        Reply
    13. Dana

      March 11, 2021 at 10:16 am

      5 stars
      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!

      Reply
      • Maggie U

        April 14, 2021 at 11:24 am

        Perfect recipe for your guajillo chiles! Hope you try it

        Reply
    14. Tristin @ Home Cooked Harvest

      March 11, 2021 at 1:55 pm

      5 stars
      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!!

      Reply
      • Maggie U

        April 14, 2021 at 11:24 am

        So glad you enjoyed this Tristin!

        Reply
    15. Jenny

      March 12, 2021 at 7:12 am

      5 stars
      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!

      Reply
      • Maggie U

        April 14, 2021 at 11:18 am

        So glad you enjoyed this Jenny!

        Reply
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