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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.
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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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.
Wow this Mexican shrimp soup looks so good. We don’t have the same chilis here in Italy but I’m going to try it with Italian peperoncino and homemade shrimp broth! I just know it’s going to be yummy!
Glad you liked it! Hope you try it
What a great recipe this is and I love using Guajillo chile. It is one of my favorite for the bright color and the amazing flavor. I love all the flavors in the soup and I am sure my family will like it too.
So glad you enjoyed this!
I have made this recipe, several times and everyone likes it a lot. Today I am using spaghetti squash instead of potatoes and adding green beans.
Sounds amazing. Glad you enjoyed it!
I always have shrimp on hand so I can’t wait to make this one! We love spicy dishes in our house too.
So glad you enjoyed this!
Thank you for such a wonderful soup! The dried chiles gave it such a rich, deep flavor. We’re getting hammered with snow right now, so this was the cozy dish I needed.
So glad you enjoyed this!
I have had Caldo de Camarón at restaurants in Texas and didn’t know how easy it as to make. I am so excited to be trying this at home. Thanks for a great recipe!
Easy and delicious!
I love a warm and hearty soup! These flavors are bold and spicy. Perfect for meal prep!
Hope you try this recipe! It’s delicious
When I saw the ingredients in this soup I knew I had to try it! It sounds amazing and the flavors will be so good with the lime added. It’s on my list to try asap!
Great. It’s a really yummy dish, hope you try it
Ooh this soup sounds so flavorful! Never had a shrimp soup before but excited to try. Thanks for the step by step photos much appreciated!
So glad you enjoyed this!
I love shrimp, this soup is so hearty , and I love the addition of the lime. Gave it such a nice kick!
So glad you enjoyed this recipe Julia!
Great, quick, easy, and tasty! Hits all the tastebud spots and have a left over. Can wait to have this for lunch tomorrow. Thanks!
Thanks! So glad you enjoyed this!
This is a delicious and comforting soup. I love the chili-based broth that gives it tons of flavor.
Thanks! Glad you enjoyed this
This sounds so delicious, light, easy and refreshing. I can’t wait to try this especially since we love cooking with shrimp. Thank you!
Right? So easy and delicious
Such a great, flavorful soup recipe! I love that you added avocado for the topping. Perfect pair!
So good right? We love this one too
What a delightful caldo de camaron! I love the addition of the fresh camarones. My family uses dry shrimp but I liked the tender texture of the shrimp here. So yummy!
Hope you try it! It’s delicious
We absolutely loved this soup! The dried chiles really gave it a wonderful depth of flavor and the perfect spice kick. I’m already looking forward to making this again. It’s just fabulous!
Thanks Amanda. Glad you enjoyed this!