Caldo de Camarón - Mexican Shrimp Soup
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.
Servings: 4 -6
- 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
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.
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.
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.
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