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.
Print Recipe
5 from 1 vote

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner, Lunch
Cuisine: Mexican
Servings: 4 -6
Calories: 204
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.

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