Table of Contents
Irresistible Caldo de Camarón: A Spicy Shrimp Delight
This is the soup that will transport you straight to the coastal towns of Mexico with every spoonful. Caldo de Camarón (Mexican Shrimp Soup) is a vibrant, soul-warming dish featuring plump shrimp swimming in a rich, spicy chile-tomato broth alongside tender vegetables like potatoes, carrots, zucchini, and corn. The soup gets its deep, complex flavor from a homemade shrimp stock infused with dried chiles (guajillo and árbol), creating a broth that’s simultaneously spicy, savory, and slightly sweet.
What makes this soup truly special is the layered flavor-building: shrimp shells are simmered into a golden stock, dried chiles and tomatoes are blended into a smoky-spicy base, and vegetables cook until tender before the shrimp are added at the very end to stay perfectly tender. Finished with fresh lime juice, cilantro, and a sprinkle of Mexican oregano, this is comfort food that’s bright, bold, and utterly irresistible—perfect for chilly evenings or when you’re craving authentic Mexican coastal cuisine.
Let’s make the most flavorful shrimp soup you’ll ever taste.
Why You’ll Love This Recipe
- Deeply Flavorful: The homemade shrimp stock and chile-tomato base create layers of savory, spicy depth.
- Healthy and Filling: Packed with protein, vegetables, and nutrients—this is comfort food that’s actually good for you.
- Authentic Mexican Recipe: This traditional dish is served throughout Mexico’s coastal regions, especially during Lent.
- Customizable Heat Level: Control the spice by adjusting the number of chile de árbol peppers.
Ingredients
Here is your shopping list for 6-8 servings.
For the Shrimp Stock:
| Ingredient | Quantity | Notes |
|---|---|---|
| Raw Shrimp | 2-3 lbs | Large or jumbo, shells and heads reserved . |
| Water | 8-10 cups | For the stock . |
| Vegetable Oil | 1 tbsp | For sautéing shells . |
For the Chile Base:
For the Soup:
For Serving:
- Fresh lime wedges
- Chopped cilantro
- Sliced avocado
- Corn or flour tortillas
- Hot sauce (Valentina or Tapatio)
Step-by-Step Instructions
1. Prep the Shrimp
Peel and devein the shrimp, leaving the tails on if desired. Reserve all the shells and heads (if you have them) for making the stock. Set the cleaned shrimp aside in the refrigerator.
2. Make the Shrimp Stock
Chop the reserved shrimp shells and heads into smaller pieces. Heat 1 tablespoon oil in a large soup pot over medium heat. Add the shells and heads and cook for 5-7 minutes, stirring, until they turn pink and fragrant.
Add 8-10 cups water to the pot. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, pressing down on the shells occasionally to extract maximum flavor. Strain the stock through a fine-mesh sieve, discarding the shells. Set the shrimp stock aside.
3. Prepare the Chile Base
While the stock simmers, remove stems and seeds from the guajillo chiles and chile de árbol. Place them in a small pot with water and bring to a boil. Turn off heat and let them soak for 10-15 minutes until softened.
In a blender, combine the softened chiles, tomatoes, onion, garlic, and tomato sauce (if using). Add 1-2 cups of the shrimp stock and blend until completely smooth.
4. Build the Soup Base
In the same large pot (wiped clean), heat 1 tablespoon oil over medium heat. Strain the chile-tomato mixture through a fine-mesh sieve directly into the pot (this removes any bits of chile skin for a silky-smooth broth). Simmer for 5-10 minutes to cook the raw flavor out of the sauce.
5. Add the Shrimp Stock and Seasonings
Pour the prepared shrimp stock into the pot with the chile mixture. Add the bay leaves, epazote (or cilantro), cumin, oregano, bouillon, dried shrimp powder (if using), salt, and pepper. Stir well and bring to a gentle simmer.
6. Cook the Vegetables
Add the diced potatoes and carrots to the simmering broth. Cover and cook for 10 minutes.
Add the corn, celery, and chayote (if using). Continue cooking for another 5 minutes.
Add the zucchini or Mexican squash and cook for 3-5 more minutes until all vegetables are tender but not mushy.
7. Cook the Shrimp
Add the cleaned shrimp to the soup. Stir gently and cook for 3-5 minutes only, just until the shrimp turn pink and opaque. Do not overcook or they’ll become rubbery.
8. Finish and Serve
Remove from heat. Stir in fresh lime juice from 1-2 limes. Remove the bay leaves. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
Ladle the soup into large bowls, making sure each bowl gets plenty of shrimp and vegetables. Garnish with fresh cilantro, avocado slices, and serve with lime wedges, hot sauce, and warm tortillas on the side.
Tips for Success
- Don’t Skip the Shrimp Stock: This is what gives the soup its incredible depth. The shells contain so much flavor.
- Blend and Strain the Chile Sauce: Straining removes any tough chile skin pieces and creates a silky-smooth broth.
- Don’t Overcook the Shrimp: Add them at the very end and cook just until pink. Overcooked shrimp are rubbery.
- Adjust Spice Level: Start with fewer chile de árbol peppers (or omit them entirely) and add hot sauce at the table for those who want more heat.
Variations & Substitutions
- Caldo de Mariscos: Add mixed seafood like fish chunks, crab, clams, or mussels for a seafood medley soup.
- Milder Version: Use only guajillo chiles and skip the árbol chiles for a sweeter, less spicy broth.
- Extra Shrimp Flavor: Add dried shrimp powder or simmer a few dried whole shrimp in the broth for intensified flavor.
- Different Vegetables: Add green beans, cabbage, or bell peppers based on what you have.
- Quick Version: Use store-bought seafood stock instead of making your own from shells.
What to Serve With It
- Warm Corn Tortillas: Essential for scooping up vegetables and soaking up broth.
- Mexican Rice: Serve on the side for a complete meal.
- Tostadas: Crispy tostadas are perfect for dipping.
- Fresh Avocado: Creamy avocado balances the spicy broth.
Storage & Reheating
- Fridge: Store in an airtight container for 2-3 days. The shrimp may firm up slightly but still tastes great.
- Freezer: Not recommended. Shrimp and vegetables don’t freeze well in soup—they become mushy.
- Reheating: Reheat gently on the stovetop over medium-low heat. Don’t boil or the shrimp will overcook further.
Nutrition Facts
(Estimates per serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 28g |
| Carbohydrates | 32g |
| Fat | 4g |
| Fiber | 5g |
| Sodium | 680mg |
Diet Suitability: Gluten-Free, Dairy-Free, Low-Fat, High-Protein.
Common Mistakes to Avoid
- Boiling the Shrimp: High heat makes shrimp rubbery. Always simmer gently.
- Not Straining the Chile Mixture: Unstrained sauce can have bits of tough chile skin. Straining creates a smooth, restaurant-quality broth.
- Adding All Vegetables at Once: Different vegetables cook at different rates. Add potatoes first, softer vegetables last.
FAQ
Q: Can I use pre-cooked shrimp?
A: You can, but add them at the very end just to warm through (1-2 minutes). They’re already cooked, so they just need heating. The soup won’t have as much shrimp flavor without the shells for stock.
Q: Where can I find epazote?
A: Look in the dried herbs section of Mexican grocery stores. If unavailable, substitute with fresh cilantro or Mexican oregano.
Q: Can I make this less spicy?
A: Yes! Skip the chile de árbol entirely and use only guajillo chiles for a mild, sweet broth.
Q: What are guajillo chiles?
A: Guajillo chiles are mild, fruity dried chiles commonly used in Mexican cooking. They’re available at most grocery stores in the international aisle.
Conclusion
This Caldo de Camarón is pure Mexican coastal comfort in a bowl. The rich, spicy broth, tender shrimp, and hearty vegetables create a soup that’s both deeply satisfying and surprisingly light. Whether you’re celebrating Lent, craving authentic Mexican flavors, or just need a warming meal, this shrimp soup delivers every single time.
If you loved this Mexican seafood soup, try my Avocado Toast with Smoked Salmon or Pozole Rojo next!
Irresistible Caldo de Camaron: A Spicy Shrimp Delight
A spicy shrimp delight that seamlessly combines the freshness of shrimp with the boldness of Mexican spices, transporting your taste buds to the vibrant streets of Mexico.
Ingredients
- Shrimp
- A blend of Mexican spices
- Vegetables (onions, tomatoes, cilantro)
- Broth
- Garlic
- Chilies
Directions
- Start by preparing the shrimp, ensuring they are clean and deveined.
- In a large pot, sauté the garlic, onions, and chilies until fragrant.
- Add the broth and Mexican spices to the pot, allowing the flavors to meld together.
- Gently place the shrimp into the simmering broth and cook until they turn pink and opaque.
- Finish off the dish with fresh cilantro and a squeeze of lime juice.
- Serve hot, garnished with additional cilantro and warm tortillas.
