Savory Caldo de Camarón (Mexican Shrimp Soup)

This Caldo de Camarón (Mexican Shrimp Soup) is made in a spicy (or non-spicy) fresh tomato guajillo pepper puree and flavored with succulent plump shrimp.  Serve with avocado slices, toasted tortilla strips and lime wedges.

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This Caldo de Camarón (Mexican Shrimp Soup) is a refreshing spicy soup that’s kind of perfect anytime of the year!  Whether it’s cold or warm outside this soup will satisfy every time.

It is made in a fresh savory tomato based sauce and other simple ingredients.  It’s then flavored with guajillo and serrano peppers and comes together in under an hour.

The serrano peppers make this soup a bit spicy so if you do not enjoy spicy soups but want to enjoy a delicious savory Mexican soup, just omit the peppers.  If you would like a hint of spiciness, just add half of a serrano pepper.

Not sure where to buy guajillo peppers?  These are easily found in the international aisle of your supermarket or can be ordered online.

You can also choose to make this Caldo de Camarón with chipotle peppers instead of the guajillo peppers and it will still taste amazing!

How to Make Caldo de Camaron

**Optional….I like to make a simple shrimp broth with the shrimp shells for a even more flavorful broth but you can also simply use water for the broth.  To do this, peel the shrimps and devein shrimps.

Add the shrimp shells with 5 cups of water, half an onion, 2 garlic cloves and a bay leaf to a large pot.  Bring to a boil and then cook on medium heat for 10-15 minutes.

In the meantime…..

Rinse the plum tomatoes and serrano pepper.

In a skillet over medium heat, roast tomatoes, serrano pepper and onion for 10-15 minutes.  Char on all sides.

Midway through cooking, add garlic to pan to also roast.

Remove the tomatoes, onion, garlic and serrano pepper from the skillet.  Remove stem from serrano pepper.

Add to a blender.  Do not blend yet.

Then add 2 tablespoons of oil to the same skillet and heat over medium heat.

Cut guajillo peppers open and remove seeds and stems.

Add to the skillet and roast peppers for a few minutes on each side.

Once done, add the peppers to the blender with all the other ingredients.

Blend until smooth.  Strain sauce through a colander.  Discard pepper skins.

Sauce will now be perfectly smooth.

Prepared ingredients for the Caldo de Camarón

Add three tablespoons of oil to a dutch oven or large pot over medium heat.  Add carrots, potatoes, onions and garlic.  Stir.  Cook for about 7 minutes.

Add the tomato guajillo puree, cilantro and spices to the pot and stir.  Lower heat and cook for 10 minutes.

Add water or prepared shrimp broth.  Add salt to taste.  Cook for 20-25 minutes.  Add shrimp the last 7-10 minutes of cooking (depending on their size)  Done.

Top with chopped cilantro and lime wedges.

*Optional-serve with tortilla strips, cubed avocado, warm tortillas, side of white rice.

Storing Leftovers of Caldo de Camarón (Mexican Shrimp Soup)

This soup will keep in the refrigerator for up to two days.  You can freeze soup for up to 2 months.

For more delicious soups, you may want to check these out as well.

Caldo de Pollo (Mexican Chicken Soup)

Sopa de Camarones (Shrimp Soup)

Creamy Shrimp Bisque

Pozole de Mariscos (Seafood Pozole)

Sopa de Hongos (Mushroom Soup)

Caldo Gallego (Galician Soup)

Mexican Black Bean Soup

Sopa de Fideo (Mexican Noodle Soup)

For a full list of our soups here on Mexican Appetizers and More, click soups.

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Caldo de Camarón (Mexican Shrimp Soup)

This Caldo de Camarón (Mexican Shrimp Soup) is made in a spicy (or non-spicy) fresh tomato guajillo pepper puree and flavored with succulent plump shrimp.  Serve with avocado slices, toasted tortilla strips and lime wedges.

4.46 from 11 votes

Print Pin Rate

Course: Appetizer, Side Dishes, Soups

Cuisine: Mexican

Keyword: Mexican Soups

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 897kcal

Author: Mexican Appetizers and More

Ingredients

• ▢ 1 pound medium or large shrimps de-shelled and deveined
• ▢ 4 plum tomatoes rinsed and roasted
• ▢ 1/2 onion roasted
• ▢ 3-4 garlic cloves peeled and roasted
• ▢ 1 serrano pepper rinsed, stem removed and roasted
• ▢ 3 guajillo peppers stems and seeds removed
• ▢ 1-2 carrots peeled and chopped
• ▢ 1/2 onion chopped
• ▢ 2 potatoes cubed
• ▢ handful of cilantro (and more for topping soup) chopped
• ▢ 3 garlic cloves minced
• ▢ 1/4 tsp oregano
• ▢ salt to taste
• ▢ oil
• ▢ lime wedges

Homemade Shrimp Broth (Optional)

• ▢ shrimp shells
• ▢ 5 cups water
• ▢ 1/4 onion
• ▢ 2 garlic cloves
• ▢ 1 bay leaf

Toppings and Sides

• ▢ avocado slices
• ▢ toasted tortilla strips
• ▢ warm tortillas
• ▢ white rice

Instructions

Homemade Shrimp Broth (can also use water)

• Add the shells with 5 cups of water, half an onion, 2 garlic cloves and a bay leaf to a large pot.  Bring to a boil and then cook on medium heat for 10-15 minutes.
• Rinse the plum tomatoes and serrano pepper.

  In a skillet over medium heat, roast tomatoes, serrano pepper and onion for 10-15 minutes.  Char on all sides.

  Midway through cooking, add garlic to pan to also roast.
• Remove the tomatoes, onion, garlic and serrano pepper from the skillet.  Remove stem from serrano pepper.

  Add to a blender.  Do not blend yet.
• Add 2 tablespoons of oil to the same skillet and heat over medium heat.

  Cut guajillo peppers open and remove seeds and stems.

  Add to the skillet and roast peppers for a few minutes on each side.
• Add the peppers to the blender with all the other ingredients.

  Blend until smooth.
• Strain sauce through a colander.  Discard pepper skins.  Sauce will be smooth.
• Add three tablespoons of oil to a dutch oven or large pot over medium heat.  

  Add carrots, potatoes, onions and garlic.  Stir.  

  Cook for about 7 minutes.
  
• Add the tomato guajillo puree, cilantro and spices to the pot and stir.  Lower heat and cook for 10 minutes.
• Add water or prepared shrimp broth.  Add salt to taste.  

  Cook for 20-25 minutes.  Add shrimp the last 7-10 minutes of cooking (depending on their size)  Done.

  Top with chopped cilantro and lime wedges.
• *Optional-serve with tortilla strips, cubed or sliced avocado, warm tortillas, side of white rice.

Nutrition

Serving: 6g | Calories: 897kcal | Carbohydrates: 97g | Protein: 110g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1143mg | Sodium: 3703mg | Potassium: 3374mg | Fiber: 20g | Sugar: 20g | Vitamin A: 15095IU | Vitamin C: 128.4mg | Calcium: 937mg | Iron: 24.9mg

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