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    Home » Recipes » Soups » Savory Caldo de Camarón (Mexican Shrimp Soup)

    Published: Apr 3, 2019 Modified: Jun 9, 2023 by Catherine Arena 13 Comments

    Savory Caldo de Camarón (Mexican Shrimp Soup)

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    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.

    Caldo de Camaron (Mexican Shrimp Soup) served in a white bowl with tortilla strips, avocado slices and lime wedges.

    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.

    Caldo de Camaron (Mexican Shrimp Soup) served in a white bowl with tortilla strips, avocado slices and lime wedges.

    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…..

    Tomatoes, half an onion and serrano pepper in a skillet to roast for the soup.
    Tomatoes, half an onion, serrano pepper and garlic in a skillet fully roasted for the soup.

    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.

    Stems and seeds removed from guajillo peppers. Peppers are on a wooden cutting board.
    Roasting guajillo peppers in a cast iron skillet for the caldo de camaron (Mexican Shrimp Soup)
    All the ingredients to make broth for the caldo de camaron (Mexican Shrimp Soup).

    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.

    Tomato and guajillo pepper puree for the Caldo de Camaron (Mexican Shrimp Soup)
    Straining the tomato and guajillo pepper puree for the soup into a blue bowl.
    Strained tomato guajillo puree in a white bowl.

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

    Sauce will now be perfectly smooth.

    Ingredients ready for the soup. Tomato guajillo puree, cubed potatoes, chopped carrots, deshelled shrimps and spices in separate bowls on top of a wooden cutting board.

    Prepared ingredients for the Caldo de Camarón

    Chopped carrots, cubed potatoes, onions and garlic in a dutch oven cooking for the soup.
    Tomato guajillo puree topped on the chopped carrots, cubed potatoes, onions and garlic in a dutch oven cooking for the Caldo de Camaron soup.
    Chopped cilantro, oregano, chopped carrots, cubed potatoes, onions and garlic in a dutch oven cooking for the soup.

    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.

    All ingredients cooking including shrimp broth added to the pot for the soup.
    Cooked Caldo de Camaron (Mexican Shrimp Soup) in a dutch oven pot.

    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.

    Caldo de Camaron (Mexican Shrimp Soup) served in a white bowl with tortilla strips, avocado slices and lime wedges.

    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.

    📖 Recipe

    Caldo de Camaron (Mexican Shrimp Soup) served in a white bowl with tortilla strips, avocado slices and lime wedges.

    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.
    4.50 from 12 votes
    Print Pin Rate
    Course: Appetizer, Side Dishes, Soups
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Calories: 897kcal
    Author: Catherine Arena

    Ingredients

    • 1 pound medium or large shrimps de-shelled and deveined
    • 4 plum tomatoes rinsed and roasted
    • ½ 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
    • ½ onion chopped
    • 2 potatoes cubed
    • handful of cilantro (and more for topping soup) chopped
    • 3 garlic cloves minced
    • ¼ teaspoon oregano
    • salt to taste
    • oil
    • lime wedges

    Homemade Shrimp Broth (Optional)

    • shrimp shells
    • 5 cups water
    • ¼ 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: 6 | 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
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    More Soup Recipes

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      Sopa de Lentejas
    • Sopa de Salchichon (Salami Soup) cooked in a large caldero (dutch oven pot) with a side of white rice and avocado halves.
      Sopa de Salchichon
    • Fully cooked Sudado de Pollo (Colombian Chicken Stew) in pot.
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    • Sopa de Mariscos (Caldo de Mariscos) served in a white bowl with avocado, tostones and white rice.
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    Comments

    1. Cindi says

      September 20, 2023 at 11:49 pm

      Absolutely delicious. Deep, complex flavors with not that much effort. Had to make some assumptions for the preparation (actually doesn’t say when or how to strain the shrimp broth and “chopped carrots” was super vague- I guessed this should be large chunks, and wasn’t too sure in size of potatoes but did 1/2” pieces). I broiled the veggies in the oven instead of in a pan on the stove because it was easier for me. Didn’t strain the blended things either but it was still impossibly smooth. Will save this technique and continue to add my own flare. Fantastic. Thanks for sharing.

      Reply
    2. Elizabeth Enriquez says

      April 17, 2020 at 6:17 pm

      This recipe was so delicious! I can’t wait to make it again, I added zucchini also was great. Will add corn kernels next time, hopefully tastes good. Thanks again for this awesome recipe. Definitely a keeper!!!!

      Reply
      • Cathy says

        April 17, 2020 at 7:09 pm

        Hello Elizabeth!

        Thank you so much for the sweet comment! Appreciate you! So happy to hear you enjoyed the recipe so much and definitely corn kernels will taste yummy for sure! So do add! 🙂 Thank you again Elizabeth and thank you for stopping by and making this yummy caldo!

        Reply
    3. Andrea Metlika says

      April 07, 2019 at 1:50 pm

      This looks and sounds amazing! Delicious

      Reply
      • Cathy says

        April 08, 2019 at 12:38 am

        Thanks Andrea!

        Reply
    4. Jacqueline Meldrum says

      April 07, 2019 at 1:49 pm

      What a colourful and appealing soup. Those toppings and sides really make it. Great ideas.

      Reply
      • Cathy says

        April 08, 2019 at 12:40 am

        Yes Jacqueline these sides definitely make this caldo de camaron soup even more delicious!

        Reply
    5. Rosa says

      April 07, 2019 at 1:06 pm

      This sounds like something my husband would love! I’ll definitely have to make him this one.

      Reply
      • Cathy says

        April 08, 2019 at 12:41 am

        I think he will love it Rosa!

        Reply
    6. Veena Azmanov says

      April 07, 2019 at 12:03 pm

      Soup is such an amazing choice for Dinner. I love trying new soup recipes and this one looks perfect.

      Reply
      • Cathy says

        April 08, 2019 at 12:42 am

        Thanks Veena!

        Reply
    7. Michelle Miller says

      April 07, 2019 at 11:14 am

      Anything with shrimp has my heart! Love that this one is mixed with Mexican flavors! Will definitely try it! Thank you for a great shrimp-based recipe.

      Reply
      • Cathy says

        April 08, 2019 at 12:43 am

        Thanks Michelle!!

        Reply
    4.50 from 12 votes (7 ratings without comment)

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