Caldo De Camaron (mexican Shrimp Soup) Recipe

If there’s one dish that instantly transports me to warm evenings in a bustling Mexican kitchen, it’s caldo de camaron, or Mexican shrimp soup. With its rich, smoky broth, tender shrimp, and hearty vegetables, this soup is the kind of meal that feels like a warm hug in a bowl. Whether you’re craving something light yet satisfying or want to wow guests with authentic Mexican flavors, caldo de camaron checks every box.

I still remember the first time I tried caldo de camaron. It was at a tiny seaside restaurant in Baja California, where the smell of roasted chilies mingled with the salty ocean breeze. I was hooked from the very first spoonful—bright with lime, earthy from dried chilies, and just the right amount of heat to warm my soul. Naturally, I had to recreate it at home, tweaking and perfecting it over time. Now, I’m so excited to share my version with you!

this RECIPE

A little history behind caldo de camaron

Caldo de camaron has its roots in Mexican coastal towns, where fresh seafood is plentiful. It’s a shining example of how traditional Mexican cuisine combines bold spices with simple ingredients to create something truly special. Dried chilies, a hallmark of Mexican cooking, give the soup its smoky, complex flavor, while vegetables like potatoes and carrots make it a hearty, satisfying dish. Over the years, this humble soup has found its way into kitchens across Mexico and beyond, often customized based on regional ingredients or family traditions.

What makes caldo de camaron unique is the use of dried chilies in the broth, which adds depth and a slight smokiness without overwhelming the shrimp’s delicate flavor. And let’s not forget that squeeze of lime at the end—it’s the ultimate finishing touch!

Let’s talk ingredients: building the perfect bowl

The beauty of caldo de camaron lies in its simplicity, but each ingredient plays an important role in bringing the dish together. Let’s break it down:

• Dried chilies (guajillo, cascabel, and chile de arbol): These provide the smoky, slightly spicy base of the broth. Guajillos are mild and slightly sweet, while cascabel peppers add nuttiness. For more heat, toss in a chile de arbol—but it’s totally optional! If you can’t find these, try substituting with ancho or New Mexico chilies.
• Shrimp: The star of the show! Large shrimp work best because they’re easy to clean and stay tender when cooked. Don’t skip saving the shells for the stock—they’re the secret to that rich seafood flavor. If fresh shrimp isn’t available, frozen works too, just make sure they’re thawed and peeled.
• Vegetables (potatoes and carrots): These add body and heartiness to the soup, balancing the boldness of the broth. Yellow potatoes hold their shape well when simmered, but any potato will work.
• Epazote or cilantro: Epazote is a traditional herb with a slightly pungent flavor that adds authenticity to the dish. If you can’t find it, cilantro makes a great substitute (and adds a familiar fresh note).
• Tomatoes, onion, and garlic: These are the foundation of the chili sauce, creating a base that’s savory, sweet, and slightly acidic.
• Lime: Don’t skimp on fresh lime juice! It brightens the entire dish and ties all the flavors together.

Kitchen gear: what you need (and what you don’t)

To make caldo de camaron, you don’t need fancy equipment—just a few kitchen basics:

• A large pot or Dutch oven: You’ll use this for everything—from toasting chilies to simmering the soup. A Dutch oven’s even heat distribution works beautifully, but any sturdy pot will do.
• A blender or food processor: Essential for making the chili sauce. If you don’t have one, you can use an immersion blender directly in the pot (just be cautious with hot liquids).
• A fine mesh strainer: For straining the chili sauce and shrimp stock to ensure a smooth, velvety broth.

That’s it! No fancy tools, no stress.

Step-by-step: how to make caldo de camaron

Let’s get cooking! Here’s my foolproof method for making the best caldo de camaron:

1. Toast the chilies: In your large pot, dry toast the guajillo, cascabel, and chile de arbol (if using) for about 1-2 minutes. Keep an eye on them—they should smell fragrant, not burnt. Once toasted, transfer them to a blender and soak in 2 cups of hot water for 20 minutes.
2. Cook the aromatics: In the same pot, heat a tablespoon of oil and sauté the onion until softened (about 4-5 minutes). Add the chopped tomatoes and cook until they break down, about 5 minutes. Finally, toss in the garlic and cook for just a minute until fragrant.
3. Make the chili sauce: Add the sautéed onion, tomato, and garlic to the blender with the softened chilies. Blend until smooth. (Pro tip: If the sauce is too thick, add a splash of the chili soaking water to loosen it up.)
4. Prepare the shrimp stock: In the same pot, heat another tablespoon of oil and add the reserved shrimp shells. Cook for 5 minutes, stirring occasionally. Add 4 cups of water, bring to a simmer, and cook for another 5 minutes. Strain the stock into a bowl, pressing on the shells to extract all the flavor.
5. Combine the broth: Pour the chili sauce into the strained shrimp stock, stirring to combine. Add the diced potatoes, carrots, epazote (or cilantro), and bay leaf. Season with salt and pepper. Simmer for about 15 minutes, or until the vegetables are tender.
6. Cook the shrimp: Add the peeled and deveined shrimp to the pot, cover, and simmer for just 2-3 minutes. Shrimp cook fast, so don’t walk away!
7. Finish with lime: Stir in the juice of two limes, remove the bay leaf, and get ready to serve!

How to make it your own: variations to try

• Spice it up: Love heat? Add an extra chile de arbol or a pinch of cayenne to the chili sauce.
• Vegetarian twist: Replace the shrimp with chunks of firm tofu or hearty vegetables like zucchini and corn. For the stock, use vegetable broth instead of shrimp shells.
• Low-carb version: Swap the potatoes with diced zucchini or cauliflower for a lighter take.
• Seafood mix: Add other seafood like fish fillets, scallops, or mussels for a more extravagant version. Just adjust cooking times to avoid overcooking.
• Seasonal swaps: In the summer, try fresh corn or green beans in place of carrots for a seasonal flair.

Serving and presentation ideas

To serve caldo de camaron, ladle the soup into deep bowls, making sure each one gets a generous helping of shrimp and vegetables. Garnish with freshly chopped cilantro and a lime wedge on the side. For a rustic touch, serve with warm tortillas or crusty bread. I love to sprinkle a little extra chili powder on top for a pop of color and flavor.

Perfect pairings

Looking for the perfect drink to serve alongside caldo de camaron? Here are a few refreshing options:

• Agua de jamaica: A slightly tart hibiscus tea that complements the smoky, tangy broth.
• Cucumber lime agua fresca: Cool, hydrating, and bright—perfect for balancing the soup’s warmth.
• Limeade with mint: Zesty, sweet, and soothing after a bite of spicy soup.
• Sparkling water: Add a twist of lime for a simple, refreshing drink.

Storing and reheating tips

If you have leftovers (lucky you!), let the soup cool to room temperature before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days. To reheat, warm the soup gently over medium heat—just don’t overcook the shrimp. You can also freeze the soup, but I recommend doing so without the shrimp; add fresh shrimp when reheating for the best texture.

Adjusting for different serving sizes

Need to feed a crowd? Just double the recipe, but make sure your pot is large enough to handle the extra volume. For smaller portions, halve the ingredients while keeping the ratios the same. One thing I’ve learned is that the chili sauce freezes beautifully—make extra and save it for your next caldo!

Let’s troubleshoot: common questions

• Why is my broth too spicy? Skip the chile de arbol next time, or add more potatoes and carrots to balance the heat. A splash of cream or milk can also mellow things out.
• Can I use pre-cooked shrimp? You can, but add them at the very end to avoid overcooking.
• What if I don’t have a blender? Use an immersion blender or mash the chili mixture by hand for a chunkier sauce.
• Can I make this ahead of time? Yes! The broth actually gets better as it sits. Just add the shrimp right before serving.
• What other herbs can I use? Cilantro, parsley, or even a pinch of oregano work well in place of epazote.

There you have it—a vibrant, flavorful caldo de camaron that’s perfect for any occasion. Try it out, tweak it to suit your taste, and let me know how it turns out. Happy cooking!

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