A bowl of caldo de camarón brings the comfort of a slow afternoon to the table: a red chile broth, tender vegetables, and shrimp cooked just until sweet and juicy. When you want a soup with warmth and a little brightness, ladle this one into deep bowls and set out lime for everyone to squeeze over their own serving.
What is caldo de camarón?
Caldo de camarón is Mexican shrimp soup, made in many regional styles. This version blends guajillo chiles and tomato into a gently smoky broth, then simmers carrots and potatoes until tender. Shrimp goes in at the end, so it stays tender instead of cooking all afternoon.
How to make a flavorful broth
Remove the chile stems and seeds, then soak the chiles in hot water until pliable. Blend them with tomato, onion, garlic, and stock. Straining is optional, but gives a smoother broth. Cooking the blended mixture briefly in oil deepens its flavor before the remaining stock and vegetables go in.
Cut the carrots and potatoes into similar-size pieces so they cook evenly. Add raw shrimp only when the vegetables are tender, and simmer until the shrimp are pink and opaque throughout. A squeeze of lime and fresh cilantro make the rich chile broth taste lively.
What to serve with shrimp soup
Warm tortillas are lovely for dipping. Add Mexican red rice for a heartier meal, or explore another comforting bowl of pozole rojo. For a soft side, try my homemade flour tortillas.
Frequently asked questions
Can I use frozen shrimp?
Yes. Thaw them safely in the refrigerator, drain, and add them to the soup at the end as directed.
How do I store leftovers?
Refrigerate promptly in a covered container for up to 3 to 4 days. Reheat until hot throughout; gentle heat helps keep the shrimp tender.
Caldo de Camarón (Mexican Shrimp Soup)
Ingredients
- 3 dried guajillo chiles stemmed and seeded
- 2 medium Roma tomatoes chopped
- ½ medium white onion chopped
- 2 cloves garlic
- 1 tablespoon neutral oil
- 6 cups seafood stock or water
- 2 medium carrots diced
- 2 medium potatoes diced
- 1 teaspoon dried Mexican oregano
- 1 teaspoon fine salt or to taste
- 1 pound raw peeled and deveined shrimp
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped cilantro for serving
Instructions
- Cover the guajillo chiles with hot water and soak until pliable, about 15 minutes. Drain. Blend with tomatoes, onion, garlic, and 1 cup of the stock until smooth; strain if desired.
- Heat oil in a soup pot over medium heat. Add the chile mixture and cook, stirring, for 5 minutes.
- Add remaining 5 cups stock, carrots, potatoes, oregano, and salt. Bring to a simmer and cook until vegetables are tender, 15 to 20 minutes.
- Add shrimp and simmer gently until pink and opaque throughout, about 3 to 5 minutes. Stir in lime juice and adjust salt.
- Ladle into bowls and sprinkle with cilantro. Serve hot with lime wedges if desired.
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