Caldo De Camaron Mexican Shrimp Soup

I am a big fan of Mexican Caldos. My Caldo de Res and Caldo de Pollo are big hits on GypsyPlate, and are loaded with all the goodness of Mexican cuisine. I always get amazed at how a simple bowl of soup can be so good, when the recipe is so easy and straight forward. The secret is in the magic of slow and low cooking, when all the flavors just meld together. This recipe is all about combining fresh ingredients and aromatic spices to create a rich, hearty broth. I use a mix of guajillo and chile de árbol peppers, along with tomatoes and garlic, to give the soup its signature spicy kick. Adding potatoes, carrots, celery, and corn makes it wonderfully hearty, while the shrimp adds a deliciously savory touch. This soup is perfect for family dinners, or any time you want a comforting meal. Join me as I make this incredible Caldo de Camarón!

What is Caldo de Camarón

Caldo de Camarón is a staple in Mexican cuisine, commonly served in Mexican restaurants and cooked in households across the country. It’s made with a flavorful broth that includes shrimp, vegetables like potatoes, carrots, celery, and corn, and a mix of spices and chiles. This soup has its roots in the coastal regions of Mexico, where fresh seafood is abundant and a staple in the local diet. Over time, it spread throughout Mexico, each region adding its own twist with local ingredients and spices.

Ingredients Needed

Oil: Used for sautéing the vegetables and chiles. Onion and Garlic: Adds the aromatic base flavor to the soup. Chiles (Guajillo Peppers and Chile de Arbol): Give a combination of mild, sweet heat and a spicy kick. Use less chile de árbol if you want the soup to be less spicy. Roma Tomatoes and Tomato Sauce: I like to use both to give a little tangy base. Chicken Bouillon: Gives savory depth to the broth. Salt and Pepper: Basic seasonings to taste. Oregano and Cumin: My essential Mexican spices. Water: Used to create the broth and for blending the chile mixture. Jumbo Shrimp and Shrimp Shells: I use jumbo shrimp for this soup, and I make a pouch with the shrimp shells and heads to infuse the broth with a rich shrimp flavor. Vegetables (Potatoes, Carrots, Celery, Corn, Mexican Squash or Zucchini): Add heartiness, texture, sweetness, and freshness to my soup. Bay Leaves: Go great in this soup. Cilantro: My favorite fresh herb in any Mexican dish. Lime: I always serve it on the side for a tangy finish.

Authentic Caldo de Camarón Recipe

Chili Sauce and Broth Preparation: I start by heating oil in a large pot. Then, I sauté the onion, garlic, guajillo peppers, chile de árbol, and tomatoes until they’re fragrant and softened. I add a bit of water and let the mixture simmer for about 10 minutes. After that, I blend this mixture with chicken bouillon, salt, pepper, tomato sauce, oregano, cumin, and more water until it’s smooth. I strain this blended mixture through a sieve back into the pot to ensure a smooth broth and add additional water to reach my desired consistency. Shrimp Preparation: Next, I peel and devein the shrimp, leaving the tails on for extra flavor. I place the shrimp heads and shells into a cheesecloth pouch and tie it securely with kitchen twine. I add this pouch to the pot and let it simmer in the broth for about 20-25 minutes on medium-low heat. This infuses the broth with a rich shrimp flavor. After simmering, I remove and discard the shrimp pouch. Vegetable Addition: To the simmering broth, I add diced potatoes, carrots, celery, and bay leaves. I let these vegetables cook until they begin to soften, which takes about 15 minutes. Then, I add the corn and a handful of cilantro. I continue to cook for another 5 minutes, then add the zucchini and cook for another 5 minutes. Final Steps: Finally, I add the shrimp to the pot and cook for an additional 3-5 minutes, or until the shrimp are fully cooked and opaque. I serve the Caldo de Camarón immediately, garnished with fresh lime wedges and chopped cilantro. My hearty and comforting Mexican shrimp soup is always a hit!

Alpana’s Tips

Adjusting Spice Level: I like to control the heat by adjusting the number of chile de árbol peppers, depending on how spicy I feel that day. If you prefer a milder soup, you can use fewer árbol chilis. Straining the Broth: Straining the blended chile mixture through a sieve ensures a smooth and silky broth, which I find makes the soup more delicious. Using Fresh Shrimp: Fresh shrimp give the best flavor. I leave the tails on for extra taste and use the heads and shells to make a richer broth. Cooking Vegetables at Intervals: I add the potatoes, carrots, and celery first since they take longer to cook. Squash and corn go in later to prevent them from becoming too soft. Simmering the Shrimp Pouch: When I simmer the shrimp heads and shells in a cheesecloth pouch, it infuses the broth with a deep shrimp flavor without leaving any bits in the soup and I don’t have to strain them again.

Serving Suggestions

I love to serve Caldo de Camarón in the biggest bowl possible. I make sure to ladle in all the different types of vegetables and shrimp, and then I pour in lots of the delicious broth. I garnish the soup generously with plenty of fresh cilantro and lime wedges. This soup is fantastic when paired with warm tortillas or crispy tostadas. I also enjoy serving it with a side of Mexican rice, which complements the rich flavors of the soup perfectly, making it super hearty and comforting. Making Caldo de Camarón is always a joy for me. The rich flavors, the hearty ingredients, and the comforting warmth of the broth make it a favorite in my kitchen. I love sharing this dish with family and friends, knowing it brings a little taste of Mexican tradition to our table. I hope you enjoy making and savoring this delicious soup as much as I do!