Mexican Shrimp Soup - Mexico In My Kitchen

Maybe your like

JUMP TO RECIPE

There are many ways shrimp soup is made in Mexico, and each region can have its own recipes. In the Huasteca region, for example, there is a version where corn dough is diluted in water and added to the soup to form a slightly thick soup called Huatape (I grew up eating it this way, as my mother is from that region of the country).

Another version that is popular in the coastal area of Veracruz is prepared with a broth seasoned with dried peppers that have dried or fresh shrimp but no vegetables.

One serving of shrimp soup with trimmings like limes and cilantro.

Caldo de Camarón

The most common version throughout the country is the one that uses fresh shrimp (shells on or removed), carrots, potatoes, and a tomato-flavored broth. As I’ve mentioned in many recipes before, nothing is written in stone, and each cook adapts the recipe to the products they have on hand in their region.

In This Post

Caldo de Camarón
Frequently Asked Questions Shrimp Soup
How to make caldo de camarón
How to serve your Soup:
More Mexican Recipes To Enjoy
📖 Recipe
💬 Comments

Growing up, I always thought that everyone ate their shrimp soup with corn masa because that’s the way my mom made it, but when visiting friends and classmates at their houses (usually around lunchtime), I learned that there were other ways to prepare shrimp soup. In fact, my mother would get upset with me because, from a very young age, I liked to get myself invited to other people’s houses for lunch.

She would tell me that people would think that she didn’t feed me well or that we didn’t have food in our house! In reality, what lured me into doing that was my curiosity about how other people cook. I wanted to see why their food tasted different from my mom’s cooking. What spices and herbs, or techniques, did they use differently? The term “foodie” did not exist back then, so I guess I thought of myself as a very young gourmand.

I hope you enjoy this soup; the mixture of flavors is exquisite!

Mexican shrimp sauce served in a bowl next to a flour tortilla and lime wedges.

Frequently Asked Questions Shrimp Soup

Before I share my Mexican Shrimp Soup recipe, here are a few questions about this recipe.

What is shrimp soup (Caldo de Camarón) made of?

There are many versions throughout the country; the key ingredient is fresh shrimp. Some recipes include shrimp shells, carrots, potatoes, and a tomato-flavored broth. You can also find recipes with dry peppers like ancho and guajillo to give the soup a little kick.

Can you place frozen shrimp directly into the soup?

Just like chicken soup, it is recommended to use thaw or fresh meat if you have frozen shrimp; simply place the frozen sealed bag in warm water for about 20 to 30 minutes until the shrimp is thawed.

How long is the soup good for?

To be safe, I recommend eating your soup within two days maximum. Most Seafood loses its flavor and texture after a few days, even if properly stored.

One serving of Caldo de Camarones (shrimp soup) with trimmings.

How to make caldo de camarón

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!

Ingredients:

For the shrimp broth:

Peels shells of raw shrimp
White onion
Garlic cloves
Bay leaf
Water

For the soup:

Plum tomatoes
White onion
Garlic cloves
Olive oil
Peeled & diced carrots
Peeled & diced potatoes
Chipotle pepper in adobo optional
Large Fresh Epazote leaves*
Raw shrimp peels removed (use peels to make the broth)
Salt and pepper to taste
Lime wedges to serve

JUMP TO FULL INSTRUCTIONS

Raw shrimp, tomatoes, potatoes and other ingredients

Directions:

To make things easier for you, I will break down the directions for this recipe into sections.

Cook the Shrimp Peels:

Place shrimp peels, onion, garlic, and bay leaf in a large saucepan or dutch oven with 5 cups of water. Turn on to medium-high heat. Once it starts boiling, reduce heat to simmer for about 6-8 minutes, then set aside. (Please check the ingredients list below)

Roast the Tomatoes:

While the broth is simmering, place the tomatoes, onion, and garlic on a hot griddle to roast. Turn from time to time to have an even roasting. Remove the garlic promptly.
Once the tomatoes, onion, and garlic are ready, place them into a blender along with the chipotle peppers (if using). Process until you have a fine pure.

Blending tomatoes, onion, and garlic along with the chipotle peppers.

Saute and mix the rest of the ingredients:

In a medium sauce pot, heat the oil on medium heat, add the carrots, and cook for a couple of minutes. Stir in the potatoes and cook until almost tender.
Pour the tomato sauce using a strainer, bring it to a boil, and then lower the heat to simmer for 10 minutes. Then, using a strainer, add the shrimp broth, stir in the shrimp and gently simmer for 5-7 minutes, depending on the size of the shrimp. Add the epazote and cook for 2 more minutes, then season with fresh ground pepper and salt. Serve immediately.

Cooking shrimp with tomato sauce and vegetables

How to serve your Soup:

Serve your Caldo de Camarones in a bowl and warm tortillas. Add a teaspoon of your favorite fresh herbs like cilantro and a few drops of lemon or fresh lime juice to garnish.

Buen Provecho!

Mely Martínez

Shrimp soup served in a bowl garnished with lime and epazote.

More Mexican Recipes To Enjoy

If you enjoyed this recipe for Mexican Bolillos, take a look at some of these other authentic Mexican recipes:

Caldo TlalpeñoTacos de suaderoBeef Tostadas Recipe

Receta en Español Caldo de Camarones.

For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina

Receta en Español Caldo de Camarones.

Did you like the recipe? Please let me know in the comments section, do you have questions or share the link with your friends. I hope you have an incredible time cooking!

📖 Recipe

Caldo de Camarón

Mely Martínez There is a multitude of ways shrimp soup is made in Mexico, and each region can have its own recipes. In the Huasteca region, for example, there is a version where corn dough is diluted in water and added to the soup to form a slightly thick soup, called Huatape. I hope you enjoy this delicious recipe. 4.73 from 80 votes Print Recipe Pin Recipe Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Course Seafood, SoupsCuisine Mexican Servings 4Calories 258

Ingredients

For the shrimp broth:

▢ Peels shells from 1 lb. of raw shrimp
▢ ¼ of a medium size white onion
▢ 2 garlic cloves
▢ 1 bay leaf
▢ 5 cups of water

For the soup:

▢ 1 Lb. of plum tomatoes about 4
▢ ¼ of a medium size white onion
▢ 2 garlic cloves
▢ 2 Tablespoons of olive oil
▢ 1¼ cup of peeled & diced carrots
▢ 1¼ cup of peeled & diced potatoes
▢ 1 chipotle pepper in adobo optional
▢ 4 large Fresh Epazote leaves*
▢ 1 Lb. of raw shrimp peels removed (use peels to make the broth)
▢ Salt and pepper to taste
▢ Lime wedges to serve

CHECK THE RECIPE VIDEO

Instructions

Cook the Shrimp:

Place shrimp peels, onion, garlic, and bay leaf in a saucepan with the 5 cups of water. Turn on the heat to medium-high. Once it starts boiling, reduce heat to simmer for about 6-8 minutes, then set aside.

Roast the Tomatoes:

While the broth is simmering, place the tomatoes, onion, and garlic on a hot griddle to roast. Turn from time to time to have an even roasting. This step will take about 8 minutes. Remove the garlic promptly since it takes less time to roast; if you leave it too long, it will burn and have a bitter taste.
Once the tomatoes, onion, and garlic are ready, place them into a blender along with the chipotle peppers (if using). Process until you have a fine pure. If needed, chop the tomatoes to avoid having big chunks in the salsa before placing them in the blender.

Saute and mix the rest of the ingredients:

In a medium-sized pot, heat the oil at medium temperature, add the carrots and cook for a couple of minutes. Then, stir in the potatoes and cook for 6-7 minutes, stirring often to keep them from sticking to the pan.
Pour the tomato sauce using a strainer, bring it to a boil, and then lower the heat to simmer for 10 minutes. Then, using a strainer add the shrimp broth, stir in the shrimp and gently simmer for 5-7 minutes, depending on the size of the shrimp. The shrimp will be a light orange color but still look firm; do not overcook, or the shrimp will have a rubbery texture. Add the epazote and cook for 2 more minutes, then season with fresh ground pepper and salt. Serve immediately.

Serve with warm corn tortillas and some lime wedges to add some drops of the juice to the soup.

Video

Notes

Notes

In case you don’t find the Epazote herb, just skip it. But, you can use fresh cilantro instead of the epazote to add another type of aroma. You can also buy epazote online in dried form.
Not everyone roasts the tomatoes, garlic, and onion for this soup. (Just in case you don’t want to roast them)
If you like spicy food, add extra peppers.

NEW COOKBOOK

BUY IT NOW

Nutrition

Serving: 1bowlCalories: 258kcalCarbohydrates: 18gProtein: 26gFat: 8gSaturated Fat: 1gCholesterol: 285mgSodium: 1000mgPotassium: 768mgFiber: 4gSugar: 5gVitamin A: 7690IUVitamin C: 31.8mgCalcium: 223mgIron: 5mg Tried this recipe?Let us know how it was!