Spicy Caldo De Camaron (Mexican Shrimp Soup) Recipe

Steaming bowls of caldo de camaron transport you straight to the vibrant coastal regions of Mexico.

Fragrant herbs and succulent shrimp dance together in this heartwarming soup.

The broth carries deep, rich flavors that tell stories of traditional Mexican kitchens.

Tender vegetables and plump shrimp create a symphony of textures in every spoonful.

Seafood enthusiasts and comfort food lovers will adore this authentic recipe.

This soup promises warmth, nourishment, and a delightful culinary journey through Mexican coastal cuisine.

Prepare to savor every comforting bite of this soul-satisfying dish.

Why Caldo de Camaron Is Bold and Fresh

• Dive into a vibrant culinary journey with this traditional Caldo De Camaron that captures the essence of Mexican coastal cuisine in every spoonful.
• Despite its rich, layered flavor profile, the recipe breaks down intricate cooking steps into manageable, approachable instructions perfect for home cooks of all skill levels.
• This hearty shrimp soup delivers maximum taste with minimal preparation time, making it an ideal solution for busy families craving a warm, nutritious dinner.
• The recipe welcomes personal touches by allowing ingredient substitutions and offering optional chile variations, ensuring every cook can adapt it to their taste preferences and pantry availability.

Ingredients for Caldo de Camaron

• Guajillo Chili, Cascabel Chili, Chile de Arbol: These traditional Mexican chilies provide deep, complex flavor and rich color to the soup.

• Shrimp: Fresh shrimp are the star protein that gives the soup its signature taste and texture.
• Shrimp Shells: These shells create a flavorful seafood stock that enhances the overall depth of the soup.

• Onion, Tomatoes, Garlic: These classic aromatics form the flavor foundation of the soup, providing sweetness and complexity.
• Potatoes, Carrots: Root vegetables add heartiness and nutritional value to the soup.
• Epazote, Cilantro: These herbs contribute a fresh, herbaceous note to the final dish.

• Bay Leaf: This herb adds a subtle, earthy undertone to the broth.
• Lime: Fresh lime juice provides a bright, citrusy finish that balances the rich flavors.
• Salt, Pepper: These basic seasonings help to balance and enhance all the other ingredients.

• Water: Used for soaking chilies and creating the shrimp stock.
• Oil: Used for sautéing and building flavor layers.

How to Make Mexican Shrimp Soup

Step 1: Awaken The Chili Peppers

Grab your large pot and dry toast guajillo, cascabel, and chile de arbol peppers for 1-2 minutes until they release a rich, aromatic fragrance.

Transfer these toasted beauties to a blender and submerge them in hot water.

Let them soak and soften for 20 minutes, allowing their deep flavors to bloom.

Step 2: Sizzle The Aromatics

• Onion
• Chopped tomatoes
• Garlic

Cook each ingredient until they transform and release their natural sweetness.

The onions should become translucent, tomatoes should break down, and garlic should become wonderfully fragrant.

Step 3: Create Magical Chili Sauce

Blend the sautéed vegetables with the softened peppers until silky smooth.

If the sauce feels too thick, splash in some pepper soaking water to achieve the perfect consistency.

Step 4: Build Robust Seafood Foundation

• Shrimp shells
• Water

Cook the shells, extracting every bit of oceanic essence.

Strain the liquid, pressing shells to capture maximum flavor.

Step 5: Develop Soup Layers

Combine chili sauce with shrimp stock.

• Potatoes
• Carrots
• Epazote or cilantro
• Bay leaf

Season with salt and pepper.

Simmer until vegetables become tender and flavors meld.

Step 6: Introduce Succulent Shrimp

Gently add peeled, deveined shrimp.

Cover and cook briefly, just 2-3 minutes, ensuring they remain plump and tender.

Step 7: Final Flourish

Brighten the soup with fresh lime juice.

Remove bay leaf and prepare to serve this vibrant, soul-warming Mexican seafood celebration.

Caldo de Camaron Tips

• Toast dried chilies carefully to release their deep, smoky essence without burning. Watch them closely and remove from heat when they become fragrant and slightly puffed.
• Cook shrimp briefly, just 2-3 minutes, to maintain their tender, delicate texture. Overcooking transforms them into tough, chewy bites that nobody enjoys.
• Press and squeeze shrimp shells while straining to extract maximum flavor. This technique releases concentrated seafood essence that elevates the entire soup's richness.
• If chili sauce feels too thick, use reserved chili soaking water to thin it out. This preserves the authentic chile flavor while achieving the perfect consistency.
• Swap epazote with fresh cilantro if unavailable. Both herbs contribute unique, bright notes that complement the soup's robust seafood and chili profile.

Store and Reheat Caldo de Camaron

• Transfer leftover soup to an airtight container and refrigerate for up to 2-3 days. Ensure the container is sealed tightly to maintain freshness and prevent odor absorption.
• Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 1 month. Avoid freezing shrimp soup with potatoes, as they may become mushy when thawed.
• Gently warm the soup in a pot over medium-low heat, stirring occasionally. Add a splash of water or broth if the soup seems too thick. Heat until the soup is steaming and shrimp reach an internal temperature of 145°F.
• Place soup in a microwave-safe bowl, cover loosely, and heat in 30-second intervals. Stir between intervals to ensure even heating. Check temperature and avoid overcooking to prevent rubbery shrimp.

Best Sides for Mexican Shrimp Soup

• Complement Spicy Seafood Heat: Pair this vibrant Mexican shrimp soup with a crisp, cold Mexican lager like Modelo Especial or Pacifico to balance the soup's intense chili warmth and cut through its rich flavors.
• Wine Harmony Strategy: Select an off-dry Riesling or Gewürztraminer with slight sweetness to counteract the soup's spiciness while complementing the delicate shrimp and bright citrus notes.
• Fresh Herbal Sidekick: Serve alongside warm corn tortillas or crusty Mexican bolillo rolls to soak up the delicious broth, adding textural contrast and providing a perfect vehicle for enjoying every last drop of the flavorful soup.
• Temperature Contrast Technique: Offer a small side of fresh pico de gallo or cucumber-avocado salsa to provide a cool, crisp accompaniment that refreshes the palate between spoonfuls of the hot, spicy soup.

Flavor Twists for Caldo de Camaron

• Low-Sodium Version: Replace salt with a salt-free seasoning blend and use low-sodium broth to reduce sodium content while maintaining rich flavor profile.
• Gluten-Free Adaptation: Ensure all ingredients like chili peppers and seasonings are certified gluten-free, and use alternative thickening agents if needed.
• Dairy-Free Alternative: This recipe is naturally dairy-free, perfect for those avoiding milk products.
• Vegetarian Transformation: Swap shrimp with firm tofu or heart of palm, using vegetable stock instead of shrimp stock to create a plant-based version of the traditional soup.

FAQs

• What are guajillo and cascabel chilies?

Guajillo chilies are mild, tangy red peppers with a slightly smoky flavor, commonly used in Mexican cuisine. Cascabel chilies are small, round, reddish-brown peppers with a nutty, slightly smoky taste that adds depth to the soup.

• Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before adding to the soup to prevent excess water from diluting the broth.

• What is epazote, and can I substitute it?

Epazote is a traditional Mexican herb with a strong, distinctive flavor often used in bean and soup dishes. If unavailable, fresh cilantro makes a good substitute that will still provide a fresh, herbal note to the soup.

• How spicy is this soup?

The soup has a mild to moderate heat level. Guajillo and cascabel chilies provide flavor with moderate spiciness. If you prefer less heat, remove the seeds from the chilies before toasting, or use fewer chilies.

Caldo De Camaron (mexican Shrimp Soup) Recipe

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4.7 from 24 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Simmering with Mexican coastal charm, Caldo de Camarón delivers a hearty seafood embrace packed with succulent shrimp, tender vegetables, and rich broth. Warm spices and fresh ingredients create a soul-satisfying soup that connects diners directly to Guadalajara’s culinary spirit.

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Ingredients

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Peppers and Spices:

• 2 guajillo peppers, stemmed, seeded, and roughly chopped
• 1 cascabel pepper, stemmed, seeded, and chopped (or another guajillo)
• 1 chile de arbol, roughly chopped for added spice (optional)

Main Ingredients:

• 1 pound (453.6 grams) of large shrimp, peeled and deveined (keep shells)
• 1 pound (453.6 grams) of yellow potatoes, peeled and diced
• 8 ounces (226.8 grams) of carrots, peeled and diced
• 1 small onion, chopped
• 1 large tomato, chopped
• 3 cloves of garlic, chopped

Liquids and Seasonings:

• 2 cups (473 milliliters) of hot water
• 45 cups (10.6 liters) of water
• 2 tablespoons (30 milliliters) of vegetable oil
• 1 tablespoon (15 milliliters) of dried epazote, or substitute with cilantro
• 1 bay leaf
• Salt and pepper to preference
• 2 large limes, plus extra for serving
• Freshly chopped cilantro for garnish

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Instructions

1. Intensify chili flavors by dry-toasting guajillo, cascabel, and chile de arbol in a large pot for 1-2 minutes until fragrant. Immediately transfer to a blender and submerge in hot water for 20 minutes.
2. Utilize the same pot to sauté onions until translucent, approximately 4-5 minutes. Incorporate chopped tomatoes and cook until they disintegrate, then add minced garlic and cook briefly until aromatic.
3. Blend the softened chilies with sautéed aromatics until creating a smooth, uniform sauce. Adjust consistency by incorporating chili soaking liquid if needed.
4. Render rich flavor from shrimp shells by sautéing in oil for 5 minutes. Pour water, simmer for an additional 5 minutes, then strain, extracting maximum essence.
5. Marry chili sauce with strained shrimp stock. Introduce diced potatoes, carrots, epazote, and bay leaf. Season with salt and pepper. Simmer at medium heat for 15 minutes until vegetables reach tender consistency.
6. Gently incorporate peeled shrimp into the broth. Cover and cook for 2-3 minutes, ensuring precise cooking without overcooking.
7. Brighten the soup’s profile by squeezing fresh lime juice. Remove bay leaf and prepare to serve immediately.

Notes

• Protect delicate shrimp by removing from heat immediately after turning pink to prevent rubbery texture.
• Substitute dried chilies with fresh or ground chili powder if unavailable, adjusting quantity for desired heat level.
• Enhance seafood flavor by using homemade fish stock or clam juice instead of water for deeper maritime profile.
• Make soup gluten-free by ensuring all ingredients, especially store-bought stock, are certified gluten-free.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 250
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 15 g
• Cholesterol: 150 mg