Spicy and comforting, Mexican shrimp soup (Caldo de Camarón) is perfect either as an entrée or as a side dish. Prepared with potato, carrot, tomato, guajillo chile, and, of course, shrimp, this caldo de camarón is a comforting soup no one can resist.
Origin of Mexican Shrimp Soup (Caldo de Camarón)
This delicious dish can be found throughout Mexico, and its origins lie with the ancient Nayarit, who used to prepare a spicy chili-based soup with shrimp. Caldo de Camarón can be found with slight variations in many restaurants in Mexico City, and it is even more popular throughout the long Mexican coasts. Some regions in Mexico make Mexican shrimp soup with dried shrimp and no vegetables.
This delicious dish can be found throughout Mexico, and its origins lie with the ancient Nayarit, who used to prepare a spicy chili-based soup with shrimp. Caldo de Camarón can be found with slight variations in many restaurants in Mexico City, and it is even more popular throughout the long Mexican coasts. Some regions in Mexico make Mexican shrimp soup with dried shrimp and no vegetables.
Caldo de Camarón is a tomato-based Mexican shrimp soup flavored with guajillo chiles and vegetables in a lightly spicy broth. Mexican shrimp soup is topped with finely diced onions, plenty of cilantro, sliced jalepeños, fresh cilantro, and plenty of avocado & lime wedges.
Ingredients in Caldo de Camarón
Storing
- Shrimp - Large raw shrimp
- Chile Peppers - dried guajillo peppers, seeds removed
- Potatoes - Gold (yellow) or russet potatoes
- Carrots - cut into round slices
- Onion - I prefer white, but yellow or red onion can be used
- Garlic - peeled cloves
- Spices - Mexican oregano
- Cilantro - if you don't like cilantro, diced green onions can replace cilantro.
- Bouillon - Caldo de Camarón bouillon
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| Dried Guajillo Chile |
How to Make Mexican Shrimp Soup
- Boil two cups of water. Remove the stem and seeds from the guajillo chile. Add guajillo chile to the boiling water. Remove from heat. Put the lid on. Set aside and let cool.
- Heat oil in a large stock pot. Add potatoes and carrots. Stir for 3 minutes.
- In a blender, add the guajillo chile, the water it was sitting in, onion, tomatoes, and garlic. Blend until smooth.
- Add the guajillo mixture to the stock pot.
- Add the remaining 4 cups of water and Caldo de Camarón bouillon.
- Simmer on medium heat until the potatoes and carrots are tender, about 10 minutes.
- Add shrimp, oregano, and lime juice. Cook for 6 - 8 minutes. Don't overcook shrimp or it will become rubbery
- Salt to taste
- Serve in bowls topped with cilantro and your favorite garnish.
Toppings for Mexican Shrimp Soup
Avocado - slices or cubes
Green onion - chopped
Jalapeño slices
Radish slices
Chopped cilantro
Lime wedges
- Caldo de camarón leftovers can be stored in the fridge for up to 3 days
Caldo de Camaron
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