Mexican Shrimp Soup (Caldo de Camarón)
Caldo de camarón Say it: CAHL-doh deh cah-mah-ROHN
Caldo de camarón is a vibrant, comforting seafood soup enjoyed throughout coastal and inland Mexico. Made with fresh shrimp and a rich broth built from roasted tomatoes, chiles, and aromatic vegetables, it delivers a balance of bright acidity, gentle heat, and sweet brininess. Often served as a main course at family gatherings or on weekends, this home-style soup highlights the natural sweetness of shrimp while warming the soul with its deeply flavored base.
Mexican Shrimp Soup (Caldo de Camarón)
Caldo de camarón
Pronounced CAHL-doh deh cah-mah-ROHN
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat a dry skillet over medium-high heat. Add the tomatoes, onion, garlic, guajillo chiles, and ancho chile. Roast, turning occasionally, until the vegetables are charred and the chiles are fragrant, about 5–7 minutes. Transfer to a blender.
Add the oregano and 1 cup (240 ml) of the water to the blender. Puree until completely smooth. Set the sauce aside.
In a large pot, heat the olive oil over medium heat. Add the reserved shrimp shells and cook, stirring, until they turn bright pink and fragrant, about 3 minutes.
Pour the pureed tomato-chile sauce through a fine-mesh strainer into the pot, pressing to extract as much liquid as possible. Discard the solids. Cook the sauce for 5 minutes, stirring frequently, until it thickens slightly and darkens in color.
Add the remaining 5 cups (1.2 L) water, carrots, potatoes, and bay leaves. Bring to a boil, then reduce to a simmer. Cook until the vegetables are just tender, about 12–15 minutes.
Taste and season generously with salt. Add the peeled shrimp and simmer gently until they are opaque and cooked through, 3–4 minutes.
Remove from heat, discard the bay leaves, and stir in a handful of chopped cilantro.
Ladle into bowls and serve immediately with lime wedges and extra cilantro on the side.
Regional variants
Some coastal versions include additional seafood such as fish fillets or crab, while others add a spoonful of chipotle in adobo for extra smokiness. In central Mexico it is sometimes finished with a touch of epazote.
Cook's notes
- Use the freshest shrimp possible; the reserved shells add essential flavor to the broth.
- Adjust the heat by leaving some chile seeds in or adding a pinch of cayenne if you prefer it spicier.
- For the most authentic flavor, roast the vegetables until they have visible dark char marks.
Serve with
Warm corn tortillas, additional lime wedges, and a crisp Mexican lager.
Make ahead and storage
The broth base can be made up to 2 days ahead and refrigerated. Add the shrimp only when reheating to prevent overcooking.
