Caldo de camarón is a traditional Mexican shrimp soup made with shrimp, vegetables, and a rich, savory broth. It’s a very comforting dish.
Mexican shrimp soup, also known as caldo de camarón, is a hearty, flavorful soup that is popular in Mexico and Mexican restaurants across the world. This soup is loaded with tender shrimp, vegetables, and a complex, tomato-based broth. The key to making authentic Mexican shrimp soup at home is starting with a rich shrimp stock, adding the right blend of spices, and using fresh, quality ingredients.
In this detailed guide, I’ll walk you through every step of making authentic caldo de camarón, from peeling the shrimp to building the complex layers of flavor I’ve researched recipes, watched cooking videos, and talked to my Mexican friends to learn the secrets of how good Mexican families make shrimp soup from scratch at home
After following these steps and tips you’ll end up with an outstanding pot of Mexican shrimp soup that tastes like it simmered for hours (but only took about 40 minutes to make). Let’s get started!
Ingredients You’ll Need
- 1 pound of raw, shell-on shrimp
- Veggies like carrots, celery, onion, garlic
- Canned tomato sauce or diced tomatoes
- Mexican herbs and spices like oregano, cumin, bay leaves
- Vegetable or chicken broth
- Lime and cilantro for garnish
Step 1: Make the Shrimp Stock
The foundation of great Mexican shrimp soup is a flavorful shrimp stock To make it, peel the shrimp but reserve the shells. Add the shells to a pot with some olive oil, garlic, onion, carrots, and bay leaves Cook for 5-10 minutes until fragrant. Then add water or broth and simmer for 30 minutes. Strain out the solids. This gives you a rich, seafood-flavored stock.
Step 2: Cook the Sofrito
In another pot, cook chopped onion, garlic, and other vegetables (like bell pepper and celery) in olive oil for 3-5 minutes. This vegetable mixture is called a “sofrito” and provides a flavor base.
Step 3: Add Herbs and Spices
Now it’s time to build layers of flavor. Add dried oregano, ground cumin, black pepper, and other Mexican seasoning blends. Let them bloom in the oil for 1 minute.
Step 4: Add the Tomatoes
Next, pour in canned tomato sauce, diced tomatoes, or even roast fresh tomatoes. Simmer for 10-15 minutes.
Step 5: Add the Shrimp Stock
Pour in the homemade shrimp stock you made in step 1. Also add any juice that accumulated when the shrimp was peeled.
Step 6: Simmer the Soup
Let the soup simmer for 15-20 minutes so the flavors can develop. Taste and adjust seasoning as needed.
Step 7: Add the Shrimp
Finally, add the peeled shrimp and simmer just until cooked through, about 3-5 minutes. You don’t want to overcook the shrimp.
Step 8: Finish and Serve
Turn off heat and add lime juice. Garnish the Mexican shrimp soup with chopped cilantro, lime wedges, diced onions, avocado, etc. Enjoy with warm tortillas!
Tips for the Best Shrimp Soup
- Use shell-on shrimp: The shells add lots of flavor when making the stock. Peel before adding to the soup.
- Cook shrimp briefly: Only simmer the shrimp at the end to prevent overcooking.
- Use fresh, quality ingredients: In-season tomatoes and Mexican herbs make a difference.
- Add smoky flavors: Consider dried chiles, chipotle peppers, or Mexican chorizo.
- Adjust broth: For richer flavor, use half shrimp stock and half chicken broth.
- Garnish with lime, cilantro, onions: This adds brightness and freshness.
Common Additions and Substitutions
- Potatoes or corn: Other hearty veggies that work well.
- Different seafood: You can also use fish, scallops, clams, etc.
- Chicken or veggie broth: If don’t have seafood broth.
- Canned diced tomatoes: If fresh tomatoes aren’t in season.
- Dry spices: Use chili powder, cumin, bay leaves if missing fresh herbs.
Frequently Asked Questions
How long does the soup take to make?
About 40-45 minutes from start to finish. Longest part is making the shrimp stock.
Can I use frozen shrimp instead of raw?
Yes, but thaw them first and use the shells/tail ends to make the stock.
Is cilantro essential for garnish?
No, but it adds nice freshness and flavor. You can substitute parsley if needed.
Can I use vegetable broth only?
Yes, but for best flavor use half shrimp and half vegetable broth.
Can I prepare the soup in advance?
Yes, you can make it 1-2 days ahead. Just wait to add the shrimp until ready to serve.
Enjoy Restaurant-Quality Shrimp Soup at Home
With these tips and step-by-step instructions, you can now make incredible shrimp soup with complex flavors using simple ingredients in your own kitchen.
The homemade shrimp stock, fresh veggies, Mexican seasonings, and quick cooking time result in a light yet satisfying soup that tastes like you spent all day cooking. Impress your family with this restaurant-worthy Mexican classic.
What is Caldo de Camarón?
Caldo de camarón is a traditional Mexican soup made with shrimp. The soup has a tasty broth made from shrimp shells, vegetables, and spices. It also has soft shrimp pieces and other things like carrots, potatoes, and cilantro.
It’s a popular dish in Mexico that you can find in both casual and fancy restaurants. It tastes great with lime wedges and tostadas on the side. The soup is known for having a salty, earthy, and spicy taste. It tastes a bit like a Mexican hot and sour soup, with lime juice adding the sourness.
Lets talk about how to make caldo de camarón, shall we?
Recipe Tips & Notes
- Fresh ingredients are best for making the best caldo de camaron. These are the vegetables and herbs, as well as the shrimp. The fresher the ingredients, the better the flavor.
- Take the time to make the rich, flavorful broth. Slowly cooking the shrimp shells for the stock adds a lot of flavor. To save time, you can use a pre-made blend or bouillon, like Knorr, instead of making the shrimp stock.
- Spice it up, and don’t be afraid to taste and make changes as you cook. Be careful not to add too much salt because the shrimp will add salt to the broth.
- Add whatever you like on top! I like fresh herbs, lime wedges, and a lot of spicy chili flakes. Avocado is a nice addition as well.
Caldo de camaron will last up to 5 days in the refrigerator in a sealed container. You can gently reheat it in the microwave or in a pot on the stovetop to enjoy again.
You can also freeze it for 3 months.
Thats it, my friends. I hope you enjoy this caldo de camaron recipe. Let me know if you make it. Id love to hear how it turned out for you and how you enjoyed it.
If you enjoy Mexican cuisine, I recommend the following cookbook, which I used to adapt this recipe. It has a lot of great recipes.
- Friends, this is an affiliate link for Knorr Bouillon Cubes (Caldo de Camaron). You can use this instead of making the shrimp stock, or you can do both for an even bigger flavor boost.