Caldo de Camarón (Mexican Shrimp Soup)
Caldo de Camarón, or Mexican Shrimp Soup, is a warm, flavorful, and hearty dish with rich smoky broth, tender shrimp, and a medley of fresh vegetables. This classic Mexican comfort food is perfect for chilly evenings, but its bold, vibrant flavors make it a year-round favorite. The broth, infused with dried chiles, garlic, tomatoes, and fresh herbs, creates an unforgettable experience for your taste buds.
Ingredients
For the Shrimp Soup
- 2 pounds shrimp (cleaned, tails-on)
- 2 chipotle peppers in adobo sauce
- 3 guajillo peppers (de-seeded)
- 1 pound chopped tomatoes
- 1 small onion (chopped)
- 2 potatoes (chopped)
- ½ small cauliflower (broken into florets)
- 2 carrots (chopped)
- 2 garlic cloves (peeled)
- ¼ teaspoon cumin seeds
- 1 tablespoon dried oregano
- ½ teaspoon black peppercorns
- 2 sprigs epazote or 1 bunch fresh cilantro
- 2 tablespoons olive oil
- Salt (to taste)
For the Shrimp Broth (Optional but Recommended)
- Shrimp shells and heads (from cleaned shrimp)
- Vegetable scraps (like carrot, celery, onion)
- 1 bay leaf
- 1 garlic clove
- 2 tablespoons olive oil
For Serving
- Chopped fresh chilies
- Chopped onion
- Lime wedges
- Fresh cilantro
Instructions
🍤 1. Make the Shrimp Broth (Optional but Flavorful)
Making your own shrimp broth adds an incredible depth of flavor to the soup. Here’s how:
- Heat 2 tablespoons of olive oil in a large pot.
- Add the vegetable scraps (like onion, carrot, celery) and sauté for 3 minutes.
- Add the shrimp shells and heads to the pot and cook for another 3 minutes, stirring to release their natural flavors.
- Pour in 8 cups of water and add 1 bay leaf and a pinch of salt.
- Bring the broth to a boil, then lower the heat and simmer for 25 minutes.
- Strain the broth through a fine mesh sieve and set it aside. Discard the solids.
🌶️ 2. Make the Chili Sauce (The Heart of the Flavor)
This step builds the soup’s rich, spicy, and smoky flavor.
- Heat 3 tablespoons of olive oil in a pot.
- Sauté the chopped onion and garlic cloves for 4 minutes, stirring constantly.
- Add the dried guajillo peppers and cook for 2 minutes.
- Stir in the cumin seeds and peppercorns. Let them toast for about 10 seconds.
- Add the chopped tomatoes and cook for 3 minutes.
- Pour in 1 cup of water, add the oregano and chipotle peppers, and simmer for 5 minutes.
- Turn off the heat and let the mixture cool slightly.
- Transfer the mixture to a blender. Add ½ cup of water and blend until thick and smooth.
🍲 3. Build the Soup
- Heat 2 tablespoons of olive oil in a large stockpot.
- Pour the blended chili sauce through a fine mesh sieve into the pot, pressing to extract every bit of liquid while discarding the solids.
- Simmer the sauce for 2 minutes to intensify the flavor.
- Add the diced vegetables (potatoes, cauliflower, and carrots), the prepared shrimp broth, and cilantro or epazote sprigs.
- Simmer the soup for 15 to 20 minutes or until the vegetables are tender.
🍤 4. Cook the Shrimp
- Add the cleaned shrimp to the soup pot.
- Cook for 3 to 5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
🍋 5. Final Seasoning and Serve
- Taste the soup and add more salt if needed.
- Ladle the soup into large bowls, making sure to include shrimp and vegetables in each serving.
- Garnish with chopped onion, fresh cilantro, and chopped chilies for extra heat.
- Serve with fresh lime wedges on the side for an extra burst of brightness.
Serving Suggestions
Caldo de Camarón is traditionally served with a variety of garnishes to enhance the flavor and texture. Here’s how you can make it extra special:
- Toppings: Chopped onion, cilantro, fresh chilies, or avocado slices.
- Accompaniments: Serve with warm corn tortillas or crusty bread to dip into the flavorful broth.
- Spice it Up: If you like heat, add extra chipotle peppers or a few drops of your favorite hot sauce.
Why You’ll Love This Recipe
- Authentic Mexican Flavor: The guajillo peppers, chipotle, and cumin bring layers of warmth and smokiness that are signature to Mexican cuisine.
- Wholesome & Healthy: Packed with fresh vegetables, shrimp, and a nutrient-rich broth, it’s a wholesome, low-fat option for a family dinner.
- Versatile & Customizable: Add zucchini, squash, or corn for variety, or make it as spicy (or mild) as you like.
Pro Tips for the Best Caldo de Camarón
- Use Fresh Shrimp: Fresh, high-quality shrimp make a huge difference in flavor. Keep the tails on for a more traditional presentation.
- Don’t Skip the Homemade Broth: While store-bought broth works in a pinch, the homemade shrimp broth adds unmatched depth and flavor.
- Prep Ahead: To save time, prepare the chili sauce and shrimp broth ahead of time. Store them in the fridge for up to 2 days.
FAQ
Q: Can I use frozen shrimp?
Yes! Thaw frozen shrimp before adding them to the soup. For best results, use wild-caught shrimp.
Q: What can I use instead of guajillo peppers?
If guajillo peppers are unavailable, you can substitute with New Mexico chiles or pasilla chiles for a similar smoky, mild flavor.
Q: How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave. For best quality, avoid freezing, as the texture of shrimp can change.
Caldo de Camarón is a heartwarming, deeply flavorful dish that brings the authentic taste of Mexico straight to your table. It’s hearty, spicy, and absolutely irresistible. Whether you’re serving it on a rainy day or preparing it for a special family gathering, this soup will be a hit with everyone.
Enjoy this soul-warming dish, and don’t forget to squeeze that fresh lime juice on top for the perfect tangy finish! 🌶️🍤🍲