Mexican Shrimp Soup, Caldo De Camarón

Experience the vibrant flavors of Mexico with a steaming bowl of Mexican Shrimp Soup. This traditional dish captures the essence of Mexican cuisine, combining succulent shrimp, aromatic spices, and a medley of fresh vegetables to create a hearty and satisfying soup.

Contents show

Mexican cuisine is celebrated for its bold and robust flavors, and this soup is no exception. With a rich and flavorful broth infused with spices like cumin, paprika, and chili powder, every spoonful of this soup is a burst of a fiesta in your mouth.

The star of the show is undoubtedly the shrimp, adding a delightful seafood element to the soup. Their tender texture and delicate flavor complement the hearty broth and create a harmonious balance.

But it’s not just about the shrimp. This soup showcases a variety of vibrant vegetables, such as tomatoes, onions, bell peppers, and corn, adding both color and freshness to the dish. The combination of these ingredients creates a delightful symphony of flavors and textures.

In this blog post, we’ll share an authentic recipe for Mexican Shrimp Soup that will transport you to the sun-kissed streets of Mexico. You’ll learn how to prepare the broth, perfectly cook the shrimp, and achieve the ideal balance of spices and vegetables. Get ready to tantalize your taste buds and savor the bold and comforting flavors of Mexican cuisine with every spoonful of this delightful Mexican Shrimp Soup.

Prep time: 15 minutes	Cook time: 25minutes	Total time: 40minutes
Cuisine: Mexican	Servings: 4	Calories: 258 kcal

Ingredients to Make Mexican Shrimp Soup

For the shrimp broth:

Peels shells from 1 lb. of raw shrimp
¼ of a medium size white onion
2 garlic cloves
1 bay leaf
5 cups of water

For the soup:

1 Lb. of plum tomatoes about 4
¼ of a medium size white onion
2 garlic cloves
2 Tablespoons of olive oil
1¼ cup of peeled & diced carrots
1¼ cup of peeled & diced potatoes
1 chipotle pepper in adobo optional
4 large Fresh Epazote leaves*
1 Lb. of raw shrimp peels removed (use peels to make the broth)
Salt and pepper to taste
Lime wedges to serve

Instructions for Making Delicious Mexican Shrimp Soup

Cook the Shrimp:

Place shrimp peels, onion, garlic, and bay leaf in a saucepan with the 5 cups of water. Turn on the heat to medium-high. Once it starts boiling, reduce heat to simmer for about 6-8 minutes, then set aside.

Roast the Tomatoes:

While the broth is simmering, place the tomatoes, onion, and garlic on a hot griddle to roast. Turn from time to time to have an even roasting. This step will take about 8 minutes. Remove the garlic promptly since it takes less time to roast; if you leave it too long, it will burn and have a bitter taste.
Once the tomatoes, onion, and garlic are ready, place them into a blender along with the chipotle peppers (if using). Process until you have a fine pure. If needed, chop the tomatoes to avoid having big chunks in the salsa before placing them in the blender.

Saute and mix the rest of the ingredients:

In a medium-sized pot, heat the oil at medium temperature, add the carrots, and cook for a couple of minutes. Then, stir in the potatoes and cook for 6-7 minutes, stirring often to keep them from sticking to the pan.
Pour the tomato sauce using a strainer, bring it to a boil, and then lower the heat to simmer for 10 minutes. Then, using a strainer add the shrimp broth, stir in the shrimp and gently simmer for 5-7 minutes, depending on the size of the shrimp. The shrimp will be a light orange color but still look firm; do not overcook, or the shrimp will have a rubbery texture. Add the epazote and cook for 2 more minutes, then season with fresh ground pepper and salt. Serve immediately.

Mexican Shrimp Soup Recipe’s Notes

In case you don’t find the Epazote herb, just skip it. But, you can use fresh cilantro instead of the epazote to add another type of aroma. You can also buy epazote online in dried form.
Not everyone roasts the tomatoes, garlic, and onion for this soup. (Just in case you don’t want to roast them)
If you like spicy food, add extra peppers.