Caldo de Camarón

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Caldo de Camarón, or Mexican shrimp soup, is a deliciously comforting dish with a rich, flavorful broth that’s perfect for any seafood lover. Originating from coastal regions in Mexico, this soup combines the deep taste of dried chiles, aromatic vegetables, and tender shrimp to create a warming meal that’s both light and satisfying.

Ingredients:

  • 1 lb (450 g) large shrimp, peeled and deveined (reserve shells for broth)
  • 6 cups water
  • 3-4 dried guajillo chiles, stems and seeds removed
  • 1 medium onion, quartered
  • 3 garlic cloves
  • 2 medium tomatoes, chopped
  • 1 large potato, peeled and diced
  • 2 carrots, peeled and sliced
  • 1 zucchini, sliced (optional)
  • 1/2 cup fresh cilantro, chopped
  • Salt and pepper, to taste
  • 1 tbsp vegetable oil
  • Lime wedges, for serving

  • Instructions:

    1. Prepare the Shrimp Broth: In a pot, bring the water to a boil. Add the reserved shrimp shells and simmer for 15-20 minutes. Strain and set the broth aside.
    2. Soften the Chiles: While the broth simmers, place the dried guajillo chiles in a bowl and cover with hot water for about 10 minutes to soften. Drain and set aside.
    3. Blend the Sauce: In a blender, combine softened chiles, onion, garlic, and chopped tomatoes. Blend until smooth, adding a bit of shrimp broth if needed for a smoother texture.
    4. Cook the Vegetables: In a large pot, heat the vegetable oil over medium heat. Add the chile-tomato mixture and cook for 5-7 minutes, stirring occasionally until the sauce darkens slightly.
    5. Assemble the Soup: Add the strained shrimp broth, diced potatoes, and carrots to the pot. Season with salt and pepper, then bring to a boil. Reduce heat and simmer for 10-15 minutes, or until the vegetables are tender.
    6. Add Shrimp and Zucchini: Add the shrimp and zucchini to the pot and cook for an additional 5 minutes or until the shrimp turn pink and are cooked through.
    7. Garnish and Serve: Stir in fresh cilantro, adjust seasoning if necessary, and remove from heat. Serve the soup hot with lime wedges on the side.
    8. This caldo de camarón pairs beautifully with corn tortillas, adding that authentic touch to each bite. Enjoy!

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