There are many ways shrimp soup is made in Mexico, and each region can have its own recipes. In the Huasteca region, for example, there is a version where corn dough is diluted in water and added to the soup to form a slightly thick soup called Huatape (I grew up eating it this way, as my mother is from that region of the country).
Another version that is popular in the coastal area of Veracruz is prepared with a broth seasoned with dried peppers that have dried or fresh shrimp but no vegetables.
Caldo de Camarón
The most common version throughout the country is the one that uses fresh shrimp (shells on or removed), carrots, potatoes, and a tomato-flavored broth. As I’ve mentioned in many recipes before, nothing is written in stone, and each cook adapts the recipe to the products they have on hand in their region.
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Growing up, I always thought that everyone ate their shrimp soup with corn masa because that’s the way my mom made it, but when visiting friends and classmates at their houses (usually around lunchtime), I learned that there were other ways to prepare shrimp soup. In fact, my mother would get upset with me because, from a very young age, I liked to get myself invited to other people’s houses for lunch.
She would tell me that people would think that she didn’t feed me well or that we didn’t have food in our house! In reality, what lured me into doing that was my curiosity about how other people cook. I wanted to see why their food tasted different from my mom’s cooking. What spices and herbs, or techniques, did they use differently? The term “foodie” did not exist back then, so I guess I thought of myself as a very young gourmand.
I hope you enjoy this soup; the mixture of flavors is exquisite!
Frequently Asked Questions Shrimp Soup
Before I share my Mexican Shrimp Soup recipe, here are a few questions about this recipe.
What is shrimp soup (Caldo de Camarón) made of?
There are many versions throughout the country; the key ingredient is fresh shrimp. Some recipes include shrimp shells, carrots, potatoes, and a tomato-flavored broth. You can also find recipes with dry peppers like ancho and guajillo to give the soup a little kick.
Can you place frozen shrimp directly into the soup?
Just like chicken soup, it is recommended to use thaw or fresh meat if you have frozen shrimp; simply place the frozen sealed bag in warm water for about 20 to 30 minutes until the shrimp is thawed.
How long is the soup good for?
To be safe, I recommend eating your soup within two days maximum. Most Seafood loses its flavor and texture after a few days, even if properly stored.
How to make caldo de camarón
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!
Ingredients:
For the shrimp broth:
- Peels shells of raw shrimp
- White onion
- Garlic cloves
- Bay leaf
- Water
For the soup:
- Plum tomatoes
- White onion
- Garlic cloves
- Olive oil
- Peeled & diced carrots
- Peeled & diced potatoes
- Chipotle pepper in adobo optional
- Large Fresh Epazote leaves*
- Raw shrimp peels removed (use peels to make the broth)
- Salt and pepper to taste
- Lime wedges to serve
Directions:
To make things easier for you, I will break down the directions for this recipe into sections.
Cook the Shrimp Peels:
- Place shrimp peels, onion, garlic, and bay leaf in a large saucepan or dutch oven with 5 cups of water. Turn on to medium-high heat. Once it starts boiling, reduce heat to simmer for about 6-8 minutes, then set aside. (Please check the ingredients list below)
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. Remove the garlic promptly.
- 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.
Saute and mix the rest of the ingredients:
- In a medium sauce pot, heat the oil on medium heat, add the carrots, and cook for a couple of minutes. Stir in the potatoes and cook until almost tender.
- 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. Add the epazote and cook for 2 more minutes, then season with fresh ground pepper and salt. Serve immediately.
How to serve your Soup:
Serve your Caldo de Camarones in a bowl and warm tortillas. Add a teaspoon of your favorite fresh herbs like cilantro and a few drops of lemon or fresh lime juice to garnish.
Buen Provecho!
Mely Martínez
More Mexican Recipes To Enjoy
If you enjoyed this recipe for Mexican Bolillos, take a look at some of these other authentic Mexican recipes:
Caldo Tlalpeño
Tacos de suadero
Beef Tostadas Recipe
Receta en Español Caldo de Camarones.
For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina
Receta en Español Caldo de Camarones.
Did you like the recipe? Please let me know in the comments section, do you have questions or share the link with your friends. I hope you have an incredible time cooking!
📖 Recipe
Caldo de Camarón
Ingredients
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
CHECK THE RECIPE VIDEO
Instructions
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.
Serve with warm corn tortillas and some lime wedges to add some drops of the juice to the soup.
Video
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.
Melvinnia A Caston
I will definitely be making this dish from your recipe only. I'll be back to render my thoughts. I love Mexican food and the soups omg thank you this loks delicious and hearty! God bless!
Elaine
From step 3 to 4, do I pour the puree in a medium pot over oil? and then add the carrots?
Mely Martínez
Hello Elaine,
Yes, that is correct.
Yolanda
Mely,
My mother loved this recipe. She said, "This is the best shrimp soup recipe. Not everybody can cook shrimp soup this well. Your "sazon" has really improved since you retired." The truth is, Mely, I didn't have the courage to tell her the recipe was not mine. I've always been such a bad cook. I embraced the compliment. Thanks for such a WONDERFUL recipe.
Mely Martínez
Hello Yolanda,
Believe me, it was your "sazón" that made it special.
Thank you for coming back let me know about it.
Buen provecho!
Alicia Taylor
How much cilantro do you sub for the epazote leaves?
Thanks!
Mely Martínez
Hello Alicia,
A small Cilantro spring will do. ABout 1/4 cup if you use chopped cilantro.
Hanachan
I don't understand -- you say to put the onions and garlic into the broth, but then you also say to roast them while the broth is cooking. Which is it?
Mely Martínez
Yes, you will need onion & garlic for the shrimp shells broth. And then, onion & garlic for the sauce that goes into the soup. That's why those ingredients are mentioned twice on list.
Sharon
I made this as the recipe stated; using cilantro in place of epazote. I did any a little bit of minced Serrano in my bowl for a little exact heat.
Though I did like the potatoes in it, I think next try I may skip the potatoes and add cooked white rice to my bowl.