There is a multitude of 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 │Caldo de Camarón
The version most common 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.
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 to do that was my curiosity about how other people cook. I wanted to see why their food tasted different than my mom’s usual 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!
How to make Caldo de Camarón
DIRECTIONS:
- 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, reduces heat to simmer for about 6-8 minutes, then set aside. (Please check the ingredients list below)
- 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 into a blender along with the chipotle peppers (if using). Process until you have a fine pure.
- In a medium-size pot, heat the oil at medium temperature, add the carrots, and cook for a couple of minutes. Stir in the potatoes.
- Pour the tomato sauce using a strainer, bring 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.
Buen Provecho!
Mely Martínez
Leave a comment and share your experience with the recipe.
If you are on Pinterest, check our boards with hundreds of delicious ideas I'm pinning for you! Or if you are on Instagram, check out the meals pictures or stories ideas.
More Recipes:
Caldo Tlalpeño
Tacos de suadero
Beef Tostadas Recipe
Receta en Español Caldo de Camarones.
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
Instructions
- 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, reduces heat to simmer for about 6-8 minutes, then set aside.
- 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 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 in the blender.
- In a medium-size 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 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.
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.
Steve
I don’t know what I did wrong but mine is super watery.
Sammy
About to make this for the first ever and its for my seafood loving dad. Wish me luck!
Carmen
Hola,en la casa de mis papás a la Sopa de camarón también le decíamos Huatape. Era delicioso.Me recordastes aquellos maravillosos año de mi juventud.Tienes la receta? Muchas gracias por alegrarnos la vida con tus recetas y comentarios. Estoy en espera de tu libro Me va a encantar.
Mely Martínez
Hola Carmen,
Todavía no tengo la receta en el blog del Huatape, pero mi querida amiga Nora, la tiene ya desde hace años en su blog. Aquí te dejo el enlace. https://www.gustausted.com/2019/11/22/huatape-tamaulipeco-caldo-de-camaron-la-receta/
Nkese
Tried this tonight. My home smelled great after roasting the veggies. I had a leftover hot pepper and some leftover ends of sweet peppers so I added those for the roasting and purée. I used the skin of the roasted onion and garlic and the top and stem of the hot pepper to make the broth, using the edible parts of the veggies for the purée. It was very delicious and even my daughter had some although she shies away from spice. Thank you for sharing this delicious, healthy, recipe!
Natalie
Just made it for dinner. Great flavor!
Have you made this soup with peeled shrimp? I’m guessing it’s not going to give the good shrimp flavor... As a busy mom I though it’s super helpful to have a quick version of the soup. Does the powdered shrimp help to achieve the flavor of the soup? I have tried so many of your recipes already and success every time!! Thank you!!!
Mely Martínez
Hello Natalie,
I have never tried the recipe with the peeled shrimp. The powdered shrimp will help. Also, Latin stores sell shrimp bouillon cubes.
Emily
Delicious! I added the onion from the shrimp broth to the finished product because I love the texture and subbed cilantro for the epazote since I couldn’t find any. Perfect for the recent April showers.
Jamie Pagels
Just like we had in Oaxaca, Mexico! We added a bit of vegetable broth to get a Smokey flavor... not necessary, but we like things just a little more flavorful. Thanks for the recipe!
Mely Martínez
Hi Jamie,
Great idea of adding the vegetable broth. great tip! Thank you for sharing it.
Antionette Crosby
Delicious! I will be following this lady!
Xochi
Delicious. Just made it for Lunch
Cynthia Lobo
Excellent...reminds me of meals I enjoyed with my family in Mexico. Easily adaptable to your own alterations, like more of this, less of that, to suit your own preferences. It’s the beauty of Mexican basic cooking as I learned it in childhood. Once you have the fundamentals, you can make it your own family version of that food. Thank you, Meli. Lovely website, true to our rich food traditions! Gracias! ❤️
Mely Martínez
Hello Cynthia L.
Thank you for visiting the blog and for your kind words. Happy cooking!
Barbara
Hi, Mely, I made the shrimp soup for my dinner. Lovely flavors but no epazote to be had in my little town in the Sierra Nevada foothills so I used cilantro. I also used two Chipotles instead of one, Next time I make it I think I will try thickening it a bit with masa as you suggested in the description. I think I would like that flavor in it, too. Another thing I did was use the garlic from the broth. I just put it in a garlic press and it disappeared in the soup.
Mely Martínez
Hello Barbara,
Great tip about the garlic from the broth. Enjoy the soup, and if you make it with the masa, please do come back and let me know how do you like it.
Desi
This was yummy! Thanks for sharing!
Tina
I added some chopped chayote to this recipe to make it just like my Nana’s recipe. Mil Gracias!
Holli Blackwell
This is amazing! My husband is from Tenancingo and he requested this caldo. I've made him caldo de pollo and caldo de res, but this recipe is my favorite! The only thing I did differently is skim the foam off the top when it's boiling, and I added corn. Otherwise I doubled the recipe and followed it exactly. I'll definitely make this again!
mmartinez
Hello Holli,
Thank you for trying the Shrimp Soup Recipe, and for sharing the tip of adding corn. Enjoy!