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
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 Recipe
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.
Caldo de Camarón Recipe
Caldo de Camarón Recipe
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 hope you enjoy this delicious recipe.
Print Pin Rate Add to CollectionPrep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 258kcal
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.
Nutrition
Serving: 1bowl | Calories: 258kcal | Carbohydrates: 18g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 1000mg | Potassium: 768mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7690IU | Vitamin C: 31.8mg | Calcium: 223mg | Iron: 5mg
Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!
Recipe in spanish https://www.mexicoenmicocina.com/caldo-de-camaron/
Buen Provecho!
Mely Martínez
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Delicious. Just made it for Lunch
Delicious! I will be following this lady!
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!
Hi Jamie,
Great idea of adding the vegetable broth. great tip! Thank you for sharing it.