Mexican Shrimp Soup
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.
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 Shrimp Soup
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.
MEXICAN SHRIMP SOUP – CALDO DE CAMARÓN
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.
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Prep 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.
Tried this recipe?Mention @Mexicoinmykitchen or tag #Mexicoinmykitchen!
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: 153.8% | Vitamin C: 38.6% | Calcium: 22.3% | Iron: 28%
Buen Provecho!
Mely Martínez
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More Recipes:
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Beef Tostadas Recipe
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Do we make the broth with 4 or 5 cups of water?
Hello, 5 cups!
Happy cooking!
Looks delicious- there doesn't seem to be much typical 'Mexican seasoning' in this recipe (i.e. chile peppers, etc).
Hello Fran,
Actually, many people do not add peppers to this soup. And, "typical" Mexican food, I mean everyday homemade food, doesn't have always peppers, we usually serve a salsa for those that want to add it to the meal. There is a big misconception about mexican food, indicating that it is spicy or that uses peppers in all our meals. We actually do not eat that way in our everyday lives.
Thank you for your kind comment and for stopping by!
Happy cooking!
I'm making this for myself! This looks so good!
Hello Tifferella,
Thank you for stopping by, long time no see. Nice to hear from you and happy cooking!
Hi Mely,
Do I strain out everything of the broth before combining with the rest of the ingredients? I didn't see that in the instructions. (I assume I do, since there shells in there).
Yes, you stein everything on the broth. Happy cooking!
What do we use if we bought peeled and deveined shrimp? For the broth? It looks so good!
Is you can either use clam juice or Shrimp bouillon, this last one is sold at latn stores in small cubes. But, you can also just add the shrimps at the end of the cooking time and let them cook for 5-6 minutes.
Happy cooking!
Hola Mely, quiero decirte que hoy Abril 29 del ano 2017, aquí en denver esta bien nevado, si NEVADO. Cayeron como unas 7 pulgadas de nieve, así que les sugerimos a mi familia que se antojaba algo caliento,rico y picosito y todos dijeron "CALDO DE CAMARON" "Mañana voy a hacer un rico caldo de camarón con tu receta , te mando unas fotos y te comento de como me quedo va. gusto en saludarte y que estés bien . att. isaac un fan tuyo
Another amazing recipe, Thank you! We really enjoyed this dish. Used the chipotle peppers which gave just the right amount of heat/spice and roasted the tomatoes, onion and garlic. Used Cilantro as we did not have the other aromatic.
.
I just saw your Mexican Shrimp Soup on Pinterest today, and sent hubby for the tomatoes and Espazote leaves, I am so excited to make your recipe for tonight’s dinner, Thank you for this comfort meal ; D
Hello Julia,
Remember you can make it as spicy as you like it.
I spent the last 3 years in Houston and have come to love seafood soup. But when I try too find a recipe online none are like what I eat down there. This soup is spicy with crab, shrimp, fish, carrots, onions, cilantro, and zucchini.
Hello Monika,
That soup that you mention is called “Sopa de mariscos”, seafood soup, it is prepared the same way like this one but some cooks ad chipotle pepper to make it a little spicy.
hello, i used your recipe as a foundation but added a few tweaks of my own:
dried ground shrimp
cumin
cilantro
celery seed
oregano
dried habanero powder and cayenne powder
fresh habaneros
love this soup and thank you for the easy to follow instructions!
O my gosh it was delish! Love it! Thank u the best soup ever.
Quise decir mi regalia a recipe book love all the recipes you put up on fb I’m your number 1 fan
Hello Irma,
Muchas gracias por seguirnos en nuestra página de facebook. We don’t have a cookbook yet.
loved your site. and the variety of recipes you present is very impressive.
but, fyi, the plural of shrimp is shrimp. there is no “s” at the end. just as the plural of fish is fish.
Hello Micaela,
Thank you for your comment, could you please point out in what part of the text is the word misspelled? Thank you!
Fish is the plural when speaking of only one species; if speaking of more than one species the plural is fishes.
Do I use the whole can of chipotle peppers?
One pepper. If you like spicy food, add more peppers.
Loved it and will make again, I added corn on the cob .