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.
In This Post
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.
Rose
Muy rico!!
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!
Marie Alvarez
Loved it and will make again, I added corn on the cob .
Adriana Espitia
Do I use the whole can of chipotle peppers?
mmartinez
One pepper. If you like spicy food, add more peppers.
micaela rojas
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.
mmartinez
Hello Micaela,
Thank you for your comment, could you please point out in what part of the text is the word misspelled? Thank you!
Brina
Fish is the plural when speaking of only one species; if speaking of more than one species the plural is fishes.
Kathy
I couldn’t find the use of “shrimps” anywhere in this post!
Mely Martínez
Hello Kathy,
If you check the recipe carefully, you will see that the shrimp is added in step 6. Happy cooking!
Irma estrada
Quise decir mi regalia a recipe book love all the recipes you put up on fb I'm your number 1 fan
mmartinez
Hello Irma,
Muchas gracias por seguirnos en nuestra página de facebook. We don't have a cookbook yet.
Carmelits
O my gosh it was delish! Love it! Thank u the best soup ever.
california queen
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!
Monika Bennett
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.
mmartinez
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.
Julia D
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
mmartinez
Hello Julia,
Remember you can make it as spicy as you like it.
Ann Nuno
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.
.
Unknown
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
Anonymous
What do we use if we bought peeled and deveined shrimp? For the broth? It looks so good!
mmartinez
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!
Zac Lambert
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).
mmartinez
Yes, you stein everything on the broth. Happy cooking!
Tifferella
I'm making this for myself! This looks so good!
mmartinez
Hello Tifferella,
Thank you for stopping by, long time no see. Nice to hear from you and happy cooking!
Fran @ Souffle
Looks delicious- there doesn't seem to be much typical 'Mexican seasoning' in this recipe (i.e. chile peppers, etc).
mmartinez
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!
RNavarro
Made this soup last night. I added a serrano pepper with the tomato mixture in blender.It was delicious!!! I have tried several of your recipes.... Thanks
Anonymous
Do we make the broth with 4 or 5 cups of water?
mmartinez
Hello, 5 cups!
Happy cooking!