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Mexican Shrimp Soup
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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.
Course Seafood, Soups
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 258kcal


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
  • cup of peeled & diced carrots
  • 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


  • 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.


    • 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.


    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