Savor the comforting flavors of Caldo de Camaron (Mexican Shrimp Soup), made with shrimp, veggies, smoky chili spices, and fresh lime.
Do you have a dish that instantly brings back memories? For me, it’s Caldo de Camaron. The first time I had this Mexican shrimp soup, I was visiting my aunt in Veracruz. She served it on her breezy porch overlooking the ocean, and I swear the flavors tasted like they had been simmering in the sea breeze itself. Every bite had that perfect balance—tender shrimp, hearty veggies, smoky chili, and a zesty lime finish.
Now, whenever I make this soup at home, I’m instantly transported back to that day. And while I don’t have an ocean view, I do have a cozy kitchen filled with the same comforting aroma. If you’ve never tried Caldo de Camaron, trust me, it’s more than just a recipe—it’s a moment.
Why You’ll Love This Caldo de Camaron (Mexican Shrimp Soup) Recipe?
Let’s get to the heart of it: what makes this recipe special?
- Quick & Simple: No need for hours of cooking. You’ll have a rich, flavorful broth in under 30 minutes.
- Smoky, Not Spicy: The pasilla and ancho chili powders bring a deep, smoky flavor without setting your mouth on fire.
- Balanced Nutrition: It’s packed with lean shrimp, fresh veggies, and warming spices—a hearty meal without feeling heavy.
- Customizable: Add your favorite veggies or spice it up to suit your taste.
Ingredient Notes:
Let’s talk about the key players in this dish—because they each bring something unique to the table.
- Shrimp: Go for large, peeled, and deveined shrimp. They cook quickly and stay tender in the broth.
- Chili Powders: Pasilla and ancho powders give that smoky, earthy flavor. If you can’t find them, chipotle powder works too but will add a spicier kick.
- Knorr Caldo de Camarón Bouillon Cubes: These are like a flavor secret weapon. They add depth and richness to the broth.
- Potatoes and Zucchini: These veggies soak up the broth beautifully, making every bite hearty and satisfying.
- Lime and Cilantro: The finishing touch that brings brightness to the smoky flavors. Don’t skip these—they’re the MVPs of garnishes.
How To Make Caldo de Camaron (Mexican Shrimp Soup)?
Making this soup is surprisingly straightforward. Here’s how you can create your own bowl of comfort:
1. Prep the Shrimp
Start by peeling and deveining the shrimp. If you’re new to this, don’t stress—it’s easier than it looks! Set the shrimp aside for later.
2. Build the Base
In a large soup pot, heat olive oil over medium heat. Add diced onion, carrots, and garlic, along with a bay leaf, salt, pepper, and oregano. Cook until the onion is soft and fragrant. At this point, your kitchen will smell amazing.
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3. Create the Broth
Add the diced tomatoes, tomato sauce, water, bouillon cubes, and both chili powders. Stir everything together. Toss in the diced potato and zucchini, then bring the mixture to a boil. Once boiling, lower the heat, cover, and let it simmer for about 15 minutes, or until the potatoes are fork-tender.
4. Add the Shrimp
When the veggies are ready, drop in the shrimp. Let them cook for 2–3 minutes until they turn pink and opaque. It’s quick—don’t overcook them, or they’ll get rubbery!
5. Garnish and Serve
Ladle the soup into bowls and top with freshly chopped cilantro. Serve with lime wedges on the side—because that squeeze of lime juice is pure magic.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezer: For longer storage, freeze the broth and veggies separately from the shrimp. Add fresh shrimp when reheating for the best texture.
Variations and Substitutions:
Feeling adventurous? Here’s how you can make this recipe your own:
- Spice It Up: Add a chopped jalapeño or a pinch of cayenne for more heat.
- Seafood Variety: Swap shrimp for scallops, fish chunks, or even mussels.
- Low-Carb: Skip the potato and double up on zucchini or add spiralized squash.
- Vegetarian Option: Replace shrimp with hearty veggies like mushrooms or squash, and use vegetable bouillon instead of seafood.
What to Serve with Caldo de Camaron (Mexican Shrimp Soup)?
- Warm Tortillas: Perfect for dipping or rolling on the side.
- Tortilla Chips: Crushed on top or for scooping up veggies and shrimp.
- Avocado Slices: Creamy and delicious, they pair beautifully with the smoky broth.
- Mexican Rice: A simple side to round out the meal.
Frequently Asked Questions:
Can I use frozen shrimp?
Absolutely! Just thaw them first for the best texture and flavor.
How spicy is this soup?
It’s more smoky than spicy. If you like heat, feel free to add a bit of chili powder or fresh chili.
Can I make this soup ahead of time?
Yes! Just save the shrimp for last. Add them when reheating so they don’t overcook.
Caldo de Camaron isn’t just a soup—it’s a whole experience. It’s the kind of dish that warms you from the inside out, with every bite reminding you of simple, comforting moments. Whether you’re trying it for the first time or it’s a staple in your home, I’d love to hear how it turns out. Did you add your own twist? Let’s chat about it in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
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Caldo de Camaron (Mexican Shrimp Soup)
Ingredients
- 2 pounds large shrimp peeled and deveined
- 2 tablespoons olive oil
- 1 cup diced carrots
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 bay leaf
- 2 teaspoons salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 15-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 6 cups water
- 3 Knorr Caldo de Camarón bouillon cubes
- 1 medium russet potato peeled and diced
- 1 medium zucchini diced
- 3 teaspoons ground pasilla chili pepper
- 1 teaspoon ground ancho chili pepper
- 1/3 cup chopped fresh cilantro
- 1 fresh lime cut into wedges
Instructions
Prepare the Shrimp
- Clean and devein the shrimp. Rinse thoroughly under cold water and set aside in the refrigerator until ready to use.
Sauté the Vegetables
- In a large soup pot, heat olive oil over medium heat. Add the diced onion, carrots, and garlic, followed by the bay leaf, salt, pepper, and oregano. Sauté for 5–7 minutes, or until the onions soften and become translucent.
Create the Broth
- Stir in the diced tomatoes, tomato sauce, water, bouillon cubes, diced potato, and zucchini. Incorporate the pasilla and ancho chili powders. Mix well and bring the mixture to a boil.
Simmer the Soup
- Reduce the heat to low, cover, and simmer for approximately 15 minutes, or until the potatoes are fork-tender. Stir occasionally to ensure even cooking.
Cook the Shrimp
- Gently add the prepared shrimp to the simmering soup. Cook for 2–3 minutes, or until the shrimp turn pink and are fully cooked. Avoid overcooking to maintain a tender texture.
Garnish and Serve
- Remove the soup from heat. Ladle into bowls and garnish with freshly chopped cilantro. Serve with lime wedges on the side for an added burst of flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
