Caldo de Camarón

Caldo de Camarón is a traditional Mexican shrimp soup that combines the rich flavors of shrimp, vegetables, and a blend of aromatic spices. The broth is infused with the essence of shrimp shells, creating a deep, savory base. This hearty soup is perfect for warming up on a cool day and is sure to satisfy your taste buds with its bold flavors and comforting ingredients.

Full Recipe

Ingredients:

• 1 tablespoon olive oil

• ½ large onion, cut into big chunks

• 4 large garlic cloves

• 5 guajillo peppers, stemmed and seeded, cut into big chunks

• 4 chile de árbol peppers (use less for milder soup)

• 3 roma tomatoes, cut into big chunks

• 1 chicken bouillon cube

• 1 teaspoon salt (plus more to taste)

• 1 teaspoon black pepper

• 8 oz can tomato sauce

• 1 teaspoon dried oregano

• ½ teaspoon ground cumin

• 10 cups water, divided

• 2 pounds jumbo shrimp, peeled with tails on and deveined, shells reserved

• 3 small potatoes, peeled and cut into chunks

• 3 carrots, peeled and cut into chunks

• 4 celery stalks, cut into chunks

• 2-3 cobs corn, cut into wheels

• 2 bay leaves

• 1 Mexican squash or zucchini, cut into chunks

• Handful of fresh cilantro (plus more for serving)

• Lime wedges for serving

Directions:

1. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Sauté onion, garlic, chiles, and tomato chunks for a couple of minutes. Add 1 cup of water and simmer for 10 minutes.

2. Blend this chile mixture along with chicken bouillon, 1 teaspoon salt, black pepper, tomato sauce, oregano, cumin, and 4 cups of water until smooth. Strain the blended mixture through a sieve into the soup pot for a smoother broth. Add the remaining 5 cups of water.

3. Make a pouch with the shrimp heads and shells using cheesecloth and tie it with kitchen twine. Place this shrimp pouch in the soup pot and simmer the broth for 20-25 minutes on medium-low heat. Add 3-4 teaspoons of salt, or according to taste. Discard the shrimp pouch from the soup pot.

4. Add diced potatoes, carrots, celery, and bay leaves to the pot. Simmer for 15 minutes.

5. Add corn and cilantro to the pot and cook for 5 minutes. Then add zucchini and cook for another 5 minutes.

6. Add shrimp to the soup and cook for 3-5 minutes, or until the shrimp are cooked through. Serve immediately with fresh lime wedges and additional chopped cilantro.

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Kcal: 245 kcal
Servings: 4 servings

What is Caldo de Camarón?

Caldo de Camarón, or Mexican Shrimp Soup, is a traditional coastal dish known for its bold, comforting, and deeply savory flavors. Originating from various coastal regions of Mexico—particularly Veracruz, Sinaloa, and the Baja Peninsula—this soup is a celebration of fresh seafood, vibrant vegetables, and the rich, earthy complexity of dried chiles. It’s a staple dish, especially during Lent or on special family occasions, though many families enjoy it year-round.

The name “Caldo de Camarón” literally translates to “broth of shrimp,” but it encompasses much more than a simple shrimp stock. The soup includes a variety of garden vegetables like potatoes, carrots, celery, squash, and corn, all simmered in a robust broth made from rehydrated dried chiles and tomatoes. The result is a nourishing and satisfying dish that’s spicy, aromatic, and comforting all at once.

The Cultural Significance of Caldo de Camarón

Mexican cuisine is rich in cultural and historical layers, and Caldo de Camarón is no exception. This dish draws on pre-Hispanic traditions of using seafood in cooking and blends them with colonial influences like the use of tomatoes and dried chiles. It’s a beautiful representation of how Mexican cuisine has evolved over the centuries while still holding on to its indigenous roots.

In many regions, Caldo de Camarón is more than just food—it’s tradition. Families gather around a large pot of this soup during Holy Week or special gatherings. Often served with lime wedges, fresh cilantro, and warm tortillas, it offers both comfort and celebration in every spoonful.

Regional Variations Across Mexico

While the essence of Caldo de Camarón remains the same throughout Mexico, subtle differences exist depending on the region. In coastal areas like Veracruz or Nayarit, you’ll find versions using local seafood like crab or fish alongside shrimp, enhancing the broth’s complexity.

In some southern states like Oaxaca, additional herbs or indigenous greens may be incorporated, while in northern states, a spicier kick might be preferred with the inclusion of more chile de árbol. Some versions even incorporate rice or fideo (vermicelli noodles) to make the soup heartier.

What makes Caldo de Camarón so unique is its adaptability. Depending on what’s in season or what’s available in your pantry, you can easily adjust the vegetables or spices without compromising its essence.

Health Benefits of Caldo de Camarón

This dish is not only a delight to the palate but also packed with nutritional benefits. Shrimp is a lean source of protein and contains omega-3 fatty acids, which are beneficial for heart health. It’s also high in selenium, iodine, and vitamin B12.

The medley of vegetables—carrots, squash, corn, celery, and potatoes—adds a wide range of vitamins, minerals, and fiber. The broth itself, made with garlic, onion, tomatoes, and dried chiles, provides antioxidants and anti-inflammatory properties. When consumed with fresh lime juice, it becomes a digestion-friendly, immunity-boosting bowl of goodness.

The use of homemade shrimp stock (created from shrimp shells and heads) further elevates the nutritional value by infusing the broth with calcium, collagen, and a deeper umami flavor.

What Makes the Broth So Special?

The hallmark of a good Caldo de Camarón lies in its broth. Unlike many Western soups that rely on dairy or cream, this broth gets its richness from dried guajillo and chile de árbol peppers, which are first sautéed and then blended with tomatoes and garlic. This creates a smoky, spicy, and slightly sweet base that is both light and incredibly flavorful.

Some recipes, like the one adapted from GypsyPlate, enhance the broth even more with the addition of a shrimp pouch—shrimp shells wrapped in cheesecloth and simmered in the soup. This clever technique ensures that none of the shrimp flavor is lost, even though the shells are eventually removed.

This layered flavor profile makes Caldo de Camarón taste like it’s been simmering for hours, even if it comes together relatively quickly. The dried chiles bring a signature Mexican depth that can’t be replicated with spices alone.

Best Tips for Making Authentic Caldo de Camarón

For the most authentic and flavorful result, consider these pro tips:

• Use jumbo shrimp with shells on: The shells intensify the broth flavor, and you can always devein the shrimp while still keeping the tails for presentation.

• Strain the chile mixture: After blending the sautéed chiles, onions, garlic, and tomatoes, straining the puree ensures a smoother, more refined soup texture.

• Customize your heat: Chile de árbol is quite spicy. If you prefer a milder soup, reduce the quantity or substitute with additional guajillo chiles for depth without heat.

• Don’t skip the fresh garnishes: Fresh lime juice and chopped cilantro at the end add brightness that balances the bold, spicy broth.

• Pair with Mexican sides: Serve with warm corn tortillas, a side of white rice, or a light avocado salad for a more complete meal.

Serving Suggestions and Storage

Caldo de Camarón is best served hot and fresh, immediately after cooking. The shrimp should be just-cooked and tender, never rubbery. To accompany the soup, warm corn tortillas or crispy tostadas make an excellent choice, adding texture and helping scoop up the delicious broth and vegetables.

If you’re planning to make it ahead, store the broth and shrimp separately. The broth can be refrigerated for up to 3 days and frozen for up to 2 months. Shrimp, however, should be added just before serving to avoid overcooking.

Reheat gently on the stovetop, and always taste and adjust salt or lime before serving again, as flavors can mellow in storage.

Why Caldo de Camarón Deserves a Spot on Your Weekly Menu

Adding Caldo de Camarón to your regular meal rotation brings variety, nutrition, and cultural richness to the table. It’s ideal for anyone seeking a gluten-free, dairy-free meal that’s hearty and flavorful. Unlike many comfort foods that rely heavily on fats or processed ingredients, this shrimp soup is nourishing and wholesome from top to bottom.

It’s also a fantastic recipe for meal prepping or batch cooking. With minimal prep and flexible ingredients, it comes together in under an hour and stores well for multiple meals.

Plus, the customizable spice level makes it appealing to different palates—mild enough for kids (just skip the chile de árbol), yet bold and zesty for spice-lovers.

Conclusion

Caldo de Camarón is more than a meal—it’s an experience deeply rooted in Mexican culture, family gatherings, and coastal tradition. With its flavorful chile-infused broth, tender shrimp, and colorful vegetables, it hits every note of a satisfying, comforting, and vibrant dish.

Whether you’re honoring tradition, exploring global flavors, or simply craving a nutritious homemade soup, this recipe delivers. It bridges the gap between rustic cooking and gourmet flavor without requiring exotic ingredients or complex techniques.

Make it once, and it’s likely to become a regular part of your culinary repertoire. Add a squeeze of lime, a sprinkle of cilantro, and enjoy the warmth and spirit of Mexico in every spoonful.