Whenever it comes to relatives, Mexican shrimp soup would be the person who constantly comes up with a story to tell. In the original version, this soup was known as Caldo de Camarón. It is a staple dish along the coast of Mexico and popular comfort food in Mexican-American families.
This Mexican shrimp soup recipe combines tender shrimp, tomatoes, aromatic spices, and vegetables in a rich broth. It is light enough for summer but cosy enough for winter. Plus, it cooks fast. That makes it perfect for busy American households that want flavour without a long cooking time.
Let’s dive into a soup that proves seafood and spice are a perfect match.
What Is Mexican Shrimp Soup?
Mexican shrimp soup is a tomato-based broth seasoned with garlic, onion, and chilli. It usually includes shrimp with shells or without, depending on preference. Many versions use carrots, celery, and potatoes for the body.
In Mexico, cooks often serve it with:
- Lime wedges
- Fresh cilantro
- Warm tortillas
The broth gets its depth from tomatoes and dried chillies, not cream. That keeps it bright and bold instead of heavy.
According to Smithsonian Magazine, seafood soups like caldo became popular in Mexico’s coastal states because shrimp were cheap and abundant in those regions.
(Source: Smithsonian Magazine – Mexican food history)
Why Americans Love This Soup
Americans love this dish for three reasons:
- It’s healthy
Shrimp is high in protein and low in fat. The broth is mostly vegetables and spices. - It’s customizable
You can make it mild or spicy. You can add corn, zucchini, or even rice. - It’s quick
Most versions cook in under 40 minutes.
According to the USDA, shrimp provides about 20 grams of protein per 3-ounce serving and contains key nutrients like selenium and vitamin B12.
(Source: USDA FoodData Central)
That’s comfort food with muscles.
Ingredients for Mexican Shrimp Soup
Fresh ingredients matter here. The flavor depends on them.
Main Ingredients
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 medium tomatoes, blended
- 1 dried guajillo chilli, seeded
- 1 carrot, sliced
- 1 celery stalk, chopped
- 1 medium potato, diced
- 6 cups low-sodium seafood or chicken broth
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp dried oregano
- Salt and black pepper to taste
For Serving
- Fresh cilantro
- Lime wedges
- Warm tortillas
Step-by-Step Cooking Instructions
Step 1: Prepare the Chili Base
Soak the dried guajillo chilli in hot water for 10 minutes. Blend it with the tomatoes until smooth. This forms the flavour backbone of your Mexican shrimp soup recipe.
Step 2: Build the Flavour
Heat olive oil in a large pot over medium heat. Add onion and cook until soft. Add garlic and stir for 30 seconds. Do not burn it. Burnt garlic tastes like regret.
Step 3: Add the Broth and Vegetables
Pour in the tomato-chilli blend. Cook for 5 minutes. Add broth, carrot, celery, and potato. Bring to a gentle boil. Reduce the heat and simmer for 15 minutes.
Step 4: Season the Soup
Add cumin, paprika, oregano, salt, and pepper. Taste. Adjust. Soup should be bold but balanced.
Step 5: Add the Shrimp
Drop in shrimp and cook for 3–4 minutes. Shrimp turn pink when done. Overcooking makes it rubbery. Nobody wants seafood chewing gum.
Step 6: Serve
Top with cilantro and squeeze lime juice over the bowl. Serve hot with tortillas.
Mexican Shrimp Soup Recipe
Ingredients
Equipment
Method
- Soak the guajillo chilli and blend with tomatoes.
- Sauté onion and garlic in oil.
- Add tomato-chilli blend and cook for 5 minutes.
- Add broth and vegetables. Simmer 15 minutes.
- Add shrimp and cook 3–4 minutes.
- Garnish with cilantro and lime.
Notes
- Use fresh or frozen shrimp; both work well.
- Do not overcook the shrimp, or it will turn rubbery.
- Guajillo chilli adds flavour without too much heat.
- Lime juice improves taste and balances the broth.
- This soup is best served fresh and hot.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts (Approximate)
Per serving:
- Calories: 280
- Protein: 28g
- Fat: 7g
- Carbohydrates: 18g
Shrimp is low in saturated fat and high in iodine and selenium, which support thyroid function.
(Source: Harvard T.H. Chan School of Public Health)
Best Shrimp for This Recipe
Fresh or frozen shrimp both work. Choose:
- Medium or large shrimp
- Wild-caught if available
- Peeled and deveined
Frozen shrimp is often flash-frozen at sea. That keeps it fresh longer than grocery-store “fresh” shrimp.
According to the FDA, frozen seafood can be just as nutritious as fresh.
(Source: FDA Seafood Nutrition Guide)
Common Mistakes to Avoid
Overcooking Shrimp
Shrimp cook fast. Three minutes is enough.
Too Much Chili
Heat should support flavour, not destroy it.
Skipping Lime
Lime brightens the broth. Without it, the soup tastes flat.
Variations of Mexican Shrimp Soup
Spicy Version
Add chipotle chili or jalapeño.
Coconut Version
Add ½ cup coconut milk for a creamy twist.
Low-Carb Version
Skip potatoes and add zucchini instead.
These changes keep the soul of the dish while fitting different diets.
If you’re a soup lover, you’ll also enjoy some of our other soup recipes, such as our corn soup recipe and Mexican meatball soup.
What to Serve With Mexican Shrimp Soup
- Warm corn tortillas
- Mexican rice
- Avocado slices
- Pico de gallo
A crunchy side balances the soft soup texture.
Is Mexican Shrimp Soup Healthy?
Yes, when made at home.
It is:
- Low in calories
- High in protein
- Rich in antioxidants from tomatoes
Tomatoes contain lycopene, which may support heart health.
(Source: National Institutes of Health – Lycopene studies)
This makes the Mexican shrimp soup recipe a smart choice for people who want flavour without guilt.
Storage and Reheating Tips
- Refrigerate for up to 3 days.
- Reheat gently on the stove.
- Do not microwave shrimp too long.
Shrimp reheated slowly stay tender.
Frequently Asked Questions
What spices enhance the flavour of shrimp soup?
Cumin, paprika, garlic, and chilli powder enhance the flavour of shrimp soup by adding warmth, depth, and mild heat.
What is Mexican seafood soup called?
Mexican seafood soup is commonly called Caldo de Mariscos.
Which herb goes best with shrimp?
Cilantro goes best with shrimp because it adds freshness and balances the rich seafood flavour.
What is the Mexican soup called with 5 different types of seafood?
The Mexican soup with five types of seafood is called Caldo de Siete Mares (Seven Seas Soup).
Final Thoughts
This Mexican shrimp soup recipe proves that comfort food can be healthy, fast, and exciting. It blends coastal Mexican tradition with ingredients Americans can find easily.
It is:
- Simple
- Nutritious
- Customizable
- Packed with flavor
One pot. One spoon. Zero boredom.
If soups had a personality test, this one would score high on “warm,” “spicy,” and “trustworthy.”
Sources
- USDA FoodData Central – Shrimp nutrition
https://fdc.nal.usda.gov - Harvard T.H. Chan School of Public Health – Seafood nutrition
https://www.hsph.harvard.edu - FDA Seafood Nutrition Guide
https://www.fda.gov - Smithsonian Magazine – History of Mexican cuisine
https://www.smithsonianmag.com - National Institutes of Health – Lycopene research
https://www.nih.gov
Bicky is the founder and recipe creator of FoodViebs, a food blog dedicated to sharing simple, delicious, and home-style recipes. With a strong passion for cooking and experimenting in the kitchen, Bicky creates easy-to-follow recipes using everyday ingredients that anyone can cook with confidence.
Every recipe on FoodViebs is personally tested and written with clear, step-by-step instructions to help home cooks achieve perfect results. Bicky believes that homemade food is healthier, tastier, and brings families closer together.
Through FoodViebs, Bicky aims to inspire people to enjoy cooking, explore new flavours, and prepare restaurant-style dishes at home with ease.
