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Mexican Shrimp Soup Recipe
Bicky Sharma

Mexican Shrimp Soup Recipe

If soup had a personality, Mexican shrimp soup would be that friend who shows up with spice, warmth, and a story to tell. Known traditionally as Caldo de Camarón, this soup is a staple in coastal regions of Mexico and a favorite comfort food in Mexican-American kitchens.
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Prep Time 15 minutes
Cook Time 24 minutes
Servings: 4
Course: Soup
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp peeled
  • 2 tbsp olive oil
  • 1 onion chopped
  • 4 garlic cloves
  • 2 tomatoes blended
  • 1 dried guajillo chili
  • 1 carrot
  • 1 celery stalk
  • 1 potato
  • 6 cups broth
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp oregano
  • Salt & pepper

Equipment

  • Large cooking pot or Dutch oven
  • Blender or immersion blender
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or ladle

Method
 

  1. Soak the guajillo chilli and blend with tomatoes.
  2. Sauté onion and garlic in oil.
  3. Add tomato-chilli blend and cook for 5 minutes.
  4. Add broth and vegetables. Simmer 15 minutes.
  5. Add shrimp and cook 3–4 minutes.
  6. 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.