There’s something about a hot bowl of caldo de camarón that just hits the spot. Whether it’s a chilly evening or you’re craving a hearty, flavorful dish, this Mexican shrimp soup has your back. Plus, it’s a crowd-pleaser—seriously, who doesn’t love shrimp? 🦐
I remember the first time I tried making caldo de camarón. Picture this: pots boiling, shrimp shells flying, and me panicking because I forgot to peel the shrimp first. Yeah, it was a disaster! But hey, cooking is all about learning, right? Now, I’ve got this recipe down, and I can’t wait to share it with you. Let's dive in!
Table of Contents
ToggleIngredients Used to Make Caldo de Camarón
When it comes to caldo de camarón, the magic really happens with simple, fresh ingredients. Here’s what you’ll need:
- 1 lb shrimp (with shells, not peeled)
- 1 medium onion, sliced
- 2 garlic cloves, whole
- 3 large tomatoes, quartered
- 1 bay leaf
- 2 tbsp chili paste (adjusted to taste, based on the paste seen in the image)
- 4-5 cups water
- 2 large potatoes, whole or roughly diced
- 2 carrots, whole or sliced
- 1 bunch fresh cilantro, chopped
- 1 lemon, for serving
- Corn chips, for serving
- Salt and pepper, to taste
How to Make Caldo de Camarón
Alright, time to roll up your sleeves. Making caldo de camarón isn’t rocket science, but it does take a few steps to build that rich, savory flavor. Here’s how to do it:
- Prepare the Shrimp Broth: In a pot, sauté the shrimp shells with a little oil for about 5 minutes until they release their flavor. Add 4-5 cups of water, bring to a simmer, and cook for another 5 minutes. Strain the broth and set aside.
- Sauté the Vegetables: In a large pot, heat the oil and sauté the onion, garlic, and tomatoes until they soften and become fragrant. This should take around 5-7 minutes.
- Add the Broth and Chili Paste: Pour the prepared shrimp broth into the pot, then add the chili paste, bay leaf, potatoes, carrots, salt, and pepper. Bring everything to a simmer and cook for about 15 minutes or until the vegetables are tender.
- Cook the Shrimp: Once the vegetables are soft, add the shrimp to the soup. Cook for about 3 minutes, just until the shrimp turn pink. Be careful not to overcook them.
- Garnish and Serve: Stir in some freshly chopped cilantro and squeeze fresh lemon juice into the soup. Serve the caldo de camarón hot with corn chips on the side, and extra lemon wedges for an additional citrus kick.
See? Not too hard, right? Once you’ve mastered caldo de camarón, you’ll wonder how you ever lived without it. It’s warm, it’s comforting, and it’s packed with flavor—everything you need in a meal. Trust me, this dish will make you feel like a cooking rockstar. 🍲
Side Dishes for Caldo de Camarón
Caldo de camarón is a flavorful shrimp soup known for its rich broth and vibrant ingredients. To enhance this delightful dish, consider pairing it with sides that complement its taste and texture, creating a satisfying and well-rounded meal.
- Mexican Rice: Light and fluffy, Mexican rice complements the rich, flavorful broth of caldo de camarón. Its tomato and spice seasoning enhances the dish while providing a satisfying base for the shrimp.
- Avocado Slices: Creamy avocado slices add a refreshing and rich element to the meal. Their smooth texture pairs beautifully with the spicy broth, creating a delicious contrast.
- Tortillas: Warm corn tortillas are perfect for dipping into the savory broth. They can be enjoyed on the side or used to scoop up the shrimp and vegetables, adding a traditional touch to the meal.
Quick Cooking Recipe
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Inactive Time: None
- Total Time: 1 hour
- Author: Jen Sharpin | So Damn Delish
- Yield: 4 servings
Ingredients
- 1 lb shrimp (with shells, not peeled)
- 1 medium onion, sliced
- 2 garlic cloves, whole
- 3 large tomatoes, quartered
- 1 bay leaf
- 2 tbsp chili paste (adjusted to taste, based on the paste seen in the image)
- 4-5 cups water
- 2 large potatoes, whole or roughly diced
- 2 carrots, whole or sliced
- 1 bunch fresh cilantro, chopped
- 1 lemon, for serving
- Corn chips, for serving
- Salt and pepper, to taste
Instructions
- Sauté shrimp shells and prepare the broth.
- Sauté onion, garlic, and tomatoes until soft.
- Add shrimp broth, chili paste, vegetables, and seasonings, then simmer.
- Add shrimp and cook until just pink.
- Garnish with cilantro, squeeze lemon juice, and serve with corn chips.
Notes
- For a spicier kick, add a chile de arbol to the chili sauce.
- If you're in a hurry, you can skip making the shrimp broth and use pre-made stock, but trust me, the homemade version is worth it!
Hungry for more recipes featuring caldo de camarón? Head over to So Damn Delish for more mouthwatering shrimp broth ideas that will elevate your cooking to the next level!
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Caldo de Camarón: Ultimate Comfort Food Recipe for Cozy Nights
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Discover savory caldo de camarón recipes with So Damn Delish! Learn how to make rich shrimp broth and elevate your meals with expert tips for perfect flavors.
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
- 1 lb shrimp (with shells, not peeled)
- 1 medium onion, sliced
- 2 garlic cloves, whole
- 3 large tomatoes, quartered
- 1 bay leaf
- 2 tbsp chili paste (adjusted to taste, based on the paste seen in the image)
- 4–5 cups water
- 2 large potatoes, whole or roughly diced
- 2 carrots, whole or sliced
- 1 bunch fresh cilantro, chopped
- 1 lemon, for serving
- Corn chips, for serving
- Salt and pepper, to taste
Instructions
- Sauté shrimp shells and prepare the broth.
- Sauté onion, garlic, and tomatoes until soft.
- Add shrimp broth, chili paste, vegetables, and seasonings, then simmer.
- Add shrimp and cook until just pink.
- Garnish with cilantro, squeeze lemon juice, and serve with corn chips.
Notes
- For a spicier kick, add a chile de arbol to the chili sauce.
- If you're in a hurry, you can skip making the shrimp broth and use pre-made stock, but trust me, the homemade version is worth it!
- Author: SoDamnDelish
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Ethnic
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 280
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g