Caldo de Camarón (Mexican Shrimp Soup)

by TacoEveryDay
Prep: 15m
Cook: 1h
seafood
Caldo de Camarón (Mexican Shrimp Soup) - Image

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Ingredients
Servings:4
4guajillo chiles
2chile de arbol
2tbspvegetable oil
1white onion
1tomato
3garlic
1lbshrimp
6cupwater
1tspMexican oregano
1bay leaf
1lbyellow potatoes
8ozcarrots
2limes
cilantro
salt and pepper, to taste
Nutrition Facts

Per serving

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Instructions
  1. 1

    Prep the shrimp

    Peel and devein 1 lb of shrimp, but DON'T toss those shells — they're the secret to the broth. Set the peeled shrimp aside in the fridge and keep the shells handy.

  1. 2

    Toast the chiles

    Stem and seed the guajillos and chiles de arbol, then tear them into rough pieces. Dry-toast them in a large pot over medium heat for 1–2 minutes, flipping halfway, just until they smell toasty and amazing. Don't walk away — they burn fast and burnt chile tastes bitter.

  2. 3

    Soak the chiles

    Scoop the toasted chiles into a blender, pour in 2 cups of hot water, and let them sit and soften for about 20 minutes until they're floppy and soft.

  3. 4

    Build the sauce base

    In that same pot, heat 1 tablespoon of the oil over medium. Chop the onion and cook it 4–5 minutes, then add the chopped tomato and cook about 5 minutes until it breaks down. Stir in the minced garlic and go 1 more minute. Add everything to the blender with the chiles and blend until smooth.

  4. 5

    Make the shrimp stock

    Roughly chop the reserved shrimp shells. Heat the other tablespoon of oil in the pot over medium and cook the shells about 5 minutes, stirring. Pour in 4 cups of water, bring to a simmer, and let it go 5 minutes, pressing the shells to squeeze out all that flavor. Strain and toss the shells.

  5. 6

    Simmer the vegetables

    Strain the blended chile sauce into the stock so it's silky. Peel and dice the potatoes and carrots and add them along with the Mexican oregano, bay leaf, and a good pinch of salt and pepper. Want it brothier? Splash in the last cup of water. Cover and simmer about 15 minutes, until the potatoes and carrots are fork-tender.

  6. 7

    Add the shrimp

    Drop in the peeled shrimp, cover, and cook just 2–3 minutes until they turn pink and opaque. That's it — any longer and they go rubbery.

  7. 8

    Finish and serve

    Squeeze in the juice of the limes, fish out the bay leaf, and taste for salt. Ladle into bowls and pile on fresh cilantro with extra lime wedges on the side.

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Caldo de Camarón (Mexican Shrimp Soup)

Created by: TacoEveryDay

Prep Time: 15m
Cook Time: 1h
Servings: 4

Ingredients

  • 4 guajillo chiles
  • 2 chile de arbol
  • 2 tbsp vegetable oil
  • 1 white onion
  • 1 tomato
  • 3 garlic
  • 1 lb shrimp
  • 6 cup water
  • 1 tsp Mexican oregano
  • 1 bay leaf
  • 1 lb yellow potatoes
  • 8 oz carrots
  • 2 limes
  • cilantro
  • salt and pepper, to taste

Instructions

  1. Prep the shrimpPeel and devein 1 lb of shrimp, but DON'T toss those shells — they're the secret to the broth. Set the peeled shrimp aside in the fridge and keep the shells handy.
  2. Toast the chilesStem and seed the guajillos and chiles de arbol, then tear them into rough pieces. Dry-toast them in a large pot over medium heat for 1–2 minutes, flipping halfway, just until they smell toasty and amazing. Don't walk away — they burn fast and burnt chile tastes bitter.
  3. Soak the chilesScoop the toasted chiles into a blender, pour in 2 cups of hot water, and let them sit and soften for about 20 minutes until they're floppy and soft.
  4. Build the sauce baseIn that same pot, heat 1 tablespoon of the oil over medium. Chop the onion and cook it 4–5 minutes, then add the chopped tomato and cook about 5 minutes until it breaks down. Stir in the minced garlic and go 1 more minute. Add everything to the blender with the chiles and blend until smooth.
  5. Make the shrimp stockRoughly chop the reserved shrimp shells. Heat the other tablespoon of oil in the pot over medium and cook the shells about 5 minutes, stirring. Pour in 4 cups of water, bring to a simmer, and let it go 5 minutes, pressing the shells to squeeze out all that flavor. Strain and toss the shells.
  6. Simmer the vegetablesStrain the blended chile sauce into the stock so it's silky. Peel and dice the potatoes and carrots and add them along with the Mexican oregano, bay leaf, and a good pinch of salt and pepper. Want it brothier? Splash in the last cup of water. Cover and simmer about 15 minutes, until the potatoes and carrots are fork-tender.
  7. Add the shrimpDrop in the peeled shrimp, cover, and cook just 2–3 minutes until they turn pink and opaque. That's it — any longer and they go rubbery.
  8. Finish and serveSqueeze in the juice of the limes, fish out the bay leaf, and taste for salt. Ladle into bowls and pile on fresh cilantro with extra lime wedges on the side.

Notes & Tips

Okay, hear me out — I know I'm the taco guy, but a steaming bowl of caldo de camarón is what I make the day AFTER taco night when I want something that hugs you back. The move nobody tells you: save the shrimp shells and simmer them for the stock. That's where all the deep, sweet shrimp flavor comes from, and skipping it is a crime. Guajillos bring that gorgeous red color and a mild, almost raisiny warmth — the chiles de arbol are there if you like a kick (I always do). Serve it with warm corn tortillas or a side of Mexican rice, and don't skip the fresh lime at the end; it wakes the whole thing up. Leftovers are even better the next day, just add the shrimp fresh when you reheat so they don't overcook.