Caldo De Camaron (mexican Shrimp Soup) Recipe

Caldo de camaron, or Mexican shrimp soup, is one of those dishes that feels like a warm hug in a bowl. It’s packed with tender shrimp, hearty potatoes, and carrots, all simmered in a rich, smoky, slightly spicy broth. The combination of dried chiles and fresh lime juice gives this soup an incredible depth of flavor that’s both warming and refreshing. If you’re looking to try a new seafood soup that’s easy to make but full of flavor, caldo de camaron is the perfect choice. Plus, it brings a bit of coastal Mexican charm right to your table!

I remember the first time I made this dish – it was a chilly day, and I wanted something comforting but not too heavy. I’d seen caldo de camaron on a restaurant menu before but never tried making it at home. After hunting down the dried chiles, I decided to give it a go, and I was blown away. The broth had this amazing mix of smoky, spicy, and tangy notes, while the shrimp and veggies made it super satisfying. Now, it’s one of my go-to recipes when I need a bit of cozy Mexican flavor in my life!

this RECIPE

A bit of background: Mexican coastal flavors in a bowl 🥣

Caldo de camaron is a traditional Mexican soup that originates from coastal regions where fresh seafood is abundant. This dish is often made with a base of dried chiles, tomatoes, and onions, giving it a rich, flavorful broth that’s perfect for shrimp. The use of dried chiles, like guajillo and cascabel, adds a layer of smokiness that’s different from the heat you’d get from fresh chiles. This soup is particularly popular during Lent when many people in Mexico abstain from meat and look for delicious seafood options. Over time, variations have emerged, with some families adding extra vegetables or spices to make it their own.

Let’s talk ingredients: the stars of caldo de camaron

To make caldo de camaron, you’ll need a few key ingredients:

• Dried chiles (guajillo, cascabel, and chile de arbol): These give the broth its signature smoky and slightly spicy flavor. If you don’t have cascabel, you can use an extra guajillo pepper. Chile de arbol adds heat, so feel free to skip it if you prefer a milder soup.
• Shrimp: Large shrimp work best here. Keeping the shells (and heads, if you have them) allows you to make a flavorful shrimp stock, which is the backbone of the soup.
• Potatoes and carrots: These add heartiness and a bit of sweetness to balance out the heat from the chiles. Yellow potatoes hold up well in the broth, but any waxy potato will work.
• Epazote or cilantro: Epazote is a traditional Mexican herb with a unique flavor, but if you can’t find it, cilantro is a great substitute.
• Lime juice: Freshly squeezed lime adds brightness to the soup and balances out the richness of the shrimp and broth.

Essential kitchen tools for caldo de camaron

• Large pot or Dutch oven: You’ll need a large pot to toast the chiles, cook the vegetables, and simmer the soup. A Dutch oven works particularly well because it distributes heat evenly.
• Food processor or blender: To make a smooth chile sauce, a blender or food processor is essential. It helps create a consistent texture, which melds perfectly into the broth.
• Fine-mesh strainer: Straining the chile sauce and shrimp stock ensures that your soup has a smooth, silky broth without any gritty bits from the chiles or shrimp shells.
• Tongs or slotted spoon: These make it easier to handle the shrimp shells when making the stock and remove them without a mess.

Step-by-step: making caldo de camaron

Step 1: Make the chile sauce

First, heat a large pot over medium heat. Add the guajillo, cascabel, and chile de arbol (if using) and dry toast them for 1-2 minutes. Keep an eye on them and flip halfway through – they should become fragrant but not burnt. Once toasted, transfer the chiles to a food processor or blender and pour in 2 cups of hot water. Let them sit for about 20 minutes until they soften completely.

In the same pot, add 1 tablespoon of vegetable oil over medium heat. Sauté the chopped onion for 4-5 minutes until it becomes soft and translucent. Then, add the chopped tomato and cook for another 5 minutes, letting it break down and release its juices. Finally, toss in the garlic and cook for just a minute – you’ll know it’s ready when you can smell the garlic’s fragrance.

Add the softened chiles and the onion-tomato mixture to your blender. Blend until the sauce is smooth. You may need to add a splash of water if it’s too thick. Set this sauce aside for now.

Step 2: Make the shrimp stock

Now it’s time to make the shrimp stock, which gives this soup an extra depth of flavor. In the same pot, heat another tablespoon of oil over medium heat. Add the reserved shrimp shells (and heads if you have them) and cook for about 5 minutes. Stir them around to release all the shrimp flavor – you’ll notice the shells turning a vibrant pink.

Once the shells are nicely cooked, add 4 cups of water to the pot. Bring it to a simmer and let it cook for about 5 minutes, pressing down on the shells with a spoon to extract as much flavor as possible. Strain out the shells and discard them, keeping the stock in the pot.

Step 3: Combine the soup

Pour the chile sauce into the pot with the shrimp stock. Stir well, then add the diced potatoes, carrots, dried epazote (or cilantro), bay leaf, and a generous pinch of salt and pepper. If you want a brothier soup, add an extra cup of water. Cover and let it simmer for 15 minutes, or until the vegetables are tender.

When the vegetables are ready, add the shrimp to the pot. Cover and simmer for just 2-3 minutes, or until the shrimp turn pink and are cooked through. Overcooking the shrimp can make them rubbery, so keep a close eye on them!

Finally, stir in the juice from two limes and remove the bay leaf. Give the soup a taste and adjust the salt and pepper if needed.

Variations and adaptations

• Milder version: If you prefer less heat, omit the chile de arbol. Guajillo and cascabel chiles are mild and won’t overpower the broth with spice.
• Vegetarian caldo: Substitute vegetable broth for the shrimp stock and add a mix of mushrooms and zucchini instead of shrimp for a hearty vegetarian version.
• Spicier twist: If you like things spicy, try adding an extra chile de arbol or a pinch of cayenne pepper to the chile sauce.
• Seafood mix: For a more varied seafood soup, add chunks of white fish (like cod) or even a few clams or mussels along with the shrimp. This turns it into a seafood feast!
• Seasonal veggies: Feel free to experiment with seasonal vegetables like corn, zucchini, or bell peppers. They add color and texture to the soup and make it even heartier.

How to serve caldo de camaron

Serve caldo de camaron hot, with extra lime wedges on the side for a bit more zing. A sprinkle of freshly chopped cilantro over each bowl adds a nice pop of color and freshness. This soup is delicious with warm corn tortillas on the side – you can use them to scoop up the shrimp and veggies or just dip them in the broth.

If you want to get fancy, garnish each bowl with a few slices of avocado or even a few crumbled tortilla chips for added crunch.

Beverages to pair with caldo de camaron

For a refreshing pairing, I’d suggest a cold glass of agua fresca – cucumber-lime or hibiscus are excellent choices. The light, fruity flavors help balance out the soup’s smoky richness. Another option is a glass of horchata if you prefer something creamy and slightly sweet. For a zesty, warming drink, try a cup of Mexican cinnamon tea (té de canela). Its subtle spice complements the flavors of the soup perfectly.

Storage and reheating tips

Caldo de camaron stores well for up to 3 days in the fridge, although the shrimp can get a little tougher when reheated. I recommend storing the soup base and cooked shrimp separately if possible. When you’re ready to reheat, warm the broth on the stove and then add the shrimp just until they’re heated through. This helps maintain their tender texture.

For freezing, it’s best to leave out the shrimp, as they can become rubbery. Freeze the broth and veggies, then add fresh shrimp when reheating for the best results.

Scaling the recipe for different servings

This recipe makes about 4 servings, but you can easily adjust it up or down. If you’re doubling the recipe, make sure you have a large enough pot to hold all the ingredients comfortably. When halving the recipe, keep an eye on the cooking times – with fewer ingredients, the vegetables may cook faster.

Potential issues and how to avoid them

• Overcooking the shrimp: Shrimp cook very quickly and can become rubbery if left in the soup too long. Just 2-3 minutes is all they need!
• Too spicy: If your soup turns out too spicy, add a bit of extra water or broth to mellow it out. You can also add a touch more lime juice to balance the heat.
• Gritty broth: To avoid any grit from the chiles, make sure to strain the chile sauce before adding it to the pot.

FAQs

1. Can I use fresh chiles instead of dried ones?
Dried chiles are essential for the smoky depth of this soup. Fresh chiles will add heat but not the same flavor. Stick with dried if possible.

2. What can I substitute for epazote?
Cilantro is the best substitute if you can’t find epazote. It adds a similar fresh, herbal note to the soup.

3. Can I use frozen shrimp?
Yes! Just make sure they’re peeled and deveined before adding them to the soup. Thaw them first for even cooking.

4. Is there a way to make this soup less spicy?
Simply skip the chile de arbol or use just half. You can also add a bit more potato or carrot to balance the heat.

5. How do I make this soup vegan?
Substitute vegetable broth for the shrimp stock and add mushrooms, zucchini, or other veggies instead of shrimp.

Enjoy your bowl of caldo de camaron – it’s a truly soul-warming, flavorful dish that’s easy to adapt to your taste!

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