A steaming bowl of Caldo De Camarón brings the comforting taste of Mexico’s coasts straight to your kitchen.
When I think of comfort food, my mind often wanders to a bubbling pot of soup—simple, warm, and made with care. In Mexico, caldo de camarón, or shrimp soup, is one of those beloved dishes that feels like home in every spoonful. It’s the kind of meal that can transport you to the seaside with its rich aroma of savory shrimp and vegetables.
Shrimp is a big part of Mexico’s culinary and economic story. In fact, Mexico is the second-largest producer of shrimp in Latin America, delivering hundreds of thousands of tons of fresh shrimp every year. So it’s no wonder that this plump, flavorful seafood stars in beloved dishes like caldo de camarón all across the country.
What I love most about this recipe is how the layers of flavor build with such simple steps: sautéing garlic and onion, simmering the shrimp shells for a homemade broth, gently cooking the vegetables to tender sweetness, and finishing it off with bright lime and fresh cilantro. The result is a soup that’s both hearty and light—perfect for cozy dinners, family gatherings, or anytime you crave a taste of the Mexican coast. It’s the kind of meal that brings everyone to the table and keeps them there for seconds.
Farmed vs. wild shrimp
When it comes to making a great caldo, your shrimp matters. Most of the shrimp consumed in the U.S. is imported, and a large portion comes from farms. While farmed shrimp can be convenient and affordable, it’s worth knowing that in some places, antibiotics and other treatments are used to prevent disease in crowded ponds. For a cleaner, more sustainable choice, look for wild-caught shrimp when you can. They often have a firmer texture and a sweeter, more natural flavor that really shines in this simple, rustic soup.
How do I store leftovers?
Leftover caldo de camarón can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop until the shrimp are heated through, but be careful not to overcook them, as they can become rubbery. This soup doesn’t freeze well because shrimp can lose their texture, so it’s best enjoyed fresh or within a few days.
Serving suggestions
A steaming bowl of caldo de camarón is delicious and hearty enough to stand on its own, but a few simple sides can turn it into an even more satisfying meal. Serve it with warm Cauliflower Tortillas, Gluten-Free Tortillas, or Keto Tortillas for dipping, or add a side of fluffy Mexican Rice to soak up the flavorful broth. For a true Mexican-inspired spread, pair your caldo with Chunky Guacamole, a Chipotle Salsa, and crispy Fried Tortilla Chips to enjoy before or alongside the soup.
For more Mexican-inspired soups, try Sopa de Lima, Pozole Blanco, or Creamy Taco Soup.
Ingredients
- 2 tablespoons olive oil
- 1 pound large shrimp peeled and deveined, shells reserved
- 6 cups water
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 large carrot peeled and diced
- 1 medium potato peeled and diced
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro chopped, for garnish
- Lime wedges for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the shrimp shells and cook for 3-4 minutes, until they turn pink.
- Add the water, bring to a boil, then reduce the heat and simmer for 20 minutes. Strain and reserve the broth, discarding the shells.
- In the same pot, sauté the onion and garlic until translucent. Add the carrot, potato, bay leaf, salt, and pepper. Pour in the reserved shrimp broth and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 15 minutes.
- Add the shrimp to the pot and cook until they are pink and opaque, about 3-5 minutes. Stir in the lime juice.
- Serve hot, garnished with chopped cilantro and lime wedges on the side, and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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