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Mexican Shrimp Soup Recipe

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Caldo de Camarón , or Mexican Shrimp Soup, is a hearty soup that's full of flavor. Usually made with yummy, comforting goodness, and lots of love.

Caldo de Camarón, or Mexican Shrimp Soup - is a hearty soup full of shrimp and veggies. Usually made with yummy, comforting goodness and lots of love. Mama Maggie's Kitchen

Caldo de Camarón, or Mexican Shrimp Soup in a white bowl with a rich, guajillo sauce. Spoon lifting shrimp and avocado. Cilantro and lime on a dark brown table.

Caldo de Camarón is a delicious and flavorful Mexican soup. My grandmother made it during Lent, but you can make it all year long.

She was very creative with her food. I used to joke with her that we played on the swings, and she played in her kitchen.

This recipe is perfect for the cooler months and SO deeply satisfying.

How to Make It

A collage showing how to make the guajillo sauce.

  • Start by cleaning the guajillo chile.
  • Cut off the stem, remove the seeds and any any veins.
  • Soak in hot water for 10 minutes.
  • Blend rehyrated chiles, onion, garlic, and soaking liquid.

In Mexico, dried chile tends to be dusty. Do not rinse dried chiles , or they will lose some of their flavor. With a damp paper towel, pat them clean.

These are the same chiles we use to make Guajillo Sauce.

Pro Tip: You can also rehydrate dried chiles in cold water, but they will need to soak longer. About 1 hour. Sometimes less, if you're working with a freshly dried chile.

More Mexican Soup Recipes:

Caldo de Pollo
Caldo de Res
Sopa de Estrellitas
Caldo de Albondigas

Red guajillo sauce in a blender.

To strain? Or, not to strain?

This depends on YOUR blender. If you have a blender that blends everything clean, then it will be unnecessary to strain.

If you see chunks of chile, strain for a smoother sauce .

Note: You can even do this ahead of time and pull it out of the fridge or freezer when ready to use.

A collage showing how and when to the add the vegetables for the soup.

  • Heat the oil and add the potatoes and carrots.
  • Stir for 3 minutes.

Other Ingredients You Can Add:

Calabacitas
Zucchini
Chayote
Cauliflower
Green beans
Broccoli

Three bowls with shrimp shells, another with peeled shrimp, and lastly a bowl of shrimp with shells on.

The depths of the flavors are enhanced by the Shrimp Bouillon, creating a delicious broth. Or, you can make fresh shrimp broth.

How to Make Homemade Shrimp Broth:

  • Once you remove the shells from the shrimp, rinse them and add them to a stock pot.
  • Add 6 cups water, 1/2 onion, 1 garlic clove, 1 tablespoon salt and 1/2 teaspoon pepper.
  • Bring to a boil.
  • Discard shells, onion, and garlic before using the broth.

Or, you can use fresh fish broth or vegetable broth.

Note: This is a soup. You want the shrimp to fit your spoon.

You don't really need huge shrimp. I used Large-sized shrimp in this recipe.

More Mexican Shrimp Recipes:

Ceviche de Camarón
Camarones en Crema Chipotle
Camarones Rancheros
Aguachiles

A collage showing how and when to add the liquid and guajillo sauce to the pot.

How to properly thaw out shrimp:

The best way to thaw shrimp is overnight in the fridge.

How to thaw out shrimp faster:

  • Take the shrimp out of the package and place in a bowl with cold water.
  • Let the shrimp sit for 15 minutes. They should be ready to cook at this point.
  • If not, rinse again and let sit for another 5 minutes.

Placing the shrimp in boiling water will cook the shrimp, taking away from their flavor.

If you are making another recipe (like Coctel de Camarones), this last thawing method is ok.

A collage showing when the shrimp and lime juice are added to a pot.

  • Add the shrimp and lime juice.
  • Cook for 10 minutes.

Can you use cooked shrimp to make this soup?

Technically, yes. However, this will not develop a strong shrimp flavor.

To use cooked shrimp:
Make the soup as directed. Then, at the very end, add the cooked shrimp. Let them cook for 1-2 minutes, or however long you need for the shrimp to heat.

Caldo de Camarón, or Mexican Shrimp Soup in a while bowl topped with diced avocado and surrounded by lime wedges, cilantro, jalapeno, spoon, and ladle on a dark brown table

  • Serve immediately.
  • This will prevent the shrimp from getting rubbery.

You might also see this recipe served on top of white rice and/ or with saltine crackers.

To make it spicier: Add thin slices of chile de arbol or fresh jalapeno.

A bowl of Caldo de Camaron in a white bowl topped with avocado.

How Long Does It Last?

  • The soup can last up to 3-5 days in the fridge.
  • Or, place in the freezer for 5-6 months.

Memories that live on through our traditional foods are the BEST kind. Make a big pot of this Caldo de Camaron (or Mexican Shrimp Soup). It's sure to be a hit!

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Caldo de Camarón, or Mexican Shrimp Soup in a white bowl with a rich, guajillo sauce. Spoon lifting shrimp and avocado. Cilantro and lime on a dark brown table.

  • 1 tablespoon olive oil
  • 1 potato peeled and cubed
  • 2 carrots peeled and sliced
  • ½ onion diced
  • 1 garlic minced
  • 3 dried chile guajillo without seeds
  • 6 cups water divided
  • 1 Knorr Caldo de Camarón bouillon
  • 1 lb shrimp peeled and deveined
  • Juice of 2 limes
  • Cilantro handful, roughly chopped
  • Avocado optional
  • Salt and pepper

  • Boil two cups of water. Remove the stem and seeds from the guajillo chile. Add guajillo chile to the boiling water. Remove from heat. Put the lid on. Set aside and let cool.

  • Heat oil in a large stock pot.

  • Add potatoes and carrots. Stir for 3 minutes.

  • In a blender, add the guajillo chile, the water it was sitting in, onion, and garlic. Blend until smooth.

  • Add guajillo mixture to the stock pot.

  • Add the remaining water and Knorr Caldo de Camarón bouillon.

  • Simmer on medium heat until the potatoes and carrots are tender. About 10 minutes.

  • Add shrimp and lime juice. Cook for 10 minutes.

  • Add cilantro at the last minute. Taste for good measure.

  • Top with avocado and serve with additional lime. Enjoy.

To strain, or not to strain?
This depends on your blender. If you have a blender that blends everything clean, then it will be unnecessary to strain.

Pro Tip: You can make the guajillo sauce ahead of time.

Instead of the bouillon + water: swap out for shrimp broth, fish broth, or vegetable broth.

How to Make Homemade Shrimp Broth:

  • Once you remove the shells from the shrimp, rinse them and add them to a stock pot.
  • Add water, onion, garlic, salt and pepper.
  • Bring to a boil.
  • Discard shells, onion, and garlic before using the broth.

Calories: 204 kcal | Carbohydrates: 14 g | Protein: 25 g | Fat: 5 g | Saturated Fat: 1 g | Cholesterol: 286 mg | Sodium: 993 mg | Potassium: 463 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 5210 IU | Vitamin C: 22.8 mg | Calcium: 209 mg | Iron: 4.2 mg

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page .

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