Caldo de Camaron
Warm, brothy, and loaded with plump shrimp, this caldo de camaron is the kind of Sunday dinner that Mexican grandmothers have been simmering for generations. It's a tomato and chile-based shrimp soup, built on a rich homemade broth and packed with tender potatoes and carrots, ready in about an hour and deeply satisfying.
Equipment
- Large stockpot or Dutch oven
- Medium saucepan for the shrimp broth
- Fine-mesh strainer (optional)
- Sharp knife
- Cutting board
- Ladle
- Measuring cups and spoons
Ingredients
- 1 pound large shrimp 450g, peeled and deveined, shells and tails reserved
- 3 dried guajillo chiles stemmed and seeded
- 1 dried chile de arbol stemmed (optional, for extra heat)
- 2 medium tomatoes quartered
- 1/2 medium white onion roughly chopped, plus extra for garnish
- 3 cloves garlic
- 2 tablespoons vegetable oil 30ml
- 2 medium potatoes peeled and cubed
- 2 carrots peeled and sliced
- 1 packet shrimp bouillon
- 1 bay leaf
- 1/2 teaspoon dried Mexican oregano 2.5ml
- 2 limes juiced, plus wedges for serving
- 1/2 cup fresh cilantro 120ml, roughly chopped
- salt and black pepper to taste
- 1 avocado sliced, for serving
For Serving
- corn tortillas or tostadas warm, for serving
- hot sauce for serving
- sliced radishes for serving
Instructions
- Toast guajillo and arbol chiles in a dry skillet over medium heat for 30 seconds per side until fragrant.
- Transfer toasted chiles to a saucepan with 2 cups (480ml) of water, bring to a boil, then remove from heat and soak for 10–15 minutes until softened.
- Blend softened chiles with their soaking liquid, tomatoes, onion, and garlic until smooth. Strain for a silkier broth if desired.
- Simmer reserved shrimp shells and tails in 4 cups (960ml) of water for 15 minutes, then strain and discard the shells.
- Heat oil in a large pot over medium heat, add potatoes and carrots, and stir for 3 minutes until lightly coated.
- Pour in the blended chile sauce and cook for 3–4 minutes, stirring, until the color deepens.
- Add the reserved shrimp broth, bouillon, bay leaf, and oregano. Simmer for 12–15 minutes until potatoes and carrots are tender.
- Add shrimp and cook for 3–5 minutes until pink and opaque, then stir in lime juice and discard the bay leaf.
- Stir in cilantro, ladle into bowls, and top with avocado, onion, and lime wedges. Serve immediately.
Notes
- Toast chiles properly: Don't skip toasting the dried chiles—it wakes up their flavor before soaking and adds depth to the broth.
- Save shrimp shells: Always save shrimp shells when you cook shrimp so you have them on hand for a quick homemade broth.
- Add shrimp last: Add the shrimp at the very end and watch them closely—they only need 3–5 minutes and turn rubbery if overcooked.
- Adjust salt at the end: Taste and adjust salt at the very end, after the bouillon has had time to dissolve fully.
- Strain for silkier broth: Strain the chile sauce through a fine-mesh strainer if your blender leaves any grit or skin behind.
- Vegetable swaps: Swap potatoes and carrots for zucchini, chayote, or corn on the cob for a different vegetable profile.
- Chile substitutions: Use ancho chiles instead of guajillo for a milder, slightly sweeter broth.
- Make it ahead: The chile sauce and vegetable base can be made a day ahead and refrigerated—add shrimp fresh right before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze the broth and vegetables (without shrimp) for up to 2 months.
- Reheat gently: Reheat gently on the stovetop over low heat, stirring occasionally—avoid boiling to keep shrimp tender.
Nutrition
Serving: 1servingCalories: 210kcalCarbohydrates: 18gProtein: 24gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2.5gCholesterol: 143mgSodium: 780mgPotassium: 780mgFiber: 4gSugar: 5gVitamin A: 35IUVitamin C: 25mgCalcium: 6mgIron: 10mg
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