Mexican comfort food from the heart of the sea.
My favorite episode of The Simpsons as a kid was when Homer gets kicked out of the all-you-can-eat seafood restaurant for eating too much, leading the sea captain owner to growl, “’Tis no man! ‘Tis a remorseless eating machine!” Homer eventually sues the restaurant for false advertising, another Simpsons-predicts-the-future parallel as Red Lobster faces bankruptcy, partly due to making its $20 endless shrimp deal a permanent menu item. I highly regret missing this food phenomenon as my eating capacity for shrimp is high, my budget is low, and a shrimp challenge is pretty irresistible.
Anyway, this caldo de camarón is a shrimp soup straight from the coasts of Mexico, and it has traveled to the capital and beyond to make its mark on the country. Mexico is the second largest producer of shrimp in Latin America (after Ecuador), producing over 243,000 tons in 2023. Might be enough for the economy, but not enough for Homer Simpson.
Char the garlic and onion, toast the chiles (if I’m cooking, you better believe there will be chiles), simmer the broth, and sauté the shrimp, and you have a rich and flavorful caldo de camarón to put on the dinner table. The peppers and garlic give it a kick, while the vegetables provide a hearty, homey feel that is overlaid with the savory seafood taste of shrimp. Most soups get labeled as “comforting,” and this is no exception; it’s easy to make, leaves you with leftovers, and can feed an army.
Is Caldo de Camarón Healthy?
Caldo de camarón is a classic broth-based soup that will give your diet a boost. Shrimp is low in calories—like 10 calories per individual shrimp. That health marvel is compounded with high levels of protein, healthy fats, vitamins, and minerals. Shrimp can be high in cholesterol, but their omega-3 fatty acids support heart health, and the antioxidants present are great for the brain. Rich root vegetables will also dose you up with fiber.
Farmed vs Wild Shrimp
Shrimp is a high-demand food, and the United States imports more than 90% of its shrimp. Some countries use antibiotics to keep the shrimp from getting sick in their close-confined pools. If you’d like to avoid buying farmed shrimp where antibiotics may have been used, you can buy wild-caught instead.
INGREDIENTS
- 1 lb large shrimp, peeled and deveined, shells reserved
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, peeled and diced
- 1 medium potato, peeled and diced
- 1 bay leaf
- 6 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
INSTRUCTIONS
Prep
Cook shrimp shells to make broth.
Cook
Sauté vegetables, add broth, and simmer.
Finish
Add shrimp, cook briefly, and serve with garnishes.
Devour!
FAQs & Tips
If you make it the night before, the flavors will intensify the longer it sits. Caldo de camarón will last in the fridge for 5 days when stored in an airtight container. Gently reheat on the stovetop when it’s time to serve again.
Caldo de camarón is highly customizable. As I mentioned, I’m a spice hound and would load this up with peppers and chiles. Some regions add bacon and some add crawdad tails; some even use shrimp bouillon cubes instead of actual shrimp. This is also open season when it comes to vegetables and herbs.
Serving Suggestions
You know this salsa baby loves a Mexican fiesta! For some delicious accompaniments to your caldo, try whipping up this unbeatable guacamole recipe, a roasted tomato salsa, and some homemade tortilla chips to really get the party started.
For more Mexican-inspired soups, check out this Sopa de Lima, this Pozole Blanco or even this Creamy Taco Soup.
Caldo de Camarón
Ingredients
- 1 lb large shrimp peeled and deveined, shells reserved
- 2 tablespoons olive oil
- 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
- 1/2 teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro chopped for garnish
- Lime wedges for serving
Instructions
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In a large pot, heat olive oil over medium heat. Add shrimp shells and cook for 3-4 minutes until they turn pink.
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Add water, bring to a boil, then reduce heat and simmer for 20 minutes. Strain and reserve the broth, discarding the shells.
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In the same pot, sauté onion and garlic until translucent. Add carrot, potato, bay leaf, salt, and pepper. Pour in the reserved shrimp broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.
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Add shrimp to the pot and cook until they are pink and opaque, about 3-5 minutes. Stir in lime juice.
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Serve hot, garnished with chopped cilantro and lime wedges on the side.
Nutrition
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