Caldo de Camaron (Mexican Shrimp Soup)

Caldo de Camaron is a tomato based Mexican shrimp soup flavored with ancho and pasilla chiles and vegetables in a lightly spicy broth.
Caldo de Camaron (Mexican Shrimp Soup)

Caldo de Camaron (Mexican Shrimp Soup)

By Sue Lau | Palatable Pastime

My recipe of the day is for caldo de camaron, or Mexican shrimp soup, with the Fish Friday Foodies blogging group.

I love the flavors  in a Mexican seafood soup so enjoy having it when  I can. Perfect timing that Fish Friday is having the monthly recipe posting, and the topic is for International  soups.

Cold Weather Warmer

We got snow recently although it likely won’t last. But regardless, it will still be cold for months now. And nothing better to warm us up than a soup imbued with the flavors of pasilla and ancho chili.

Chili Pepper Prep

You can buy both of those in  the jar  or grind them yourself- generally they get toasted up, torn apart, the seeds removed, and then ground in a mortar   or spice grinder.

Alternatively, you can soak  them in hot water and then puree to make a paste. It all comes out the same. I generally grind mine with a spice mill so I can have it all ready if I make enchilada sauce or chili or something. Having to stop and prep last minute is a lot like finding you are out of an ingredient and have to run to the store. I hate that.

Forgiving with Tweaks

You can vary the vegetables in this if you like but these are the ones I prefer. Carrots and onion are very common in all soups as part of the mirepoix, but the addition of zucchini or calabacitas as that variety is called, is very apropos.

Caldo de Camaron (Mexican Shrimp Soup)

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Caldo de Camaron

Caldo de Camaron (Mexican Shrimp Soup)

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Caldo de Camaron

Caldo de Camaron (Mexican Shrimp Soup)

Sue Lau
Prep Time 10 mins
Cook Time 20 mins
Course Soup, Soups and Stews
Cuisine Mexican
Servings 6


  • 2 pounds large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1 cup diced carrot
  • 1 cup diced onion
  • 1 tablespoon chopped garlic
  • 1 bay leaf
  • 2 teaspoons salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 15 ounce can diced tomatoes
  • 8 ounce can tomato sauce
  • 6 cups water
  • 3 Knorr Caldo de Camarón bouillon cubes
  • 1 medium russet potato peeled and diced
  • 1 medium zucchini diced
  • 3 teaspoons ground pasilla chili pepper
  • 1 teaspoon ground ancho chili pepper
  • 1/3 cup chopped cilantro
  • 1 fresh lime cut into wedges


  • Prep shrimp and set aside.
  • Heat oil in a soup pot and saute the onion, carrots and garlic with the bay leaf,salt, pepper and oregano until onion softens.
  • Stir in the tomatoes, tomato sauce, water, bouillon cubes, potato, zucchini, and both types of chili pepper and bring to a boil.
  • Reduce heat, cover and simmer for 15 minutes or until potatoes are tender.
  • Add shrimp to the pot and cook for 2-3 minutes or until opaque and cooked through.
  • Serve with lime wedges and garnished with chopped cilantro.


From the kitchen of
Keyword caldo, Seafood, shrimp

Caldo de Camaron (Mexican Shrimp Soup)

10 responses

    • I eat soup for breakfast all the time. Not really weird. I’m not really a cereal girl and if I get tired of eggs and things it can be a go to.

    • Excellent recipe. I did not use the bouillon ancho chiles used chipotle. Made a veggie stock, no potatoes, used organic zucchini for a lower carb version. I had rock cod and through it in with the shrimp. Best soup ever.

  1. This soup is so delicious! I was raised up on very rich, thick, greasy seafood gumbo with a roux…To me, this is just as tasty and has less fat and calories with the BIG seafood taste.

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