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Caldo de Camaron (Mexican Shrimp Soup)
Sue Lau, Palatable Pastime
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4.74
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Course
Soup, Soups and Stews
Cuisine
Mexican
Servings
6
Calories
247
kcal
Ingredients
1x
2x
3x
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)
Instructions
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.
Notes
From the kitchen of palatablepastime.com
Nutrition
Serving:
1
g
Calories:
247
kcal
Carbohydrates:
22
g
Protein:
24
g
Fat:
8
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
4
g
Trans Fat:
0.01
g
Cholesterol:
191
mg
Sodium:
2287
mg
Potassium:
853
mg
Fiber:
5
g
Sugar:
7
g
Vitamin A:
5318
IU
Vitamin C:
25
mg
Calcium:
153
mg
Iron:
2
mg
Keyword
caldo, Seafood, shrimp
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