Here’s a simple, authentic, and cozy Mexican Shrimp Soup (Caldo de Camarón) recipe you can make at home. It’s flavorful, slightly spicy, and perfect with warm tortillas.

🇲🇽 Mexican Shrimp Soup (Caldo de Camarón)

Ingredients (4–6 servings)

For the broth:

1 lb (450g) raw shrimp, peeled & deveined (reserve shells!)
8 cups water or seafood stock
2 Roma tomatoes
½ white onion
2 garlic cloves
2–3 dried chiles guajillos (optional: 1 ancho for deeper flavor)
1 tbsp tomato paste (optional but nice)
1 tsp salt (more to taste)
½ tsp black pepper
1 tsp Mexican oregano
1–2 tbsp oil

Vegetables (add what you like):

2 medium carrots, sliced
2 medium potatoes, cubed
1 zucchini, sliced
1 celery stalk (optional)

Garnishes:

Chopped cilantro
Lime wedges
Avocado slices
Warm corn tortillas

Instructions

1. Make a quick shrimp-shell stock (adds tons of flavor)

In a pot, heat 1 tbsp oil.
Add shrimp shells and sauté 2–3 min until pink and fragrant.
Add 8 cups water and simmer 10–15 minutes.
Strain and keep the stock.
(If you prefer: skip this and use prepared broth.)

2. Make the chile–tomato base

Remove stems & seeds from the dried chiles.
Soak chiles in hot water for 10 minutes until soft.
In a blender, add:
- softened chiles
- tomatoes
- onion
- garlic
- tomato paste (optional)
- 1 cup of your shrimp stock
Blend until very smooth.

3. Build the soup

Heat 1 tbsp oil in a pot.
Pour in the blended chile mixture and simmer 5 minutes.
Add remaining shrimp stock.
Add carrots, potatoes, celery.
Add oregano, salt, pepper.
Simmer 15–20 minutes until veggies are tender.

4. Add shrimp and zucchini (last!)

Add shrimp and zucchini and cook 3–5 minutes—just until shrimp are pink.
Overcooking makes them rubbery.

Serve

Ladle into bowls and garnish with:

Fresh cilantro
Squeeze of lime
Sliced avocado
Warm corn tortillas

Want a variation?

I can help you make:

Spicy Caldo de Camarón (with chipotle)
Low-sodium version
With rice or noodles
Creamy Mexican shrimp soup

Just tell me!