This Caldo de Camarón, one of our favorite Mexican shrimp soup recipes, where fruity guajillo chiles, tender fresh shrimp, and a rich broth drawn from toasted shrimp shells come together in a bowl that feels both deeply rooted and undeniably comforting.
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There are many Mexican shrimp soup recipes but Caldo de Camarón is king. Built on traditional techniques, it transforms fresh seafood into something layered and complex. Each spoonful carries warmth, gentle heat, and the unmistakable depth of a carefully crafted shrimp stock that tastes like it’s been simmering in a coastal kitchen all afternoon.
What Is Caldo de Camarón?
Caldo de camarón is a deeply savory soup that is enjoyed throughout the year but especially during the Lent season when Catholics abstain from eating meat on Fridays. Starting in February piles of dried shrimp begin appearing at Latin markets to make this silky soup.
It can be served just as the broth (this is usually served in mugs for easy sipping) or like we do here with hunks of fresh shrimp and vegetables for a heartier soup.
If you’ve never had this hidden gem of Mexican cuisine, it is the ultimate restorative soup. Light but insanely flavorful with enough kick of spice to warm you through. Especially if you love shrimp, you must try this soup.
If you love seafood-based Mexican recipes in general, you might also enjoy my Spicy Shrimp Aguachile Rojo or Pescado a la Veracruzana {Veracruz-Style Fish Recipe}.
How Each Ingredient Elevates the Soup
- Fresh shrimp (shell-on) – The star of the dish. The meat stays tender, while the shrimp shells create a deeply flavorful shrimp stock that forms the backbone of the rich broth.
- Dried shrimp – Intensify the seafood flavor. These get blended to make the stock, then strained out. You can find them in Latin markets, Asian markets or online.
- Guajillo chiles – Provide vibrant color and fruitiness. They build authentic Mexican flavors without adding heat.
- Chiles de árbol – Control the spiciness to your preference. The soup should have some gentle warmth.
- Roma tomatoes – Add body and natural sweetness, helping balance the chiles.
- White onion – A foundational aromatic that brings subtle sharpness and rounds out the broth. Save some minced onion for garnish.
- Garlic – Adds warmth and savory depth when sautéed.
- Dried oregano – Preferably dried Mexican oregano if you have it.
- Avocado oil – Helps toast and bloom flavors, especially when frying shrimp shells and aromatics over medium heat (you can also use olive oil).
- Potatoes – Like all good caldos, this Mexican shrimp soup recipe has big hunks of potato to soak up the broth.
- Carrots – Cooked until just tender enough you can slide the side of your spoon through for a bite-sized piece.
- Mexican squash (zucchini) – I like using Mexican grey squash because they have toothsome flesh and not too many seeds but any zucchini or summer squash works.
- Epazote or cilantro – Epazote is the most commonly used herb in Mexico (after cilantro) it has a unique anise-skunky flavor. You can find it in most Mexican markets. Substitute cilantro if you can’t find it.
- Kosher salt and freshly ground black pepper – Essential for bringing all the layers together and highlighting the natural flavors of the fresh seafood.
- Garnishes – lime wedges, salsa macha, minced white onion, chopped cilantro
How to Make It
This caldo de camarón comes together in simple steps, each one building depth and balance.
Step one: Make the Shrimp Stock. Peel the fresh shrimp and reserve the shrimp shells. Fry the shells with dried shrimp, onion, and garlic in olive oil over medium heat, then simmer with water, blend, and strain to create a rich shrimp stock.
Step two: Toast the Chiles. Toast the guajillo chiles (and chiles de árbol if using) briefly, tsoak until softened.
Step three: Char the tomatoes, garlic and onions until blackened all over. This will add complexity and a nice smokiness to the sauce.
Step four: Combine the soaked chiles, charred vegetables, oregano and salt then blend into a smooth chile base.
Step five: Rinse out the pot you made the shrimp stock in and place back over medium heat. Add the oil and then fry the sauce in the oil until it changes in color and becomes fragrant and toasted.
Step six: Add broth and bring the soup to a simmer.
Step seven: Add the vegetables and continue to simmer over gentle heat until the vegetables are tender. Once the vegetables are tender, stir in fresh shrimp and cook just until pink and opaque. Add herbs, adjust seasoning.
Serve: with fresh lime, minced white onion, salsa macha, and warm corn tortillas.
Pro Tips for a Deep, Flavorful Caldo
The key to a great caldo de camarón is managing heat and timing carefully. Start by frying shells over medium heat, then simmer gently to develop flavor without clouding the stock.
Helpful tips:
- Toast the chiles briefly over medium heat — never high heat — to avoid bitterness.
- Add fresh shrimp at the very end; overcooking makes them rubbery.
- Adjust the spiciness of your preference by increasing or reducing chiles de árbol.
Making this for the first time? Don’t worry. The steps are simple, and once you master shrimp stock, this soup can become one of the most reliable mexican meals in your rotation. For more comforting soups, try Pozole Rojo or classic Caldo de Pollo.
Serving Suggestions for Any Season
Although this is a common dish eaten during Lent, this soup works surprisingly well even on hot summer days thanks to the brightness of fresh lime and the silky smooth broth. The balance of rich broth and citrus keeps it from feeling heavy.
Serve with:
- Warm corn tortillas
- Extra chopped white onion
- Plenty of lime wedges
- Fresh cilantro
- Salsa macha
Round out the table with Mexican Rice, creamy Refried Beans, or a bowl of Guacamole and chips.
Caldo de Camarón Necessities
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Buy Now → Seafood Swaps and Ingredient Substitutes
This Mexican shrimp soup recipe is easy to customize while keeping its core identity intact.
- Add clams or fish for a mixed seafood version using fresh seafood.
- If you can’t find dried shrimp, substitute shrimp bouillon, double up on the shrimp shells, or add a few tablespoons fish sauce to the finished soup. Clam broth or anchovies will also amp up the umami.
- Epazote can be substituted with a combination of cilantro + oregano + cumin or just leave it out.
- If you can’t find dried chiles (or just don’t want to deal with the blender today!), substitute the chile base with 2 tablespoons of pure Ancho chili powder and 1 teaspoon of smoked paprika. Sauté them in oil for 30 seconds before adding your liquid to “bloom” the flavor!
For more comforting Mexican recipes with bold flavors, check out my Sopa de Fideo or hearty Albondigas Soup.
FAQs
This recipe is not spicy, it has a very subtle, gentle warmth. If you’d like it spicier, add 2-3 more dried arbol chiles. Don’t want it spicy at all? Leave them out. The guajillo chiles are not spicy.
You can, but whole shrimp with shells create better shrimp stock and deeper flavor.
Make the broth base (the liquid with the carrots and potatoes) up to 2 days in advance, but do not add the shrimp until you are ready to eat. Shrimp turn into rubber balls if they sit in hot soup too long or are reheated. Drop them in 3 minutes before serving!
Deeply rooted in coastal tradition yet approachable for the home cook, this caldo de camarones captures bold Mexican flavors in every spoonful. Whether it’s your first time making it or a recipe you grew up with, I hope you give this version a try. Leave a comment with a star rating below. You can also snap a photo and tag @holajalapeno on Instagram. I LOVE seeing what you make. ♡ Happy cooking!
Caldo de Cameron
This Caldo de Camarón, one of our favorite Mexican shrimp soup recipes, where fruity guajillo chiles, tender fresh shrimp, and a rich broth drawn from toasted shrimp shells come together in a bowl that feels both deeply rooted and undeniably comforting.
Ingredients
- 1 pound large, fresh shell-on shrimp (reserve the shells!)
- 1/2 cup avocado oil or other neutral oil, divided
- 7 ounces large dried shrimp
- 1 large white onion, peeled and cut in half, divided, plus more minced white onion for serving
- 6 cloves garlic, peeled (divided)
- 10 dried guajillo chiles, stem and seeds removed and rinsed
- 2-4 dried arbol chiles (or more if you'd like the soup to be spicier), stem removed and rinsed
- 4 Roma tomatoes, cored
- 1 tablespoon dried oregano (preferably Mexican oregano)
- 1 pound (about 2 medium) potatoes, peeled and cut in quarters
- 1 pound (about 3 medium) carrots, peeled and cut into thirds
- 1 pound (about 1-2) Mexican zucchini (grey zucchini) or a small zucchini or any small summer squash, trimmed and cut into large chunks
- 1 branch epazote (5-6 leaves), chopped
- Kosher salt, to taste
- Salsa macha, lime wedges, chopped cilantro, and minced onion, for garnish
Instructions
- Make the stock: Peel and devein the 1 pound fresh shrimp and save the shells. Cover and refrigerate the shrimp until ready to use.
- In a large stock pot or Dutch oven, heat 1/4 cup of the avocado oil over medium heat. Add the shrimp shells along with the 7 ounces dried shrimp, 1/2 of the onion, and 2 cloves garlic. Fry for about 3 minutes, or until garlic is golden.
- Add 12 cups of cold water, bring to a boil, then reduce the heat to a simmer and cook gently for 30 minutes.
- Let cool slightly. Transfer to a blender and blend to a puree (see note for blending hot liquids). Strain into a large bowl or container and discard solids. Set aside while you make the chile base. Clean the blender and the soup pot, you will need them again.
- Fill a large saucepan with water and place over high heat until it comes to a simmer, this will be the hot water you will soak the chiles in.
- Heat a large dry frying pan, comal or cast iron skillet over medium heat. Lay the 10 guajillo chiles in the pan (maybe doing this in batches depending on the size of your pan) you don't want them too crowded. Toast the guajillo chiles for 30 seconds to a minute per side until fragrant but not burnt. Transfer them to the saucepan on simmering water once toasted.
- Now toast the 2 arbol chiles just like you did with the guajillos and place them in the simmering water. Push all the chiles down so they are completely submerged. Remove the pan from the heat and let soak until really soft, about 30 minutes.
- While the chiles are soaking, char the other half of the onion, the 4 roma tomatoes, and remaining 4 cloves of garlic on the comal or pan you just used to toast the chiles. Again, do this in batches to not overcrowd the pan.
- Remove the vegetables to a blender once charred and blackened on all sides. Once the chiles are soft and tender, drain and add them to the blender as well, along with the 1 tablespoon dried oregano and a teaspoon of kosher salt. Blend until smooth.
- Heat remaining 1/4 cup of avocado oil over medium heat in the large stock pot or Dutch oven. Once hot, carefully add the chile sauce, stir as soon as you can to prevent too much sputtering. Let cook, stirring constantly, until it is fragrant and the color has darkened, about 5 minutes.
- Add the strained shrimp broth and bring to a simmer. Add the potatoes and carrots and simmer gently until they are tender, about 20-30 minutes.
- Add the zucchini and the epazote (or cilantro). Let it cook for 5 minutes. Finally, drop in the fresh shrimp. They only need 3–5 minutes to turn pink and opaque. Don't overcook them! Taste and season with more salt until it tastes vibrant and rich with bold shrimp flavor.
- Serve: Ladle into big bowls. Top with plenty of lime juice, chopped onion, salsa macha, and fresh cilantro.
Notes
- Safety First (Blending Hot Liquids): When blending the boiled shrimp shells and broth, never fill the blender more than halfway. Remove the center piece of the blender lid and cover with a folded kitchen towel to allow steam to escape. This prevents the "lid-pop" mess!
- Make-Ahead Tip: You can prepare the broth (through Step 11) up to 2 days in advance. Just wait to add the zucchini and fresh shrimp until you are ready to serve, as they overcook very quickly.
- The "Sizzling" Chile Base: In Step 10, when you add the chile puree to the hot oil, it might sputter. This step (called refreír) is essential—it fry-seasons the chiles, deepening the color from bright red to a rich, savory brick red.
- For the Heat Seekers: The 2-4 Arbol chiles provide a mild-medium kick. For a truly spicy "Levanta Muertos" (Life-Bringer) experience, double the amount of Arbol chiles or add an extra spoonful of Salsa Macha directly into your bowl.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 303Total Fat: 16gSaturated Fat: 2gUnsaturated Fat: 13gCholesterol: 139mgSodium: 677mgCarbohydrates: 23gFiber: 5gSugar: 7gProtein: 18g
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