Caldo de Camarón (Mexican shrimp soup)

Caldo de Camarón is a Mexican shrimp soup with chunky vegetables and whole shrimp. The recipe is super easy to make and is cozy, tasty, and fulfilling.

📝 Ingredients

• 2.2 lbs shrimp (cleaned, tail on)
• 3 guajillo peppers (seeds and veins removed)
• 2 chipotle in adobo peppers
• 1 lb tomatoes (cut into chunks)
• 1 small onion (cut into chunks)
• 2 medium potatoes (cut into cubes)
• 2 large carrots (cut into chunks)
• 1/2 small cauliflower (cut into large florets)
• 2 garlic cloves (peeled)
• 1/2 tsp black peppercorns
• 1/2 Tbsp oregano
• 1/4 tsp cumin seeds
• 1 bunch cilantro (or 2 sprigs fresh epazote)
• 2 Tbsp olive oil
• salt (to taste)
• shrimp heads and shells (from cleaned shrimp)
• vegetables (carrots, onion, celery, scraps from other vegetables)
• 1 garlic
• 1 bay leaf
• 2 Tbsp olive oil
• onion (chopped)
• cilantro (chopped)
• green chili peppers (chopped)
• limes (juice)

👨‍🍳 Instructions

1. 1--- Make the shrimp broth (optional) ---
2. 2Heat the olive oil over medium heat in a stockpot.
3. 3Add the vegetable scraps, onion, and garlic. Cook for 3 minutes stirring constantly.
4. 4Stir in the shrimp heads and shells and cook for 2-3 minutes.
5. 5Pour 8 cups of water and bring to a boil. Add the bay leaf, and salt. Reduce the heat, and simmer for 25 minutes.
6. 6Carefully strain the broth into a bowl and set it aside until needed.
7. 7--- Make the chili sauce ---
8. 8Heat 3 tablespoons of olive oil in a deep pan over medium heat.
9. 9Add onions and garlic and cook stirring constantly for 4 minutes.
10. 10Add the dried peppers and cook for 2 more minutes. Then add black peppercorns and cumin seeds and cook for a few seconds.
11. 11Stir in the tomato chunks and cook for 3 minutes or until tomatoes soften a bit.
12. 12Pour in 1 cup of water, add chipotle peppers and oregano. Simmer for 5 minutes then turn off the heat and allow the mixture to reach room temperature.
13. 13Transfer everything to a blender with ½ of water and blend until you’ll have a thick and smooth sauce.
14. 14--- Make the shrimp soup ---
15. 15Heat 2 tablespoons of olive oil in a large stockpot. Place a strainer over the pot and carefully pour in the sauce. Simmer for 2 minutes.
16. 16Add the diced vegetables, the shrimp broth you made before, and cilantro.
17. 17Bring to a boil and cook for 15-20 minutes or until the vegetables are cooked through.
18. 18Add the fresh shrimp and cook for 3 to 5 minutes, depending on the size of the shrimp you use. Adjust salt to taste.
19. 19Serve in bowls and garnish with chopped onions, cilantro, and chilies. Enjoy with a squeeze of lime.