Comforting Caldo de Camarón (Mexican Shrimp Soup) made with shrimp, tomatoes, potatoes, zucchini, carrots, onion, garlic, chilies, and fresh cilantro.

I don’t make Caldo de Camarón because it’s trendy or impressive. I make it because sometimes life feels loud, busy, a little unbalanced—and this soup quietly pulls things back together. The first time I really noticed it wasn’t even in my own kitchen. It was handed to me in a mismatched bowl, steam rising, lime wedge on the side like a suggestion instead of a rule. I remember thinking, This smells comforting but also… awake.

That first spoonful hit different. Warm, yes—but also bright. Shrimp-y without being fishy. Spiced, but not aggressive. The kind of soup that makes you pause mid-bite and go, Oh. This is doing something. Ever had food like that? Food that doesn’t just fill you up but sort of settles you? That’s what Caldo de Camarón (Mexican Shrimp Soup) has always been for me. And honestly, every time I make it now, I chase that same feeling. Some days I get close. Some days it’s even better.

Why you’ll Love this Caldo de Camaron (Mexican Shrimp Soup)?

There are soups that shout. Creamy soups. Heavy soups. This one doesn’t shout—it hums. Caldo de Camarón is light but satisfying, bold without being exhausting. It somehow tastes like it took all afternoon, even though it absolutely did not. And that still surprises me.

What I love most is how adaptable it is. Some days I want it brothy, almost tea-like. Other days I want more vegetables than shrimp, which might be controversial, but here we are. The spice level? Flexible. The veggies? Forgiving. This Mexican shrimp soup feels like it understands real kitchens—busy kitchens, imperfect kitchens, kitchens where you eyeball measurements and hope for the best. And usually, it works out.

Ingredient Notes

Let’s talk about what goes into this Caldo de Camarón (Mexican Shrimp Soup)—not in a fussy way, just in a heads-up, this matters way.

• Shrimp: Large shrimp are ideal. They cook fast and stay juicy, as long as you don’t forget them for even a minute too long (shrimp hold grudges).
• Onion, Carrots & Garlic: This trio builds the base. It’s not flashy, but it’s dependable—kind of like that one friend who always shows up on time.
• Tomatoes & Tomato Sauce: These give the broth its color and gentle tang. Without them, it wouldn’t feel like caldo. It’d feel… confused.
• Shrimp Bouillon: This is where the deep, savory shrimp flavor really comes from. It’s subtle, but you’d miss it if it wasn’t there.
• Potato & Zucchini: Potatoes make the soup feel like a meal. Zucchini keeps it from feeling heavy. A balance I personally appreciate.
• Pasilla & Ancho Chili Powder: Earthy, smoky, warm—not fiery. Think comfort heat, not regret heat.
• Cilantro & Lime: These finish the soup. I hesitate to say “mandatory,” but… yeah. Mandatory.

How to Make Caldo de Camaron (Mexican Shrimp Soup)?

1. This is one of those recipes where once you start, you don’t really need to think too hard. First, prep your shrimp and set them aside. That way, you’re not scrambling later when the soup is basically done and things move fast.
2. Heat the olive oil in a soup pot and sauté the onion, carrots, and garlic with the bay leaf, salt, pepper, and oregano. Let the onion soften and turn slightly glossy. This is the moment when your kitchen starts to smell like something good is happening.
3. Next, stir in the tomatoes, tomato sauce, water, bouillon cubes, potato, zucchini, and both chili powders. Bring it all to a boil, then lower the heat, cover the pot, and let it simmer. About 15 minutes later, the potatoes should be tender and the broth deeper in color and flavor.
4. Now the shrimp. Add them in, stir gently, and give them just 2 to 3 minutes. They’ll turn pink and opaque quickly. Turn off the heat. Ladle the soup into bowls, sprinkle with cilantro, and hand everyone a lime wedge. That squeeze at the end? It changes everything. Always does.

Storage Options

This Caldo de Camarón keeps well in the fridge for about 2 to 3 days. Store it in a sealed container and reheat gently on the stove. Shrimp don’t love being reheated aggressively—they get tough and sulky—so low heat is best. Freezing the whole soup isn’t my favorite (texture issues), but the broth on its own freezes beautifully if you’re thinking ahead.

Variations & Substitutions

No two pots of Mexican shrimp soup ever taste exactly the same, and that’s kind of the point.

• Add corn or celery for extra texture and sweetness.
• Swap zucchini for chayote or cabbage if that’s what you have.
• Use fresh tomatoes when they’re ripe and in season.
• Add more chili powder or hot sauce if you want a bolder kick.
• Skip the potato if you want a lighter, more broth-forward bowl.

Some versions will surprise you. Some will be “meh.” That’s cooking.

What to Serve With Caldo de Camaron (Mexican Shrimp Soup)?

This soup can absolutely stand on its own, but pairing it makes it feel like a whole moment.

• Warm corn tortillas for dipping.
• Crusty bread if that’s more your speed.
• Mexican rice on the side for hungrier days.
• Avocado slices or a simple salad to cool things down.

FAQ:

Is Caldo de Camarón spicy?
Not really. It’s warm and flavorful, not fiery. You can always add heat later.

Can I use frozen shrimp?
Yes. Just thaw them fully and pat them dry first.

Why add the shrimp at the end?
Because shrimp cook fast. Adding them last keeps them tender instead of rubbery.

If you’ve been craving something warm, comforting, and quietly bold, this Caldo de Camarón (Mexican Shrimp Soup) might be exactly what your kitchen needs. Make a pot, squeeze that lime, and tell me—do you lean more extra broth or extra veggies? I feel like that answer says a lot about a person.

Caldo de Camaron (Mexican Shrimp Soup)

Traditional Caldo de Camarón (Mexican Shrimp Soup) made with shrimp, tomatoes, potatoes, zucchini, carrots, chili peppers, and herbs in a savory tomato-based broth, finished with fresh cilantro and lime.

Print Pin Rate

Course: Main Course, Soup

Cuisine: Mexican

Keyword: Caldo de Camarón (Mexican Shrimp Soup)

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6

Ingredients

• 2 lb large shrimp peeled and deveined
• 2 tablespoons olive oil
• 1 cup carrots diced
• 1 cup onion diced
• 1 tablespoon garlic finely chopped
• 1 bay leaf
• 2 teaspoons salt
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• 1 15 oz can diced tomatoes
• 1 8 oz 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
• ⅓ cup fresh cilantro chopped
• 1 fresh lime cut into wedges

Instructions

• Prepare the shrimp by peeling and deveining if necessary. Rinse, pat dry, and set aside.
• Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and garlic. Season with salt, black pepper, oregano, and add the bay leaf. Sauté for 4–5 minutes, or until the onion becomes soft and translucent.
• Stir in the diced tomatoes, tomato sauce, water, bouillon cubes, diced potato, diced zucchini, pasilla chili pepper, and ancho chili pepper. Mix thoroughly and bring the soup to a boil.
• Reduce heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
• Add the shrimp to the pot and cook for 2–3 minutes, or until the shrimp are pink, opaque, and fully cooked.
• Remove the bay leaf. Taste and adjust seasoning if necessary.
• Ladle the soup into serving bowls and garnish with chopped cilantro. Serve immediately with lime wedges on the side.

Notes

This recipe is naturally gluten-free when prepared with certified gluten-free shrimp bouillon cubes, as some brands may contain wheat-based ingredients. Always verify labels on packaged products. No additional substitutions are required.