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.
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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.