Hey there! I’m super excited to share my favorite Mexican shrimp soup recipe with you today. After countless attempts and learning from Mexican home cooks, I’ve finally nailed down this incredible Caldo de Camarones recipe that’ll make your taste buds dance!
Why You’ll Love This Recipe
- Ready in just 45 minutes
- Rich, complex flavors that taste like they’ve been simmering all day
- Healthy and comforting
- Perfect for both weeknight dinners and special occasions
- Customizable heat level
Key Ingredients You’ll Need
For the Soup Base
- 1.5-2 pounds large shrimp (shell-on)
- 1/4 cup olive oil
- 1 large yellow onion, chopped
- 2 carrots, cut into half moons
- 2 celery stalks, sliced
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (15 oz) diced tomatoes with chilies
- 8 cups vegetable or seafood stock
For the Seasonings:
- 1 teaspoon black pepper
- 1 teaspoon Mexican oregano
- 2 packets Sazon seasoning (with tomato and cilantro)
- Salt to taste
For Garnishing
- Fresh lime wedges
- Chopped cilantro
- Diced white onion
- Sliced avocado
- Jalapeños (optional)
The Secret to Amazing Flavor
Here’s my biggest tip – don’t skip roasting those shrimp shells! This is what gives the soup that incredible depth of flavor that’ll make people think you’ve been cooking all day Trust me on this one!
Step-by-Step Instructions
1. Make the Shrimp Stock Base
- Peel and devein shrimp, SAVE THOSE SHELLS!
- Heat olive oil in a large pot
- Add shells with a pinch of salt
- Roast for 5 mins with lid on
- Add 1 cup water, scrape bottom bits
- Remove shells after squeezing out all flavor
2. Build the Flavor Base
- Add onions, carrots, celery, garlic
- Cook covered for 5 mins
- Stir in tomato paste
- Add seasonings and canned tomatoes
- Pour in your stock
- Simmer for 20 mins
3. Final Steps
- Add peeled shrimp
- Cook 5 mins until just pink
- Taste and adjust seasonings
- Serve hot with your favorite garnishes
Pro Tips from My Kitchen
- Fresh shrimp works best, but frozen is okay too
- Don’t overcook the shrimp – they’ll get rubbery!
- Make extra – this soup tastes even better the next day
- Serve with warm tortillas for the full experience
- Adjust spiciness by changing the type of chilies used
Common Questions I Get
Q: Can I make this ahead?
A: Yup! Make the base ahead but add shrimp when reheating.
Q: How long does it keep?
A: About 5 days in the fridge. Freezes well too!
Q: No shell-on shrimp available?
A: Use peeled shrimp + seafood stock instead.
My Personal Touch
I love adding a Mexican squash or two when in season – it adds such a nice texture! Sometimes I’ll throw in some corn too. That’s the beauty of this soup – it’s super flexible!
Wrapping It Up
This Mexican shrimp soup has become my go-to recipe when I want something comforting but not heavy. It’s literally a warm hug in a bowl! Whether you’re fighting off a cold or just craving something delicious, this soup never disappoints.
Happy cooking, amigos! ️
Note: This recipe serves 6 hungry people and takes about 45 minutes from start to finish. Perfect for those busy weeknights when you still want something special!
To Make Homemade Fish Broth:
- Place the head, tail, and any fish bones (NO MEAT) in a large stock pot.
- Add onion, bay leaf, garlic, 1 tablespoon salt and pinch of pepper.
- Cover with water. Bring to a boil.
- Simmer for 15 minutes.
Make this ahead of time for faster cooking.
Homemade fish broth lasts up to 6 months in a sealable bag in the freezer or up to 5 days in the fridge.
- Discard fish parts, onion, bay leaf, and garlic.
Note: If you don’t have time, you can always use store-bought fish broth or use water plus seafood bouillon
You can either use fresh or frozen fish.
Don’t be afraid to use frozen fish. The freezer dry burn taste will be masked by the rich flavors from the broth.
How Long Does Fish Last?
In the refrigerator, fresh fish will last up to 3 days. Fish will last 3-4 months in the freezer. Wrap him up in plastic wrap and in a freezer bag. Try to remove as much air as possible.