Dive into the vibrant flavors of Mexico with this hearty, aromatic shrimp soup that combines tender seafood, fresh vegetables, and rich broth infused with dried chilies. This traditional soup, beloved throughout Mexico’s coastal regions, delivers comfort and flavor in every spoonful.
What Makes This Soup Special
This isn’t just any shrimp soup – it’s a celebration of Mexican coastal cuisine, where dried chilies create a deeply flavored broth that transforms simple ingredients into something extraordinary. The secret lies in toasting and blending dried chilies to create a rich, rust-colored broth that’s both complex and comforting.
Ingredients
For 6-8 servings:
For the Broth:
- 2 lbs large shrimp, shells, and heads reserved
- 2 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 chipotle pepper in adobo (optional)
- 2 ripe tomatoes
- 1 medium onion
- 4 garlic cloves
- 8 cups water
- 2 tablespoons olive oil
Vegetables and Seasonings:
- 2 carrots, diced
- 2 celery stalks, diced
- 2 potatoes, cubed
- 1 zucchini, diced
- 2 corn on the cob, cut into rounds
- 2 bay leaves
- Salt and pepper to taste
Garnishes:
- Lime wedges
- Diced avocado
- Fresh cilantro
- Mexican oregano
- Tortillas for serving
Instructions
- Prepare the Shrimp
- Peel and devein shrimp
- Reserve shells and heads for the broth
- Refrigerate peeled shrimp until needed
- Make the Chili Base
- Toast dried chilies in a dry skillet until fragrant
- Soak in hot water for 20 minutes
- Blend chilies with tomatoes, half the onion, and garlic
- Create the Broth Base
- Heat oil in a large pot
- Sauté remaining onion until translucent
- Add shrimp shells and heads, and cook until pink
- Add water and bay leaves, simmer 20 minutes
- Strain broth and discard solids
- Build the Soup
- Return broth to pot
- Add blended chili mixture
- Add carrots, celery, and potatoes
- Simmer 10 minutes
- Add corn and zucchini
- Cook 5 more minutes
- Finish the Soup
- Add peeled shrimp
- Cook for 3-4 minutes until just pink
- Season with salt and pepper
- Finish with lime juice
Pro Tips for Authentic Flavor
- Shrimp Selection
- Use head-on shrimp if possible for richer broth
- Medium to large shrimp work best
- Fresh is preferable, but frozen works well too
- Chili Preparation
- Don’t skip toasting the dried chilies
- Remove all seeds to control the heat level
- Store extra chili paste for future use
- Broth Making
- Don’t rush the shell stock
- Skim any foam that rises
- Adjust seasoning gradually
Frequently Asked Questions
Q: Can I make this soup less spicy?
A: Yes! Control heat by reducing or omitting the chipotle pepper and removing all seeds from dried chilies. The guajillo and ancho chilies provide more flavor than heat.
Q: Can I use fish or vegetable stock instead of making shrimp stock?
A: While possible, the shrimp stock provides essential flavor. If using alternative stock, add a tablespoon of fish sauce for umami.
Q: How long can I store this soup?
A: Store in the refrigerator for up to 3 days. The flavor often improves the next day, but reheat gently to avoid overcooking the shrimp.
Q: Can I use different vegetables?
A: Yes! This soup is versatile. Common additions include chayote, Mexican squash, or green beans. Keep cooking times in mind when adding vegetables.
Q: Where can I find dried chilies?
A: Look in Mexican grocery stores or the Latin section of supermarkets. Online sources are also reliable. Store dried chilies in an airtight container.
Q: Can I freeze this soup?
A: Freeze the broth base before adding shrimp and vegetables. Add fresh ingredients when reheating.
Regional Variations
- Veracruz Style: Includes olives and capers
- Sinaloa Version: Extra lime and dried shrimp powder
- Yucatan Style: Includes epazote herb and habanero
- Pacific Coast: Often includes fresh fish along with shrimp
Serving Suggestions
- Serve hot with plenty of garnishes
- Accompany with warm tortillas
- Add rice on the side if desired
- Provide extra lime wedges
- Serve with Mexican-style hot sauce
Cultural Notes
In Mexico, seafood soups like Caldo de Camarón are often enjoyed for lunch, the main meal of the day. They’re particularly popular during Lent (Cuaresma) when many people abstain from meat. The soup is considered both festive and restorative, often served to cure hangovers or ward off colds.
Make-Ahead Tips
- Prepare chili paste up to a week ahead
- Make broth base a day in advance
- Cut vegetables and store them separately
- Add shrimp only when ready to serve
Nutritional Benefits
- High in protein from shrimp
- Rich in vitamins from vegetables
- Contains beneficial compounds from chilies
- Good source of minerals
- Relatively low in calories
Remember, the key to great Caldo de Camarón lies in building layers of flavor, starting with a good shrimp stock and taking time to properly prepare the chili base. Don’t rush the process, and adjust seasonings to your taste. The result should be a beautiful rust-colored broth with tender shrimp and vegetables that’s both satisfying and memorable.