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Mexican Shrimp Soup (Caldo de Camarón) – Light, Spicy & Soul-Warming

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A light, zesty Mexican shrimp soup made with a smoky chile-tomato broth, vegetables, and plump shrimp — perfect for cozy meals with bold flavor.

Ingredients

Scale

  • 1 lb raw shrimp, peeled & deveined

  • 3 dried guajillo chiles (or ancho)

  • 2 Roma tomatoes, halved

  • ½ onion, chopped

  • 2 garlic cloves

  • 4 cups chicken or fish broth

  • 2 carrots, diced

  • 2 small potatoes, diced

  • 1 zucchini or 1 cup chopped cabbage (optional)

  • 1 tsp Mexican oregano

  • 2 bay leaves

  • Salt & pepper to taste

  • 1 tbsp oil

For serving:

  • Cilantro, lime wedges, avocado, tortillas or rice

Instructions

  • Toast and simmer chiles with tomatoes, onion, and garlic. Blend and strain.

  • Heat oil in pot. Cook chile puree for 5 minutes.

  • Add broth, oregano, bay leaves, salt, and pepper. Simmer 10 minutes.

  • Add carrots and potatoes. Cook 10–15 minutes.

  • Add shrimp and zucchini/cabbage. Simmer 3–5 minutes until shrimp is pink.

  • Serve hot with toppings and sides.

Notes

Make spicier with chile de árbol. Add corn or white fish for variation. Don’t overcook shrimp.

Find it online: https://dailywholekitchen.com/mexican-shrimp-soup-caldo-de-camaron-light-spicy-soul-warming/