Caldo de Camarón (Mexican Shrimp Soup)

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Rating: 5
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Caldo de Camarón (Mexican Shrimp Soup)

Prep Time: minutes
Cook Time: minutes
Yields: servings


  • 1 tablespoon olive oil
  • 1 potato peeled and cubed
  • 2 carrots peeled and sliced
  • 1/2 onion diced
  • 1 garlic clove minced
  • 3 dried chile guajillo without seeds
  • 6 cups water divided
  • 1 Knorr Caldo de Camarón bouillon
  • 1 pound shrimp peeled and deveined
  • Juice of 2 limes
  • handful cilantro roughly chopped
  • avocadoes optional
  • salt and pepper

Caldo de Camarón, or Mexican Shrimp Soup, is a delicious and comforting dish that is perfect for Lent. It brings me back memories of praying the rosary and going to church on Fridays. Made with shrimp in a flavorful chile guajillo broth, it’s one of those classic Mexican soups that your entire family will love.


  1. Boil 2 cups of water. Remove the stem and seeds from the guajillo chile. Add guajillo chile to the boiling water. Remove from heat. Put the lid on. Set aside and let cool.
  2. Heat oil in a large stock pot.
  3. Add potatoes and carrots. Stir for 3 minutes.
  4. In a blender, add the guajillo chile, the water it was sitting in, onion, and garlic. Blend until smooth.
  5. Add guajillo mixture to the stock pot.
  6. Add the remaining water and Knorr Caldo de Camarón bouillon.
  7. Simmer on medium heat until the potatoes and carrots are tender. About 10 minutes.
  8. Add shrimp and lime juice. Cook for 10 minutes.
  9. Add cilantro at the last minute. Taste for good measure.
  10. Top with avocado and serve with additional lime.

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Rating: 5
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Did you know?

Lime juice contains antioxidants that slow down the build up of plaque on artery walls.

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