Caldo de Camarón

Nutrition · per serving

Steps

1. 1

   Prepare the ingredients first so the soup cooks quickly: finely chop the onion, mince the garlic, slice the celery, chop the tomatoes, mince the chipotle, and roughly chop the cilantro. Pat the shrimp dry; if very large, cut them into bite-size pieces for even cooking.

   120 g white onion, finely chopped3 garlic cloves, minced100 g celery stalks, thinly sliced250 g ripe tomatoes, chopped20 g chipotle in adobo, minced15 g fresh cilantro, roughly chopped300 g raw shrimp, peeled and deveined
2. 2

   Heat the olive oil in a medium pot over medium heat. Add the onion and celery and cook for 3 to 4 minutes, stirring, until the onion turns translucent and the celery starts to soften. Add the garlic and cook for 30 seconds more, just until fragrant; do not let it brown or it can taste bitter.

   15 ml olive oil120 g white onion, finely chopped100 g celery stalks, thinly sliced3 garlic cloves, minced
3. 3

   Add the chopped tomatoes and chipotle. Cook for 4 to 5 minutes, stirring occasionally, until the tomatoes break down and become saucy. This step concentrates the flavor and gives the broth a fuller body.

   250 g ripe tomatoes, chopped20 g chipotle in adobo, minced
4. 4

   Pour in the vegetable stock, then add the oregano, salt, and black pepper. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8 minutes, until the celery is tender and the broth tastes rounded and slightly smoky.

   750 ml vegetable stock1 g dried oregano5 g fine salt1 g black pepper
5. 5

   Add the shrimp to the simmering broth and cook for 2 to 3 minutes, just until they turn pink, opaque, and gently curl. Avoid overcooking, as shrimp become rubbery very quickly.

   300 g raw shrimp, peeled and deveined
6. 6

   Turn off the heat and stir in the lime juice and chopped cilantro. Taste and adjust with a little more salt or lime if needed; the broth should be bright, savory, and lightly spicy.

   15 ml lime juice15 g fresh cilantro, roughly chopped
7. 7

   Ladle the caldo into warm bowls and serve immediately with lime wedges on the side for squeezing over at the table.

   2 wedges lime wedges

Origin & History

Caldo de Camarón is a traditional Mexican shrimp soup, especially associated with coastal regions where seafood cookery is central to everyday meals. Versions vary by region and household, but they commonly combine shrimp with a chile-based broth, tomatoes, and aromatics for a warming, restorative dish.