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Caldo de Camarón

Name: Caldo de Camarón
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 300 g raw shrimp, peeled and deveined; 15 ml olive oil; 120 g white onion, finely chopped; 3 garlic cloves, minced; 100 g celery stalks, thinly sliced; 250 g ripe tomatoes, chopped; 20 g chipotle in adobo, minced; 750 ml vegetable stock; 1 g dried oregano; 5 g fine salt; 1 g black pepper; 15 ml lime juice; 15 g fresh cilantro, roughly chopped; 2 wedges lime wedges

Caldo de Camarón is a light but deeply flavorful shrimp soup with a tomato-rich broth, gentle heat from chipotle, and fresh brightness from lime and cilantro. This beginner-friendly version comes together quickly and delivers a comforting bowl that tastes vibrant, smoky, and satisfying.

30 min

2 servings

216 kcal

Mexican

Ingredients

Caldo

300 graw shrimp, peeled and deveined
15 mlolive oil
120 gwhite onion, finely chopped
3garlic cloves, minced
100 gcelery stalks, thinly sliced
250 gripe tomatoes, chopped
20 gchipotle in adobo, minced
750 mlvegetable stock
1 gdried oregano
5 gfine salt
1 gblack pepper

To finish

15 mllime juice
15 gfresh cilantro, roughly chopped

For serving

2 wedgeslime wedges

Instructions

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.
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.
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.
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.
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.
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.
7
Ladle the caldo into warm bowls and serve immediately with lime wedges on the side for squeezing over at the table.

Nutrition per serving

216 kcal

Calories

31g

Protein

13g

Carbs

Fat

Fiber

Notes

•For a milder soup, start with 10 g chipotle and add more to taste.
•If you can get shrimp with shells, simmer the shells in the stock for 10 minutes before starting the soup, then strain, for a deeper shrimp flavor; this will increase total time.
•Serve with warm corn tortillas or tostadas if desired, though they are not included in the nutrition estimate.
•A small diced potato or carrot can be added for a heartier version, but this will likely push the cooking time beyond 30 minutes.

Background

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.

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