Mexican Shrimp Soup
Yamilette González
If you have a craving for savory dishes, then you've come to the right place! This homemade Mexican shrimp soup is made with a combination of dry and fresh shrimp, as well as potatoes, carrots, and a touch of parsley. Caldo de camarón is ideal to share with friends and family, everyone will love it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • olive oil
  • 1 cup dried shrimp
  • 1 cup shrimp, just the shell
  • 1/4 onions
  • 1 clove garlic
  • 4 tomatoes, halved
  • 2 cups water
  • 4 guajillo chiles, trimmed, seeded, and rehydrated
  • 2 cups water
  • 2 carrots
  • 2 potatoes
  • 2 cups fresh shrimp
  • 1/4 cups epazote
  • 1/4 cups parsley
  • salt
  • pepper
Preparation
15 mins
30 mins
Low
  • In a pot, add oil and fry dried shrimp, shrimp shells, onion, garlic, and tomatoes for 5 minutes. Add two cups of water and cook for 10 minutes.
  • Pour the mixture into the blender, add guajillo chiles and blend until smooth for 10 minutes.
  • Strain and add to a pot, add the water, carrot and potato. Cook for 10 minutes and add the fresh shrimp, epazote and parsley. Season with salt and pepper, cook for 5 minutes.
  • Serve in a soup bowl and garnish with epazote leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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