I made Mexican Shrimp Soup and now my dinner game is officially impossible to beat.

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I adore Mexican Shrimp Soup because it hits everything I want in a bowl: bright tomato broth, brisk heat, and shrimp that still snap when you bite. I get obsessed every time someone mentions Mexican Seafood Soup, like I need it now.

The cilantro on top makes it sing, and that first hit of lime makes me shut up and eat. It’s messy and loud, not some polite soup.

But it’s honest, full of real shrimp and a broth that tastes like salt and sun. Bring it to a table and watch people actually cheer.

I am totally into this.

Ingredients

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Shrimp — the star protein, sweet and tender when cooked just right.
Stock — adds depth and savory seafood backbone to the soup.
Tomatoes — brighten the broth with acidity and a touch of sweetness.
Onion — gives mellow sharpness and base savory flavor to the soup.
Garlic — punches up aroma, makes everything taste homemade and cozy.
Carrots — add subtle sweetness and a firm, pleasant crunch.
Potatoes — hearty, soak up broth, make it feel more filling.
Zucchini — light, tender bites that keep the soup fresh.
Chayote — basically traditional, crisp and mildly sweet vegetable texture.
Corn — sweet kernels and fun pops of texture in every spoonful.
Serrano or jalapeño — brings heat; leave seeds for extra kick.
Oil — starts the flavor base, helps brown aromatics nicely.
Bay leaf — quietly adds herbal warmth while simmering.
Oregano — earthy, slightly minty herb note that rounds things out.
Salt — essential for balance, start conservative and adjust later.
Pepper — adds a gentle bite and background spiciness.
Cilantro — fresh herbal finish, brightens each spoonful perfectly.
Limes — basically essential for bright, tangy finish at serving.

Ingredient Quantities

1 lb raw shrimp, peeled and deveined (about 450 g)

6 cups shrimp or fish stock (1.4 L) or water + shrimp shells for broth

3 medium Roma tomatoes, quartered

1 medium white onion, quartered

3 cloves garlic, smashed

2 medium carrots, sliced

2 medium potatoes, cut into 1 inch cubes

1 medium zucchini, sliced

1 chayote, peeled and diced (optional but traditional)

2 ears corn, cut into 2 inch rounds

2 serrano chiles or 1 jalapeño, stemmed (leave seeds for more heat)

2 tablespoons vegetable oil or olive oil

1 bay leaf

1 teaspoon dried oregano

Salt to taste, start with about 1 1/2 teaspoons

Freshly ground black pepper, about 1/2 teaspoon

1/2 cup chopped fresh cilantro, plus extra for serving

2 limes, cut into wedges for serving

How to Make this

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1. If you have shrimp shells save them: simmer shells in 6 cups water for 20 to 30 minutes then strain to make shrimp stock, or just use store bought shrimp or fish stock.

2. Heat 2 tablespoons oil in a large pot over medium heat; add quartered onion and smashed garlic, cook until softened and fragrant about 3 minutes, don’t let the garlic burn.

3. Add quartered tomatoes and the serrano or jalapeño and cook until tomatoes break down and get a little char, about 5 to 7 minutes; this adds a lot of flavor even if it splatters a bit.

4. Pour in the shrimp stock, add bay leaf and 1 teaspoon dried oregano, bring to a gentle boil.

5. Add sliced carrots and cubed potatoes, simmer 8 to 10 minutes until they start to get tender.

6. Add corn rounds, diced chayote (if using), and zucchini slices; continue simmering until all vegetables are fork tender about 6 to 8 minutes more.

7. Season with about 1 1/2 teaspoons salt to start and 1/2 teaspoon freshly ground black pepper; taste and adjust later since shrimp will change seasoning.

8. Add the peeled and deveined shrimp to the simmering soup and cook just until opaque and curled, 2 to 4 minutes depending on size; don’t overcook or they’ll get rubbery.

9. Stir in 1/2 cup chopped cilantro right at the end, remove bay leaf, taste and adjust salt and pepper, squeeze a little lime if you want brighter flavor.

10. Serve hot with extra cilantro and lime wedges on the side; if you like heat add chopped serrano or a dash of hot sauce at the table. Enjoy, it’s super comforting and makes great leftovers.

Equipment Needed

1. Large heavy pot (6 to 8 quart) for the broth and the soup
2. Cutting board (sturdy)
3. Chef’s knife (sharp)
4. Vegetable peeler (for chayote and potatoes)
5. Wooden spoon or heatproof spatula for stirring
6. Fine mesh strainer or colander to strain the stock and rinse veggies
7. Ladle and slotted spoon or tongs to serve and fish out solids
8. Measuring cups and spoons plus a citrus juicer or fork for the lime wedges

FAQ

Q: Can I use frozen shrimp instead of fresh?

Yes, frozen shrimp works fine. Thaw in the fridge or under cold running water first, then pat dry. If you use pre-cooked frozen shrimp, add it at the very end just to warm through or it will get rubbery.

Q: I don't have shrimp stock. What can I use instead?

Use water and cook the shrimp shells for 20 to 30 minutes for a quick broth. Or use chicken or vegetable stock in a pinch, but the flavor won't be as briny or shrimp-forward.

Q: How spicy will it be with serranos or jalapeño?

Serranos are noticeably hotter than jalapeños. Leave seeds in for more heat, remove them for milder soup. You can also roast the chiles first to mellow them out if you like less bite.

Q: Can I make this ahead and reheat it?

Yes, you can make the soup a day ahead but do not add shrimp until reheating. Shrimp cooks fast and gets tough if overdone. Store broth and veggies in the fridge, add shrimp when warming up.

Q: Any tips to make the broth taste richer?

Roast the tomatoes, onion and garlic under the broiler or on a comal first for better depth. Also simmer shells longer and skim foam for a clearer, cleaner broth. A splash of lime at the end brightens everything up.

Q: Can I swap or omit vegetables like chayote or corn?

Sure. Chayote and corn are traditional but optional. Use whatever veggies you like: bell pepper, green beans or squash all work. Just keep potato or carrot so the soup has some body.

Caldo De Camaron (Mexican Shrimp Soup Recipe) Substitutions and Variations

Shrimp (1 lb) → use firm white fish like cod or halibut, or frozen shrimp if fresh not available; adjust cooking time since fish cooks faster.
Shrimp or fish stock (6 cups) → use low sodium chicken broth or water plus 1-2 teaspoons seafood or vegetable bouillon; if using shells, roast them first for deeper flavor.
Chayote (optional) → swap with extra zucchini, peeled kohlrabi, or a peeled green apple for similar texture; potatoes also work if you want it heartier.
Serrano chiles (2) → substitute with 1 jalapeño for milder heat, or 1/2 to 1 teaspoon crushed red pepper flakes or a small chipotle in adobo for smoky heat.

Pro Tips

1) Make real shrimp stock if you can. Save the shells and simmer them 20 to 30 minutes with a splash of white wine or a bay leaf, then strain. It gives the soup a depth you wont get from water and it only takes a little extra time.

2) Char the tomatoes and peppers properly. Let them sit in the hot oil until they blacken a bit and break down — it can splatter, but that smoky, slightly bitter edge is what lifts the whole broth.

3) Cut veggies by cooking time, not by how they look. Cube potatoes a bit larger than the zucchini so they finish at the same time. If something cooks too fast, remove it early into a bowl so it doesnt turn to mush.

4) Add shrimp at the very end and finish with acid and herbs. Shrimp only needs 2 to 4 minutes; overcook and they get rubbery. Brighten the soup with lime and add cilantro last so it stays fresh and bright, not wilted.

Caldo De Camaron (Mexican Shrimp Soup Recipe)

Recipe by Dan Coroni

0.0 from 0 votes

I made Mexican Shrimp Soup and now my dinner game is officially impossible to beat.

Servings

servings

Calories

357

kcal

Equipment: 1. Large heavy pot (6 to 8 quart) for the broth and the soup
2. Cutting board (sturdy)
3. Chef’s knife (sharp)
4. Vegetable peeler (for chayote and potatoes)
5. Wooden spoon or heatproof spatula for stirring
6. Fine mesh strainer or colander to strain the stock and rinse veggies
7. Ladle and slotted spoon or tongs to serve and fish out solids
8. Measuring cups and spoons plus a citrus juicer or fork for the lime wedges

Ingredients

1 lb raw shrimp, peeled and deveined (about 450 g)
6 cups shrimp or fish stock (1.4 L) or water + shrimp shells for broth
3 medium Roma tomatoes, quartered
1 medium white onion, quartered
3 cloves garlic, smashed
2 medium carrots, sliced
2 medium potatoes, cut into 1 inch cubes
1 medium zucchini, sliced
1 chayote, peeled and diced (optional but traditional)
2 ears corn, cut into 2 inch rounds
2 serrano chiles or 1 jalapeño, stemmed (leave seeds for more heat)
2 tablespoons vegetable oil or olive oil
1 bay leaf
1 teaspoon dried oregano
Salt to taste, start with about 1 1/2 teaspoons
Freshly ground black pepper, about 1/2 teaspoon
1/2 cup chopped fresh cilantro, plus extra for serving
2 limes, cut into wedges for serving

Directions

If you have shrimp shells save them: simmer shells in 6 cups water for 20 to 30 minutes then strain to make shrimp stock, or just use store bought shrimp or fish stock.
Heat 2 tablespoons oil in a large pot over medium heat; add quartered onion and smashed garlic, cook until softened and fragrant about 3 minutes, don't let the garlic burn.
Add quartered tomatoes and the serrano or jalapeño and cook until tomatoes break down and get a little char, about 5 to 7 minutes; this adds a lot of flavor even if it splatters a bit.
Pour in the shrimp stock, add bay leaf and 1 teaspoon dried oregano, bring to a gentle boil.
Add sliced carrots and cubed potatoes, simmer 8 to 10 minutes until they start to get tender.
Add corn rounds, diced chayote (if using), and zucchini slices; continue simmering until all vegetables are fork tender about 6 to 8 minutes more.
Season with about 1 1/2 teaspoons salt to start and 1/2 teaspoon freshly ground black pepper; taste and adjust later since shrimp will change seasoning.
Add the peeled and deveined shrimp to the simmering soup and cook just until opaque and curled, 2 to 4 minutes depending on size; don't overcook or they'll get rubbery.
Stir in 1/2 cup chopped cilantro right at the end, remove bay leaf, taste and adjust salt and pepper, squeeze a little lime if you want brighter flavor.
Serve hot with extra cilantro and lime wedges on the side; if you like heat add chopped serrano or a dash of hot sauce at the table. Enjoy, it's super comforting and makes great leftovers.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.