Caldo de Camaron or Shrimp Soup

Caldo de Camarón is an authentic Mexican soup popular along the Gulf coast. Use dried shrimp. No salt is needed in this soup.
  • 3-1/2 ounces dried shrimp
  • 7 cups water
  • 2 carrots, diced in half-inch pieces
  • 5 medium new potatoes, peeled and diced in half-inch pieces
  • 2 bay leaves or laurel leaves
  • 1 serrano chile, chopped
  • chopped fresh cilantro
  • paprika, as desired
  • lemon wedges
  1. Clean and rinse the dried shrimp under running water. In a soup pot or dutch oven, bring 7 cups of water to a boil. Add the dried shrimp, carrots and potatoes, and cook for 10 minutes.
  2. Reduce heat and add the bay leaves and serrano chile; simmer for an additional 10 minutes.
  3. Remove the bay leaves, ladle into soup bowls and sprinkle with cilantro and paprika. Garnish with lemon wedges.
  4. Makes 8 to 10 cups

Ready in: 1 Hr

Recipe editor Patricia Mitchell