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Fish, Americas

Caldo de camarón (Mexican shrimp broth)

Caldo de camarón is a Mexican broth made with shrimp, carrots, and potatoes, flavored with guajillo chiles. It serves 4, takes 45 minutes, is easy to make, and costs about €4.00 per person. The key to success is cooking the shrimp briefly, just a few minutes, off a full rolling boil.

It's chilly out, so I'm making you a caldo de camarón, a fragrant Mexican broth that warms everyone up.

Caldo de camarón (Mexican shrimp broth)
Total time
45 min
Difficulty
Easy
Cost per person
€4.00
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Caldo de camarón is a warming Mexican broth where guajillo chiles give it a deep red color and a mild smoky flavor without too much heat. The shrimp bring a sweet, briny note, the carrots and potatoes add substance, and fresh cilantro brightens things up right before serving. It's a comforting dish, far from the idea that Mexican food is always fiery hot.

This is the kind of broth to make on a cold fall or winter evening, when everyone comes home with cold cheeks. Kids love dunking warm tortillas into it, while adults can adjust the heat with a squeeze of lime or an extra chile. Easy enough for a weeknight, it also works for a relaxed dinner with friends.

The ingredients

4 people

Fish counter

  • Whole or peeled shrimp 500 g

Pantry

  • Dried guajillo chiles 3
  • Corn tortillas 8
  • Oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 3
  • Potatoes 400 g
  • Tomatoes 3
  • Onion 1
  • Garlic 2 cloves
  • Fresh cilantro 6 sprigs
  • Lime 2

Allergens Shellfish, Gluten

The step by step recipe

  1. Toast the chiles, then blend them with the tomatoes, garlic, and half the onion with a glass of water. 10 min

    Don't let them turn black, they would taste bitter.

  2. Cook the sauce in an oiled pot for a few minutes, then add a liter and a half of water. 8 min

    Cooking the sauce before adding water builds more flavor.

  3. Add the sliced carrots and diced potatoes, and simmer over low heat. 20 min

    Cut the carrots a bit bigger, they cook slower than the potatoes.

  4. Drop the shrimp into the broth and let them cook for just a few minutes. 4 min

    A broth that's no longer boiling is enough, it keeps the shrimp tender.

  5. Serve the caldo with cilantro, the remaining onion chopped, lime, and warmed tortillas.

    Heat the tortillas directly in a dry skillet, they puff up.

Our tips to get it right

  • Look for shrimp with heads on if you can find them, they add a lot more flavor to the broth while the sauce cooks.
  • Strain the blended chile sauce if you want a smooth broth, or leave it as is for more texture.
  • Taste the broth before adding the shrimp and adjust the salt then, since that's your last chance without risking overcooked shrimp.

The variations

  • Swap the shrimp for chunks of firm white fish, adding them at the very end of cooking too.
  • For a vegetarian version, skip the shrimp and add corn and white beans to keep the broth hearty.
  • For kids or a quicker version, cut back to just one chile and serve the broth with white rice instead of tortillas.

What to serve it with

  • Warm corn tortillas
  • Extra lime wedges
  • Plain white rice

Storage

The caldo keeps for 2 days in the fridge in a sealed container, since shrimp don't hold up well longer than that. Reheat it gently on the stove without bringing it to a hard boil, so the shrimp don't turn rubbery. Freezing isn't recommended because of the shrimp and potatoes.

Questions about this dish

Can I use a different chile instead of guajillo?

Yes, ancho chiles work well and give a milder, slightly sweeter flavor. Avoid very hot chiles like bird's eye, they would throw off the broth's balance.

Can I make the broth base ahead of time?

Yes, you can make the chile sauce and cook the broth with the vegetables the day before. Add the shrimp only right before serving so they stay tender.

Should the shrimp be peeled before cooking?

Shell-on shrimp add more flavor to the broth as they cook. Peeled shrimp are easier to eat, especially for kids.

How do I tone down the broth if it's too spicy?

Add a bit more hot water or an extra potato to dilute the heat. A squeeze of lime at the end also helps balance the flavor.

How long does it take to make a caldo de camarón?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a caldo de camarón?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a caldo de camarón cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten. Always check the labels of the products you buy.

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