Mexican Shrimp Soup (Caldo de Camarón) – Traditional Recipe with Dried Shrimp

Español If you’ve ever searched for authentic Mexican shrimp soup, caldo de camarón recipe, or Mexican shrimp soup with dried shrimp, let me tell you… this is the one we grew up with.

The secret to a truly flavorful caldo de camarón mexicano is very simple: cook the shrimp with the shells on and add dried shrimp to create a deep, concentrated seafood broth.

I promise you — that makes ALL the difference.

This traditional Mexican shrimp soup is made with guajillo peppers, tomatoes, and shrimp broth. During Lent and Holy Week (Semana Santa), it’s almost mandatory in many Mexican homes. But honestly? We make it all year long.

It’s comforting, bold, slightly smoky, and tastes like home.

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Ingredients for Mexican Shrimp Soup

(Serves 5–6)

• 2 pounds fresh shrimp (preferably head-on, shell-on shrimp)
• ¼ cup dried shrimp
• 1 cup potatoes, peeled and diced
• 1 cup carrots, peeled and diced
• ½ onion, chopped
• 2 garlic cloves
• 4 dried guajillo chiles, stemmed and seeded
• 3 Roma tomatoes
• 1 celery stalk
• 5 sprigs fresh cilantro
• 2 bay leaves
• 8 cups water (about 2 liters)
• 1 tablespoon vegetable oil
• 1 tablespoon salt

How to Make Caldo de Camarón (Step-by-Step)

1- Clean and Cook the Shrimp

• Place the shrimp in water for about 10 minutes to rinse them well. Drain and rinse again with clean water.
• In a large pot, bring water to a boil and add:
• 1 celery stalk
• 1 garlic clove
• 1 teaspoon salt
• Add the shrimp and boil for 10 minutes.
• Remove the shrimp and let them cool.

Important tip: Do NOT discard the cooking liquid. This shrimp broth is the flavor base for your soup.

2- Prepare the Chile Base

• Strain the shrimp broth and, in that same broth, cook:
• Roma tomatoes
• Guajillo chiles
• Dried shrimp
• Chopped onion

• Once everything softens, blend until smooth.
• Strain the blended sauce directly back into the pot for a silky, restaurant-style broth without skins or seeds.
• This is what gives your Mexican shrimp soup with guajillo that beautiful deep red color and smoky flavor.

3- Peel and Devein the Shrimp

Once the shrimp have cooled:

• Remove heads and shells
• Make a shallow cut along the back and remove the vein
• Add the cleaned shrimp back into the soup.

4- Add the Vegetables

Add:

• Diced potatoes
• Diced carrots
• Cilantro
• Bay leaves

Simmer for 12–15 minutes or until vegetables are tender.

And that’s it — you’ve just made a true homemade caldo de camarón, packed with authentic Mexican flavor.

How to Serve Mexican Shrimp Soup

Serve hot with:

Fresh lime wedges

Mexican hot sauce

Warm tostadas

Sliced avocado

Chopped onion

This soup is comforting, bold, and perfect for cool weather or for keeping traditions alive during Lent.

Tips for the Best Caldo de Camarón

Use head-on shrimp for the most flavor.

Do not skip the dried shrimp — that’s the secret depth.

Always strain the chile sauce for a smoother broth.

Don’t overcook the shrimp or they’ll turn rubbery.

If you love authentic Mexican soups like pozole, caldo de pescado, or Mexican seafood soup recipes, this caldo de camarón will absolutely become one of your favorites.