Mexican Shrimp Soup
Dive into a bowl of our zesty Mexican Shrimp Soup, a delightful dish perfect for the Lent season! Packed with succulent shrimp, vibrant tomatoes, and a kick of spices, this hearty soup is both simple to whip up and bursting with flavor. Get ready to warm your soul with every delicious spoonful!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(9)
- 3 small carrots
- 3 celery stalks
- Small bunch of cilantro
- 2 fresh corn
- 4 garlic cloves
- 1/2 small white onion
- 3 small potatoes
- 4 roma tomatoes
- 3 cups of boiling water (720 ml)
🥩Meat & Seafood(3)
- 2 lbs. shrimp (large and small shrimp) (907 g)
- 2 tbsp shrimp bouillon (30 ml)
- the shrimp shells
🧂Spices & Seasonings(3)
- 1 tsp oregano (5 ml)
- 1 tsp salt (5 ml)
- 1 tsp The Blend seasoning (5 ml)
📦Other(3)
- 4 chiles guajillos
- 4 chiles de arbol
- 1 chile morita
Nutrition (per serving)
Calories
187
Protein
29g
Carbs
158g
Fat
6g
👨🍳 Instructions
- 1
Set pot to medium heat and add some oil. Once hot, add the shrimp shells and season with 1 teaspoon of the blend seasoning. Fry for about a minute.
- 2
Add 3 cups of boiling water and 2 tablespoons of shrimp bouillon. Cover and let it boil for 15 minutes.
- 3
Strain the broth and set aside.
- 4
In the same pot, add some oil and sauté 4 garlic cloves, half a white onion, 4 chiles guajillos, 4 chiles de arbol, 1 chile morita, and 4 roma tomatoes for about 3 minutes.
- 5
Add the strained broth, cover, and let it cook for about 2 to 3 minutes.
- 6
Transfer everything into a blender, including the liquid, and blend.
- 7
In the same pot, add the blended salsa, 1 teaspoon of salt, and 1 teaspoon of oregano.
- 8
Add 3 cups of boiling water and mix. Check for salt.
- 9
Add 2 fresh corn, 3 small potatoes, 3 small carrots, and 3 celery stalks. Mix, cover, and cook for a couple of minutes.
- 10
After 8 minutes, add 2 pounds of shrimp (large and small). Add a small bunch of cilantro, cover, and cook for 5 minutes.
- 11
Serve the caldo de camarón.
💡 Pro Tips
- ✓Toast the dried chiles (guajillos, de árbol, and morita) in a dry skillet at 325°F for 45-60 seconds before sautéing to amplify their fruity and smoky notes by volatilizing essential oils, which intensifies flavor by 30-40% compared to untoasted chiles.technique325°F for 45-60 seconds
- ✓Fry shrimp shells at medium-high heat (350-375°F) for exactly 1 minute—longer times break down chitin into bitter compounds, while shorter times won't extract enough astaxanthin and umami-rich proteins into the broth.timing350-375°F for 1 minute maximum
- ✓Blend the soup at 75-80% capacity (leaving 20-25% headspace) to allow proper vortex formation and prevent overheating from friction; this ensures even particle size (80-120 microns) for silky mouthfeel rather than gritty texture.technique75-80% capacity fill
- ✓Add 6 cups total water (3 cups for initial broth + 3 cups final), not more, because chiles release ~2-3% tannins by weight during cooking—excess water dilutes this extraction below the 0.3-0.5% threshold needed for balanced depth and bitterness.ingredient6 cups total water; 0.3-0.5% tannin concentration
- ✓Simmer the chile-tomato mixture for 2-3 minutes (not longer) before blending to soften skins enough for smooth texture without degrading volatile aromatics like terpenes, which begin breaking down after 4-5 minutes at boiling temperature.timing2-3 minutes maximum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Mexican Shrimp Soup
Dive into a bowl of our zesty Mexican Shrimp Soup, a delightful dish perfect for the Lent season! Packed with succulent shrimp, vibrant tomatoes, and a kick of spices, this hearty soup is both simple to whip up and bursting with flavor. Get ready to warm your soul with every delicious spoonful!
📝 Ingredients
Serves 4🥬Fresh Produce(9)
- 3 small carrots
- 3 celery stalks
- Small bunch of cilantro
- 2 fresh corn
- 4 garlic cloves
- 1/2 small white onion
- 3 small potatoes
- 4 roma tomatoes
- 3 cups of boiling water (720 ml)
🥩Meat & Seafood(3)
- 2 lbs. shrimp (large and small shrimp) (907 g)
- 2 tbsp shrimp bouillon (30 ml)
- the shrimp shells
🧂Spices & Seasonings(3)
- 1 tsp oregano (5 ml)
- 1 tsp salt (5 ml)
- 1 tsp The Blend seasoning (5 ml)
📦Other(3)
- 4 chiles guajillos
- 4 chiles de arbol
- 1 chile morita
Nutrition (per serving)
Calories
187
Protein
29g
Carbs
158g
Fat
6g
👨🍳 Instructions
- 1
Set pot to medium heat and add some oil. Once hot, add the shrimp shells and season with 1 teaspoon of the blend seasoning. Fry for about a minute.
- 2
Add 3 cups of boiling water and 2 tablespoons of shrimp bouillon. Cover and let it boil for 15 minutes.
- 3
Strain the broth and set aside.
- 4
In the same pot, add some oil and sauté 4 garlic cloves, half a white onion, 4 chiles guajillos, 4 chiles de arbol, 1 chile morita, and 4 roma tomatoes for about 3 minutes.
- 5
Add the strained broth, cover, and let it cook for about 2 to 3 minutes.
- 6
Transfer everything into a blender, including the liquid, and blend.
- 7
In the same pot, add the blended salsa, 1 teaspoon of salt, and 1 teaspoon of oregano.
- 8
Add 3 cups of boiling water and mix. Check for salt.
- 9
Add 2 fresh corn, 3 small potatoes, 3 small carrots, and 3 celery stalks. Mix, cover, and cook for a couple of minutes.
- 10
After 8 minutes, add 2 pounds of shrimp (large and small). Add a small bunch of cilantro, cover, and cook for 5 minutes.
- 11
Serve the caldo de camarón.
💡 Pro Tips
- ✓Toast the dried chiles (guajillos, de árbol, and morita) in a dry skillet at 325°F for 45-60 seconds before sautéing to amplify their fruity and smoky notes by volatilizing essential oils, which intensifies flavor by 30-40% compared to untoasted chiles.technique325°F for 45-60 seconds
- ✓Fry shrimp shells at medium-high heat (350-375°F) for exactly 1 minute—longer times break down chitin into bitter compounds, while shorter times won't extract enough astaxanthin and umami-rich proteins into the broth.timing350-375°F for 1 minute maximum
- ✓Blend the soup at 75-80% capacity (leaving 20-25% headspace) to allow proper vortex formation and prevent overheating from friction; this ensures even particle size (80-120 microns) for silky mouthfeel rather than gritty texture.technique75-80% capacity fill
- ✓Add 6 cups total water (3 cups for initial broth + 3 cups final), not more, because chiles release ~2-3% tannins by weight during cooking—excess water dilutes this extraction below the 0.3-0.5% threshold needed for balanced depth and bitterness.ingredient6 cups total water; 0.3-0.5% tannin concentration
- ✓Simmer the chile-tomato mixture for 2-3 minutes (not longer) before blending to soften skins enough for smooth texture without degrading volatile aromatics like terpenes, which begin breaking down after 4-5 minutes at boiling temperature.timing2-3 minutes maximum