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Sopa de Camarones is a Mexican shrimp soup recipe that is light, but full of earthy flavor. Dried chiles give the broth its rich red color and distinctive flavor.
If you love Mexican flavors, but are looking for something lighter than tacos or enchiladas, this Sopa de Camaron or Caldo de Camaron is for you. It’s a light, broth-based soup, but it delivers the intense flavors of dried chiles and other Mexican seasonings.
There are many names for this soup or variations on it: Sopa de Camaron, Caldo de Camarón, Caldo de Camarones, Caldo de Camaron, or Sopas de Camaron to name a few.
Why you’ll love this Sopa de Camarones
- Full of flavor—Dried chiles give this Sopa de Camarones a backdrop of earthy flavor. Adding shrimp, shrimp stock, onions, garlic, and other seasonings takes it over the top.
- Light fare—This Sopa de Camarones recipe is lighter than a lot of Mexican food that is popular in the US. It’s a great choice when you want something light, but still want all that rich Mexican flavor.
- Easy to make—This Mexican shrimp soup is quick and easy to make on the stovetop and has a short ingredient list.
Ingredients you need for this Mexican shrimp soup
Sopa de Camarones is one of those great dishes that pulls tons of flavor from a short ingredient list. Here’s what you need:
- Dried guajillo chiles—Guajillo peppers are mild but with a deep, earthy flavor. If you want your soup to be a bit spicy, you can use a combination of guajillo chiles along with pasilla or ancho chiles, which both have nice fruity flavor and a spicy kick.
- Olive oil—You can really use any oil you like here. I like olive oil because it has great flavor, but avocado, safflower, canola, or vegetable oil are all good choices, too.
- Potato—Any potato will work. I used a Russet or Idaho potato.
- Carrots—Peeled and sliced.
- Onion—Peel and chop it roughly. It will be processed in a blender or food processor, so no need to dice it finely.
- Garlic clove—This will also be processed in a blender or food processor, so just peel it and leave it whole.
- Shrimp stock—You can make your own Shrimp Stock or use a store-bought shrimp bouillon cube, like Knorr… You can also substitute fish stock, vegetable broth, or water and/or add a few dried shrimp to the pot along with whatever broth you are using.
- Bay leaf, salt, and pepper—For seasoning the broth.
- Shrimp—Use medium shrimp that have been peeled and deveined.
- Limes—Fresh lime juice squeezed into the soup just before serving brightens and balances all of the flavors.
- Cilantro—This makes a pretty garnish and also adds flavor.
How to make it
You won’t spend all day slaving over this Sopa de Camarones. It can easily be made in 30 minutes! Here’s how:
- Soak the chiles—Start by soaking the chiles in boiling water to rehydrate them.
- Sauté the veggies—Heat the oil in a stockpot or Dutch oven and then add the potatoes and carrots.
- Purée—Combine the rehydrated chiles, the chile soaking water, onion, and garlic in a food processor or blender and process until smooth.
- Add stock and seasonings—Add the shrimp stock (or fish stock or water) to the pot along with the chile purée, salt, pepper, and bay leaf. Simmer until the veggies are tender.
- Add the shrimp—Add the shrimp and cook until they are opaque.
- Stir in lime juice and cilantro—Add these just before serving.
- Serve hot—Garnish with additional cilantro, along with diced avocado, if desired.
More Mexican recipes you’ll love
I love to cook Mexican food! Some of my favorite Mexican recipes are Camarones a la Diabla (Mexican Spicy Shrimp), Camarones al Mojo de Ajo (Mexican Garlic Shrimp), Shrimp and Chorizo Tacos, Fish Tacos, Chicken Enchiladas with Easy Enchilada Sauce, and Chilaquiles.
I also make lots of sides and garnishes to go with my Mexican meals: Corn Tortillas, Flour Tortillas, Mango Habanero Salsa, Salsa Verde, Pickled Onions, and Refried Beans or Mexican Black Beans are all great dishes to add to a Mexican meal.
Sopa de Camarones (Mexican Shrimp Soup)
but full of earthy flavor. Dried chiles give the broth it’s rich red color and distinctive
- 4 dried guajillo chiles stemmed and seeded
- 2 tablespoons olive oil
- 1 potato peeled and diced
- 2 carrots sliced
- 1 small onion roughly chopped
- 1 garlic clove
- 6 cups shrimp stock fish stock, or water
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 1 pound peeled and deveined shrimp
- Juice of 2 limes
- ½ cup chopped cilantro divided
- Place the dried chiles in a heat-proof bowl and pour 2 cups of boiling water over them. Cover (I just put a plate on top of the bowl) and let stand for 15 minutes or so.
- In a stockpot or Dutch oven, heat the oil over medium heat. Add the potatoes and carrots and cook, stirring frequently, until they begin to soften and brown, about 5 minutes.
- Meanwhile, in a food processor or blender, combine the onion, garlic, and the soaked chiles along with their soaking liquid. Process until smooth.
- Add the shrimp stock (or fish stock or water) to the pot along with the chile purée, salt, pepper, and bay leaf.
- Bring to a boil and then reduce the heat to medium-low and simmer for about 10 minutes, until the vegetables are tender.
- Add the shrimp and cook until they are opaque and cooked through, about 3 minutes.
- Just before serving stir in the lime juice and ¼ cup of the cilantro.
- Serve hot, garnished with the remaining cilantro.