How to Make Mexican Shrimp Soup (Sopa de Camaron) - A Step-by-Step Guide

If you're a fan of Mexican cuisine and love seafood, then this recipe for Mexican Shrimp Soup, or Sopa de Camaron, is a must-try. This hearty and flavorful soup is a staple in Mexican coastal regions, where fresh shrimp are abundant and often the star of many dishes. This delicious soup is perfect for a cozy night in or as a starter for a Mexican-inspired feast.

What makes this soup truly special is its rich and complex flavor profile. The combination of shrimp, tomatoes, onions, garl...

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Ingredients

  • 2 cups water
  • 3 ounces guajillo chile peppers, seeded and deveined
  • 2 quarts water, divided
  • 1 tablespoon oil
  • 2 large carrots, peeled and cubed
  • 1 large potato, peeled and cubed
  • ½ white onion, chopped
  • 3 cloves garlic, diced
  • 2 cubes chicken bouillon
  • 1 sprig fresh epazote leaves
  • 1 pound Gulf shrimp

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4
  • Yield: 1 pot of soup

  • Bring 2 cups water to a boil in a saucepan. Add guajillo chile peppers and boil until soft, about 10 minutes. Drain and transfer to a blender. Add 1/2 cup fresh water and process sauce until liquefied. Strain sauce into a bowl.
  • Heat oil in a saucepan over medium heat. Add carrots, potato, onion, and garlic; cook and stir until slightly softened, about 5 minutes. Pour in the sauce and cook until combined, about 3 minutes more. Add remaining water and bring to a boil. Add bouillon and epazote. Simmer until vegetables are soft, 7 to 10 minutes. Stir in shrimp and cook until opaque, about 3 minutes more.
  • Nutrition

    226 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 173mg
    • Sodium: 825mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 22g
    • Vitamin C: 55mg
    • Calcium: 91mg
    • Iron: 4mg
    • Potassium: 780mg