Best Mexican Shrimp Soup Recipes

MEXICAN SHRIMP SOUP (CALDO DE CAMARON)

Steps:

• Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.

MEXICAN SHRIMP SOUP (SOPA DE CAMARON)

Steps:

• 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.

MEXICAN SHRIMP AND OCTOPUS SOUP - CALDO DE CAMARON Y PULPO

Steps:

• Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
• While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
• When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes.
• Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes.

MEXICAN SHRIMP SOUP

Steps:

• In a medium pan, combine 2 cups water with shrimp heads and tails. Bring to a simmer over medium heat. Cook for 20 minutes. Strain out the shrimp shells and set the stock aside.
• In a large sauce pan, heat the olive oil over medium-high heat then add the potato, onion, bell pepper, chorizo, and garlic. Saute until the onion is tender and translucent, about 4 to 5 minutes. Stir in the cumin, paprika, bay leaves. Add the vegetable stock and shrimp stock, bring to a simmer and cook for 6 to 8 minutes to allow the flavors to infuse. Stir in the sriracha.
• Add the clams, scallops, and shrimp and cook for an additional 6 to 8 minutes.
• To serve, spoon the soup into bowls and garnish with chopped cilantro. Serve with lime wedges.

CALDO ALDO DE CAMARON (MEXICAN SHRIMP SOUP) RECIPE - (4/5)

Steps:

• Open can of Mexican Recipe Stewed Tomatoes. Empty into large bowl. Mash the stewed tomatoes in bowl until all broken up. Rinse baby shrimp in strainer, add shrimp to bowl, mix together, add ½ a lime and ½ a lemon, add a generous amount of cilantro. Set aside in fridge for a minimum of 20 mins. In a large pot add 6 cups of water or broth, 3 garlic cloves (chopped w/knife), 2 jalapeños (slap chopped), 4 serrano chilies (slap chopped), 4 japanese chili pods (chopped w/ knife) a dash of salt, 2 dashes of Creole seasoning, 2 dashes chili powder, 4 bay leaves, 1 teaspoon oregano, bring to a boil,dash of garlic salt, simmer on medium heat covered for 15 mins. Cut 1 large potato into squares and add to a mixing bowl, add 1 cup shredded carrots, add 1 can garbanzo beans, add 1 can mixed vegetables, add 1 jar green olives with pimento, mix together. After simmering the large pot for 15 mins, add 2 more cups of water, 2 tbs of oil, 1 can of tomato sauce, 2 tablespoons very hot cocktail sauce and mix well, bring to a quick boil then add mixing bowl of vegetables to the pot and let simmer back on medium heat. Add the mixing bowl from fridge with shrimp to the pot, bring to a quick boil and simmer covered for 15‐20 mins. Make sure potatoes are fully cooked. Serve the soup in a bowl and garnish with a dash of cocktail sauce, sour cream, shredded Mexican cheese and sliced avocado. Enjoy and fridge left over's immediately.

MEXICAN SHRIMP MEATBALL SOUP

Steps:

• Add all ingredients for meatballs together in a food processor. Set aside in refrigerator for 30 minutes.
• In a large Dutch oven add the oil. Saute the onions for 10 minutes. Add the poblano chilies and cook 2 minutes. Add the garlic and cook 1 minute. Add the tomatoes, fish stock, tomato paste, brown sugar and bay leaves.
• Bring to a boil. Let simmer 30 minutes over low heat. Shape the shrimp meatballs into 12 meatballs. Drop them carefully in the liquid and poach them for 5 minutes. Remove and discard bay leaves. Serve garnished with cilantro