How to make Caldo de Camaron

Deliciously Flavorful Caldo de Camaron: A Step-by-Step Culinary Adventure


  • 5 chile guajillo
  • 3 Chile arbol
  • 3 large Roma tomato’s
  • 3 garlic cloves
  • half of a white onion
  • corn on the cobs
  • 2 Serrano peppers
  • cilantro
  • carrots
  • cabbage
  • 3 calabaza squash
  • seasonings (shrimp bouillon, black pepper, salt, cayenne pepper, oregano, tomato bouillon, garlic powder)
  • 2 lbs shrimp (my shrimp had the tails on bc it brings out more flavor but tail off is fine too)
  • optional for garnish: lime, chopped cilantro & onion


  1. Start by removing the stems and seeds from the chiles.
  2. In a pan, heat oil and add the prepared chiles, half an onion, the 3 halved tomatoes, and 3 garlic cloves. Sauté until they become soft and charred.
  3. Transfer the sautéed mixture to a blender and blend until smooth.
  4. Pour the blended sauce into a large pot (an 8-quart pot works well) and add 8 cups of water. Stir in 1 tablespoon of shrimp bouillon, black pepper, and cayenne pepper. Allow the mixture to come to a simmer.
  5. Introduce corn on the cobs, 2 whole Serrano peppers, and cilantro into the pot.
  6. After 5 minutes, add the carrots and let them cook for an additional 3 minutes.
  7. Gradually enhance the flavors by adding more seasonings. Adjust salt, black pepper, shrimp bouillon, oregano, garlic powder, cayenne pepper, and tomato bouillon to taste.
  8. Toss in the cabbage, calabazitas, and add the shrimp.
  9. Allow everything to simmer for 5-10 minutes, and your dish is ready to serve.

*Optional: Garnish with chili powder, lime, cilantro, and onion.

Nutrition Information: YIELDS: 6 | SERVING SIZE: 1 cup

Calories: 200 | Protein: 20 grams | Carbohydrates: 20 grams | Fat: 5 grams

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