Caldo de Camarón
A light, aromatic Mexican shrimp broth infused with tomato, lime, and cilantro. Serve hot with tortillas and avocado for a warming, restaurant-quality soup.
- Total time
- 25 min
- Servings
- 4
- Calories
- 195
- Protein
- 26g
Ingredients
- 2 tbsp olive oil
- 1 medium onion, halved and sliced
- 4 count garlic cloves, minced
- 1 can (14.5 oz) canned diced tomatoes
- 4 cups chicken or shrimp broth
- 1 lb large shrimp, peeled and deveined
- ¼ cup fresh cilantro, chopped (plus 1 lime, halved)
Instructions
- 1
Heat oil in a large pot over medium-high until shimmering, about 90 seconds.
- 2
Add onion and cook, stirring occasionally, until soft and translucent, 4 minutes.
- 3
Stir in garlic and cook until fragrant, about 60 seconds.
- 4
Pour in tomatoes with juice and broth. Bring to a simmer over medium-high heat.
- 5
Add shrimp and cook until opaque throughout, stirring gently, 3–4 minutes.
- 6
Remove from heat. Stir in cilantro and squeeze lime juice over the pot.
- 7
Season with salt and pepper to taste. Serve in bowls with lime wedges and warm tortillas.
Tools you’ll need
- large pot (6-quart)
- wooden spoon
- chef's knife
- cutting board
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