Mexican Shrimp Soup (Caldo de Camaron)

The perfect recipe for when you have fish broth to spare. Fresh shrimp are simmered in a fish broth with potatoes and carrots.

3
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
8
Yield:
8 cups
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 tablespoon olive oil

  • 1 small onion, chopped

  • 3 potatoes, peeled and cubed

  • 2 carrots, peeled and cubed

  • 2 quarts fish broth

  • 1 cube shrimp bouillon

  • 1 ⅔ pounds uncooked medium shrimp, peeled and deveined

  • 1 pinch salt to taste

  • 1 lime, cut into 8 wedges

  • 2 jalapeno peppers, chopped

Directions

  1. 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.

Nutrition Facts (per serving)

204 Calories
4g Fat
19g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 204
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 4%
Cholesterol 144mg 48%
Sodium 1201mg 52%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 22g 44%
Vitamin C 23mg 26%
Calcium 120mg 9%
Iron 4mg 20%
Potassium 760mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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