Caldo de camaron is a hearty and delicious dish that will fill you up and leave you feeling satisfied. Made with fresh shrimp, peppers, tomatoes, onions, garlic, and cilantro cooked in a flavorful broth, this classic recipe is sure to become a favorite in your home.
What Is Caldo de Camaron?
Caldo de camaron is a traditional Mexican fish stew that is rich with flavor and perfect for those looking for a comforting, filling meal. Caldo de camaron is Spanish for “shrimp broth.”
This classic dish is made with shrimp or prawns, peppers, tomatoes, chilis, potatoes, and other vegetables. The flavors of the ingredients meld together to form an unforgettable seafood broth that will have you coming back for more.
Generations of families all across Central and Latin America have enjoyed caldo de camaron. Originating in Mexico, it is the perfect combination of savory and tangy flavors. Serve it over white rice or with a side of warm corn tortillas for an extra comforting touch.
Ingredients You’ll Need for this Recipe
- Prawns (with the head on)
- Water
- Big tomatoes
- Potatoes
- White onion
- Carrots
- Jalapeño pepper
- Red chili
- Salt
- Garlic cloves
- Black pepper
- Bunch of fresh cilantro
- Limes
- Olive oil
How to Make Caldo de Camaron
- Peel and remove the head and the shells of the prawns. Devein them by removing the brown strip that is the stomach. Reserve the shells and heads.
- Place the clean prawns in water with ice cubes to ensure they stay fresh (in the fridge).
- Heat 2 teaspoons of olive oil in a pot. Add a couple of crushed garlic cloves to infuse the oil with the fried garlic on low heat.
- Add the shells and heads to the pot with the infused oil and fry on medium-low for around 2 minutes.
- Once they become golden and fragrant, add the 1 teaspoon salt and the water and cook for 20 minutes on low at a low simmer.
- Roughly chop the tomatoes and onion. Set aside.
- Chop the jalapeño and red chili. Remove the seeds if you want the soup to be milder. Slice the other 2 garlic cloves. Set aside.
- Peel and chop the potatoes and carrots into bite-sized pieces. Set aside.
- Heat the rest of the olive oil over medium heat in another pan.
- Add the sliced garlic cloves and chopped onion and saute for 10 minutes on medium heat until golden and fragrant. Add the jalapeño and red chili and cook for 5 more minutes.
- Add the chopped tomatoes and the fresh cilantro (roughly chopped) and cook for 10 minutes. Smash them gently with the wooden spoon while they cook to create a rough paste.
- Strain the shells and heads out of the stock. Then add the stock to the pan with the tomato paste.
- Mix everything with the hand blender and season with salt and pepper (powdered).
- Cook for another 10 minutes.
- Add the potatoes and carrots and cook for 15 minutes until the potatoes are soft.
- Add the cleaned prawns to the pot and cook for an additional 5 minutes.
- Serve with fresh cilantro and the lime juice from the 2 limes.
Tips and Variations for Caldo de Camaron
If you’re looking to make the best caldo de camaron, there are a few tips and tricks you should keep in mind.
- Always use fresh, quality shrimp or prawns as this will give your stew the best flavor. If you’re short on time, frozen shrimp can work but make sure to thaw them before adding it to the stew.
- Take your time while cooking to ensure that all the flavors have enough time to develop.
- But don’t cook the prawn stock longer than 20 minutes, or it may become too strong and bitter.
- Add the prawns at the end to avoid them becoming rubbery and stiff.
- Try adding extra vegetables like cabbage or zucchini.
- Serve with fresh chopped onion and avocado slices on top if desired.
Caldo de Camaron FAQs
Is caldo de camaron suitable for vegetarians?
No, caldo de camaron is not suitable for vegetarians because the main ingredient is shrimp/prawns. But the soup has many delicious flavors that vegetarians would enjoy. Use the combination of herbs, spices, vegetables, and broth to create a different vegetarian soup.
What sides should I serve with caldo de camaron?
Some people like to pair caldo de camaron with a side of rice or potatoes, while others may prefer something a little lighter, such as sliced avocado or a salad. Fresh pico de gallo or refried beans also make excellent accompaniments for this classic fish stew.
How do I store leftovers of caldo de camaron?
You can store leftovers of caldo de camaron in a sealed container in the fridge for up to 3 days.
Other Seafood Recipes
- Angel Hair Pasta with Prawns and Cherry Tomatoes
- Crispy Calamari Tempura
- Fish Tacos with Catfish
- Sweet and Sour Shrimp
Caldo de Camaron
Insanely delicious and filling classic Caldo de camaron, a fish stew that you are going to love.
Ingredients
- 1 pound shelled prawns (with the head on)
- 33 oz water
- 3 big tomatoes (around 3 cups chopped)
- 4 potatoes (around 3 cups chopped)
- 1 white onion
- 2 carrots
- 1 jalapeño pepper
- 1 red chili
- 2 teaspoons salt
- 3 garlic cloves
- 2 teaspoons black pepper
- 1 bunch of fresh cilantro
- 2 limes
Instructions
- Peel and remove the head and the shells of the prawns. Devein them too (removing the brown strip that is the stomach) Reserve the shells and the heads.
- Reserve the clean prawns in water with ice cubes to ensure they stay fresh (in the fridge)
- In a pot add a couple of crushed garlic cloves and 2 teaspoons olive oil and heat on medium. Infuse the oil with the fried garlic on low heat.
- Add the shells and the heads to the pot with the infused oil and fry on medium-low (around 2 minutes)
- Once they get golden and fragrant add the 1 teaspoon salt and the water and let cook for 20 minutes on low. (Low simmer)
- Chop the tomatoes and the onion roughly. Set aside.
- Chop the jalapeño and the red chili, remove the seeds if you want it milder. Slice the other 2 garlic cloves. Set aside.
- Peel and chop the potatoes and the carrots into bite-size pieces. Set aside.
- In a pan add the rest of the olive oil and heat on medium heat.
- Add the sliced garlic cloves and the onion and saute for 10 minutes on medium heat until golden and fragrant. Add the jalapeño and the red chili and cook for 5 more minutes.
- Add the chopped tomatoes and the fresh cilantro (roughly chopped) and cook for 10 minutes. With the wooden spoon smash them gently while it cooks to create a rough paste.
- Strain the shells and heads stock and add the stock to the pan with the tomato paste.
- Mix everything with the hand blender, season with salt and pepper (powdered)
- Let cook for another 10 minutes.
- Add the potatoes and the carrots and let cook for 15 minutes until the potatoes are soft.
- Add the cleaned prawns to the pot and cook for additional 5 minutes.
- Serve with fresh cilantro and lime juice.
Notes
The prawns should be added in the end to avoid them becoming rubbery and stiff. The prawn stock should be cooked on low for a maximum of 20 minutes otherwise it can become too strong and bitter.
You can serve this with fresh chopped onion too.
Leftovers can be stored for up to 3 days in a sealed container in the fridge.
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