Here’s a classic, comforting Mexican Shrimp Soup (Caldo de Camarón) — light, flavorful, and ready in about 30 minutes.

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🇲🇽 Mexican Shrimp Soup (Caldo de Camarón)

Serves: 4–6
Time: 30–40 minutes

🦐 Ingredients

Soup base

• 1 lb (450 g) shrimp, peeled & deveined (save shells if you want extra flavor)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2–3 garlic cloves, minced
• 2 Roma tomatoes, chopped (or 1 cup canned diced tomatoes)
• 1–2 carrots, sliced
• 1–2 celery stalks, chopped
• 1 potato, diced (optional)
• 6 cups water or seafood broth
• 1–2 dried guajillo or ancho chiles (optional but traditional)
• 1 bay leaf
• 1 tsp oregano
• Salt and pepper to taste

Finish

• 1–2 limes, cut into wedges
• Fresh cilantro, chopped
• Avocado slices
• Tortilla chips or warm corn tortillas

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🍲 Instructions

1. Prep the chiles (optional but gives authentic flavor)

1. Remove stems & seeds from guajillo/ancho chiles.
2. Soak them in hot water for 10 minutes.
3. Blend the softened chiles with the tomatoes and a splash of soaking water until smooth.
   • If skipping chiles: just use fresh tomatoes.

2. Sauté aromatics

1. Heat the oil in a pot.
2. Add onion → cook 3 minutes.
3. Add garlic → cook 1 minute.
4. Add carrots, celery, and potatoes → cook 3–4 minutes.

3. Build the broth

1. Add the tomato/chile blend (or plain tomatoes).
2. Add 6 cups of water or broth.
3. Add oregano + bay leaf.
4. Simmer 10–15 minutes, until vegetables are tender.

4. Add the shrimp

• Add shrimp and simmer just 2–3 minutes until pink.
  Do not overcook—shrimp cook very fast.

5. Taste & finish

• Adjust salt and pepper.
• Serve with lime juice, cilantro, avocado, and tortilla chips.

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🌶️ Optional Add-Ins

• Zucchini (thinly sliced)
• Corn kernels
• Chipotle for smoky heat
• Shrimp shells simmered separately for a richer broth

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If you’d like, I can give you a spicier version, a one-pot easy version, or a low-carb / high-protein version.