Mexican shrimp soup (Caldo de Camaron) Recipe

Name: Mexican shrimp soup (Caldo de Camaron)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 oz of vegetable broth; 32 oz of water; 12 oz Fresh Shrimp; 1 zucchini; 3 Roma tomatoes; 4 carrots; 1 cup onion; 1/2 cup chopped cilantro; 2 tbsp of Knor Caldo de Tomate; 1 avocado; 1 tbsp of Tabasco sauce; 1 one lime juice

Servings: persons

32 oz of vegetable broth
32 oz of water
12 oz Fresh Shrimp
1 zucchini
3 Roma tomatoes
4 carrots
1 cup onion
1/2 cup chopped cilantro
2 tbsp of Knor Caldo de Tomate
1 avocado
1 tbsp of Tabasco sauce
1 one lime juice

1
boil 32 ounces of vegetable broth and 32 ounces of water
2
Deveined and peel shrimp
3
add shrimp shells to soup and boil
4
add sliced zucchini
5
add sliced tomatoes
6
add sick chopped carrots
7
add thickly chopped onions
8
add 1/2 cup chopped cilantro
9
let boil for about 10 minutes
10
add 2 tablespoons of Caldo de tomate
11
when vegetables are cooked add shrimp and serve once shrimp are fully cooked
12
add fresh cracked pepper and 1 tablespoon of Tabasco sauce
13
add one lime juice
14
serve with avocado cilantro and lime

195

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 32 oz of vegetable broth, 32 oz of water, 12 oz Fresh Shrimp, 1 zucchini, and more.

Yes, Mexican shrimp soup (Caldo de Camaron) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican shrimp soup (Caldo de Camaron)

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