Quick, authentic and incredibly tasty Mexican Seafood Soup recipe. If you love Mexican food, you probably already have most of the ingredients in your pantry, so will be really easy to make this soup.
Mexican has become one of my favorite cuisines along wth the Brazilian one during the last couple of years. Most of the times when we travel though the country, we will look for a good Mexican restaurant to stop and have lunch/ dinner.
Funny thing, the best Mexican I’ve tried so far in all these years was in a small town Wilson, along I95 in North Carolina, La Rancherita Grill & Tequila Bar. A.m.a.z.i.n.g! Best Sangria. Best cheese dip. Best Tacos I have ever had! and the list goes on… Top notch authentic Mexican food at a very reasonable price 🙂 We cannot wait to make a special stop and have lunch/ dinner there when we will be traveling to Charleston later this year. That good it is!
Today I am sharing with you this very authentic Mexican Seafood Soup recipe, called Caldo de Camaron. My obsession for Mexican soups has reached another level. After making Mexican chicken soup (Caldo Tlalpeño) and Mexican vegetarian tortilla soup (Soups Azteca) was only natural to try a seafood Mexican soup recipe too!
This soup is fantastic! Authentic Mexican flavors, tender shrimp (prawns) pieces, carrots and beans, everything combined in a spicy broth, ready to be served in just 30 minutes.
I really hope you’ll give it a go!
- 1lb/ 500g raw shrimp (green prawns)
- 1 liter chicken stock
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 1 cup gazpacho beans/ chickpeas drained, rinsed
- 3 teaspoons adobo sauce
- 2 tablespoons fresh coriander
- 1 avocado, diced
- 1 jalapeno, sliced
- lime wedges to serve
- Start by peeling and deveining raw shrimp (green prawns) and save the shells for broth.
- In a large saucepan, add chicken stock and shrimp (prawn) cover and bring to boil over medium heat. Simmer for 5 minutes then strain stock though sieve into a bowl and throw away the shells.
- Wipe dry your saucepan, add vegetable oil and sauté onion, ½ teaspoon chopped jalapeño and diced carrots for 5 minutes. Add stock back to the saucepan and add 1 cup water. Cover and bring to boil, reducing heat and simmer for 15 minutes. Add adobo sauce and mix. Add drained chickpeas and shrimp (prawns), cover and simmer for another 3-4 minutes.
- Season with salt and pepper to taste.
- Serve with fresh avocado cubes on top, sprinkle some fresh coriander leaves and add some lime wedges on side.