Mexican Seafood Soup - tender shrimp pieces, carrots and beans in a spicy smoky adobo broth. This authentic Mexican soup is on the table in 30 minutes. #mexican

Mexican Seafood Soup (Caldo de Camarón)

Mexican Seafood soup recipe - authentic Mexican flavors, tender shrimp (prawn) pieces, carrots and beans, everything combined in a spicy broth, ready to be served in just 30 minutes.

Course Soup
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3 servings
Author Adore Foods


  • 1 lb/ 500g raw shrimp/ green prawns
  • 1 liter seafood 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


  1. Start by peeling and deveining raw shrimp (green prawn) and save the shells for broth.

  2. In a large saucepan, add seafood stock and shrimp (prawn) shells, 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.

  3. Wipe dry your saucepan, add vegetable oil and sauté onion, 1/2 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.
  4. Season with salt and pepper to taste.
  5. Serve with fresh avocado cubes on top, sprinkle some fresh coriander leaves and add some lime wedges on side.