Caldo de Camarón (Mexican Prawn and Guajillo Soup)
A warming, brick red soup of prawns, potato and carrot in a guajillo broth, a favourite on the Pacific coast.
Made with Guajillo adobo paste and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £2.14 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Peel the prawns, keeping the shells and heads. Put the peeled prawns in the fridge. Heat 1 tbsp of the oil in a large pan, fry the shells for 3 minutes until pink and fragrant.
3 min - 2
Add the water and 0.5 tsp of the salt, bring to a simmer and cook for 15 minutes. Strain through a sieve into a bowl, pressing the shells, and discard them.
15 min - 3
Wipe out the pan, heat the remaining oil and fry the onion for 5 minutes. Add the garlic, then your ready made guajillo adobo paste (see the base recipe) and fry for 2 minutes, stirring.
7 min - 4
Add the tomatoes and cook for 5 minutes, then pour in the strained prawn stock. Add the potatoes and carrots and simmer for 15 minutes until tender.
15 min - 5
Add the peeled prawns and cook for 3 minutes until pink and cooked through. Season with the remaining salt.
3 min - 6
Ladle into bowls. Scatter with coriander and serve with lime wedges and warm corn tortillas (see the base recipe).
Tips
- Making stock from the prawn shells gives the soup a deep seafood flavour. Do not skip it.
- Fry the adobo paste for 2 minutes before adding liquid. It cooks off the raw vinegar edge.
- Add the prawns last and take the pan off the heat as soon as they turn pink.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 1 day. Reheat until steaming hot all the way through. Not recommended for freezing once the prawns are cooked.
Questions
Can I use frozen prawns?
Yes. Thaw fully in the fridge. Shell on prawns give the best stock. If using peeled ones, use 1.5 litres of gluten free vegetable stock instead.
How spicy is caldo de camaron?
Mild to medium. Guajillo gives colour and fruity warmth rather than heat. Add a few dried arbol chillies for more bite.
Is this soup gluten free?
Yes, as written. It uses no stock cubes, so it contains no gluten, dairy, egg or nuts. It does contain shellfish.
More made with guajillo adobo paste
Elotes Asados al Adobo (Adobo Grilled Corn on the Cob)
GFDFEFEspagueti al Guajillo con Camarones (Creamy Guajillo Prawn Spaghetti)
EFNFCostillas de Res al Guajillo con Frijoles Refritos (Guajillo Braised Beef Short Ribs)
DFEFNFArroz con Camarones al Guajillo (Guajillo Prawn Rice)
DFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.