CALDO DE CAMARÓN

Name: CALDO DE CAMARÓN
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American, Mexican, Latin American
Ingredients: 1/2 onion; 2 stalks celery; 7 garlic cloves; 2 bay leaves; 2 lb shrimp (do not discard peels); 4 carrots (210 grams); 3 zucchini (210 grams); 3 medium potatoes (375 grams); 5-6 Roma tomatoes; 5 guajillo chiles; 2-4 tbsp chipotle salsa or chipotles en adobo (spicy); 1 tbsp avocado oil or avocado oil spray; Salt to taste

12 steps

Prep:5minCook:45min

MEXICAN MEALS FOR WEIGHT LOSS: CALDO DE CAMARÓN 🍤 With caldo season in full effect, this recipe will definitely be in your rotation. It requires minimal substitutions to be high protein, full of vegetables, and complex carbs!

Updated at: Wed, 22 Nov 2023 21:00:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories267.1 kcal (13%)

Total Fat9.3 g (13%)

Carbs28.5 g (11%)

Sugars7.5 g (8%)

Protein17 g (34%)

Sodium552.4 mg (28%)

Fiber4.9 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

0.5onion

2 lbshrimp

2 Tbspchipotle salsa

or chipotles en adobo, spicy

1 Tbspavocado oil

or avocado oil spray

salt

to taste

Instructions

Step 1

1. In a large bowl remove the peels from shrimp. Do not discard them.

Step 2

2. In a pot, bring 10 cups of water to a boil with 3 garlic cloves, 1/4 onion, celery, shrimp peels, 2 bay leaves, and salt to taste. Bring to a simmer for 10 minutes and discard everything.

Step 3

3. Remove seeds, veins, and stems from guajillo chiles. Chop and peel potatoes, zuccchini, and carrots into large pieces.

Step 4

4. In a separate pan, add avocado oil spray and roast tomatoes. Cook for 8-10 minutes or until the tomatoes have blistered.

Step 5

5. Add 2 cups of water and guajillo chiles. Boil for 5-7 minutes or until the chiles are smooth.

Step 6

6. Add the tomatoes and chiles to a blender with seasonings (salt or bouillon) to taste, 2-3 chipotle chiles, 3 garlic cloves, 1/4 onion, and water from the chiles. Blend very well.

Step 7

7. Strain red chile into the shrimp broth and let it simmer for 5 minutes. Add salt if needed.

Step 8

8. Add in carrots and potatoes. Cook for 10-12 minutes.

Step 9

9. Add in cilantro and zucchini. Cook for 10-12 minutes.

Step 10

10. Add in shrimp and cook for 3-5 minutes depending on the size.

Step 11

11. This makes 4 large servings. Each serving is ~2 cups of vegetables and shrimp (depends on how large your vegetables are) and cover with broth.

Step 12

12. Enjoy right away and top with lemon juice and/or salsa.