Weight Watchers

Weight Watcher Caldo de Camaron

The Weight Watcher Caldo de Camaron is yummy. Moreover, the combination of this recipe In this case, the shrimp shells are cooked with the basic broth, giving them a rich seafood flavor. With the addition of large shrimp, tomatoes, loads of fresh veggies, and chilies, this soup is a magnificent balance of powerful and lively tastes.

Weight Watcher Caldo de Camaron


  • Bouillon chicken: 1.
  • Onion: 1/2 large.
  • Olive oil: 1 tbsp.
  • Cumin: 1/2 tsp.
  • Roma tomatoes: 3.
  • De arbol: 4.
  • Guajilo peppers: 5.
  • Water.
  • Oregano: 1 tsp.
  • Water.
  • Garlic: 4.
  • Oil: 1 tbsp.
  • Cumin: 1/2 tsp.
  • Jumbo shrimp: 2 pounds.
  • Bay leaves 2.
  • Cobs of corn: 2–3



  1. In a large Dutch microwave or soup pot, heat the oil over moderately high heat.
  2. For a few minutes, sauté the onion, garlic, chilies, and tomato pieces.
  3. Simmer for ten minutes after adding one cup of water.
  4. Combine this chili mixture with 4 cups water, 1 teaspoon each of salt, pepper, tomato sauce, oregano, and cumin, and blend.
  5. Pour the blended Chile mixture into the soup pot after straining it through a strainer for a smoother broth.
  6. Fill five cups with water.
  7. Peel and devein the shrimp, leaving their tails on.
  8. Using cheesecloth, create a bag and secure it with kitchen twine filled with shrimp heads and shells.
  9. Lower the heat to normal and boil the broth for between twenty and twenty-five minutes after adding the shrimp peel pouch to the soup pot.
  10. Add three to four teaspoons of salt.
  11. Wipe out of the soup saucepan the shrimp pouch.
  12. Add the diced potatoes, carrots, celery, and bay leaves, simmering for a half hour.
  13. After adding the corn and chopped cilantro, add the vegetables and simmer for an additional five minutes.
  14. When the shrimp are fully cooked, add them to the broth and simmer for three to five minutes.
  15. Garnish right away with chopped cilantro and a fresh lime.




It is additionally served with Mexican rice, tostadas, or tortillas topped with avocado.
Usually, keep any leftovers in the refrigerator in an airtight container.


Nutritional facts:


Carbohydrates: 54 g.

Total fat: 7 g.

Cholesterol: 319 mg.

Trans fat: 0 g.

Calories: 436 kcal.

Protein: 43 g.

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