Shrimp and Octopus Soup (Caldo de Camaron y Pulpo) Recipe -
Shrimp and Octopus Soup (Caldo de Camaron y Pulpo) Recipe
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Shrimp and Octopus Soup (Caldo de Camaron y Pulpo)

Recipe by  

"This is a 'Caldo' or soup made with Shrimp and Octopus. This is for all the Mexican and seafood lovers. This soup can be eaten with Tortillas or Tostadas."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    35 mins
  • COOK

    40 mins

    1 hr 15 mins


  1. Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
  2. While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
  3. When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes. Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2008

Great taste and very flexible. I had a bag of frozen mixed seafood (shrimp, octopus, squid, muscles, etc.), and I wanted to do a nice soup with it. I used this recipe, and it turned out very good. I would love to try it with fresh octopus. I have a large pot that is also good for frying, so I poured the liquid and seafood into the fried vegetables. I think it really brought out the flavor.

Most Helpful Critical Review
Feb 18, 2011

Maybe I did something wrong, I followed the instructions though.It,s like fishy water and the octopus is like trying to chew a pencil eraser. Won't try this again.


18 Ratings

May 07, 2003

My husband and I love Octopus and shrimp. This receipe is great. Tried it with family and they loved it. It has a lot of flavor.

Aug 24, 2009

I had a pack of surimi, baby shrimp, squid, and octopus that I pulled out of the freezer to make this. This made a good base. I made a couple substitutions: 2 quarts low sodium chicken broth for the water, 1/4 cup green chiles for the pasilla chile peppers, For seasoning, I used flax oil, minced garlic, chipotle red pepper, parsley, and salt.I left out the potatoes... Awesome good. This was a great find for a seafood lover. Thanks for sharing!

Mar 19, 2007

I added Cilantro to the stock and it tasted even better! The soup base was good but needed a little pizzaz.

Feb 25, 2005

Soup turned out great. I subbed the octopus for calamari. (octopus would of been great, but the crowd I was serving was alittle timid).

Aug 24, 2009

I have made this recipe five times and it still is good. I added muscles, squid, and cutter fish. No matter how you make it this is a very good recipe. Thanks

Apr 19, 2008

I had a bag of mixed seafood and a bag of imitation crabmeat that I got on clearance at Target. I was looking for a recipe to use it and came across this one. Turned out wonderfully! I didn't have any celery so I used celery salt, and used both fresh and stewed tomatoes. I also added a little comino powder to give it a little smokiness. I will definitely be making this again! It was so easy, so fast, and so delicious!


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  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 184 mg
  • 61%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 36.4 g
  • 73%
  • Sodium
  • 511 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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