Shrimp soup is a traditional dish with deep roots in various regions of Latin America, especially in coastal countries like Mexico, Colombia, and Venezuela. Its origin is linked to fishing communities, where using fresh shrimp was an effective and delicious way to prepare a nutritious and comforting meal. Although it is known by different names in each country – for example, in Mexico it is usually simply called "sopa de camarón" (shrimp soup), in Colombia it may be found as "caldo de camarón" (shrimp broth), and in Venezuela it is popular as "sopa de mariscos" (seafood soup) when more seafood ingredients are incorporated – the essence of this recipe is always the same: an aromatic and flavorful blend that highlights the taste of shrimp in a hearty broth.
This dish reflects the culinary richness of coastal areas, combining fresh ingredients with simple techniques that make the most of the sea's resources. Furthermore, its preparation is very flexible, allowing for the addition of different vegetables and seasonings according to regional or personal preference. It is a recipe that has transcended borders, adapting and being enhanced with each variant, but always maintaining its character as a comforting and flavorful food.
