Crema de Camarones (Creamy Shrimp Soup)

by Erica Dinho on November 26, 2012

Crema de Camarones (Creamy Shrimp Soup)

Crema de Camarones is a creamy soup from the city of Cartagena de Indias in Colombia. This beautiful city is located on the Caribbean Coast and is the capital of the Bolívar department of Colombia. The city of Cartagena was declared part of the UNESCO World Heritage in 1984. This wonderful city has old Spanish colonial buildings, fantastic beaches, delicious food, and is one of Colombia’s most important tourist destinations.

Cartagena Colombia


Growing up in Colombia, whenever my Tia Consuelo said she was making this Crema de Camarones, I begged my mom to go to her house so I could have this soup! Thick, rich and creamy, this shrimp soup just soothes me from the first spoonful. This is a simple yet flavorful dish that I find incredibly comforting.

Buen provecho!

Crema de Camarones (Creamy Shrimp Soup)



(4-6 servings)

  • 1 pound of shrimp, peeled and deveined, shells reserved
  • 2 cups of water
  • 6 tablespoons of butter
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 carrots, peeled and grated
  • 2 tablespoons of flour
  • 3 cups of warm milk
  • 1 large potato, cooked and mashed
  • 1 cup of heavy cream
  • 3 tablespoons of white wine
  • Salt and pepper, to taste
  • Chopped fresh cilantro or parsley

Crema de Camarones (Creamy Shrimp Soup)


  1. Place the shells in a small pot with the water. Bring to a boil, reduce the heat to low and simmer, uncovered, for about 15 minutes. Strain the liquid and discard the shells.
  2. Meanwhile, in a medium pot over medium heat, melt the butter. Add the onion, garlic and carrots. Cook until soft, about 2 minutes. Add the flour and season with salt and pepper. Stir and cook for 2 minutes more. Gradually whisk in the warm milk, reduce the heat to medium-low and continue cooking for about 3 minutes. Add the mashed potatoes and stir until combined.
  3. Add the shrimp water and cook for about 5 minutes more. Add the shrimp, cream, wine, salt and pepper. Cook for 4 minutes more and adjust the seasonings to your taste.
  4. Ladle the soup into bowls and garnish with cilantro or parsley. Serve immediately.
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{ 12 comments… read them below or add one }

1 Evelyne@cheapethniceatz November 26, 2012 at 2:48 PM

Oh it looks creamy and filling, my favorite kind of soup. Even better with shrimp in it.


2 Erica November 26, 2012 at 3:39 PM

Thanks, Evelyn! It is delicious!


3 Belinda @zomppa November 26, 2012 at 10:19 PM

I don’t usually think of shrimp in creamy soups, but this I can totally see!! Love it!


4 Erica November 27, 2012 at 7:23 AM



5 Lori Lynn December 1, 2012 at 8:18 PM

Looks so rich and tasty. Would love to visit Cartagena one day!


6 Erica December 2, 2012 at 7:35 AM

Thanks, Lori….It is a beautiful city!


7 Chris December 5, 2012 at 7:47 PM

Looks absolutely creamy and delicious, Erica!


8 Norma-Platanos, Mangoes and Me! December 9, 2012 at 6:42 AM

very nicely done Erica!


9 Jenn December 11, 2012 at 2:49 PM

I made this soup for lunch today and I loved it! I’d never made shrimp soup before and this was a very easy recipe to follow. thanks


10 Erica December 11, 2012 at 5:28 PM

Thank you, everyone!


11 Laura December 16, 2012 at 6:16 PM

I am lactose intolerant, and so I cannot have the milk or cream~~~do you think that if I substituted soy milk for the milk and cream, it would still be ok?


12 Erica December 17, 2012 at 9:12 AM

Laura..You can use coconut milk!


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