Caldo de camarón is a traditional Mexican shrimp soup made with shrimp, vegetables, and a rich, savory broth. It’s a very comforting dish.
A steaming bowl of shrimp soup can really hit the spot on a cold day. This seafood soup is delicious, nutritious, and super simple to make. However, like most homemade soups and stews, it’s best when fresh. So how long does shrimp soup last in the fridge before it goes bad?
I did some research into shrimp soup shelf life so you can get the most out of every batch you make. Here’s what I found out about how many fridge days shrimp soup lasts, proper storage methods reheating and signs of spoiled soup.
Fridge Life Of Shrimp Soup
The shelf life of shrimp soup depends on a few factors like ingredients and storage method. Here are some general guidelines:
- Homemade shrimp soup: 1-2 days
- Store bought, unopened: 2-3 months
- Store bought, opened: 3-5 days
For best quality and food safety, homemade shrimp soup should be eaten within 1-2 days when refrigerated. It may still be okay for an additional day after that, but no longer.
Why such a short fridge life compared to some other soups? Shrimp is very perishable and is prone to spoiling quickly The mayonnaise or cream used in some shrimp soup recipes also shortens shelf life,
For maximum freshness, aim to enjoy your homemade shrimp bisque or gumbo within the first couple days after cooking. Freezing can prolong the shelf life for 3-6 months.
Proper Storage Of Shrimp Soup
To get the most mileage out of your homemade shrimp soup, proper storage is key Here are some tips
- Allow shrimp soup to cool completely before refrigerating.
- Transfer to an airtight container with a fitted lid. Never store in the cooking pot.
- Ensure there is little to no air in the container before sealing.
- Refrigerate within 2 hours of cooking. Do not leave soup at room temp.
- Place soup at the back of the fridge, not on the door. Keep below 40°F.
- Use clean utensils when reheating to prevent cross-contamination.
An airtight container is the best vessel for storing leftover soup. This prevents moisture loss and keeps out airborne contaminants. Glass and rigid plastic containers work best.
How To Reheat Shrimp Soup Safely
Assuming it has been stored properly for no more than 1-2 days, leftover shrimp soup can be safely reheated. Here are a few tips:
- Reheat only once; do not let shrimp soup cool and reheat multiple times.
- Bring soup to 165°F throughout when reheating. Use a food thermometer to check.
- Heat on stove over medium-low heat, stirring frequently. Do not let soup boil.
- Add a splash of milk or cream when reheating to restore creamy texture.
- Microwave in 30 second intervals, stirring between each, until heated through.
- Add fresh garnishes like parsley before serving to freshen up flavor.
Avoid reheating shrimp soup in the microwave if it contains dairy, as this can cause curdling. Reheating gently on the stovetop is best for optimal texture and flavor.
How To Tell If Shrimp Soup Has Gone Bad
Although shrimp soup can be stored for 1-2 days when refrigerated, it’s important to watch for signs of spoilage before reheating. Here are some indicators your soup has expired:
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Change in color: Normal color fading is expected, but olive green, blue or pink hues may indicate mold or bacterial growth.
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Slimy texture: Fresh soup should be creamy and thick. If it feels slimy or sticky, it has likely spoiled.
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Fishy, ammonia smell: Shrimp starts to smell foul when past its prime. Any “off” odors mean don’t eat it!
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Weird flavor: If soup tastes strangely sour, bitter or funky, it should be discarded. Even when reheated thoroughly, flavors don’t improve.
When in doubt, throw it out. Consuming spoiled shrimp soup can cause foodborne illness. Safety first!
Tips For Adding Shelf Life To Your Shrimp Soup
Here are some tips to help your homemade shrimp soup last as long as possible in the fridge:
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Use the freshest shrimp possible. Previously frozen shrimp lasts longer than fresh-never-frozen raw shrimp.
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Cook shrimp thoroughly to an internal temperature of 145°F to destroy bacteria.
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Cool soup rapidly after cooking by placing pot in ice bath. Don’t let it cool slowly on the counter.
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Add some acid. A squeeze of lemon juice can slow bacterial growth during storage.
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Use pre-peeled shrimp instead of shells, which hasten spoilage.
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Avoid adding dairy until ready to eat, as milk, cream and cheese shorten shelf life.
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Get rid of surface fat before refrigerating, as fat can go rancid quickly. Skim it off after chilling.
Following proper storage methods combined with these tips can help extend the fridge life of your homemade shrimp soup to 2 days at the maximum. But remember, when in doubt, throw it out!
Creative Ways To Use Up Leftover Shrimp Soup
Got some leftover shrimp bisque or gumbo lingering in the fridge? Don’t throw it away! There are lots of delicious ways to repurpose shrimp soup before it goes bad:
- Combine with cooked rice and shrimp for quick shrimp fried rice
- Make shrimp soup dip with bread cubes or crackers for dipping
- Mix into scrambled eggs or an omelet
- Use as the broth for shrimp and sausage jambalaya
- Thicken with a roux and use as a sauce for pasta or vegetables
- Purée with cream cheese for a flavorful spread or dip
- Mix with bread crumbs, form into patties and fry for shrimp cakes
With a little creativity, leftover shrimp soup can be reinvented into all kinds of tasty dishes. Just be sure to enjoy it within 1-2 days before the quality declines.
The Final Word On Leftover Shrimp Soup
So how long does shrimp soup last in the fridge? Homemade soup keeps for 1-2 days maximum when stored properly in an airtight container. Reheat only once.
Keep refrigerator temperature at 40°F or below. Check for foul odors, texture changes and off flavors before eating leftovers. When in doubt, throw it out!
Following these shrimp soup storage guidelines will help you safely enjoy every last drop of your homemade soup before it expires. But don’t hesitate to toss it if you notice any signs of spoilage after 1-2 fridge days. Trust your eyes, nose and tastebuds!
Caldo de Camaron (Mexican Shrimp Soup Recipe)
Hey friends, tonight we’re making a hearty bowl of Mexican Shrimp Soup in the Chili Pepper Madness kitchen. Get a bowl!
Its called Caldo de Camarón, and I think youre going to love this dish.
How to Make Caldo de Camarón – the Recipe Method
Heat a large pot or Dutch oven to medium heat. Add the guajillos, cascabel, and chile de arbol. Dry toast them in the pot for 1-2 minutes, flipping them halfway through, until lightly toasted and fragrant.
Add the chilies to a food processor or blender and cover with 2 cups hot water. Cover for 20 minutes, until the peppers are very soft.
Heat 1 tablespoon oil in the same pot over medium heat. Add the onion and cook for 4-5 minutes to soften.
Add the tomatoes and cook for 5 minutes, or until the tomato is broken down.
Add the garlic and cook, stirring, for 1 minute, or until the garlic becomes fragrant.
Add the mixture to the food processor with the softened peppers. Process until smooth.
Chop the reserved shrimp shells (and shrimp heads, if using).
Heat 1 tablespoon oil in the same pot over medium heat. Add the shrimp shells (and shrimp heads, if using). Cook for 5 minutes, stirring.
Add 4 cups water. Bring to a simmer and let it cook for 5 minutes. During that time, press the shrimp shells down a few times to get more flavor out of them. Strain out the shells and discard them.
Pour the chili sauce from the blender into the pot with the shrimp broth. Next, add the carrots, potatoes, epazote, bay leaf, salt, and pepper.
For a soupier broth, add 1 extra cup of water. Cover and simmer for 15 minutes, or until the vegetables are softened to your liking.
Cook the Shrimp. Add the shrimp and cover. Simmer 2-3 minutes, or until the shrimp cook through.
Stir in the lime juice.
Serve with extra limes and cilantro for garnish.
Boom! Done! Your Mexican shrimp soup (caldo de camaron) is ready to serve. I know youre going to love this dish. Dont forget the fresh lime juice! And maybe a few dashes of hot sauces for me.
How Long Can Frozen Shrimp Stay in the Fridge? ANSWERED
FAQ
How long is shrimp soup good in the fridge?
Can you eat cooked shrimp after 5 days?
Is 5 day old soup ok to eat?
How long is cooked shrimp good in the refrigerator?
How long does soup generally last?
Clear, vegetable-based soups with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days. Creamy soups will most likely last three days, and seafood soup two or three days. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. (Martha Stewart: How to Safely Store and Reheat Homemade Soup)
How long does cooked shrimp last?
Cooked shrimp lasts for 3 to 4 days in the refrigerator. When reheating leftover shrimp, it’s best to use a low temperature to avoid the rubbery texture shrimp can get when overcooked. Alternatively, enjoy leftover cooked shrimp cold or at room temperature, depending on how it was prepared.
How long can you keep thawed shrimp in the fridge?
You can keep raw shrimp in the fridge for about two days and cooked shrimp for up to four days. Ensure the shrimp is stored in an airtight container, or it’ll go bad even faster. Is Thawed Shrimp Safe to Eat After 4 Days?
How long can soup be stored in the fridge?
Soup can be stored in the fridge for up to one week, assuming the refrigerator is kept at 40 degrees Fahrenheit or below. The storage length depends on what’s in the soup and how efficiently it was cooled down.