Albóndigas de Camarón

Albóndigas de Camarón


One of my childhood favorites Albóndigas are comfort in a bowl.  One of the many dishes my mom is known for. No one could resist her Albóndigas, even to this day the smell drives me to a state of giddy joy.  Growing up  she would make over sized Albóndigas for us kids. One placed in the center of a bowl swimming in a broth so flavorful the table hummed with the echo of children slurping.  Served with piping hot corn tortillas and a drizzle of salsa ~ pure happiness.

Throughout the year I make Albóndigas from ground beef, turkey or pork. My girls request them so often I sometimes find myself ladling bowls in the height of summer. That’s how much we love them.  In the Lenten season I turn to local shrimp to make Albóndigas de Camarón.



Lightly oil the palms of your hands to make rolling these balls of love easier.  Serve over rice or ladle into bowls. They are even better the next day for a light lunch.  Top with slices of radishes and don’t forget the corn tortillas.  These Albóndigas de Camarón are a bit of my mom’s love from my home to yours. Enjoy!


Albóndigas de Camarón

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: serves 4-6


  • 1 lb fresh Shrimp
  • 1 lb Tomatoes (I used half tomatoes half tomatillos)
  • 2 tsp oregano
  • 1-2 tbs. Maseca or flour
  • 1 egg
  • Olive oil
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stocks, diced
  • 2 tsp Cumin
  • 4-5 cups Stock – seafood, shrimp or fish
  • Salt
  • Pepper
  • Cilantro, rinsed and chopped


  1. Roast tomatoes- On a dry comal over medium heat add tomatoes and tomatillos.
  2. Turn the tomatoes and tomatillos occasionally. When skin is blackened and blistered remove tomatoes. Allow to cool and dice. Set aside.
  3. Peel and devein shrimp. Place shrimp in food processor and pulse until finely ground.
  4. Transfer ground shrimp to bowl and add egg, oregano and Maseca or flour.
  5. With hands mix until well combined. Wash hands. Lightly oil hands and form small (3/4inch) meatballs.
  6. Place on baking sheet and place in fridge until ready to use.
  7. In a large soup pot or Dutch oven add 1 tbs olive oil over medium high heat.
  8. Add onion, celery, carrots and sauté until tender, about 4 minutes. Add garlic, stir to combine and cook another 30 seconds. Add roasted tomatoes, stir to combine and continue to cook another 2 minutes.
  9. Add stock and allow soup to come to a boil. Reduce heat to low and season with salt and pepper.
  10. Add shrimp meatballs and cook until firm without stirring for about 5-8 minutes. Add cilantro and taste for seasoning.
  11. Ladle into bowl over steamed rice or serve alone as a soup.
  12. Garnish with sliced radishes, salsa and warm corn tortillas.




  1. Lily says

    My mom always adds a bit of uncooked rice to her beef albondigas. Will this work for the shrimp albondigas?

    • VianneyVianney says

      Hi Lily – I’ve never tried uncooked rice, plus shrimp cook up rather quickly so I’m not sure it would allow the rice to fully cook.

  2. Anabella says

    I’ve never had Albindigas de Camarón, Only ground Beef and Also ground Chicken! But this Is a MUST Try! I think my Family Will Love Them They Love Albondigas, And They Also Love Shrimp so it’s a perfect Combo! 😉 thanks!

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