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A quick and easy shrimp bisque that can be on the table in less than 30 minutes.
Okay, what makes a bisque a bisque?
Bisque is a crustation-based creamy soup, which includes shrimp, lobster and crab. It’s is a French dish, so of course it’s creamy and delicious. The funny thing is that even though it sounds fancy, it’s really simple to make. It’s also naturally low carb and very healthy!
This would be the perfect dish to bring to a potluck. You’ll sound so fancy when you say… “I’ll bring the bisque!”
Can Shrimp Bisque be frozen?
Yep, it will stand up well in the freezer for about 3 months. Fresh, it lasts about 5 days in the fridge before it starts to get sketchy.
What to serve with bisque
I think any bisque would be best served with grilled veggies, a nice crisp salad or just a big hunk of French crusty bread. Keep in mind that bisque is very much a meal on it’s own as it’s made from a healthy blend of fats, veggies and protein from the seafood. It’s a one-pot wonder meal!
The best wine pairing for bisque
I would recommend pairing a bisque with a Californian Chardonnay (Cakebread is my all-time fav) or a Pino Grigio. A sparkling white would be fun, too!
What you’ll need to make this Easy Shrimp Bisque (& recommended substitutes)
- Olive oil (or whatever oil you like to cook with)
- Celery & carrots (if you’re missing one, just double up on the other)
- Onion & garlic (I use minced garlic in a jar because #lazycook)
- Tomato paste (the world won’t end if you don’t have this, but it does help)
- Shrimp! Fresh is fine, frozen is always easiest. They can be cooked or raw.
- Broth of choice (I used chicken) or bouillon cubes – enough for 4 cups of broth
- A can of REAL coconut milk (or you could use half and half or heavy cream)
- Paprika, cumin, coriander and turmeric (if you don’t have those spices, use what you have)
- Hot sauce (totally optional)
- Salt & pepper
Easy Shrimp Bisque
- Soup Pot
- Hand immersion blender
- 2 tbsp olive oil
- 3 celery stalks chopped finely
- 3 carrots chopped finely
- 1 cup onion chopped finely
- 1 tsp minced garlic
- 2 tablespoons tomato paste
- 4 cups veggie or chicken broth
- 2 dozen frozen shrimp
- 1 cup coconut milk or cream from the can
- 3 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tablespoon turmeric
- dash of hot sauce optional
- Salt and pepper to taste
- In a pot over medium head, add onions, garlic and olive oil and stir well.
- After 3 minutes, add the carrots and celery. Stir for another 5 minutes until veggies soften.
- Add tomato paste, seasoning, soup stock and coconut milk, then bring to a slight boil (about 5 minutes).
- Immediately turn the heat down to medium-low.
- Add shrimp and stir. (If shrimp is raw, let it cook for 5 minutes, otherwise just let the pre-cooked shrimp get to soup temperature before going to the next step.
- Turn the heat off.
- Using a hand blender, give the soup a good blend until every little chunk is gone.
- Salt and pepper to taste
- Garnish with whatever you have that’s pretty.
- If you'd like to make the soup creamier, add more coconut cream!
- Feel free to play around with the spice mixture. Add more turmeric if you want more of an anti-inflammatory affect.