shrimp bisque soup
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5 from 1 vote

Easy Shrimp Bisque

A quick and easy bisque that can be served in less than 30 minutes. Healthy and hearty, this soup is a meal on it's own. It's also dairy-free, paleo and Whole30 compliant.
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, lunch, Main Course, Soup, Whole 30
Cuisine: French
Keyword: Clean, dairy-free, grain free, low carb, NSNG, paleo, sugar free
Servings: 6 people
Calories: 192kcal
Author: caren magill



  • 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.


Serving: 1bowl | Calories: 192kcal | Carbohydrates: 8.8g | Protein: 12g | Fat: 10.8g | Saturated Fat: 5.8g | Fiber: 1.9g | Sugar: 4.7g