Shrimp Bisque

This shrimp bisque recipe is as easy as it is elegant!

Made from a tomato and veggie base, aromatic herbs, and tender shrimp, this rich and creamy soup is a perfect starter or light main dish.

It’s ready to enjoy in no time!

a bowl of shrimp bisque with shrimp and chives on top

Homemade Shrimp Bisque

Seafood bisques are tasty ‘retro recipes’ worth perfecting since they are so fancy and easy to make!
Ready in about 30 minutes, shrimp bisque is perfect as a special occasion soup but can also be served as a creamy bowl of comfort on a chilly day!
Serve this extra-rich and creamy shrimp bisque in smaller portions or bowls because a little goes a long way!

Shrimp Bisque vs Shrimp Chowder

Most bisque soups are smooth from pureed vegetables and supercharged with flavor best served in smaller portions.

Chowders on the other hand, contain chunky bits of vegetables like potatoes, carrots, mushrooms, or meat and can be eaten in larger portions.

half and half , broth , thyme , white wine , garlic , onion , bay leaf , celery , carrot , shrimp and tomato paste with labels to make Shrimp Bisque

Ingredients for Shrimp Bisque

Shrimp – Use fresh or frozen large or medium shell-on shrimp. Save the shells for the broth.

Broth – Seafood or chicken broth can be used and is infursed with flavor from the shrimp shells. The veggies add flavor while cream adds richness and body to the broth.

Sauteed Veggies – Onions, celery, and carrots (known as a mirepoix) provide the flavor base for many recipes. Leeks can be used in place of the onions.

Variations – Use any variety of seafood like shrimp, crab, salmon, clams, or even lobster. Cook the shrimp with a pinch of Cajun seasoning in Step 2 for a little zesty heat.

adding broth to shrimp to make Shrimp Bisque

How to Make Shrimp Bisque

This shrimp bisque recipe is as easy as it is elegant!

Cook Shrimp: In a medium pan, cook shrimp in butter and set aside.
Prepare broth: Add the broth ingredients to the shrimp shells in a medium pot and boil for a few minutes and then let rest before straining (per recipe below).
Cook the bisque: Cook onions, celery, and carrots until tender. Simmer with broth and seasonings until tender and then blend until smooth.
Finish and serve: Stir in the cream and simmer a few minutes. Add chopped shirpm and serve.

adding seasonings to broth and vegetables to make Shrimp Bisque

Storing Shrimp Bisque

Make up to a day ahead and the flavors will continue to blend! Store shrimp bisque in a covered container for up to 4 days.

Shrimp bisque can be frozen for up to 3 months in a zippered bag. Reheat fresh or frozen bisque slowly on medium heat, stirring constantly to prevent it from separating.

More Seafood Soup Recipes

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A creamy and flavorful biqsue recipe with a rich broth and lots of shrimp.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Author Holly Nilsson

Peel the shrimp and reserve the shells.
In a medium saucepan, heat 1 tablespoon of butter over medium heat. Add the shrimp and cook for 3 to 4 minutes or until cooked through. Transfer shrimp to a bowl.
Add the white wine to the saucepan and let simmer for 2 minutes. Add the broth, bay leaf, and shrimp shells and bring to a simmer for 5 minutes, turn the heat off and cover. Let rest 15 minutes. Strain and reserve the broth.
Meanwhile, in a medium saucepan, melt 3 tablespoons of butter over medium head. Add the onions, celery, and carrot and cook until tender without browning, about 5 to 7 minutes. Add the garlic and cook for 1 minute more.
Add the shrimp broth, tomato paste, thyme leaves, salt, and pepper to taste and simmer uncovered for 25 minutes or until thickened.
Puree the soup with an immersion blender until smooth. Stir in the cream and simmer 5 minutes more.
Finely chop the shrimp and add it to the bisque. Garnish with chopped chives if desired.

Leftover bisque can be stored in an airtight container in the fridge for up to 3-4 days. Reheat slowly on the stovetop, stirring constantly so bisque doesn’t separate.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Seafood, Soup

Cuisine American

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