Super Easy Shrimp Bisque

3 Reviews / 4.7 Average
You'll love how this Shrimp Bisque recipe incorporates making a super quick stock with your shrimp shells so you can get that delicious, bold flavor you want in a seafood soup. Plus, it comes together in about 30 minutes.
↓ Jump to Recipe
Shrimp bisque recipe in a white bowl

I’ve learned that the secret to a great shrimp bisque is using seafood stock as the base. Now if you’re like me, you don’t usually have homemade seafood stock just sitting around waiting to be used in a dish. This is a delicious gluten free seafood soup recipe that makes for a healthy and wholesome comfort food you can make all in one pot! It features a bold flavor, and only takes about 30 minutes from start to finish.

An instant classic, this is a delicious seafood soup that makes for a healthy and wholesome comfort food you can make all in one pot! It features a bold flavor, and only takes about 30 minutes from start to finish. 

Super Easy Shrimp Bisque Recipe (Ready in 30 Minutes!)

This is an easy bisque recipe for the newbies out there making their first seafood soup! It’s an approachable recipe that also freezes well and makes for quick and easy leftovers. 

What makes this recipe so easy? The stock doesn’t need to be carefully simmered all day. All it takes is about 15 minutes to turn shrimp shells into a rich and flavourful broth that’s ready-to-go!

Can you Freeze Homemade Bisque?

Yes, you can! As long as you’re using a freezer-safe container and you let your shrimp bisque cool down beforehand, it freezes easily. This recipe can be frozen for roughly 3 months, after that you should plan your next batch! 

The only secret to freezing bisque is how you reheat it. Don’t heat it too quickly, and stir it as often as you can to prevent it from separating. If you’re taking it with you for lunch, place a frozen portion of it into a soup container and let it slowly defrost until lunchtime. 

How to Make This a Spicy Shrimp Bisque 

We recommend using cayenne pepper in the base recipe, but if you’re looking for a spicy seafood bisque you can introduce some more kick with chili powder and paprika. The creamy flavor does well to balance it out, too! 

So I think you’ll love how this Shrimp Bisque recipe incorporates making a super quick stock with your shrimp shells (and supplementing it with a little beef stock) so you can get that delicious, bold flavor without having to work too hard. Enjoy!

More Easy and Delicious Shrimp Recipes:

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

23 thoughts on “Super Easy Shrimp Bisque”

Leave a Comment

Your email address will not be published.

Recipe Rating




    1. Amy Taylor (comment moderator)

      Hi there. We’ve not tried but I do think it would work. Coconut milk does alter the taste somewhat.

  1. 4 stars
    My daughter, 13, and I just made this bisque last night. Really yummy! I did not have cayenne on hand so I split the pinch between paprika and a california chili powder I have (similar to cayenne). I also didn’t have heavy cream and used heavy whipping cream. I did add an ounce of brandy. It was great for a first try with the substitutes…the only thing we’d like is for it to be a bit thicker, creamier. Next time we will use the heavy cream and a bit less water to see if that helps.

    Thanks for the great recipe!

  2. 5 stars
    Used to make this soup in my Restaraunt. Very very popular. I would peel my raw( hopefully whole shell on) shrimp and use the shells to make an awesome stock. The raw shrimp was rough chopped then barely sautéed in butter and added last minute to the hot soup. Amazing touch extra work but well worth the flavor.

    1. Amy Taylor (comment moderator)

      Hi Alicia. I think it can be as simple as switching out the shrimp for lobster if you happen to have fish stock on hand. :)

  3. I’ve never heard of shrimp bisque, but I’m sure if it’s anything like lobster bisque, it’s delicious! I can’t believe you can make it in just 5 steps- I’ll definitely have to give it a try. Thanks for the recipe, Lisa!

  4. You are so right about the seafood stock being a stumbling block for seafood stews and soups. I’m glad to see you came up with this quicker and (less intimidating) way to make this soup. I didn’t grow up eating seafood, and I still don’t have good instincts when it comes to cooking it.