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.
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I’ve learned that the secret to a great seafood 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.

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!

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23 thoughts on “Super Easy Shrimp Bisque”

  1. 5 stars
    I added 2 leeks and used a full cup of cream and left the cayenne pepper out. Was very yummy!

    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.

  2. 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!

  3. I really like the flavor of brandy or sherry in bisques. Do you think it could be added to your recipe?

  4. 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. :)

  5. 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!

  6. 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.

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