I absolutely love a rich, creamy, and elegant soup– and a good bisque is just that! So I set out to create a Whole30 Shrimp Bisque.
Typically, a bisque is made with shellfish, especially lobster, but today I’ve stuck with a cheaper alternative, shrimp, to make this a much more approachable weeknight meal. Of course, you can add cooked lobster meat to this rich and creamy broth if you so choose. By all means!
Bisques are typically made with heavy cream but today, I’ve creamed up this soup and left it dairy-free by using a few diced potatoes in the base of the soup and a little bit of coconut milk. It’s absolutely delicious. It’s also a very easy take on Shrimp Bisque. In most authentic shrimp bisque recipes, sautéing and simmering shrimp shells to make a quick stock gives this soup a deeper, richer flavor. To keep this weeknight ready I’ve omitted that step and just used seafood stock. But if you’ve got the time, making your own stock with the shrimp shells is always a great idea.
Either way, this Whole30 Shrimp Bisque is creamy, dreamy, and decadent and only uses clean, real ingredients! I hope you enjoy it!
For more delicious soup recipes, check out my Soups + Stews Round Up!
Whole30 Shrimp Bisque
- 2 tbsp extra virgin olive oil
- 1.5 cups leeks halved lenthwise, rinsed well, and sliced thinly (ends and dark green tops discarded)
- 1/2 cup celery, diced small or 1 stalk
- 1/4 cup carrot, diced small or 1 small carrot
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tbsp ghee
- 1.5 tbsp tomato paste
- 4 cups seafood stock
- 1 cup russet potato, peeled and diced small about 1 small potato
- 1 bayleaf
- 1/2 cup unsweetened, full fat coconut milk I like Thai Kitchens
- 1/2 tsp fish sauce I like Red Boat brand
- 1 tbsp lemon juice or 1/2 lemon
- 1.5 teaspoons Louisiana style hot sauce such as Crystal's or Tabasco
- 1 pound jumbo shrimp (peeled, deveined and tail off), cut into small pieces
- Heat olive oil in a dutch oven or soup pot over medium heat. When shimmering, add the leeks, celery, carrots, garlic, salt, pepper, and thyme. Cook, stirring, until the vegetables are tender, 5 to 7 minutes.
- Add the ghee and melt then, add the tomato paste. Cook, stirring, until well combined, about 2 minutes.
- Stir in the seafood stock and increase heat to bring the pot to a boil. Add the diced potatoes and bayleaf and reduce the heat to a simmer. Cook, covered and simmering, until the potatoes are fork tender, 12 to 15 minutes.
- Discard the bayleaf. Using an immersion blender, blend until the soup is smooth. Or, alternatively, transfer soup in batches to a food processor or blender and blend until smooth.
- Bring the soup back to a simmer and stir in the coconut milk, fish sauce, lemon and hot sauce. Add the shrimp pieces and stir to combine. Cook, stirring, until the shrimp is just cooked through, about 3 minutes.
- Taste and add more salt and/or hot sauce to your soup, if desired.