Shrimp Bisque
🦐 Shrimp Bisque
This Shrimp Bisque is dinner in 30 minutes. Shrimp simmer in a tomato-garlic broth that turns silky with a modest splash of cream. Extra-virgin olive oil starts the pot. Parsley and toasted bread finish the bowl.
I love how the shrimp stay pink against the orange broth. Do not boil them hard, and that extra parsley is not optional. 🌿
Jump to Recipe ↓ 🦐
Why You’ll Love This Bisque 🌿
- 🦐 Dinner in 30 minutes
- 🍅 Tomato-orange broth
- 🧄 Garlic and onion base
- 🌿 Fresh parsley
- 🥖 Built for toasted bread
- 🫒 Extra-virgin olive oil
- 🍽️ Anti-inflammatory Mediterranean soup
Why This Bisque Fits an Anti-Inflammatory Mediterranean Plate
Shrimp, extra-virgin olive oil, tomato, garlic, and herbs are the pattern. The cream is a finish, not the whole pot. Lemon keeps the broth bright instead of heavy.
Cook most of the shrimp in the soup, and hold a few back to drop in at the end so they stay plump, like the photo.
Frequently Asked Questions ❓
Can I use frozen shrimp? ❄️
Yes. Thaw and pat them dry so they do not water the broth.
Do I have to blend it? 🌀
Blend half if you want it silkier. The photo still shows shrimp and herbs on top, so do not puree the whole pot.
Can I skip the cream? 🥛
Use a spoon of Greek yogurt off the heat. The color stays closer to the photo with a small splash of cream.
What bread should I toast? 🥖
A thick slice of baguette or sourdough, brushed with olive oil.
🦐 Shrimp Bisque
Ingredients 🛒
- 1 lb (450 g) shrimp, peeled, a few left whole for the top
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 can (14 oz) crushed tomatoes
- 3 cups low-sodium seafood or chicken broth
- ⅓ cup heavy cream
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley
- Toasted bread, to serve
Instructions 👩🍳
- Heat the olive oil in a pot over medium heat. Cook the onion 4 minutes. Add the garlic, tomato paste, paprika, and oregano for 30 seconds.
- Pour in the crushed tomatoes and broth. Simmer 8 minutes.
- Add most of the shrimp and cook 2–3 minutes, until just pink. Stir in the cream, lemon juice, salt, and pepper.
- If you want it silkier, blend half the soup and return it to the pot. Keep the heat low.
- Drop in the reserved shrimp for 1 minute. Finish with parsley and serve with toasted bread.
Nutrition
| Nutrient | Per serving (1/4, without bread) |
|---|---|
| Calories | 280 |
| Protein | 24g |
| Net carbohydrates | 10g |
| Total carbohydrates | 12g |
| Fiber | 2g |
| Total fat | 15g |
| Sodium | 720mg |
Estimates based on shrimp, tomato, olive oil, broth, and a modest cream finish. Bread is extra.
Notes & Tips 💡
- Do not boil the shrimp. They turn rubbery fast.
- Extra-virgin olive oil starts the pot so the bisque stays Mediterranean.
- If the broth tastes flat, it needs lemon or salt, not more cream.
- Toast the bread while the soup simmers so it is still crisp.
- This is best eaten the same night, while the shrimp are still tender.
This Shrimp Bisque is silky, tomato-bright, and done in 30 minutes. A simple pot built on olive oil, shrimp, garlic, and lemon. 🦐🍅
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
Frequently asked questions
How long does it take to make Shrimp Bisque?
About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.
What ingredients do I need for Shrimp Bisque?
The key ingredients include shrimp, onion, garlic, tomato paste, tomatoes and parsley. The recipe card lists every ingredient with exact amounts.
How many servings does this recipe make?
It makes 4 servings.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 280 calories, 24 g protein, 12 g carbohydrates and 15 g fat.
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