Best Shrimp Bisque Recipe
This classic recipe for shrimp bisque transforms simple ingredients into a restaurant-worthy soup that's perfect for special occasions. It has a velvety texture and rich seafood flavor with tender pieces of shrimp throughout. Not only is it less expensive than lobster bisque, it's also easier to make than you think.
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Shrimp Bisque Soup
I developed this recipe for shrimp bisque after making it over and over again in culinary school. We were taught a technique to extract maximum flavor by pureeing the shells before straining. The first time I put shrimp shells in the blender, I was skeptical, but once I tasted this soup I was a believer!
Shrimp bisque, like lobster bisque, is an upscale soup that makes a wonderful first course for a dinner party, or a festive starter for a special occasion during the holiday season.
This easy shrimp bisque recipe is made the classic way with butter, cream, sherry and white wine. It has the same luxurious texture and deep flavor as its pricier cousin, but is more affordable and just as impressive.
This 5 star restaurant quality bisque is rich, silky, studded with succulent shrimp pieces and will impress everyone at the table. It's worth every bit of effort!
Bisque vs Soup
A bisque is a type of soup, but not all soups are bisques. Traditional bisques originated in France and were defined by their use of crustacean shells, like shrimp, lobster, or crab.
Oftentimes people will refer to any creamy soup as a "bisque," but only true authentic versions are made by the traditional method of extracting flavor from shells.
Shells pack way more flavor than the meat itself, so they get simmered to extract as much flavor as possible before getting strained out. What's left is a rich, intensely flavored, smooth base that gets finished with cream for that signature velvety texture that seafood bisques are known for.
Want more great seafood recipes? Next time try my famous New England clam chowder, this San Francisco style cioppino seafood stew or this creamy lobster corn chowder.
Why You'll Love This Recipe For Shrimp Bisque
- Pureeing and straining the shells creates an incredibly rich, deep flavor that store-bought stock can't match.
- The combination of brandy, white wine, and sherry adds depth and complexity.
- It can be made ahead so it's ideal for dinner parties or special occasions.
Shrimp Bisque Recipe Ingredient Notes
Shrimp - Look for "e-z peel" shrimp, which means they have been deveined but still have their shell on, making them easier to peel. Use head-on shrimp if you can find them! It will make the bisque even more flavorful. Look for wild-caught shrimp that come form a sustainable source.
White Wine - Choose a dry white wine you'd enjoy drinking. Avoid sweet wines as they'll throw off the balance of the bisque.
Brandy - This is a traditional French ingredient used in bisques to give it even more flavor. You can also use cognac or omit if desired, but it will not taste quite as complex.
Sherry - Dry sherry adds a distinctive nutty depth that's classic in bisque recipes. If you can't find it, substitute with additional white wine and a touch more lemon juice.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Dutch oven or large heavy-bottomed pot
- Immersion blender or high-powered blender or food processor
- Fine mesh strainer or chinois
- Large saucepan
How to Make Shrimp Bisque
- Heat the olive oil in a large stock pot or Dutch oven over medium-high heat.
- Add the shell-on shrimp and reserved shrimp shells, stirring constantly until they turn bright pink in color, about 2 minutes. Remove them from the pot and set aside.
- Melt butter in the pot, then add the yellow onion, celery, carrots and fresh garlic. Lower the heat to medium.
- Season with Kosher salt and white pepper, then cook, stirring frequently, until the vegetables are softened but not browned, about 8 minutes.
Pro Tip: Use white pepper instead of black pepper to maintain the bisque's elegant appearance without visible specks in your creamy soup.
- Stir in the tomato paste, a dash of cayenne pepper, and paprika for 1-2 minutes until the tomato paste darkens slightly in color.
- Sprinkle flour, then stir until all of the vegetables are evenly coated. Turn off the heat.
- Add the cooked shrimp and shrimp shells back to the pot along with the white wine and brandy. Turn to medium heat and stir until most of the liquid has evaporated.
- Add the cups water, bay leaf and fresh thyme sprig, then season with salt and white pepper, cover, and let it cook at a low simmer for 20 minutes.
Pro Tip: For the smoothest bisque, blend in batches in a high-powered blender. Never fill it more than halfway with hot liquid and always hold the lid down with a kitchen towel.
- Remove the thyme sprig and bay leaf, then process the soup to a smooth purée. The shrimp shells require a strong blender with sharp blades. Blend for several minutes until as smooth as possible.
- Place a fine mesh strainer on top of another large pot, then pour the soup through. Use a ladle or rubber spatula to press down and extract as much of the liquid as possible.
- Place the soup back on the stove over medium-low heat. Add the reserved peeled and diced shrimp, then stir in the heavy cream, sherry and lemon juice.
- Simmer for about 2-3 minutes longer until the shrimp are just cooked through. Taste and adjust the seasoning, adding additional salt if needed.
- Pour bisque into shallow white bowls, then garnish with a drizzle of heavy cream or a dollop of creme fraiche and some green onions if desired. Serve immediately.
Best Shrimp Bisque Recipe Tips
- Be extra careful when blending hot liquids. Never use an air-tight blender such as a NutriBullet unless you've allowed the soup to cool completely first.
- For a thicker bisque, create a slurry by whisking together all purpose flour and cold water until smooth, then slowly whisk it into the simmering soup.
- Don't overcook the tender shrimp pieces added at the end—they'll become rubbery if simmered too long. Just 2-3 minutes is perfect.
- Warm your bowls in a low oven or microwave right before serving. This restaurant trick helps keep your bisque hot longer!
Shrimp Bisque Variations
- Swap the water for homemade shrimp stock, homemade seafood stock, fish stock, bottled clam juice, or chicken broth for an even richer flavor profile.
- Include a finely diced red bell pepper with the other vegetables for subtle sweetness.
- For a dairy-free version, substitute cashew cream. Blend 1 cup soaked raw cashews with ¾ cup water until completely smooth.
- Add Creole seasoning, a splash of Worcestershire sauce, some red pepper flakes and bay leaves for a New Orleans-inspired soup with a Cajun kick!
How to Serve Shrimp Bisque Soup
This elegant soup is the perfect starter for a special dinner, yet it can stand on its own as a satisfying main dish paired with a salad and crusty bread. Serve it with a small drizzle of cream or a dollop of sour cream and a sprinkle of finely chopped chives.
For a complete meal, serve this creamy shrimp bisque recipe with a simple green salad like my grilled romaine wedge with blue cheese, a warm spinach salad with pancetta dressing or a classic Lyonnaise salad with a poached egg.
Add some fresh bread for dipping—my airy muffin tin popovers or buttery, flaky Irish cheddar biscuits are perfect alongside.
Storing Shrimp Bisque
Refrigerate leftover bisque in an airtight container for up to 3 days. The flavor actually improves the next day as the ingredients have time to meld. If making in advance, do not add the shrimp until right before serving to preserve their delicate texture.
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Avoid bringing to a low boil as this can cause the cream to separate and the shrimp to become tough.
How to Freeze
This is a great recipe to freeze as long as you do it before adding the cream and shrimp at the end.
Freeze the base of the bisque without the cream and reserved raw shrimp for up to 3 months.
When ready to serve, thaw overnight in the refrigerator, reheat gently, then add the cream and cook the fresh shrimp in the hot bisque.
FAQ
While you can use cooked shrimp for the pieces added at the end, you need raw shrimp with shells for the base to develop that deep, authentic bisque flavor.
This usually happens when the shells aren't blended long enough or strained well enough. Make sure to blend thoroughly, then strain through a fine-mesh sieve, pressing firmly to extract all the liquid. Strain a second time if it's still grainy.
I wouldn't recommend it, since the combination of brandy, white wine, and sherry adds complexity and flavor, but you can substitute with some chicken stock, a splash of sherry vinegar or more lemon juice if needed.
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How to Make Shrimp Bisque
Ingredients
- 1 pound shrimp medium to large, 16-20 or 21-25 count shell-on, ideally wild caught *
- 1 tablespoon olive oil
- 5 tablespoons butter
- 1 large yellow onion diced
- 3 stalks celery diced
- 2 medium carrots scrubbed and diced
- 1 garlic clove minced
- Salt and white pepper to taste
- 3 tablespoons tomato paste
- 1 teaspoon paprika
- ⅛ teaspoon cayenne pepper
- ⅓ cup all-purpose flour
- ⅓ cup brandy or cognac
- 1 cup dry white wine
- 6 cups water
- 1 sprig fresh thyme or ¼ teaspoon dried thyme
- 1 bay leaf
- 1 cup heavy cream
- ⅓ cup dry sherry or cream sherry
- 1 teaspoon fresh lemon juice
- Creme fraiche or heavy cream and finely chopped chives for garnish, optional
Instructions
- Peel and devein half of the shrimp (about 8–12), including the tails. Cut them into bite-sized pieces and refrigerate until needed. Reserve the shells.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the shell-on shrimp and reserved shells, stirring constantly until they turn bright pink, about 2 minutes. Remove from the pot and set aside.
- Melt the butter in the same pot, then add the onion, celery, carrots, and garlic. Lower the heat to medium. Season with salt and white pepper, and cook, stirring frequently, until the vegetables are softened but not browned, about 8 minutes.
- Stir in the tomato paste, paprika, and cayenne. Cook for 1–2 minutes, until the tomato paste darkens slightly. Add the flour, stirring until the vegetables are evenly coated. Turn off the heat.
- Return the cooked shrimp and shells to the pot. Add the white wine and brandy, turn the heat back up to medium-high, and stir until most of the liquid has evaporated.
- Add the water, bay leaf, and thyme sprig, season again with salt and white pepper, then cover and simmer for 20 minutes.
- Remove the thyme and bay leaf. Puree the soup until very smooth using an immersion blender or a high-powered traditional blender (work in batches and be careful with hot liquids — avoid blenders that don’t release steam, like bullet-style models).
- Since the mixture includes shrimp shells, you’ll need to blend thoroughly for several minutes to achieve a smooth texture.
- Set a fine-mesh strainer, chinois, or china cap over another large pot or Dutch oven. Pour the soup through and press with a ladle or spatula to extract as much liquid as possible.
- Return the strained soup to the stove over medium-low heat. Add the reserved peeled and diced shrimp, then stir in the heavy cream, sherry, and lemon juice. Simmer for 2–3 minutes, just until the shrimp are cooked through.
- Taste and adjust seasoning as needed.
- Ladle into bowls and garnish, if desired, with a drizzle of cream or a dollop of crème fraîche, and a sprinkle of chives. Serve immediately.
Notes
- Look for "e-z peel" shrimp, which means they have been deveined but still have their shell on, making them easier to peel. Use head-on shrimp if you can find them! It will make the bisque even more flavorful. Look for wild-caught shrimp that come form a sustainable source.
- Be extra careful when blending hot liquids. Never use an air-tight blender such as a NutriBullet unless you've allowed the soup to cool completely first.
- For a thicker bisque, create a slurry by whisking together all purpose flour and cold water until smooth, then slowly whisk it into the simmering soup.
- Don't overcook the tender shrimp pieces added at the end—they'll become rubbery if simmered too long. Just 2-3 minutes is perfect.
- Warm your bowls in a low oven or microwave right before serving. This restaurant trick helps keep your bisque hot longer.
