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Spicy Coconut Shrimp Bisque

Spicy Coconut Shrimp Bisque

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Chef John

Chef John

I loved how this shrimp bisque turned out, and I think you will as well. I hope you give it a try, and maybe tweak it with some different combinations of seafood and garnishes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 15.9 g
  • 25%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 502 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in shrimp shells; cook, stirring, until shells turn pink, 2 minutes. Pour in water and bring to a simmer; cook 20 minutes. Remove from heat and set aside.
  2. Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeno; cook, stirring, until mixture is slightly softened, about 5 minutes. Reduce heat to medium low, stir in flour and cook 3 minutes.
  3. Pour tomato soup into onion mixture; stir to combine. Pour shrimp shell mixture through a mesh strainer into tomato soup mixture. Increase heat to medium-high and bring to a simmer.
  4. Stir coconut milk, red curry paste, and fish sauce into tomato soup mixture, bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease to heat to low and simmer until shrimp are cooked through, 3 to 4 minutes. Ladle bisque into bowls, place a rice cracker in the middle, and top the cracker with sliced basil.
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Reviews

BILLYP333
11

BILLYP333

7/15/2012

This was great. Everyone I shared it with loved it.The only thing i did different was I added some cayanne red pepper to it for a little more heat.I will definatly be making this again

zoilapor
9

zoilapor

5/19/2012

My husband and I loved this dish. We like spicy food so we added extra peppers and used the hot red curry paste. It added extra flavor.

ConkyJoe
5

ConkyJoe

2/12/2013

A creamy and very delightful soup. Made as written except as follows: subbed 3/4 lb. shrimp & 3/4 lb. sea scallops for 1 lb. shrimp, subbed seafood stock for water, doubled the red curry paste, and omitted the rice crackers and sliced basil. We did not remove the seeds from the jalapeno pepper which gave it a welcome hint of heat that was well within our tolerance zone. At this juncture, there are 4 other reviews. All but one mention adding ingredients to give more ‘heat’ to the soup (e.g., doubling the jalapenos or adding cayenne pepper). We would be comfortable with it but I can see where that may disappoint some folks, especially with children . . . taste as you go and only add more if sure you want it hotter. Another very good recipe, Chef John.

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