This shrimp bisque is rich, creamy, and tastes like something you’d order at a fancy restaurant, but you can easily make it at home. It starts with real shrimp and a quick shrimp stock made from the shells, which is where that deep seafood flavor comes from. Then it’s butter, aromatics, tomato paste, Creole seasoning, and a splash of white wine, finished with cream and blended to a silky smooth finish. Top it with sautéed shrimp, and you’ve got a cozy, bold bowl of creamy shrimp soup everyone will love.
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Why You'll Love This Shrimp Bisque Recipe
This shrimp bisque tastes like you spent all day on it, but the process is way more doable than you’d think. You’re building big, restaurant-level flavor with simple steps, and once you make it once, you’ll realize it’s basically just: quick stock, quick sauté, simmer, blend, finish with cream.
The real secret is the shrimp stock made from the shells. It’s one of those “chef” moves that takes almost no extra effort, but it gives the bisque that deep, sweet seafood flavor you can’t get from broth alone. That stock is what makes it taste like a true shrimp bisque instead of just creamy soup with shrimp in it.
You’ve also got total control over how you want it. Make it mild and buttery, or lean into a Cajun-style shrimp bisque by adding more Creole seasoning or a pinch of cayenne. Want it thicker and more luxurious? Use a little less stock or simmer it a few minutes longer before blending.
And the sautéed shrimp on top is the final “wow.” It makes every bowl feel like a real entrée, not just a starter. Rich, cozy, bold, and the kind of soup that gets you compliments the second it hits the table.
Shrimp Bisque Ingredients
The Shrimp:
- 1 to 1 ½ pounds extra large shrimp, shells on
- 1 teaspoon Creole seasoning
- Salt, to taste
Shrimp Stock:
- 1 to 2 teaspoons butter or olive oil
- 1 stalk celery, roughly chopped
- 1 to 2 sprigs fresh thyme
- ½ onion, roughly chopped
- 2 to 3 cloves garlic, smashed and peeled
- 1 to 2 bay leaves
- ¼ teaspoon black peppercorns
- 3 to 4 cups water
Shrimp Bisque:
- 2 tablespoons butter
- 2 teaspoons garlic, minced
- 1 teaspoon fresh thyme
- ½ cup onion, chopped
- ¼ cup celery, diced
- 2 tablespoons flour
- ½ cup dry white wine
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Creole seasoning
- ½ teaspoon paprika
- ¼ to ½ teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 2 to 2 ½ cups shrimp stock (adjust to desired thickness)
- 1 cup heavy cream
- ½ to 1 teaspoon ground white pepper
- Salt, to taste
Shrimp Garnish:
- 1 tablespoon neutral oil (for sautéing)
- Creole seasoning, to taste
Ingredient Notes and Easy Swaps (So Your Shrimp Bisque Turns Out Perfect)
- Use shell-on shrimp if you can. This is the biggest upgrade you can make. The shells are what create that deep, sweet shrimp flavor in the homemade stock, and that stock is what separates a true shrimp bisque from “creamy soup with shrimp in it.” If you can only find peeled shrimp, you can still make this recipe, but the flavor won’t be quite as rich. If your store sells shrimp shells or shrimp stock, those can help in a pinch.
- Creole seasoning is the flavor backbone, but brands vary. Some are saltier, some are spicier, and some are heavy on garlic. Start with the amount in the recipe, then taste as it simmers and adjust. It’s always easier to add heat or salt at the end than to fix an oversalted bisque.
- Don’t skip the tomato paste. It might seem small, but it matters. Tomato paste adds color, body, and that subtle sweet-savory base that makes the bisque taste finished and restaurant-level. It also helps balance the richness of the cream so the soup doesn’t taste flat.
- White pepper gives you that classic bisque flavor. It adds warmth without a sharp black pepper bite, and it keeps the soup looking smooth instead of speckled. If you only have black pepper, it’s fine, but white pepper is the little detail that makes it feel more traditional.
- No wine? Use broth plus brightness. Swap the ½ cup white wine for ½ cup low-sodium chicken broth or seafood stock. Then add 1 tablespoon lemon juice at the very end (after blending and after the cream) to bring back that bright lift the wine normally gives.
- No fresh thyme? Dried works. Use ½ teaspoon dried thyme in the bisque. If you’re using dried thyme in the stock too, use just a small pinch, it’s stronger than fresh and can take over if you go heavy.
- Want it thicker and more luxurious? You’ve got options. Use closer to 2 cups of shrimp stock instead of more, simmer a few extra minutes before adding the cream, or add an extra teaspoon of flour when you’re making the roux. All three give you a thicker, spoon-coating bisque texture.
- Want it lighter but still creamy? Swap heavy cream for half-and-half. It won’t be quite as rich, but it’ll still blend up smooth and creamy. Just keep the heat gentle after adding it so it doesn’t scorch or split.
- Sensitive to heat? Keep it mild on purpose. If your Creole seasoning already has a kick, you might not need cayenne at all. Start with ¼ teaspoon cayenne or skip it, then lean on paprika and the Creole seasoning for flavor without making it spicy.
How to Make Shrimp Bisque
Step 1: Prep and season the shrimp
Peel the shrimp and reserve the shells. Season the peeled shrimp with Creole seasoning and a little salt, then set aside while you make the shrimp stock. Keep the shrimp chilled if your kitchen is warm.
Step 2: Make the shrimp stock
Heat 1 to 2 teaspoons butter or olive oil in a saucepan or skillet. Add shrimp shells, celery, thyme, onion, garlic, bay leaf, and peppercorns. Sauté for 5 to 7 minutes, stirring often so nothing scorches.
Add 3 to 4 cups of water, bring to a boil, then reduce the heat and simmer for 10 to 20 minutes. Strain through a fine sieve and set the stock aside.
Step 3: Sweat the aromatics
In a large Dutch oven or heavy-bottom pot, melt 2 tablespoons of butter and drizzle in a little olive oil. Add minced garlic, thyme, onion, and celery. Cook over medium heat, stirring occasionally, about 5 minutes until softened and lightly browned.
Step 4: Build the bisque base
Sprinkle flour over the vegetables and stir constantly over low heat for about 1 minute until smooth and the flour is fully incorporated. Slowly add the wine, then stir in Worcestershire sauce, Creole seasoning, paprika, cayenne, and tomato paste. Cook for about 1 minute to bloom the spices and cook off the raw tomato paste taste. Pour in 2 to 2 ½ cups shrimp stock and simmer 8 to 10 minutes.
Step 5: Add cream and blend
Stir in heavy cream, white pepper, and salt to taste. Blend with an immersion blender right in the pot until silky smooth. If using a countertop blender, puree in batches and do not fill the blender too full. Hot liquids expand and can build pressure, so vent carefully and blend slowly.
Step 6: Sauté the shrimp garnish
In a sauté pan over medium heat, add about 1 tablespoon neutral oil. Cook the seasoned shrimp about 2 minutes per side, or until opaque and cooked through.
Step 7: Serve
Ladle the bisque into bowls and top each serving with sautéed shrimp. If you want to go a little extra, add a pinch of paprika on top or a tiny drizzle of olive oil.
Pro Tips To Make The Best Shrimp Bisque
- Don’t rush the shell sauté for the stock. That 5 to 7 minutes of stirring the shrimp shells with butter and aromatics is where a ton of the flavor gets built. You’re basically “toasting” the shells to pull out that sweet, deep shrimp taste before you add water. If you cut this step short, the stock can taste flat.
- Strain like you mean it for a silky bisque. The smoother your stock, the smoother your bisque. A fine mesh strainer is ideal, and if you want it extra clean, strain it twice. Press gently on the solids to extract flavor, but don’t mash them through the sieve or you’ll end up with gritty bits.
- Build thickness on purpose by controlling the stock. Start by adding about 2 cups of shrimp stock to the bisque base, then thin it out only if you need to. It’s easy to loosen a bisque, but it takes time to thicken one once it’s too thin.
- Let the base simmer before blending. Give the bisque a few minutes at a gentle simmer so the flour and tomato paste fully cook out and the flavors meld. That’s what gives you a bisque that tastes rich and “finished,” not like separate ingredients floating in cream.
- Blend the soup before the shrimp garnish goes in. Blend first, then add the sautéed shrimp at the end or right on top of each bowl. If you blend after adding shrimp, you can make the texture grainy, and you’ll risk overcooking the shrimp.
- Use gentle heat after you add the cream. Once the cream goes in, keep it on low and avoid a hard boil. High heat can make cream-based soups taste slightly grainy, and it can mute the delicate shrimp flavor you worked so hard to build.
- Taste for salt at the very end. Creole seasoning and Worcestershire both bring salt, and the stock concentrates as it simmers. Wait until the end, taste, then adjust so you don’t accidentally oversalt the whole pot.
- Quick doneness tip for the shrimp topping. Sauté the shrimp just until pink and opaque, then pull them. They’ll stay juicy in the bowl, and the hot bisque will keep them warm without turning them rubbery.
Variations You Can Try
- Cajun Shrimp Bisque: For a spicier Cajun-style shrimp bisque, increase the cayenne by ¼ teaspoon and add ¼ teaspoon smoked paprika for deeper, smoky warmth. Taste at the end and adjust, since Creole seasonings vary a lot in heat.
- Extra Tomato-Forward Bisque: For a richer, more tomato-backed flavor, add 1 extra teaspoon of tomato paste and let it cook for about 2 minutes before you start adding stock. Cooking the paste a little longer deepens the flavor and gives the bisque more body.
- Bisque With a Little Texture: If you like bisque that’s silky but not totally pureed, blend until mostly smooth, then stir in ½ cup finely chopped sautéed shrimp at the end. You’ll still get that creamy base, but with more bite in every spoonful.
- Lobster-Style Upgrade: Got lobster shells from a seafood night? Toss them in. Replace about half of the shrimp shells with lobster shells when you make the stock. It adds that sweet, buttery “lobster bisque” vibe without changing the rest of the recipe.
- Make It a Meal: The creaminess of the bisque loves something crunchy on the side. Serve it with crusty bread, garlic bread, crackers, or a simple side salad, and you’ve got a full dinner that feels fancy with almost no extra work.
Shrimp Bisque FAQs
Can I make shrimp bisque without making shrimp stock?
Yes, but it won’t have the same deep shrimp flavor. If you skip the homemade stock, use the best seafood stock you can find, then bump the flavor a little with an extra teaspoon of tomato paste and a small pinch more Creole seasoning. It helps add body and that “bisque tastes finished” richness.
How do I know when the shrimp garnish is cooked?
Shrimp are done when they turn opaque and curl into a loose “C” shape. If they curl into a tight “O,” they’re usually overcooked and can turn rubbery. Pull them as soon as they’re pink and just cooked through; the hot bisque will keep them warm.
Why is my bisque grainy instead of smooth?
Graininess usually happens for two reasons: it wasn’t blended long enough, or it simmered too hard after the cream was added. Blend until completely silky, then keep the heat low once the cream goes in. If you still want it smoother, strain it through a fine mesh sieve after blending.
Can I make this shrimp bisque spicy?
Definitely. Increase the cayenne slowly and taste as you go, since the heat builds. You can also add a few dashes of hot sauce at the end for extra spice and a little tang without overpowering the shrimp.
What should I do if my bisque is too thick?
Whisk in shrimp stock a little at a time until it’s the consistency you like. If you’re out of stock, a splash of broth or even water works in a pinch. Reheat gently while you thin it so the texture stays creamy and smooth.
Storage, Reheating, and Make-Ahead Tips
- Refrigerator: Store leftover shrimp bisque in an airtight container in the fridge for up to 3 days. It’ll thicken as it chills, which is normal for creamy soups.
- Reheating: Warm it gently on the stove over low heat, stirring often. Don’t let it boil, especially once cream is in the mix, since high heat can make the texture go grainy and can dull the shrimp flavor. If it’s too thick, whisk in a splash of shrimp stock, broth, or water until it’s silky again.
- Freezing: Creamy soups can change texture after freezing, so for the best results, freeze the bisque before you add the heavy cream. Thaw overnight in the fridge, reheat slowly on the stove, then stir in the cream at the end. The sautéed shrimp garnish is best made fresh; freezing and reheating shrimp can make it rubbery.
- Make-Ahead Tips: Make the shrimp stock up to 1 day ahead and refrigerate it. Then the bisque comes together fast when you’re ready to cook. You can also cook the bisque base (everything up through the simmer step), cool it, and refrigerate it. When it’s go-time, reheat gently, blend until smooth, then add the cream and sauté the shrimp right before serving for the best texture and that fresh “wow” topping.
My Final Thoughts
This shrimp bisque is rich, creamy, and loaded with real shrimp flavor because we use the shells to build a quick stock first. It's the kind of soup that feels impressive, but the method is simple once you see it step by step. Make it for a date-night dinner at home, a holiday starter, or any time you want something warm and luxurious. Blend it smooth, sauté the shrimp just right, and you have a bisque that taste like it came from your favorite spot, only better because it is yours. Try it out and let me know what you think by leaving a review and comment below.
Soup Recipes To Try Next
Shrimp Bisque (Extra Creamy Shrimp Soup)
This shrimp bisque is rich, creamy, and tastes like something you’d order at a fancy restaurant, but you can easily make it at home. It starts with real shrimp and a quick shrimp stock made from the shells, which is where that deep seafood flavor comes from. Then it’s butter, aromatics, tomato paste, Creole seasoning, and a splash of white wine, finished with cream and blended to a silky smooth finish. Top it with sautéed shrimp, and you’ve got a cozy, bold bowl of creamy shrimp soup everyone will love.
Ingredients
Shrimp:
- 1 to 1 ½ pounds extra large shrimp, shells on
- 1 teaspoon Creole seasoning
- Salt, to taste
Shrimp Stock:
- 1 to 2 teaspoons butter or olive oil
- 1 stalk celery, roughly chopped
- 1 to 2 sprigs fresh thyme
- ½ onion, roughly chopped
- 2 to 3 cloves garlic, smashed and peeled
- 1 to 2 bay leaves
- ¼ teaspoon black peppercorns
- 3 to 4 cups water
Shrimp Bisque:
- 2 tablespoons butter
- 2 teaspoons garlic, minced
- 1 teaspoon fresh thyme
- ½ cup onion, chopped
- ¼ cup celery, diced
- 2 tablespoons flour
- ½ cup dry white wine
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Creole seasoning
- ½ teaspoon paprika
- ¼ to ½ teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 2 to 2 ½ cups shrimp stock (adjust to desired thickness)
- 1 cup heavy cream
- ½ to 1 teaspoon ground white pepper
- Salt, to taste
Garnish:
- 1 tablespoon neutral oil (for sautéing)
- Creole seasoning, to taste
Instructions
1. Peel shrimp, season, and set aside, reserving the shells for the stock.
2. Add 1-2 teaspoons of butter or oil to a saucepan or skillet. Add shrimp shells, celery, thyme, onion, garlic, bay leaf, and peppercorns. Sauté for about 5-7 minutes, constantly stirring, to prevent it from burning. Then add about 3-4 cups of water.
3. Bring to a boil, lower heat, and let it simmer for 10-20 minutes. Remove from heat and strain using a sieve. Set aside.
4. In a large dutch oven or heavy bottom pot, melt 2 tablespoons of butter and drizzle in a little olive oil. Add minced garlic, fresh thyme, onions, and celery, cook over medium heat, occasionally stirring for about 5 minutes until vegetables are soft and beginning to get a brown color.
5. Sprinkle the flour over the vegetables and frequently stir over low heat for about a minute until the mixture is smooth and the flour is fully incorporated. That helps to thicken the soup later.
6. Slowly add the wine, then stir in the Worcestershire, Creole seasoning, paprika, and cayenne pepper and tomato paste. Cook for about a minute. Add prepared shrimp stock. Simmer for about 8-10 minutes.
7. Add the heavy cream, white pepper, and salt to taste. Use a stick blender and blend in the pot. Alternatively, you may use a to a blender and puree. Puree in batches – it helps prevents pressure from building inside.
8. In a medium saute pan over medium heat, add about 1 tablespoon neutral oil. Cook the cleaned shrimp, season with Creole seasoning, and lightly sauté for about 2 minutes each side or until the shrimp is cooked through.
9. Top individual bisques with the sautéed shrimp and serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 361Total Fat: 29gSaturated Fat: 18gUnsaturated Fat: 11gCholesterol: 85mgSodium: 889mgCarbohydrates: 17gFiber: 2gSugar: 6gProtein: 4g
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