Smooth and Creamy Shrimp and Corn Bisque Recipe
This delicious and creamy dairy-free shrimp and corn bisque is packed with flavor and so easy to make. Made with a cooked and blended combination of whole corn kernels, veggies, bone broth, garlic, spices, coconut milk, tomato paste, and shrimp. It takes just 30 minutes for an easy, tasty weeknight meal!
Servings: 6 servings
Ingredients
- 2 tbsp ghee or butter
- 1/2 onion minced
- 1 rib celery chopped
- 1 carrot chopped
- 2 cups corn kernels fresh or frozen - divided
- 3 garlic cloves minced
- 3 tbsp arrowroot starch or cornstarch
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 2 tbsp tomato paste
- 2 cups bone broth or chicken broth
- 1 cup coconut milk or heavy cream
- 1 lb shrimp peeled and deveined
- OPTIONAL: chopped parsley and/or chopped green onions for garnish
Instructions
- Heat ghee in a large Dutch oven or a sauce pan over medium heat.
- Add onion, celery, carrot, and 1/2 cup of corn kernels. Stir cooking for 2-3 minutes until tender. Add in garlic and sprinkle arrowroot starch evenly, and stir for 1 minute.
- Add in salt, pepper, paprika, thyme, and tomato paste, and stir to incorporate.
- Slowly pour in broth, and simmer for about 3 minutes until thickened.
- Use an immersion blender to puree the soup in the pot, or transfer to a blender to blend until smooth then return to the pot.
- Heat over medium high to simmer then stir in coconut milk.
- Add in the remaining 1½ cup of corn and shrimp. Bring back to simmer and continue simmering for 4-5 minutes until the shrimp is opaque. Taste to adjust seasoning.
- Remove from heat and serve hot, garnished with parsley and green onions.
Video
Notes
Expert Tips
- Use either medium or large shrimp so they don't overcook.
- Optional add-ins and/or garnishes: chorizo, crispy bacon, or parmesan cheese. You can even add jalapeños, bell peppers, cilantro, and/or lime juice for a Mexican twist.
- Typically, a bisque is thickened with heavy cream or a roux (a roux is when you melt butter in a pan, then add all-purpose flour). To keep this recipe gluten-free and dairy-free, I used canned coconut milk. Feel free to make substitutions as needed or desired.
- If you prefer a spicier soup, you can add cayenne pepper or old bay seasoning to taste.
Serving Tips
- Serve hot, garnished with sprigs of parsley and green onions.
- You can serve this soup by itself or with a side salad or slices of crusty bread for dipping.
- See the expert tips above for more garnishes and add-ins.
Storage Tips
- Leftovers can be kept in the refrigerator for up to 4 days if stored in an airtight container. Reheat in the microwave or on the stovetop over medium-low heat until heated through.
- I don't recommend freezing.
Nutrition
Serving: 1serving - makes 6 | Calories: 243kcal | Carbohydrates: 17g | Protein: 13g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 1278mg | Potassium: 385mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2058IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 2mg