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Low Carb Shrimp Bisque - Creamy, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound raw shrimp, shells on (medium or large; peel and save shells)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 celery ribs, chopped
  • 3 cloves garlic, minced
  • 2 cups cauliflower florets (fresh or frozen)
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/4 teaspoon cayenne pepper (optional, to taste)
  • 1 bay leaf
  • 4 cups water or low-sodium seafood stock
  • 1/2 cup dry sherry or dry white wine (optional but recommended)
  • 3/4 to 1 cup heavy cream
  • Fresh lemon (for juice)
  • Fresh parsley or chives, chopped (for garnish)
  • Salt and black pepper

Method
 

  1. Prep the shrimp: Peel and devein the shrimp. Save the shells in a bowl. Roughly chop half the shrimp and leave the rest whole. Keep shrimp chilled.
  2. Build a quick shell stock: In a medium pot, add the shells and 4 cups water (or seafood stock). Bring to a simmer and cook 15–20 minutes. Strain and discard shells. Keep the hot stock nearby.
  3. Sweat aromatics: In a large pot, heat butter and olive oil over medium heat. Add onion and celery with a pinch of salt. Cook 5–7 minutes until soft and translucent, not browned. Stir in garlic for 30 seconds.
  4. Add cauliflower and spices: Stir in cauliflower, tomato paste, smoked paprika, and cayenne (if using). Cook 2 minutes to toast the spices and caramelize the paste slightly.
  5. Deglaze: Pour in sherry or white wine. Scrape up any browned bits. Let it bubble for 1–2 minutes to reduce the alcohol.
  6. Simmer: Add the hot shell stock and bay leaf. Bring to a gentle simmer and cook 12–15 minutes, until the cauliflower is very tender.
  7. Blend smooth: Remove the bay leaf. Use an immersion blender to puree the soup until velvety. Or transfer carefully to a blender in batches and blend until smooth. Return to the pot.
  8. Finish the base: Stir in 3/4 cup heavy cream. Taste and season with salt and black pepper. Add more cream if you prefer a richer texture.
  9. Cook the shrimp: Bring the bisque to a gentle simmer (not a rolling boil). Add the chopped shrimp first and cook 1–2 minutes. Add the whole shrimp and cook another 2–3 minutes until just opaque and pink.
  10. Brighten and serve: Squeeze in 1–2 teaspoons lemon juice to lift the flavors. Ladle into bowls and top with chopped parsley or chives. Add a pinch of smoked paprika on top if you like.