spicy shrimp bisque
Spicy Seafood Bisque
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins

This Spicy Shrimp Bisque Recipe is everything you love about seafood bisque, with a spicy twist. It’s creamy, decadent, and herbaceous with a bit of heat. Wow your friends with complex and satisfying flavors. We make it under 45 minutes in our pressure cooker. It’s also low in carbs, with only 6 net carbs per serving. 

Course: Soup
Cuisine: Cajun, French
Keyword: holiday, Seafood, Soup
Servings: 8 people
Calories: 417 kcal
  • 1 medium onion
  • 3 tbsp olive oil
  • 3 stalks celery
  • 3 cloves garlic
  • 5 sprigs fresh dill (or about 1 tsp dried)
  • 5 sprigs fresh oregano (or about 1 tsp dried)
  • 5 sprigs fresh thyme (or about 1 tsp dried)
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black ground pepper
  • 2 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • 2 cups dry white wine
  • 2 cups seafood stock (homemade or store bought)
  • 16 oz raw shrimp
  • 2 whole bay leaves
  • 4 oz butter (we use Kerrygold)
  • 2 cups heavy whipping cream
  1. Start by thawing and peeling the shrimp. You can do this ahead of time, or do a quick thaw by placing the frozen shrimp in a bowl of ice cold water for about 6- 8 minutes. After thawed, peel and discard the shells, unless you are making your own seafood stock. Now, we don’t usually make our own stock, we just use store bought but you can save the shrimp shells and boil them with some water and seasonings for about 15 minutes to create your own! 

  2. While the shrimp are thawing, rough chop onion, celery and garlic. Because you will puree this soup later, don't worry about your cuts being perfect. Begin warming a soup pot or pressure cooker over medium heat. We make our spicy shrimp bisque in our pressure cooker, which cuts down on cooking time and really enhances the texture and flavor. 

  3. Start by adding your oil, onions and celery to the pan. Cook until soft, about 3-5 minutes. 

  4. Then, add in your garlic just until fragrant, about 30 seconds. Season with a pinch of salt.

  5. Now you will want to toast your spices and herbs. If you have fresh herbs (we use dill, thyme and oregano), add those in first. Stir to combine and cook for about 1 minute, then add your dry spices. Otherwise, just add all your spices (red pepper flakes, cayenne, black pepper) at once. Cook for about 2 minutes. 

  6. Now, add in your tomato paste and cook (stirring frequently) for about 2 minutes. 

  7. Then, add in your Worsechechire sauce and wine. Cook those down for about 5 minutes. 

  8. Add in your seafood stock, then shrimp, and cook until your shrimp is pink. About 3-5 minutes. 

  9. Lastly, add in your bay leaves and place the pressure cooker lid on (if you’re using one). 

  10. If you’re using a pressure cooker like us, let the soup come to full pressure, then reduce the heat to low. Cook on low for 15 minutes. If you’re using just a regular stock pot, cover the soup and let it simmer on the stove for about an hour. You really want the flavors to meld together.  

  11. After soup is done, remove the bay leaves, then add in your butter and heavy whipping cream. Stir until butter is melted, then use an immersion blender or regular blender to puree the soup until there are no clumps. After pureeing I usually leave it on the stove for another few minutes until the foam dies down. 

  12. Adjust the seasonings to your liking (at this time we decide if it needs more salt). We try to hold off a little bit until the end, as we use salted butter and we don't want to over salt it! 

  13. Enjoy!! 

Recipe Notes

Macros: 8 servings per batch, 417 calories per serving. 6 net carbs (7 grams total carbs - 1 grams fiber = 6 net carbs). 33 grams of fat, 16 grams of protein. These nutrition facts were created using MyFitnessPal, and will vary depending on the brand you use!