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+ servings
bowl of creamy and spicy shrimp bisque with fresh dill
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5 from 2 votes

Low Carb Keto Spicy Shrimp Bisque

This Low Carb Keto Spicy Shrimp Bisque is a creamy, seafood lovers delight, with a little kick! Packed with flavor, fresh herbs and spices, and loaded with cream, this soup feels and tastes like a fancy, restaurant quality dish. You can make it at home for any special occasion, or if you're just craving something truly yummy! Not your average seafood bisque!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Soup
Cuisine: Cajun, French
Keyword: easy keto, holiday, low carb, Seafood, shrimp
Servings: 8 people
Calories: 577kcal
Author: Briana

Ingredients

  • 1 medium onion, diced
  • 3 tbsp olive oil
  • 3 oz unsalted butter
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 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)
  • 32 oz raw shrimp
  • 3 whole bay leaves
  • 4 oz fresh grated parmesan
  • 2 cups heavy whipping cream

Instructions

  • Peel the shrimp and discard the shells, unless you are making your own seafood stock. Set peeled shrimp aside.
  • In a stock pot or dutch oven, add your butter and olive oil, then add in your diced onions, and celery. Add a pinch of salt and cook until softened, about 5 minutes. Add in your garlic and cook until fragrant, about 30 seconds. Now, put the minced fresh herbs into the pot (dill, thyme and oregano) along with your dry spices (red pepper flakes and cayenne) cook for about 1 minute.
  • Now, add in your tomato paste and cook (stirring frequently) for about 2 minutes. Next, add in your wine and Worcestershire sauce, cook for about 5 minutes to cook off the alcohol. Pour in the seafood stock.
  • Add the warmed stock with vegetables into a blender, or use an immersion blender to puree it until silky smooth. Once pureed, add in the grated parmesan cheese, and heavy whipping cream. Stir to warm and melt the cheese, until the mixture is silky smooth.
  • Add most of your shrimp to the pot and simmer in the soup until the shrimp is cooked through, about 5-7 minutes. If desired, set aside a few shrimp, dry them off, and then sprinkle with salt, pepper, red pepper flakes, and a little cayenne. Cook them off in a hot skillet with a little olive oil.
  • After soup is done, remove the bay leaves, top with cooked shrimp, garnish with fresh dill and thyme. Serve and enjoy!

Notes

To reheat, simmer gently on the stovetop. 

Nutrition

Calories: 577kcal | Carbohydrates: 9g | Protein: 32g | Fat: 42g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 400mg | Sodium: 1391mg | Potassium: 397mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1680IU | Vitamin C: 9mg | Calcium: 439mg | Iron: 4mg