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Dairy Free Shrimp Bisque

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Welcome to Ditch the Wheat! Before you view the recipe I need to make sure you are aware of this. I hear it all the time... You're asking me to give up bread... Even my type 2 diabetic neighbour refuses to give up bread... There's so many reasons to ditch the bread: - gluten - GMO wheat - simple carbs (that cause weight gain) BUT it's so comforting to bite into a soft piece of bread smeared with butter. What if I told you there's bread you can eat that is Paleo and Keto friendly. --> CLICK HERE <--
Dairy Free Shrimp Bisque

Dairy Free Shrimp Bisque

Fall brings changes in leaves and head colds!  My brother kindly infected all of us with a nasty head cold.  I had grand plans to be uber productive and all of that came to a scratching halt when I couldn’t go 5 minutes without blowing my nose.

My friend Rach at Meatifed inspired me with her simple take on soups.

One of my favorites is just adding coconut milk and some thai curry paste.. then just whatever veggies or meat I have on hand.

I never thought of approaching soup like that!

PSssTTTT ~ I also want you to know about the KETO Bread Cookbook. You can eat bread that is Paleo and Keto friendly. --> CLICK HERE <--
Dairy Free Shrimp Bisque

Dairy Free Shrimp Bisque

I attempted my first fancy soup, a bisque which turned into a dairy free shrimp bisque.  I researched it and realized all it is, is a base of soup vegetables (carrots, onions, celery) and your star of the show, in this case, shrimp, with cream (coconut cream) and stock added and then reduced.  I felt so much better once I realized I had nothing to be intimidated of.  I make bone broth all the time why would I be afraid to make a soup?

Dairy Free Shrimp Bisque

Dairy Free Shrimp Bisque


Yield: 2 servings


  • 12 raw shrimp with shells on
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1 can of tomato paste (6 oz)
  • 1 cup of coconut cream
  • (the cream that rises to the top of the can when you refrigerate it)
  • 4 cups of chicken bone broth
  • Salt & pepper to taste


  1. Place shrimp, carrots, celery, and onions in a large pot with butter/ghee or other cooking fat. Saute on medium until the shrimp and vegetables are cooked.
  2. I took the shrimp out and removed the shells but most recipes advise to leave the shells on for flavour. Then I added the shrimp back into the pot.
  3. Add tomato paste and coconut cream. Puree with a hand blender until smooth.
  4. Add 4 cups of chicken bone broth.
  5. Simmer on medium heat stirring occasionally until desired thickness. Takes about 30 minutes.
  6. Salt & pepper to taste


I feel this recipe makes 2 generous servings. You could stretch it to feed 4 people without any second helpings.


p.s. after eating this soup for a few days with 2 of my meals my head cold was gone!


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