Dairy Free Shrimp Bisque
This dairy free shrimp bisque is the perfect comfort food! It’s creamy, dreamy, and packed with flavor. Plus, it’s easy to make and can be ready in under an hour.
This shrimp bisque is not only gluten free but also keto and Paleo.
My friend Rach at Meatifed inspired me with her simple take on soups.
She said one of her favorite ways to make soup is just adding coconut milk and some Thai curry paste.. then just whatever veggies or meat she has on hand.
I never thought of approaching soup like that!
I attempted my first fancy soup, a bisque that turned into a dairy free one.
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 by.
I make chicken bone broth all the time so why would I be afraid to make soup?
Tools to use for this recipe
For this recipe you will need:
Dairy Free Shrimp Bisque ingredients
You only need a few fresh ingredients to make this homemade bisque.
- shrimp with shells on
- chopped carrots
- chopped celery
- chopped onions
- tomato paste
- some coconut cream
- chicken bone broth
- salt & pepper to taste
How to Make Dairy Free Shrimp Bisque
Place the 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.
I took the shrimp out and removed the shells but most recipes advise leaving the shells on for flavor. Then I added the shrimp back into the pot.
Add tomato paste and coconut cream. Puree with a hand blender until smooth.
Add 4 cups of chicken bone broth.
Simmer on medium heat stirring occasionally until desired thickness. Takes about 30 minutes.
Salt & pepper to taste.
How to Store Shrimp Bisque
Store this soup in an airtight container in your refrigerator for up to 4 days or in your freezer for up to 3 months.
More Comforting Gluten Free Recipes
- Dairy-Free Butter Chicken
- Paleo Meatloaf
- Cauliflower Mashed Potatoes
- Coconut Flour Biscuits
- Instant Pot Turkey Chili
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Dairy Free Shrimp Bisque Recipe
- 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
- Place the 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.
- I took the shrimp out and removed the shells but most recipes advise leaving the shells on for flavor. Then I added the shrimp back into the pot.
- Add tomato paste and coconut cream. Puree with a hand blender until smooth.
- Add 4 cups of chicken bone broth.
- Simmer on medium heat stirring occasionally until desired thickness. Takes about 30 minutes.
- Salt & pepper to taste.
I feel this recipe makes 2 generous servings. You could stretch it to feed 4 people without any second helpings.
Amount Per Serving: Calories: 879Total Fat: 26gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 50mgSodium: 1545mgCarbohydrates: 133gFiber: 10gSugar: 98gProtein: 35g
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.