Low Carb Shrimp Bisque

This low carb shrimp bisque is rich, silky and packed with deep shrimp flavor, and the secret is that you cook the whole shrimp, shells, heads and all. It takes about 25 minutes, comes in at 5g net carbs per bowl, and tastes like something you'd order at a nice seafood restaurant.

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So what makes a bisque different from a regular soup? A classic bisque is made from shellfish that's cooked in its shell, simmered with aromatics, blended, strained and then finished with cream. Some say the name comes from the Bay of Biscay; others link it to "bis cuites," meaning cooked twice. Either way, the shells are the key. They hold a huge amount of flavor that you'd normally throw in the trash, and blending them into the broth is what gives this bisque its intense, savory taste and pretty coral color.

Most restaurant bisques are thickened with flour or rice, which isn't great when you're eating low carb. This version skips all of that. The blended shrimp give it body, a little heavy cream makes it velvety, and there's nothing in it that will knock you out of ketosis.

Key Ingredients & Substitutions

• Whole shrimp. Head-on, shell-on shrimp give the deepest flavor, since the heads are where a lot of the good stuff lives. Look for them at Asian, Latin or European grocery stores, or at the seafood counter. If you can only find shell-on, head-off shrimp, use those; the bisque will still be delicious. Don't use peeled shrimp for the base, because the shells are doing most of the work here.
• Broth. Fish or seafood stock is the most traditional, but chicken or vegetable broth works well too. Go for a low sodium broth if you can, so you can control the salt at the end.
• Dijon mustard and onion powder. Just a teaspoon of each adds savory depth without any chopping. A smooth Dijon mustard blends right in.
• Tomato paste. A tablespoon brings color and a little sweetness without many carbs. Two tablespoons of canned tomato sauce work in a pinch.
• Heavy cream. This is what turns the strained shrimp broth into a true bisque. For a dairy-free version, use full-fat canned coconut milk; it adds a slight coconut flavor that goes nicely with shrimp.
• Brandy. Optional, but a tablespoon adds that classic restaurant flavor. Dry sherry, Madeira or Marsala are all good swaps, or simply leave it out.

How to Make Low Carb Shrimp Bisque

Add the whole shrimp to a large saucepan with the broth, Dijon mustard, onion powder and tomato paste. Bring it to a boil, then simmer for 5 minutes, until the shrimp turn pink.

Let it cool for a few minutes, then blend everything, shells and all, until it's as smooth as you can get it. A countertop blender or an immersion blender both work.

Press the mixture through a fine sieve into a clean pan, scraping the underside of the sieve so you get every last drop. Throw away whatever is left in the sieve. Stir in the cream and brandy, season to taste, and warm it through gently.

While the bisque warms, fry two shell-on shrimp in a little butter for the garnish. Ladle the bisque into bowls, add a swirl of cream and perch a shrimp on top.

Helpful Tips

Blend longer than you think. The shells need time to break down, so give the blender a good minute or two. A powerful countertop blender gets it smoothest, but if you'd rather skip the transfer (and the extra dishes), an immersion blender like the KitchenAid Variable Speed Hand Blender works right in the pot. Just keep the blade fully submerged and keep going for 2 to 3 minutes.

Let it cool a little before blending. Hot liquid expands in a blender and can push the lid off. Give it a few minutes off the heat, fill the blender no more than halfway, and hold the lid down with a folded towel.

Don't skip the sieve. Straining is what makes this a bisque instead of a gritty soup. Use a fine mesh sieve and press hard with the back of a ladle; most of the flavor is in the liquid you squeeze out.

Keep it below a boil once the cream goes in. Boiling can make the cream separate. Warm it over low heat just until it's steaming.

Season at the end. Broth and shrimp can both be salty, so taste the finished bisque before adding any salt.

Variations

• Cajun shrimp bisque. Add a teaspoon of Cajun seasoning and a pinch of cayenne with the broth for a spicy, Louisiana-style version.
• Lobster or crab bisque. Use lobster or crab shells (and some meat) in place of the shrimp. The method stays the same.
• Smoky bisque. Stir in a little smoked paprika, or top each bowl with crumbled bacon. If you love shrimp and bacon together, try our Buttery Shrimp with Bacon too.
• Garlic and herb. Simmer a couple of crushed garlic cloves and a sprig of thyme with the shrimp, then strain them out with the shells.
• Extra rich. Swap half the cream for cream cheese, whisked in until smooth, for a thicker, more luxurious bisque.

Serving Ideas

This recipe makes two generous bowls, which is perfect for a cozy lunch or a date-night starter. Serve it in small cups as an elegant first course before a main like Keto Garlic Butter Shrimp or Low Carb Shrimp Scampi, and you've got a seafood dinner that feels special without any fuss.

For a lighter meal, pair the bisque with a crisp green salad or our Watercress Salad with Shrimp, Avocado and Cucumber. A few Almond Flour Crackers on the side are great for dunking. And if you're in a seafood soup mood, our Keto Salmon Soup is another easy one to keep in your rotation.

Storing & Freezing

Let any leftover bisque cool, then store it in an airtight container in the fridge for up to 2 days. Seafood is best eaten fresh, so don't push it longer than that. Reheat it gently in a saucepan over low heat, stirring often, and don't let it boil or the cream may separate. Fry the garnish shrimp fresh when you serve it.

For freezing, the best approach is to freeze the strained shrimp broth before you add the cream. It keeps for up to 2 months in the freezer. Thaw it overnight in the fridge, warm it up, then stir in the cream and brandy just before serving. Bisque that already has cream in it can be frozen too, but it may look a little grainy after thawing; whisking it well while it reheats usually brings it back together.

More Low Carb Shrimp and Soup Recipes

If you loved this bisque, here are a few more recipes you might enjoy:

• The Best Low Carb Shrimp Recipes
• Low Carb Cajun Creamy Shrimp
• The Best Low Carb Soup Recipes
• Low Carb Mushroom Soup

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Shrimp Bisque

4.88 from 8 votes

A silky, rich low carb shrimp bisque made the classic way: whole shrimp are simmered in broth with a little tomato and Dijon, blended shells and all, strained and finished with cream. Big seafood flavor in about 25 minutes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Makes: 2 servings

Net Carbs: 5

Calories: 291

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 1 lb raw whole shrimp shell and head on (shell-on, head-off works too)
• 2 cups broth fish, seafood, chicken or vegetable
• 1 teaspoon Dijon mustard
• 1 teaspoon onion powder
• 1 tablespoon tomato paste or 2 tablespoon canned tomato sauce
• 4 tablespoon heavy cream
• 1 tablespoon brandy optional, or dry sherry, Madeira or Marsala
• salt and black pepper
• 1 teaspoon butter for frying the garnish
• 2 additional whole shrimp shell on, head removed, to garnish
• extra heavy cream to garnish

Equipment

• Ninja Professional 72oz Countertop Blender, Black or any high-powered blender
• KitchenAid 3-Speed Hand Blender or any immersion blender

Step-by-Step Instructions

 

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1. Add the whole shrimp (shells, heads, tails and all), broth, Dijon mustard, onion powder and tomato paste to a large saucepan. Stir, bring to a boil over medium-high heat, then turn the heat down and simmer for 5 minutes, until the shrimp are pink and cooked through.
2. Let the mixture cool for a few minutes, then carefully transfer it to a countertop blender and blend until as smooth as possible (vent the lid and cover it with a towel, since the liquid is hot). You can also blend it right in the pan with an immersion blender; keep going for 2 to 3 minutes so the shells break down well.
3. Set a fine mesh sieve over a clean saucepan and press the mixture through it with the back of a ladle or spoon, scraping the underside of the sieve so you get every drop. Discard the shell pieces left in the sieve.
4. Stir in the heavy cream and the brandy (if using). Taste, season with salt and pepper, and warm gently over low heat without letting it boil.
5. Meanwhile, melt the butter in a small skillet over medium-high heat and fry the two garnish shrimp for 1 to 2 minutes per side, until pink.
6. Ladle the bisque into two bowls, swirl in a little extra cream, and top each bowl with a shrimp. Serve hot.

Nutrition

Calories: 291kcalCarbohydrates: 6gProtein: 23gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0gCholesterol: 235mgSodium: 1810mgPotassium: 337mgFiber: 1gSugar: 3gVitamin A: 1003IUVitamin C: 2mgCalcium: 121mgIron: 1mgNet Carbs: 5g

Notes

Nutrition is calculated on the edible shrimp meat (about 250 g from 1 lb of head-on shrimp) plus everything else in the pot. The shells and heads are strained out, so they are not counted.

No whole head-on shrimp? Shell-on, head-off shrimp work well too. The shells carry most of the flavor, so don't use peeled shrimp for the base.

Keeps in the fridge for up to 2 days. Reheat gently and don't let it boil once the cream is in.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.