Foodbe
silky coconut shrimp bisque

silky coconut shrimp bisque

👨‍🍳 Chefy Tip: Sauté shells with shallots and garlic first — the aromatics pick up the fat and the shells brown slightly before liquid hits. Strain carefully, press the shells with a spoon in the sieve to get every drop. Reserve a few chopped shrimp tails for garnish — texture is everything in a smooth bisque.

Serves
4
Prep
15 min
Cook
35 min
Difficulty
Intermediate
Cost
Premium
Calories
350
Carbs
16g
Protein
28g
Fat
20g

Flavor Profile

🦐 Briny and umami-rich from shrimp broth
🥥 Creamy and subtly sweet with coconut milk
🧄 Aromatic and savory from garlic and shallots
🌶️ Slightly spicy with a touch of cayenne
🍋 Bright and zesty with a squeeze of lime

Ingredients

🦐 1 lb shrimp, peeled and deveined (shells reserved)
🛢️ 1 tbsp olive oil
🧅 1 shallot, finely chopped
🧄 2 cloves garlic, minced
🥥 1 can (13.5 oz) coconut milk
🥣 3 cups seafood broth
🌶️ 1/4 tsp cayenne pepper
🧂 1/2 tsp sea salt
🍅 1/2 cup diced tomatoes
🍋 Juice of 1/2 lime
🌿 2 tbsp fresh cilantro, chopped

Instructions

01

Sauté shallots and garlic in olive oil over medium heat until fragrant. Add shrimp shells and cook 3 minutes.

02

Pour in seafood broth, simmer 15 minutes, then strain out shells and return broth to pot.

03

Stir in coconut milk, tomatoes, cayenne, and salt. Simmer 10 minutes.

04

Add shrimp and lime juice, cook 3-4 minutes until shrimp are opaque. Serve hot garnished with cilantro.

🧬 Food Science

Bisque originated in France as a way to use shellfish scraps, creating a deeply flavorful soup. Coconut milk contains lauric acid, which has antimicrobial properties and supports immune health.

Pair It

🥂 A chilled Sauvignon Blanc or a citrus-infused sparkling water complements the flavors.
🍽️ Pair with charred asparagus for contrast, or serve with a mango slaw for a fresh balance.