Spicy Coconut Shrimp Bisque

Spicy Coconut Shrimp Bisque

Chef John 22708

"I loved how this shrimp bisque turned out, and I think you will as well. I hope you give it a try, and maybe tweak it with some different combinations of seafood and garnishes."
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1 h 10 m servings 290 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 15.9 g
  • 25%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 502 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in shrimp shells; cook, stirring, until shells turn pink, 2 minutes. Pour in water and bring to a simmer; cook 20 minutes. Remove from heat and set aside.
  2. Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeno; cook, stirring, until mixture is slightly softened, about 5 minutes. Reduce heat to medium low, stir in flour and cook 3 minutes.
  3. Pour tomato soup into onion mixture; stir to combine. Pour shrimp shell mixture through a mesh strainer into tomato soup mixture. Increase heat to medium-high and bring to a simmer.
  4. Stir coconut milk, red curry paste, and fish sauce into tomato soup mixture, bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease to heat to low and simmer until shrimp are cooked through, 3 to 4 minutes. Ladle bisque into bowls, place a rice cracker in the middle, and top the cracker with sliced basil.



This was great. Everyone I shared it with loved it.The only thing i did different was I added some cayanne red pepper to it for a little more heat.I will definatly be making this again

My husband and I loved this dish. We like spicy food so we added extra peppers and used the hot red curry paste. It added extra flavor.

A creamy and very delightful soup. Made as written except as follows: subbed 3/4 lb. shrimp & 3/4 lb. sea scallops for 1 lb. shrimp, subbed seafood stock for water, doubled the red curry paste, ...

This was so easy and fabulous. However, I doubled the curry paste and the jalapenos because I like it really spicy. However, even doubling it wasn't too much and others that don't care for too...

This recipe is stupendous... Thought I'd give it a shot despite the fact that not many people had rated it. It's wonderful. Chef John scores again!!

OMG delicious. Tweak as you want but why fiddle with perfection?!

Surprisingly super delicious! Followed recipe as written except I used cooked shrimp and omitted rice crackers because I didn't have any??

My brother and I both proclaimed this as the best soup we've ever had.

this was VERY good. I was unsure how how hot the Thai red Pepper paste would be, so I bought the mild paste, gave it lots of flavor. You can get all the flavours without a lot of heat doing this...