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5 from 8 votes

Southwestern Shrimp Bisque

A creamy bisque with delicious shrimp bites and a Southwestern kick of chili and spice.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Soup
Cuisine: Mexican
Keyword: Bisque
Servings: 6
Calories: 501kcal
Author: Joanie and Chris



Shrimp Stock

  • Peel and devein shrimp. Reserve the shrimp shells.
  • Place shrimp shells in a pot with 3 cups of salted water. Cook the shells over medium heat for 15 minutes. Strain the mixture and discard the shells. Reserve the shrimp stock in a bowl.
  • Cut each shrimp into bite-size pieces. Reserve in a small bowl.


  • In a medium size stock pot, add 2 tablespoons of olive oil and heat over medium heat. Chopped onion and jalapeños should be added and cooked for 5 minutes. Add the chopped garlic and cook for an additional minute.
  • Add the almond flour and stir into the mixture of onion, jalapeño, and garlic. Stir for 1 minute to combine.
  • Add the shrimp stock slowly - stir continuously. Then add the chicken bouillon granules and stir until dissolved.
  • Stir in the heavy cream, sherry, 1 cup of water, and butter. Cook until butter melts and is incorporated.
  • Add chili powder, cumin, Cholula, and corn extract and cook for 15 minutes over low heat. Soup will begin to thicken. Add the sour cream gradually during the last 5 minutes of cooking time.
  • Finish with the tomato sauce and stir until blended. Add the shrimp pieces and cook for 5 minutes until shrimp is done.
  • Transfer to serving bowls and top with cilantro and cubed avocados.


Calories: 501kcal | Carbohydrates: 9g | Protein: 19g | Fat: 43g | Saturated Fat: 21g | Trans Fat: 0g | Cholesterol: 297mg | Sodium: 810mg | Potassium: 425mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1770IU | Vitamin C: 10.4mg | Calcium: 205mg | Iron: 2.8mg | Net Carbs: 6g