Mexican Shrimp Bisque Recipe
Mexican Shrimp Bisque Recipe photo by Taste of Home

Mexican Shrimp Bisque Recipe

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I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal. —Karen Harris, Castle Rock, Colorado
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3 servings


  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 cup water
  • 1/2 cup heavy whipping cream
  • 2 teaspoons chicken bouillon granules
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1/2 cup sour cream
  • Chopped fresh cilantro and sliced avocado, optional

Nutritional Facts

1 cup equals 357 calories, 28 g fat (15 g saturated fat), 173 mg cholesterol, 706 mg sodium, 10 g carbohydrate, 2 g fiber, 16 g protein.


  1. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
  2. Cut shrimp into bite-size pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado if desired. Yield: 3 servings.
Originally published as Mexican Shrimp Bisque in Cooking for 2 Fall 2005, p31

Nutritional Facts

1 cup equals 357 calories, 28 g fat (15 g saturated fat), 173 mg cholesterol, 706 mg sodium, 10 g carbohydrate, 2 g fiber, 16 g protein.

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Reviewed Aug. 29, 2013

Very easy, excellent taste. I make the recipe as written and not make any adjustments.

Reviewed Mar. 23, 2013

Very tasty & easy

Reviewed Feb. 7, 2013

So deliciously flavorful. Double the recipe, trust me, you'll want leftovers.

Reviewed Jan. 28, 2013

Fantastic!!! Made the other night and was very pleased and so was the family. Served over a bed of rice though, bulked up the meal a bit. Will be making again for sure.

Reviewed Jan. 25, 2013

Made this last night and I LOVED it. I'm a total shrimp lover and this was a delight. I used regular whipping cream and precooked shrimp (added shrimp after mixing soup with sour cream mixture) and it turned out great. I also used a suggestion I read on this page and used guacamole instead of avocado and I'm glad I did. Every flavor complemented the other. Will definately make this again.

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