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Mexican Shrimp Bisque Recipe

Mexican Shrimp Bisque Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 cup: 357 calories, 28g fat (15g saturated fat), 173mg cholesterol, 706mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 16g protein

Reviews for Mexican Shrimp Bisque

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Reviewed Feb. 4, 2016

"This soup was delicious! I will definitely make it again."

Reviewed Jan. 10, 2016

"Absolutely Wonderful. I made this tonight for dinner ( I doubled the batch ). My husband ate 2 BIG bowls and then picked out of the pan. We truly enjoyed this. I would truly recommend this."

Reviewed Mar. 20, 2015

"I've made it twice now for my husband and I and he said it again, "this is the BEST" soup/meal that you can make!" I put it over a small bed of Jasmine rice, it was very filling! The avocado and cilantro is highly recommended."

Reviewed Sep. 30, 2014

"I used 1 lbs. of mudbugs instead of shrimp and doubled the recipe. Out of this world great."

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 Jan. 28, 2013 Edited Nov. 14, 2015

"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."

Reviewed Jan. 23, 2013

"Made soooo many changes not sure review is fair enough but we did like it. Don't like cumin, coriander or avocado so left out entirely. Used only 2 tsp chili powder due to other reviewers but wasn't spicy at all. I added some corn and substituted 1/2 n 1/2 for the cream (plenty creamy), bay scallops for the shrimp and parsley for the cilantro because it's what I had on hand. Will possibly try bacon in with the onions next time to give it a little flavor boost since I chose to omit some of the other ingredients. Will make again."

Reviewed Oct. 31, 2012

"Made tonight and was very good--I think you could use some chicken breast cut into strips or small chunks in place of shrimp. I used 1/2 can corn and 1 can sliced potatoes--chopped--was happy how it turned out more like a chowder. Perfect amt as only me in the house and easy to double if company coming.I did make early in day so the flavors would meld together--think the leftovers for tomorrow will be even better."

Reviewed Oct. 31, 2012

"Made tonight and was very good--I think you could use some chicken breast cut into strips or small chunks in place of shrimp. I used 1/2 can corn and 1 can sliced potatoes--chopped--was happy how it turned out more like a chowder. Perfect amt as only me in the house and easy to double if company coming."

Reviewed Oct. 27, 2012

"My family loves this recipe ! :)"

Reviewed Oct. 1, 2012

"This was delicious! I cut the chili powder to 1/4 tsp. because I don't like things spicy, and it was just hinting at heat that way. This is in my file to make again!"

Reviewed Jun. 21, 2012

"Fantastic. I too saw this recipe featured in the April/May 2012 issue and was immediately intrigued. I had to make a couple of substitutions, but it was still incredible. First of all, I doubled the recipe as it is a very small amount as presented. Since I didn't have any chicken bouillon on hand, I used chicken broth instead of water, and 1/2 and 1/2 instead of cream. I don't like cumin, so I used ground chipotle pepper and ground cayenne instead, in amounts to taste (we tend to like things hot and spicy at my house, so I used a fair amount.) Lastly, I didn't have any sour cream either, so I used plain Greek yogurt.

I know that is quite a few substitutions, lol, but most of them are fair exchanges and truly, the taste was rich and flavorful. An added bonus is that it was so quick and easy to make and didn't mess up the kitchen too much! I served it with a home made cornbread and everybody loved it.
Try it, you'll like it!"

Reviewed May. 27, 2012

"This is listed as "Southwestern Shrimp Bisque" in the April/May 2012 issue of Taste of Home.

We made it with milk instead of cream and it turned out smooth and creamy still. We also used guacamole instead of the avocado and I really liked how the tomatoes in the guacamole complimented the shrimp flavor. We used pre-cooked shrimp and just added it right before the sour cream mixture so they didn't get tough on us.
We liked it, but the next time we make it, we will double or triple everything except the shrimp. We like our bisques to be a little less chowder-like. Also, I would NOT put the cilantro and avocado/guacamole as "optional", they are too important in the flavor balance to be left out."

Reviewed May. 16, 2012

"It was delicious."

Reviewed Apr. 23, 2012

"This was simple to make I changed taco seasoning for the chili powder, and used chicken broth. Next time I would add whole milk or evaporated milk because with the sour cream it is more than rich enough. This only make a small amount so i doubled the recipe."

Reviewed Apr. 14, 2012

"I saw this recipe in the April/May 2012 magazine and knew that I had most of the ingredients on hand. I doubled the recipe, and substituted evaporated milk for the heavy whipping cream and 1/4 tsp of curry for the coriander (and added 1 tsp of celery seed). (Substitutions made of necessity -- I had no coriander!) Also, my shrimp were frozen, but they worked out just fine. This soup is SO good -- it would make an excellent first course in a small cup/bowl or a hearty main course -- it is so rich and creamy -- you will love it!"

Reviewed Dec. 11, 2011

"This recipe is awesome and easy to make. I will definitely make it again and probably double or triple the amount and freeze it. Note: I wish I would have bought avacado to garnish this with. It would be a nice cool with the spice. Awesome just the same."

Reviewed Sep. 10, 2011

"My son love this bisque. It is easy and very delicious."

Reviewed Feb. 21, 2011

"Excellent!! My husband and I both loved this recipe and I will definitely be making this often!!"

Reviewed Jul. 5, 2010

"Very creamy and tasty but 1 tablespoon of chili powder was way to hot for my me so I agree with previous posts to probably use a 1/2 tsp for just the right kick for me but overall very good bisque recipe."

Reviewed Dec. 1, 2009

"Loved this rich, flavorful soup. I used whole milk instead of heavy whipping cream and found it to be the right amount of creamy without it being too rich. We also added shredded cheddar cheese with the avocado on top- delicious! Will definitely be making again."

Reviewed Oct. 30, 2009

"Love this recipe. Easy to modify for size, and such a rich, full flavor. Only problem was the kids though it tasted like enchilada sauce, but hey I like enchiladas. Made this several times."

Reviewed Sep. 8, 2009

"mexican food is my favorite.I need to know how to make all the different soups"

Reviewed Dec. 12, 2008

"I made this using a full can of fat free evaporated milk instead of the 1/2 cup of whipping was delicious and significantly reduced the fat content"

Reviewed Aug. 29, 2008

"It is a matter of taste. I used 1 Tbsp and served it to company. We all loved it and some even asked for the recipe and I know they have made it since."

Reviewed Jan. 28, 2008

"This recipe is great however I think there must have been a mistake because it calls for 1 tablespoon of chilli powder. I added 1 teaspoon and it was still too hot for my taste and I generally like a little fire! Next time will try 1/4 to 1/2 teaspoon of chilli powder and I will double the recipe."

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