Dairy-Free Shrimp Bisque

Serves 6


My Shrimp Bisque is totally dairy-free, gluten free and absolutely delicious!


What You’ll Need:

A Sharp Kitchen Knife

Measuring Cups & Spoons

A Soup Pot with Cover

3 Large Mixing Bowls

Medium Mixing Bowl

Wooden Spoons

A Colander

A Soup Ladle

6 Soup Bowls



1 LB unshelled shrimp

1 Tbsp Olive Oil

1 Cup Clam Juice

2 Medium Carrot, Chopped

1 Medium Onion, Chopped

2 Celery Stalks, Chopped

1 15-Ounce Can Low Fat Coconut Milk

3 Cups Cream Sherry

3 Cups Organic Vegetable Broth

1/4 Cup Tomato Paste

2 Tsp Arrowroot or Tapioca

1/2 Tsp Sea Salt

1/2 Tsp White Pepper

1/4 Tsp Nutmeg

Fresh Herbs of Choice


How To Put It Together:

1) For the seafood stock: Peel the shrimp, placing the shells in one large bowl and the flesh in another. Preheat the soup pot over medium high heat. You will know when the pot is ready when you place your hand about one inch above the pot’s surface and you feel heat radiating up from the pan. Add a half tablespoon olive oil; swirl it around the pan. Add the carrot, celery and onion to the pan; sauté until opaque. Add the shrimp shells to the pan; sauté until the shells turn ‘shrimp pink‘. Pour in the cream sherry, vegetable broth and clam juice; give the pot a good stir and cover the pot allowing the pot to simmer for 15 -20 minutes.


2) Place a colander inside a large mixing bowl. Remove the pot from the stove; pour the broth into the colander to strain the broth; set the pot aside. Strain the shells and vegetables from the broth; discard the shells/vegetable mixture and set the broth aside.


3) Creating the bisque: Into the food processor, add the shrimp and process until roughly ground. Preheat a soup pot over medium high heat. You will know that the pan is ready when you place your hand about one inch above the pan’s surface and you feel heat radiating up from the pan. Now add the oil. Add the chopped shrimp the pan; sauté until opaque. Pour in the seafood stock; add the spices and stir thoroughly. Stir in the tomato paste until thoroughly combined. Cover the pot for about 10 minutes, just so the flavors can marry. Transfer the soup to a medium size bowl; allow to cool until it is safe to handle.


4) Ladle enough cooled soup into the blender to fill it three-quaters full. Puree until smooth; transfer to a large mixing bowl. Continue with the balance of the soup until all of the soup is pureed. Place the shrimp soup in a pot over medium high heat. While the broth heats; whisk the arrowroot into the low-fat coconut milk. Whisk the coconut mixture into the shrimp soup; stirring until emulsified, smooth and ‘creamy’. Arrange six soup bowls on your work surface; ladle the shrimp bisque evenly between all six bowls. Sprinkle fresh torn herbs on top.


5) Serve and enjoy!


Nina’s Tasty Tip:

This soup can easily be made with lobster or fish as a nice change of pace.



298 Calories
14 grams of Protein
19 grams of Total Carbohydrates
6 grams of Sugar
1 grams of Fiber
8 grams of Total Fat
6 gram of Saturated Fat
0 grams of Trans Fat
85 mg of Cholesterol
324 mg of Sodium
60% RDA Vitamin A
32% RDA Selenium
21% RDA Vitamin D
14% RDA Iron
14% RDA Phosphorus
14% RDA Sodium
12% RDA Copper
11% RDA Vitamin B12
10% RDA Niacin
10% RDA Potassium
• Glycemic load: 7