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Mexican Shrimp Bisque

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 a 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


  • 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


  • 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.
  • Cut shrimp into bite-sized 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.
Nutrition Facts
1 cup: 357 calories, 28g fat (15g saturated fat), 173mg cholesterol, 706mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 16g protein.

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Average Rating:
  • ornamentnut
    Oct 27, 2020

    No comment left

  • justmbeth
    Jun 11, 2018

    Absolutely fabulous! I wasn't sure how much I would like this one but it is a new favorite for sure.

  • hoopertwo
    Jan 1, 2018

    Cut the chili powder in half in favor of a wife that doesn't love heat and the spices were perfect. Otherwise exactly as written. Nothing short of outstanding. Don't skip the avocado!

  • flipperpie
    Oct 31, 2016

    This is delicious. Very different and very easy to make. Definitely a keeper. Served over rice. Made exactly two bowels for my husband and me with no leftovers. If you plan to make this for friends, I suggest you double or triple recipe

  • rrwhaley
    Feb 4, 2016

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

  • tnshopgirl1
    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.

  • ReinaW
    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.

  • rebelwithoutaclue
    Sep 30, 2014

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

  • rkane
    Aug 29, 2013

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

  • BubbasGirl0361
    Mar 23, 2013

    Very tasty & easy