Gluten-Free Shrimp Bisque
By the Gluten Free Recipes team ·
This rich and creamy gluten-free shrimp bisque, bursting with the sweet flavor of fresh shrimp and aromatic vegetables. Its velvety smooth texture, achieved without gluten, makes for a comforting and elegant meal.
At a glance: This easy soups and stews recipe yields 4 servings in about 40 minutes (10 min prep, 30 min cook). It uses 12 ingredients — including peeled and deveined shrimp, certified gluten-free chicken or vegetable stock, diced yellow onion — and walks through 6 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Shrimp Bisque: When preparing this soups and stews recipe, exercise caution with all packaged ingredients, especially stock and any processed items, to ensure they are certified gluten-free. Prepare this dish in a clean environment, free from any contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Shrimp Bisque: This recipe is naturally gluten-free, relying on cornstarch for thickening instead of gluten-containing grains. Always ensure your stock and any other packaged ingredients are certified gluten-free.
Ingredients
- 1 lb peeled and deveined shrimp
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 1/4 cup unsweetened coconut milk (full-fat)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery, and sauté until they begin to soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
Add the peeled and deveined shrimp to the pot. Cook, stirring occasionally, until the shrimp turn pink and opaque, which should take about 3-4 minutes. Remove the shrimp from the pot and set aside on a plate, leaving any rendered juices in the pot.
- 3
Pour the certified gluten-free chicken or vegetable stock into the pot. Bring the liquid to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes to allow the flavors to meld and the vegetables to become tender.
- 4
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour this slurry into the simmering soup while stirring constantly. Continue to cook and stir for about 5 more minutes, or until the bisque has thickened to your desired consistency.
- 5
Stir in the unsweetened coconut milk, salt, and black pepper. Return the cooked shrimp to the pot and heat through for 1-2 minutes, just until warmed. Taste and adjust seasonings as needed before serving.
- 6
Ladle the hot gluten-free shrimp bisque into bowls. Garnish with fresh chopped parsley for a burst of color and freshness. Serve immediately and enjoy this comforting, dairy-free delight.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
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