Creamy Shrimp Bisque – Easy Low Carb Keto Soup Recipe

Creamy Shrimp Bisque – Easy Low Carb Keto Soup Recipe

Welcome all! Papa G here. Today I present
my Creamy Shrimp Bisque recipe. If you’re looking for a naturally low-carb
delicious meal in a bowl, look no further. This is easy to make bisque has a ton of
flavor – and a little spice of course. It’s great right out of the pot or saved in
the refrigerator for a little later in the week. Let’s get started. We’ll
start with our seasoning blend by adding some salt to a small bowl; followed by
some ground black pepper; garlic powder; onion powder; some old bay seasoning; and a
little cayenne pepper. Give this a mix and set it aside. Prep 12 spears of asparagus by cutting
off and discarding the bottom inch. This area tends to be a little on the tough
side. Cut the spears into half-inch pieces. Add the asparagus to a pot of
boiling, salted water. Blanch for 5 minutes. This will help to soften them up
just a bit while still remaining crunchy. Remove from the hot water into an ice
bath to stop the cooking. Now as a note, I prefer to use fresh shrimp, but using raw
frozen shrimp takes a lot of work and mess away as these are already shelled
and de-veined. Just be sure that they’re thawed before we use them. Add a
tablespoon of oil to a 2 quart Dutch oven or rim skillet on medium-high heat.
Add 1/2 cup each of diced celery, onion, and green bell pepper. Cook for about 7
minutes or until the vegetables soften. Remove the vegetables from the pot and
in the same pot, add 8 tablespoons of unsalted butter. Add 1 teaspoon of
xanthan gum and whisk until combined and the butter just begins to brown. Now I’ll be using seafood stock here, but
vegetable or chicken stock works just as well. Add some stock to our pot along
with some heavy cream; and give a mix to combine. Add our spice blend we put
together earlier and give another mix. Now stir in our celery, onion, and bell
pepper. Add a drained, eighth ounce can of sliced mushrooms; and our asparagus. Give
a stir to mix. You’ll see our bisque is already starting to thicken nicely. Now
turn the heat off and add our thawed shrimp. Mix well to incorporate the
shrimp throughout the bisque. Now this is an optional step, but I like to put the
pot on a baking sheet before putting into the oven just in case there’s any
bubbling over. Cover the pot with a lid or foil and place in the middle of a
preheated 350°F oven for 30 minutes. When it’s done, remove and uncover. If
there’s any fat or oil like you see here, simply stir it back in. I really wish
there was a scent-a-vision so you could get a whiff of how delicious this aroma
is. Ladle a serving in a bowl and enjoy a homemade shrimp bisque second-to-none. Deeelicious! There you have it folks! My Creamy Shrimp
Bisque recipe. A ton of flavor all in one bowl. I hope you enjoyed this video. If
you did, please like and consider subscribing. Thanks for watching and I’ll
see you next time!



  • Connye Lovin

    Love this! 🦐😋
    Stay healthy during this terrible time, Papa G!

  • Sarah Augustine

    Great recipe though I will skip the mushrooms. They gag me.

  • PortCanon

    Shrimp Bisque, my morale booster in a bowl.
    🦐 🧈 🍲

  • Marie Mason

    Is there a reason you use canned mushrooms instead of fresh?

  • Marty Kirby


  • queensgirl58

    can you just finish cooking it on a stovetop and not the oven? thanks, Gina

  • Papa G's Low Carb Recipes

    Be sure to 📌 SUBSCRIBE & click the “🔔” for more recipes and thanks for watching!

  • Babbajune

    Yum! Looks delish! 💖

  • Anita Hamilton

    Ohhh myyyyy….. 🤤🤤🤤🤤

  • Jennifer JES

    I like ! Absolutely wish I could smell it. Thank you 🇦🇺👍🏼

  • Anita T

    Another winner Glen! Why do you bake the bisque? I have never seen another bisque recipe where you put it in the oven so I am intrigued here as to why baking happens?

  • Holly Wells

    Oh my gosh you've done it again!! Thank you for sharing. I made a pot of cabbage and leek soup today but as soon as it's gone I'm trying this one. Mouth watering!


    Looks delicious Papa G! Great recipe 🙏🏽👍🏽

  • Joey TR21X

    Oh my. This is my to do list. Thank you Papa G……..

  • Lupe Gallegos

    I've noticed in most of your recipes, you use xanthan gum. Why?

  • Becky Wilson

    OMGosh that looks so good.

  • Dan Rowden

    This has probably already been said, but DO NOT discard your asparagus ends. Those things contain loads of flavour for broths etc. Just freeze them if you can, like any other parts of vegetables you're not using in your actual recipe, like broccoli or cauliflower stems or leaves.

  • Natalia Ivanova

    So delicious and simple! Thank you

  • Linda Givens

    You must be a mind reader, all day yesterday I was thinking about shrimp bisque! Yay me, thanks so much PaPa G!

  • Ev

    Yummy, but no wine?

  • joe husosky

    Second only to Lobster Bisque 😉

  • Cee-Lina foster

    Yes Lawd 😉

  • Your email address will not be published. Required fields are marked *