Gluten Free Shrimp Bisque
Rich, velvety, and deeply satisfying, this shrimp bisque is the kind of bowl that feels like a special-occasion restaurant dish — but comes together in your own kitchen for four. The secret to its incredible depth is a quick homemade shrimp stock built from the shells themselves, simmered with bay leaf and peppercorns until fragrant and beautifully pink-orange. Tomato paste and smoked paprika get cooked down until toasty, dry sherry deglazes all those good browned bits, and a cornstarch slurry thickens everything to that signature silky bisque consistency — no wheat flour needed anywhere in the process. Heavy cream brings it all together into something luxuriously smooth, with a gentle kick from cayenne that keeps every spoonful interesting. Because the thickening comes from cornstarch rather than a traditional roux, this is a genuinely safe choice for anyone avoiding gluten — not a workaround, just a smart technique that happens to work beautifully. Finish with fresh chives and a squeeze of lemon to brighten the whole bowl, and try not to go back for seconds.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the shrimp stock
- 1.5 lb large shrimp (21–25 count), shell-on
- 4 cups water
- 1 bay leaf
- ½ tsp black peppercorns
For the bisque
- 3 tbsp unsalted butter
- 1 cup celery, finely diced (about 3 stalks)
- 1 cup carrots, finely diced (about 2 medium)
- 3 tbsp tomato paste
- ⅓ cup dry sherry
- 3 tbsp cornstarch
- 3 tbsp cold water
- 1 cup heavy cream
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Peel and devein the shrimp, reserving all shells. Set the peeled shrimp aside in the refrigerator. Combine the shells, 4 cups water, bay leaf, and peppercorns in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 15 minutes, until the stock is fragrant and lightly pink-orange. Strain through a fine-mesh strainer, pressing the shells firmly to extract all liquid; discard the solids. You should have about 3 cups of stock.
- 2
Melt the butter in a large pot or Dutch oven over medium heat. Add the celery and carrots and cook, stirring occasionally, until softened and the celery is translucent, about 7–8 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!