Picture this: a steaming bowl of creamy shrimp soup, rich with seafood flavor and ready in minutes. Whether you’re craving a quick weeknight dinner or a cozy weekend treat, these 15 recipes are your ticket to comfort food bliss. Dive in and discover your new favorite—each spoonful promises to delight any seafood lover!
Classic Creamy Shrimp Bisque
Mmm, there’s something about a rich, velvety bisque that feels like a warm hug on a chilly evening—especially around the holidays. I first fell in love with this classic creamy shrimp bisque at a cozy seaside restaurant years ago, and after many attempts, I’ve perfected my own comforting version that’s surprisingly simple to whip up at home. It’s become my go-to for impressing guests or just treating myself to a little luxury.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 pound raw shrimp, peeled and deveined (I save the shells for extra flavor in the broth)
– 4 tablespoons unsalted butter (I always use unsalted to control the saltiness better)
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced (fresh is key here for that aromatic punch)
– 1/4 cup all-purpose flour
– 4 cups seafood or chicken broth (I prefer low-sodium broth so I can adjust seasoning later)
– 1 cup heavy cream (for that luscious, creamy texture)
– 1/4 cup dry sherry (a splash adds wonderful depth—don’t skip it!)
– 1 teaspoon paprika
– Salt and freshly ground black pepper, to taste (I grind the pepper right in for the best flavor)
– Fresh parsley, chopped, for garnish (a bright finish makes all the difference)
Instructions
1. In a large pot, melt the unsalted butter over medium heat until it’s foamy and fragrant, about 2 minutes.
2. Add the finely chopped yellow onion and cook, stirring occasionally, until it’s soft and translucent, about 5 minutes—this builds a sweet base for the bisque.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn, which can turn bitter.
4. Sprinkle the all-purpose flour over the onion mixture and whisk constantly to form a roux, cooking for 2 minutes until it’s lightly golden to avoid a raw flour taste.
5. Gradually pour in the seafood or chicken broth while whisking continuously to prevent lumps, then bring the mixture to a gentle simmer over medium-high heat.
6. Add the raw shrimp shells to the pot (if saved) and simmer for 10 minutes to infuse the broth with shrimp flavor, then remove and discard the shells with a slotted spoon.
7. Stir in the peeled and deveined shrimp and cook for 3-4 minutes until they turn pink and opaque, being careful not to overcook them to keep them tender.
8. Remove the pot from the heat and use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender for a silkier texture.
9. Return the pureed soup to the pot over low heat and stir in the heavy cream, dry sherry, and paprika, heating gently for 5 minutes without boiling to maintain creaminess.
10. Season with salt and freshly ground black pepper to taste, then ladle into bowls and garnish with chopped fresh parsley.
Kick back and savor this bisque—its velvety smoothness coats the spoon beautifully, with a rich seafood essence balanced by the sherry’s subtle warmth. I love serving it with crusty bread for dipping or topping it with a dollop of sour cream for an extra tangy twist. It’s the kind of dish that feels fancy but is totally doable for a weeknight treat.
Tom Yum Shrimp Soup with Lemongrass
Remember those chilly evenings when you just crave something to warm you from the inside out? That’s exactly what inspired me to make this vibrant Tom Yum Shrimp Soup with Lemongrass last week. It’s my go-to for a quick, flavor-packed meal that feels like a hug in a bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon of vegetable oil (my trusty skillet staple)
– 4 cups of chicken broth (I always use low-sodium to control the salt)
– 2 stalks of fresh lemongrass, bruised and cut into 2-inch pieces (the fragrance is unbeatable!)
– 3 kaffir lime leaves, torn (if you can’t find fresh, dried works in a pinch)
– 1-inch piece of fresh ginger, sliced (peeling is optional, but I like to for a smoother texture)
– 2 Thai chilies, smashed (adjust to your heat preference—I keep seeds for extra kick)
– 1 pound of large shrimp, peeled and deveined (I buy wild-caught when possible)
– 8 ounces of white mushrooms, sliced (cremini are my favorite for their earthy flavor)
– 3 tablespoons of fish sauce (this is the secret umami booster)
– 2 tablespoons of fresh lime juice (bottled just doesn’t compare)
– 1 tablespoon of brown sugar (it balances the tang perfectly)
– Fresh cilantro for garnish (a must for that final pop of color)
Instructions
1. Heat 1 tablespoon of vegetable oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add 2 stalks of bruised lemongrass, 3 torn kaffir lime leaves, 1-inch sliced ginger, and 2 smashed Thai chilies to the pot. Sauté for 2-3 minutes until fragrant, stirring occasionally to prevent burning.
3. Pour in 4 cups of chicken broth and bring to a gentle boil over high heat, then reduce to a simmer.
4. Add 8 ounces of sliced white mushrooms to the broth and simmer for 5 minutes until they soften slightly.
5. Stir in 1 pound of peeled shrimp and cook for 3-4 minutes until they turn pink and opaque, flipping halfway through for even cooking.
6. Remove the pot from heat and stir in 3 tablespoons of fish sauce, 2 tablespoons of fresh lime juice, and 1 tablespoon of brown sugar until fully dissolved.
7. Discard the lemongrass stalks, ginger slices, and kaffir lime leaves using a slotted spoon or strainer for a smoother soup.
8. Ladle the soup into bowls and garnish generously with fresh cilantro.
Creating this soup is such a joy—the broth is wonderfully aromatic with a tangy, spicy kick that dances on your palate. For a fun twist, I love serving it over a bed of steamed jasmine rice to soak up all those incredible flavors.
Cajun Shrimp and Sausage Gumbo
Just last week, as a chilly December evening settled in, I found myself craving something deeply comforting and full of flavor—the kind of dish that warms you from the inside out. That’s when I decided to whip up a big pot of this classic, soul-satisfying gumbo, a recipe I’ve tweaked over the years to get it just right for my family. It’s become our go-to for cozy gatherings, especially around the holidays when we all need a little extra warmth and spice.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– 1/2 cup all-purpose flour (I always sift mine first to avoid lumps in the roux)
– 1/2 cup vegetable oil (a neutral oil works best here for that deep, dark roux)
– 1 large onion, diced (yellow onions are my favorite for their sweet balance)
– 1 green bell pepper, diced (I like the crisp texture it adds)
– 2 celery stalks, diced (don’t skip these—they’re key for that classic “holy trinity” flavor base)
– 3 cloves garlic, minced (freshly minced garlic makes all the difference, trust me)
– 1 lb andouille sausage, sliced into 1/2-inch rounds (I opt for a spicy variety to give the gumbo a kick)
– 1 lb large shrimp, peeled and deveined (I buy them raw and frozen, then thaw just before using)
– 4 cups chicken broth (low-sodium is my go-to so I can control the salt level)
– 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted tomatoes add a nice smoky hint)
– 2 bay leaves (I always use dried—they infuse beautifully over the long simmer)
– 1 tbsp Cajun seasoning (homemade blend if I have time, but a good store-bought one works too)
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper (adjust based on your heat tolerance—I add a pinch more for extra warmth)
– Salt and black pepper to taste (I season in layers as I cook)
– Cooked white rice, for serving (I prefer long-grain for its fluffy texture)
– Chopped green onions, for garnish (a fresh pop of color and flavor at the end)
Instructions
1. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat until it shimmers, about 2 minutes.
2. Gradually whisk in the all-purpose flour to form a roux, stirring constantly to prevent burning.
3. Cook the roux, stirring continuously, until it turns a deep chocolate brown color, which should take 20-25 minutes—be patient, as rushing can lead to a bitter taste.
4. Tip: Keep the heat at medium-low once the roux starts darkening to avoid scorching; this is my secret to a smooth, rich base.
5. Add the diced onion, green bell pepper, and celery to the pot, stirring to coat them in the roux, and cook for 8-10 minutes until the vegetables soften and become fragrant.
6. Stir in the minced garlic and cook for 1 more minute until aromatic.
7. Add the sliced andouille sausage to the pot and cook for 5-7 minutes, stirring occasionally, until the sausage is lightly browned and releases its oils.
8. Pour in the chicken broth and diced tomatoes with their juices, scraping the bottom of the pot to deglaze and incorporate any browned bits.
9. Add the bay leaves, Cajun seasoning, dried thyme, and cayenne pepper, then bring the mixture to a boil over high heat.
10. Once boiling, reduce the heat to low, cover the pot partially, and let it simmer for 45 minutes to allow the flavors to meld and the liquid to reduce slightly.
11. Tip: Taste the gumbo halfway through simmering and adjust salt and black pepper as needed—seasoning in stages ensures a well-balanced dish.
12. After 45 minutes, add the peeled and deveined shrimp to the pot, stirring gently to submerge them in the hot liquid.
13. Cook the shrimp for 5-7 minutes, or until they turn pink and opaque, being careful not to overcook them to keep them tender.
14. Tip: Remove the pot from heat as soon as the shrimp are done to prevent them from becoming rubbery; residual heat will finish the cooking.
15. Discard the bay leaves before serving.
16. Serve the gumbo hot over cooked white rice in bowls, garnished with chopped green onions.
Gently ladle this gumbo into bowls, and you’ll be greeted by a rich, velvety broth that clings to every spoonful, with the shrimp staying succulent and the sausage adding a hearty, spicy punch. The depth of flavor from that slow-cooked roux makes it utterly irresistible, and I love pairing it with a side of crusty bread for dipping—it’s perfect for soaking up every last bit of that delicious sauce.
Mexican-Style Shrimp Tortilla Soup
Crisp winter evenings always have me craving something warm and vibrant, and this Mexican-Style Shrimp Tortilla Soup is my go-to—it’s a cozy, one-pot wonder that comes together faster than you can say “¡delicioso!” I love how the smoky chipotle and fresh lime brighten up even the dreariest day, and it’s become a staple in my kitchen for quick weeknight dinners or casual gatherings with friends.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for sautéing—it adds a lovely fruity note)
– 1 medium yellow onion, diced (I always keep these on hand for soups)
– 3 cloves garlic, minced (fresh is best here for that punchy flavor)
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 chipotle pepper in adobo sauce, minced (I use about 1 tablespoon from the can—adjust if you like it spicier!)
– 4 cups low-sodium chicken broth (homemade if I have it, but store-bought works fine)
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 pound large shrimp, peeled and deveined (I prefer wild-caught for sustainability)
– 1/4 cup fresh lime juice (about 2 limes—squeeze them right before adding)
– 1/4 cup chopped fresh cilantro
– Salt, to taste (I start with 1/2 teaspoon and adjust later)
– For serving: tortilla strips, avocado slices, and a dollop of sour cream (my favorite toppings!)
Instructions
1. Heat 1 tablespoon extra virgin olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, 5–7 minutes.
3. Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1 minced chipotle pepper; cook for 1 minute until fragrant. Tip: Toasting the spices briefly enhances their depth without burning them.
4. Pour in 4 cups low-sodium chicken broth and 1 can diced tomatoes with their juices, then bring to a boil over high heat.
5. Reduce heat to medium-low, cover, and simmer for 15 minutes to let the flavors meld. Tip: Simmering uncovered can reduce the liquid too much, so keep that lid on!
6. Add 1 pound shrimp and cook until they turn pink and opaque, 3–4 minutes—do not overcook, or they’ll become rubbery.
7. Remove the pot from heat and stir in 1/4 cup fresh lime juice and 1/4 cup chopped cilantro. Tip: Adding lime juice off the heat preserves its bright, zesty flavor.
8. Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed.
9. Ladle the soup into bowls and top with tortilla strips, avocado slices, and a dollop of sour cream.
Out of this world, the soup boasts a brothy base with tender shrimp and a smoky kick from the chipotle. I adore the contrast of crispy tortilla strips against the silky broth, and it’s perfect served with extra lime wedges for squeezing over the top—trust me, you’ll want seconds!
Lemon Garlic Shrimp Orzo Soup
You know those chilly evenings when you crave something cozy yet bright? Yesterday, after a brisk walk in the December air, I found myself wanting exactly that—a soup that feels like a warm hug but tastes like sunshine. This Lemon Garlic Shrimp Orzo Soup is my answer, a one-pot wonder I whip up weekly because it’s as easy as it is satisfying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for its fruity flavor)
– 1 medium yellow onion, diced (I always chop mine finely for even cooking)
– 4 cloves garlic, minced (fresh is best here—I press mine with a garlic press)
– 4 cups low-sodium chicken broth (I keep a carton in the pantry for quick meals)
– 1 cup orzo pasta (the small rice-shaped kind that soaks up all the goodness)
– 1 pound large shrimp, peeled and deveined (I buy them frozen and thaw in cold water)
– 1 lemon, juiced (about 3 tablespoons—I roll it on the counter first to get more juice)
– 1/4 cup fresh parsley, chopped (for a pop of color and freshness at the end)
– Salt and black pepper (I use kosher salt and freshly ground pepper from my mill)
Instructions
1. Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 medium diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 4 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Pour in 4 cups low-sodium chicken broth and bring to a boil over high heat, which should take about 3-4 minutes.
5. Add 1 cup orzo pasta, reduce heat to medium-low, and simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
6. Pat 1 pound large shrimp dry with paper towels to ensure they sear properly.
7. Add the shrimp to the pot and cook for 3-4 minutes, stirring gently, until they turn pink and opaque.
8. Remove the pot from heat and stir in 3 tablespoons lemon juice and 1/4 cup chopped fresh parsley.
9. Season with salt and black pepper to taste, starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust as needed.
Zesty and comforting, this soup has a lovely broth that’s tangy from the lemon and rich from the orzo, with tender shrimp in every bite. I love serving it with crusty bread for dipping, and it reheats beautifully for lunch the next day—just add a squeeze of fresh lemon to brighten it up again.
Creamy Tomato Basil Shrimp Soup
Sometimes, when the weather turns chilly and I’m craving something cozy yet elegant, I find myself reaching for this Creamy Tomato Basil Shrimp Soup. It’s a dish that feels both comforting and a little special—perfect for a quiet evening or when friends drop by unexpectedly. I love how the flavors come together so effortlessly, making it a go-to in my winter rotation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for its fruity depth)
– 1 medium yellow onion, finely chopped (I always keep these on hand for soups)
– 2 cloves garlic, minced (fresh is best here for that punchy aroma)
– 1 (28-ounce) can crushed tomatoes (I prefer San Marzano for their sweetness)
– 2 cups vegetable broth (homemade if I have it, but store-bought works fine)
– 1 cup heavy cream (it adds that luxurious richness I adore)
– 1 pound large shrimp, peeled and deveined (thawed if frozen—I check for firmness)
– 1/4 cup fresh basil leaves, chopped (from my little herb garden when possible)
– 1 teaspoon dried oregano (a pantry staple that adds earthy notes)
– Salt and black pepper (I’m generous with the pepper for a bit of heat)
Instructions
1. Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add 1 medium yellow onion, finely chopped, and sauté until translucent and soft, stirring occasionally for 5–7 minutes.
3. Stir in 2 cloves garlic, minced, and cook for 1 minute until fragrant, being careful not to let it burn.
4. Pour in 1 (28-ounce) can crushed tomatoes and 2 cups vegetable broth, then bring the mixture to a gentle boil over medium-high heat.
5. Reduce the heat to low, stir in 1 teaspoon dried oregano, and let the soup simmer uncovered for 10 minutes to meld the flavors.
6. Slowly whisk in 1 cup heavy cream until fully incorporated, then return the soup to a low simmer for 5 minutes.
7. Add 1 pound large shrimp, peeled and deveined, to the pot and cook for 3–4 minutes until they turn pink and opaque, stirring gently.
8. Remove the pot from the heat and stir in 1/4 cup fresh basil leaves, chopped, along with salt and black pepper to taste.
Zesty and velvety, this soup boasts a smooth texture with tender shrimp in every spoonful. The basil adds a fresh pop that balances the creamy tomato base beautifully. For a creative twist, I sometimes serve it with a crusty baguette for dipping or top it with a sprinkle of Parmesan cheese.
Vietnamese Shrimp Pho Soup
Wandering through the chilly December farmers market last weekend, I spotted the most vibrant fresh ginger and knew it was time for my favorite winter warmer: Vietnamese shrimp pho soup. There’s something magical about that aromatic broth that instantly makes a gray day feel cozy—plus, it’s way easier to make at home than you might think!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 8 cups water (I use filtered for the cleanest broth flavor)
– 1 lb large shrimp, peeled and deveined (keep those shells for extra flavor!)
– 1 medium yellow onion, halved (no need to peel—charring adds depth)
– 3-inch piece fresh ginger, sliced (look for firm, smooth skin at the market)
– 2 star anise pods (my secret for that authentic pho aroma)
– 1 cinnamon stick
– 3 tbsp fish sauce (I prefer Red Boat brand for its pure taste)
– 8 oz dried rice noodles (the flat pho noodles soak up broth beautifully)
– 2 cups bean sprouts (rinsed and patted dry for crunch)
– 1 bunch fresh cilantro, chopped (I always grab extra for garnish)
– 2 limes, cut into wedges (room temp limes juice more easily)
– 1 jalapeño, thinly sliced (remove seeds if you prefer less heat)
Instructions
1. Heat a dry skillet over medium-high heat and place onion halves and ginger slices cut-side down. Char for 5-7 minutes until blackened in spots—this creates a rich, smoky base.
2. In a large pot, combine water, charred onion, charred ginger, star anise, and cinnamon stick. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 30 minutes.
3. While broth simmers, prepare rice noodles according to package directions (usually soak in hot water for 15 minutes until pliable), then drain and set aside.
4. Strain broth through a fine-mesh sieve into a clean pot, discarding solids. Tip: Press gently on the solids to extract every drop of flavor.
5. Return strained broth to stove over medium heat. Add fish sauce and stir to combine.
6. Add peeled shrimp to the simmering broth and cook for exactly 3 minutes until they turn pink and curl slightly—overcooking makes them rubbery.
7. Divide prepared rice noodles among four large bowls using tongs.
8. Ladle hot broth and shrimp evenly over noodles in each bowl.
9. Top each bowl with bean sprouts, chopped cilantro, jalapeño slices, and a lime wedge on the side.
The silky noodles soak up that fragrant broth while the shrimp stay tender, and the fresh bean sprouts add a delightful crunch. I love serving this with extra lime wedges for squeezing—the bright acidity cuts through the richness perfectly. Sometimes I’ll even add a fried egg on top for a heartier weekend lunch!
Spicy Miso Shrimp Ramen Soup
Sometimes, when the weather turns chilly or I’m craving something deeply comforting yet vibrant, my mind goes straight to this Spicy Miso Shrimp Ramen Soup. It’s the kind of dish that feels like a warm hug but with a kick that wakes up your taste buds—perfect for a cozy night in or impressing friends with minimal fuss.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 cups low-sodium chicken broth (I always keep a good-quality boxed broth on hand for quick soups)
– 2 tablespoons white miso paste (this is the flavor foundation, so don’t skimp!)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil (toasted sesame oil adds a nutty depth I love)
– 1 teaspoon gochujang (Korean chili paste—adjust if you’re sensitive to heat)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1-inch piece ginger, grated (I keep ginger in the freezer for easy grating)
– 8 ounces large shrimp, peeled and deveined (I prefer wild-caught for sustainability)
– 2 packs instant ramen noodles, seasoning packets discarded (yes, we’re ditching those salty packets!)
– 2 soft-boiled eggs (I like mine with jammy yolks for richness)
– 2 green onions, thinly sliced (for a fresh finish)
– 1 cup baby spinach (it wilts perfectly into the hot broth)
Instructions
1. In a large pot over medium heat, combine the chicken broth, miso paste, soy sauce, sesame oil, gochujang, minced garlic, and grated ginger. Whisk continuously for 2 minutes until the miso is fully dissolved and the broth is steaming—this prevents clumping and blends the flavors evenly.
2. Increase the heat to medium-high and bring the broth to a gentle simmer, which should take about 5 minutes; you’ll see small bubbles forming at the edges. Tip: Avoid a rolling boil to keep the miso from losing its delicate flavor.
3. Add the shrimp to the simmering broth and cook for 3-4 minutes, until they turn pink and opaque throughout. Stir occasionally to ensure even cooking. Tip: Overcooking shrimp makes them rubbery, so remove them as soon as they’re done.
4. While the shrimp cooks, prepare the ramen noodles separately according to package directions, usually boiling for 3 minutes in water, then drain and set aside. Tip: Cooking noodles separately keeps the broth clear and prevents it from becoming starchy.
5. Divide the drained noodles between two large bowls, then ladle the hot broth and shrimp over the noodles.
6. Top each bowl with a soft-boiled egg (halved if desired), a handful of baby spinach (it will wilt from the heat), and sliced green onions.
7. Serve immediately while hot. You can garnish with extra sesame seeds or a drizzle of chili oil if you like more heat.
You’ll love how the rich, umami-packed broth coats the chewy noodles, with the shrimp adding a sweet, succulent bite. For a fun twist, try serving it with a side of crispy seaweed snacks or a sprinkle of furikake—it’s become my go-to for lazy weekends when I want something special without the hassle.
Cheesy Shrimp and Potato Chowder
Mmm, there’s something about a creamy, hearty chowder that just feels like a warm hug on a chilly day—and this cheesy shrimp and potato version is my absolute go-to when I want something comforting yet impressive enough for guests. I first whipped it up during a snowy weekend last winter when I was craving both seafood and potatoes, and it’s been a staple in my kitchen ever since. Trust me, it’s easier than it looks, and the rich, cheesy flavor will have everyone asking for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for sautéing—it adds a nice fruity note)
– 1 medium yellow onion, finely diced (I like to use a sweet variety for a milder flavor)
– 2 cloves garlic, minced (fresh is best here, but I’ve used jarred in a pinch)
– 4 medium russet potatoes, peeled and cubed into 1-inch pieces (these hold their shape well in the chowder)
– 4 cups chicken broth (I prefer low-sodium so I can control the saltiness)
– 1 cup heavy cream (it makes the chowder luxuriously creamy)
– 1 pound raw shrimp, peeled and deveined (I buy them frozen and thaw them overnight in the fridge)
– 2 cups shredded sharp cheddar cheese (I always grate it myself for better melting)
– 1 teaspoon smoked paprika (it gives a subtle smoky depth)
– Salt and black pepper (I start with 1/2 teaspoon salt and adjust later)
– Fresh parsley, chopped (for garnish—it adds a pop of color and freshness)
Instructions
1. Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 medium yellow onion, finely diced, and sauté until translucent and soft, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in 2 cloves garlic, minced, and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add 4 medium russet potatoes, peeled and cubed, and 4 cups chicken broth to the pot, then bring to a boil over high heat.
5. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes until the potatoes are fork-tender but not mushy.
6. Pour in 1 cup heavy cream and 1 teaspoon smoked paprika, stirring gently to combine, then simmer uncovered for 5 minutes to thicken slightly.
7. Add 1 pound raw shrimp, peeled and deveined, and cook for 3-4 minutes until they turn pink and opaque, stirring occasionally.
8. Remove the pot from the heat and gradually stir in 2 cups shredded sharp cheddar cheese until fully melted and smooth, about 2 minutes.
9. Season with salt and black pepper to taste, starting with 1/2 teaspoon salt and adjusting as needed.
10. Ladle the chowder into bowls and garnish with fresh parsley, chopped.
So creamy and satisfying, this chowder has a velvety texture with tender potatoes and juicy shrimp in every bite. Serve it with crusty bread for dipping, or try topping it with extra cheese and a sprinkle of crispy bacon for a decadent twist—it’s perfect for cozy nights in or impressing friends at a dinner party.
Shrimp and Corn Chowder with Bacon
Lately, I’ve been craving something cozy and comforting as the holiday hustle sets in—this Shrimp and Corn Chowder with Bacon is my go-to for warming up a chilly evening. It’s rich, creamy, and packed with flavor, perfect for a festive gathering or a quiet night in. I love how the smoky bacon and sweet corn balance the tender shrimp, making it a dish that always feels special yet approachable.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 6 slices thick-cut bacon, chopped (I always grab the smoky kind for extra depth)
– 1 lb medium shrimp, peeled and deveined (fresh or thawed works, but I prefer fresh for the best texture)
– 1 medium yellow onion, diced (I like to use a sweet variety to complement the corn)
– 2 cloves garlic, minced (freshly minced is my go-to for that aromatic punch)
– 4 cups fresh or frozen corn kernels (I use frozen in a pinch, but fresh summer corn is unbeatable)
– 2 medium potatoes, peeled and diced into ½-inch cubes (Yukon Gold are my favorite for their creaminess)
– 4 cups chicken broth (low-sodium lets me control the salt better)
– 1 cup heavy cream (room temperature helps it blend smoothly without curdling)
– 2 tbsp unsalted butter (I always keep it cold until needed)
– 2 tbsp all-purpose flour (for thickening—I sift it to avoid lumps)
– 1 tsp smoked paprika (this adds a lovely warmth without being too spicy)
– Salt and black pepper (I adjust these at the end for perfect seasoning)
– Fresh parsley, chopped (for garnish—it brightens up the whole bowl)
Instructions
1. In a large pot or Dutch oven over medium heat, cook the chopped bacon for 8-10 minutes until crispy, stirring occasionally. Tip: Reserve 1 tablespoon of the bacon fat in the pot for extra flavor and discard the rest to reduce greasiness.
2. Transfer the cooked bacon to a paper towel-lined plate to drain, leaving the fat in the pot.
3. Add the diced onion to the pot and sauté in the bacon fat for 5 minutes until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Sprinkle the flour over the onion mixture and cook for 2 minutes, stirring constantly to form a roux and prevent lumps.
6. Gradually pour in the chicken broth while whisking continuously to combine smoothly.
7. Add the diced potatoes and corn kernels to the pot, bring to a boil, then reduce heat to a simmer and cook for 15 minutes until the potatoes are fork-tender. Tip: Simmer gently to avoid overcooking the vegetables and maintain their texture.
8. Stir in the heavy cream and smoked paprika, and simmer for 5 minutes to let the flavors meld.
9. Add the shrimp to the pot and cook for 3-4 minutes until they turn pink and opaque, stirring occasionally. Tip: Avoid overcooking the shrimp by removing them as soon as they curl—this keeps them tender and juicy.
10. Stir in the butter until melted, then season with salt and black pepper to taste.
11. Ladle the chowder into bowls and top with the crispy bacon and chopped parsley.
Buttery and velvety, this chowder has a luscious texture from the cream and potatoes, with pops of sweetness from the corn. The smoky bacon and tender shrimp create a savory depth that’s utterly satisfying—serve it with crusty bread for dipping or a simple green salad to round out the meal.
Creamy Avocado Shrimp Soup
You know those chilly evenings when you crave something comforting yet fresh? I was rummaging through my fridge last week after a long day, staring at some ripe avocados and leftover shrimp, when inspiration struck for this creamy, dreamy soup. It’s become my new go-to for a quick, satisfying meal that feels indulgent without being heavy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (I like to buy them fresh from my local market on Saturdays)
– 2 ripe avocados, pitted and scooped (make sure they give slightly when pressed—that’s the sweet spot for creaminess)
– 1 medium yellow onion, diced (I always keep a stash in my pantry for soups)
– 2 cloves garlic, minced (fresh is best here for that punchy flavor)
– 4 cups low-sodium chicken broth (homemade if you have it, but store-bought works fine in a pinch)
– 1 cup heavy cream (I prefer the richness it adds, but you could sub half-and-half for a lighter version)
– 2 tbsp unsalted butter (my go-to for sautéing—it adds a lovely depth)
– 1 tbsp olive oil (extra virgin is my favorite for a fruity note)
– 1 tsp smoked paprika (it gives a subtle smokiness that pairs perfectly with the shrimp)
– Salt and black pepper to taste (I usually start with ½ tsp salt and adjust as I go)
– Fresh cilantro for garnish (a handful chopped—it brightens everything up)
Instructions
1. In a large pot over medium heat, add 1 tbsp olive oil and 2 tbsp unsalted butter, letting the butter melt completely for about 1 minute.
2. Add 1 diced yellow onion to the pot, sautéing for 5–7 minutes until translucent and soft, stirring occasionally to prevent burning.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let the garlic brown.
4. Pour in 4 cups low-sodium chicken broth and bring to a gentle boil over high heat, which should take about 3–4 minutes.
5. Reduce the heat to medium-low, add 1 lb peeled and deveined shrimp, and simmer for 4–5 minutes until the shrimp turn pink and opaque, flipping them halfway through.
6. Remove the pot from the heat and use a slotted spoon to transfer the shrimp to a bowl, setting them aside to cool slightly.
7. Add 2 scooped ripe avocados to the broth in the pot, using an immersion blender to puree until smooth and creamy, about 2–3 minutes. Tip: If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches.
8. Return the pot to low heat, stir in 1 cup heavy cream and 1 tsp smoked paprika, and heat for 3–4 minutes until warmed through, avoiding a boil to prevent curdling.
9. Chop the cooked shrimp into bite-sized pieces and add them back to the soup, stirring to combine and heating for 1–2 minutes until everything is hot. Tip: Reserve a few shrimp pieces for garnish if you like a prettier presentation.
10. Season with salt and black pepper to taste, starting with ½ tsp salt and adjusting as needed, then ladle into bowls. Tip: Taste as you go—the avocados and broth can vary in saltiness.
11. Garnish each bowl with fresh chopped cilantro and serve immediately.
Every spoonful of this soup is luxuriously smooth with a velvety texture from the blended avocados, while the shrimp adds a sweet, briny pop that keeps it from feeling too rich. I love serving it with a side of crusty bread for dipping, or for a fun twist, try topping it with a dollop of sour cream and extra smoked paprika—it’s become a staple in my winter rotation!
Shrimp and Wild Rice Soup
Last winter, when a surprise snowstorm left me craving something hearty yet elegant, I stumbled upon this Shrimp and Wild Rice Soup. It’s become my go-to comfort dish for chilly evenings, blending rustic grains with delicate seafood in a way that feels both nourishing and special—perfect for a cozy holiday lunch like today’s Christmas Eve.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup wild rice blend (I love the nutty texture it adds)
– 1 lb large raw shrimp, peeled and deveined (fresh or thawed works)
– 4 cups chicken broth (homemade or low-sodium store-bought)
– 1 cup heavy cream (for that rich, velvety finish)
– 2 tbsp unsalted butter (my go-to for sautéing)
– 1 medium yellow onion, finely diced
– 2 celery stalks, chopped (adds a nice crunch)
– 2 carrots, peeled and diced
– 3 garlic cloves, minced (fresh is best here)
– 1 tsp dried thyme
– Salt and black pepper (I always season in layers)
– 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Rinse 1 cup wild rice blend under cold water in a fine-mesh strainer to remove excess starch.
2. In a large pot or Dutch oven, melt 2 tbsp unsalted butter over medium heat until it bubbles lightly.
3. Add 1 diced yellow onion, 2 chopped celery stalks, and 2 diced carrots to the pot, sautéing for 8–10 minutes until softened and fragrant.
4. Stir in 3 minced garlic cloves and 1 tsp dried thyme, cooking for 1 minute until aromatic—be careful not to burn the garlic.
5. Pour in 4 cups chicken broth and the rinsed wild rice, bringing to a boil over high heat.
6. Reduce heat to low, cover the pot, and simmer for 35–40 minutes until the rice is tender and has split open slightly.
7. While the soup simmers, pat 1 lb raw shrimp dry with paper towels to ensure they sear nicely later.
8. After the rice is cooked, stir in 1 cup heavy cream and season with salt and black pepper to taste, simmering uncovered for 5 minutes to thicken slightly.
9. Increase heat to medium-high and add the shrimp to the soup, cooking for 3–4 minutes until they turn pink and opaque—avoid overcooking to keep them tender.
10. Remove from heat and garnish with 2 tbsp chopped fresh parsley. Serve immediately in warm bowls.
The soup has a wonderful creamy texture with pops of chewy wild rice and succulent shrimp, offering a savory depth from the thyme and vegetables. I love pairing it with crusty bread for dipping or adding a squeeze of lemon for a bright twist—it’s elegant enough for guests but simple enough for a weeknight treat.
Hot and Sour Shrimp Soup
Picture this: it’s a chilly evening, and I’m craving something that warms me from the inside out with a bit of a kick. That’s when I turn to my go-to Hot and Sour Shrimp Soup—a recipe I perfected after a trip to a coastal market where I first fell in love with its bold flavors. Trust me, it’s the ultimate comfort food that’s surprisingly easy to whip up.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 lb large shrimp, peeled and deveined (I always buy wild-caught for better flavor)
- 4 cups chicken broth (homemade if you have it, but store-bought works fine in a pinch)
- 2 tbsp vegetable oil (my go-to for high-heat cooking)
- 1 tbsp soy sauce (I use low-sodium to control the saltiness)
- 2 tbsp rice vinegar (it adds that perfect tang without being too harsh)
- 1 tsp chili flakes (adjust based on your heat tolerance—I like it spicy!)
- 2 cloves garlic, minced (fresh is best here for maximum aroma)
- 1-inch piece ginger, grated (I keep mine in the freezer for easy grating)
- 4 oz shiitake mushrooms, sliced (they add a lovely earthy note)
- 2 green onions, thinly sliced (save some for garnish to make it pretty)
- 1 egg, lightly beaten (room temp eggs blend in more smoothly)
- 1 tbsp cornstarch mixed with 2 tbsp water (this slurry thickens the soup just right)
Instructions
- Heat 2 tbsp vegetable oil in a large pot over medium-high heat until it shimmers, about 1 minute.
- Add 2 cloves minced garlic and 1-inch grated ginger to the pot, stirring constantly for 30 seconds until fragrant to prevent burning.
- Tip: Toasting the aromatics first deepens the flavor base of the soup.
- Add 4 oz sliced shiitake mushrooms to the pot, cooking for 3-4 minutes until they soften and release their juices.
- Pour in 4 cups chicken broth and 1 tbsp soy sauce, bringing the mixture to a boil over high heat.
- Reduce the heat to medium-low, letting the soup simmer uncovered for 10 minutes to allow the flavors to meld.
- Stir in 1 lb peeled shrimp, cooking for 2-3 minutes until they turn pink and opaque, indicating they’re done.
- Tip: Avoid overcooking the shrimp to keep them tender and juicy.
- Whisk in 2 tbsp rice vinegar and 1 tsp chili flakes, adjusting the heat if needed.
- Slowly drizzle in 1 lightly beaten egg while stirring the soup in a circular motion to create thin ribbons.
- Tip: Stirring continuously prevents the egg from clumping and ensures even distribution.
- Add the cornstarch slurry to the pot, stirring for 1-2 minutes until the soup thickens slightly to a velvety consistency.
- Remove the pot from the heat and stir in most of the sliced green onions, reserving some for garnish.
My favorite part is savoring the soup’s silky texture with plump shrimp and a tangy-spicy broth that tingles the palate. Serve it steaming hot in bowls, topped with the remaining green onions, or pair it with crusty bread for a heartier meal—it’s a bowl of pure coziness that never fails to delight.
Shrimp and Mushroom Bisque
Holiday gatherings always have me craving something warm and elegant, but I’ll admit—I’m a sucker for recipes that feel fancy without requiring hours in the kitchen. This Shrimp and Mushroom Bisque is my go-to for cozy winter evenings; it’s rich, creamy, and comes together with ingredients I usually have on hand, making it perfect for a last-minute dinner party or a quiet night in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb raw shrimp, peeled and deveined (I like to buy them frozen and thaw overnight for convenience)
– 8 oz cremini mushrooms, sliced (baby bellas work great too—they add an earthy depth)
– 1 medium yellow onion, diced (I always keep one in the pantry for soups)
– 2 cloves garlic, minced (fresh is best, but I’ve used jarred in a pinch)
– 4 tbsp unsalted butter (I prefer unsalted to control the saltiness)
– 1/4 cup all-purpose flour (for that velvety roux)
– 4 cups chicken broth (low-sodium lets the shrimp shine)
– 1 cup heavy cream (don’t skimp—it makes the bisque luxuriously smooth)
– 1/2 tsp paprika (smoked paprika adds a nice kick if you have it)
– Salt and black pepper (I season in layers as I cook)
– Fresh parsley, chopped (for garnish—it brightens up the rich flavors)
Instructions
1. In a large pot, melt 2 tbsp butter over medium heat until foamy, about 2 minutes.
2. Add diced onion and cook, stirring occasionally, until translucent, 5–7 minutes.
3. Stir in minced garlic and sliced mushrooms, cooking until mushrooms soften and release liquid, 5–8 minutes. Tip: Don’t rush this—letting the mushrooms brown slightly deepens the flavor.
4. Push vegetables to the side, add remaining 2 tbsp butter to the center, and let it melt.
5. Sprinkle flour over the butter, whisking constantly to form a roux, cooking until golden, 2–3 minutes. Tip: Keep whisking to prevent lumps for a smooth bisque.
6. Gradually pour in chicken broth while whisking to combine with the roux.
7. Bring to a simmer over medium-high heat, then reduce to low and cook for 10 minutes, stirring occasionally.
8. Add shrimp and paprika, simmering until shrimp turn pink and opaque, 3–5 minutes. Tip: Avoid overcooking the shrimp—they’ll become rubbery.
9. Stir in heavy cream and heat through without boiling, 2–3 minutes.
10. Season with salt and black pepper to taste, then remove from heat.
11. Ladle into bowls and garnish with fresh parsley.
Just ladle this bisque into your favorite bowls, and you’ll be greeted with a velvety texture that’s both hearty and refined. The shrimp adds a sweet brininess that pairs beautifully with the earthy mushrooms, making it a standout for holiday dinners or a simple weeknight treat. I love serving it with crusty bread for dipping—it soaks up every last drop!
Zesty Lime and Cilantro Shrimp Soup
There’s something about a bright, tangy soup that just feels right on a chilly December day—and this Zesty Lime and Cilantro Shrimp Soup is my go-to when I want something light yet satisfying. I first whipped it up after a trip to the coast, where fresh seafood inspired me to create this quick, flavorful bowl. Trust me, it’s become a staple in my kitchen for those busy weeknights when I crave something healthy without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (I always buy wild-caught for better flavor)
– 4 cups low-sodium chicken broth (homemade if you have it, but store-bought works fine)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 medium onion, finely chopped (I like yellow onions for their sweetness)
– 3 cloves garlic, minced (fresh is key here—don’t skimp!)
– 1 jalapeño, seeded and diced (adjust to your heat preference)
– 1 cup corn kernels (fresh or frozen, but I prefer frozen for convenience)
– 1/4 cup fresh cilantro, chopped (plus extra for garnish)
– 2 limes, juiced (about 1/4 cup—I always roll them on the counter first to get more juice)
– Salt and black pepper (to season as you go)
Instructions
1. Heat 2 tbsp extra virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 medium onion, finely chopped, and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in 3 cloves garlic, minced, and 1 jalapeño, seeded and diced, and cook for 1 minute until fragrant.
4. Pour in 4 cups low-sodium chicken broth and bring to a boil over high heat, then reduce to a simmer.
5. Add 1 cup corn kernels and simmer for 5 minutes to soften the corn.
6. Season the broth with salt and black pepper, starting with 1/2 tsp salt and 1/4 tsp pepper, then adjust later if needed.
7. Add 1 lb large shrimp, peeled and deveined, and cook until they turn pink and opaque, about 3-4 minutes, stirring gently.
8. Remove the pot from heat and stir in 1/4 cup fresh cilantro, chopped, and 2 limes, juiced (about 1/4 cup).
9. Ladle the soup into bowls and garnish with extra cilantro if desired.
Velvety and vibrant, this soup bursts with zesty lime and fresh cilantro that perfectly complements the tender shrimp. I love serving it with a side of crusty bread for dipping, or for a heartier meal, toss in some cooked rice or quinoa. It’s a dish that feels both comforting and refreshing—ideal for any season!
Summary
Ready to warm up your kitchen? This roundup offers 20 creamy, comforting shrimp soup recipes perfect for cozy nights. Whether you’re craving classic bisque or something with a twist, there’s a bowl here for every seafood lover. Pick a recipe to try this week, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest to spread the comfort!
