This creamy roasted red pepper bisque with Shrimp is dairy free, paleo, and totally delicious! A spicy bisque with healing immunity boosting nutrients. Perfect for cold weather or under the weather! Also a great way to get veggies into your meal. Nourish your family, feed your friends, or enjoy this robust roasted red pepper bisque recipe all to yourself. Whole 30 compliant! |

Healing Roasted Red Pepper Shrimp Bisque + VIDEO

  • Author: Lindsay Cotter
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 4 cups 1x


Healing Roasted Red Pepper Bisque with Shrimp {Whole 30 friendly, Dairy Free, and Paleo}



  • 1 large or 2 medium red bell peppers
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • Salt/pepper (1/4 tsp & to taste)
  • 1 shallot or 3/4 c sliced/chopped
  • 68 oz peeled shrimp (without tail). We buy sizzlefish. See notes for link.
  • 1 tbsp water
  • 15 oz light coconut milk
  • 2 c chicken broth
  • 2 tbsp tapioca or potato starch to thicken
  • 1/2 tsp cayenne
  • 1/4 tsp ground mustard
  • 1 tsp red pepper flakes (use less if you don’t want as spicy)
  • Pinch of ground ginger
  • optional 1/4 c BBQ sauce or tangy tomato sauce
  • Fresh Cilantro and extra spicy pepper (like jalapeno) to garnish


  1. Preheat oven to 475F.
  2. Place red bell pepper(s) on baking sheet.
  3. Roast peppers at 475 F for 10 minutes rotating to each side, about 15-20 minutes total
  4. Broil last 2-3 minutes. Remove from oven. Cool. Remove skin from peppers and slice off the stem.

In the Soup Pot:

  1. 1 tbsp oil plus your garlic & shallot.
  2. Saute on medium until fragrant. Add in the peeled shrimp and water.
  3. Cook on medium until shrimp are pink and no longer translucent. Should not take more than 6-8 minutes if shrimp are medium size. (for quick option you can use precooked shrimp & add it thawed at end of cooking bisque).
  4. Add in your salt/pepper. Stir all together.
  5. Remove shrimp, place in bowl or plate.
  6. Next add in the coconut milk, broth, seasonings, and starch to the pot. Lightly simmer and mix all together for about 5 minutes. (reduce the amount of red pepper flakes and cayenne for less spicy)
  7. Place liquid and roasted red pepper in high speed blender or use an immersion hand blender.*
  8. Blend until creamy. Note: If you want it a bit sweeter, add in BBQ sauce before blending
  9. Add the soup back to stock pot. Bring to light boil. Reduce 10-20 minutes.
  10. Add shrimp back in last and keep warm until ready to serve.
  11. Serve and garnish with fresh cilantro and extra peppers if desired i.e. jalapenos.
  12. Season each bowl with more salt/pepper and red chili flakes to taste.


  • For shrimp we love wild caught Sizzlefish .
  • A hand blender will work well but we LOVE using this new Vitamix blender for extra creamy soups.
  • Vegan option just replace the shrimp with tofu or tempeh, or leave out.
  • Category: main
  • Method: stove top
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 200
  • Sugar: 5.7g
  • Sodium: 414.9mg
  • Fat: 11.2g
  • Saturated Fat: 5.7g
  • Carbohydrates: 13.5g
  • Fiber: 1.3g
  • Protein: 9.2g
  • Cholesterol: 56.9mg

Keywords: shrimp bisque, dairy free soup, roasted red pepper soup, whole30, paleo