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Spicy Coconut-Shrimp Bisque

Spicy Coconut-Shrimp Bisque

Oxmoor House JANUARY 2001

  • Yield: 4 servings (serving size: 1 1/4 cup)


  • 4 tablespoons red curry paste
  • 2 tablespoons water
  • Cooking spray
  • 1 pound peeled and deveined medium shrimp
  • 1 cup chopped green onions
  • 1 cup frozen green peas, thawed
  • 1/2 cup chopped red bell pepper
  • 1 (14-ounce) can light coconut milk
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt


Combine curry paste and water in a small bowl; stir well with a whisk.

Coat a Dutch oven with cooking spray; place over medium heat until hot. Add curry paste mixture and shrimp; cook, uncovered, 4 minutes, stirring frequently. Add onions, peas, and bell pepper; cook 3 minutes or until peas are tender.

Add coconut milk and cilantro; cook 2 minutes or until thoroughly heated. Stir in salt. Remove from heat, cover, and let stand 5 minutes before serving.

Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 36%
  • Fat: 10g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.1g
  • Carbohydrate: 13.5g
  • Fiber: 2.6g
  • Cholesterol: 172mg
  • Iron: 0.0mg
  • Sodium: 538mg
  • Calcium: 0.0mg

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Spicy Coconut-Shrimp Bisque recipe