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Low Carb Shrimp Bisque

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Servings:2

Prep Time:10 minutes

Cooking Time:30 minutes

Ingredients

  • 0.5 small [74 g] Red Onions (Finely chopped)
  • 2 clove [6 g] Garlic (Minced)
  • 1 stalk [40 g] Celery (Chopped)
  • 0.5 cup [56.5 g] Shredded Carrots
  • 2 tsp [3.6 g] Italian Seasoning
  • 2 tbsp [10 g] Nutritional Yeast
  • 1 tsp [1.2 g] Kosher Salt
  • 0.25 tsp [0.57 g] Black Pepper
  • 2 tbsp [32 g] Tomato Paste
  • 2 cup [480 ml] Vegetable Broth (Low sodium)
  • 1 cup [226 g] Coconut Milk
  • 16 oz [454.4 g] Shrimp (Peeled, deveined, and cut in half)
  • 0.5 tbsp [7 g] Lemon Juice

Directions

  1. Add red onions, garlic, celery, and carrots to a non-stick deep saucepan. Sauté for 5–6 minutes over medium heat until soft.
  2. Stir in the Italian seasoning, nutritional yeast, salt, and black pepper. Cook for 1 minute, stirring constantly.
  3. Add the tomato paste and stir to coat the vegetables.
  4. Pour in the vegetable broth and bring to a simmer. Cook for 10–12 minutes until all the vegetables are tender.
  5. Carefully transfer the bisque base to a blender and blend until smooth.
  6. Return the bisque base to the deep saucepan and stir in the coconut milk. Bring to a low simmer, stirring constantly to prevent burning.
  7. Add shrimp and cook for 3–4 minutes, until opaque and pink.
  8. Stir in the lemon juice, then remove the saucepan from the heat.

Nutrition Info

Energy : 476 Cal

Fat : 27.9 g

Carbs : 16.5 g

Protein : 38.7 g

Fiber : 4.9 g

Sugar : 5 g

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