Prep Time 15 min Cook Time 25 min Total Time 0:40
Serves 3-4


  • 1-2 large 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
  • 6-8 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. First roast your red pepper. Preheat oven to 475F.
  2. Place 1-2 red pepper on baking sheet.
  3. Roast pepper 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.


  1. 1 tbsp oil plus your garlic & shallot.
  2. Sautee 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 5-8 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 blender or use an inversion hand mixer.
  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.