The creamy goodness and rich flavor of avocado pairs wonderfully with the spicy seasoned shrimp in this bisque. Give it a try when you're ready for a light and tasty meal!
I took my inspiration for this recipe from Sonia's delicious shrimp bisque, but wanted to make a healthier version by cutting down on the butter and dairy. The final result proved to be delicious and healthy! Win win!
Add cleaned shrimp to a small bowl. Add marinade ingredients, and stir well to cover evenly. Set aside.
In a large bowl or liquid measuring cup, add all of the broth ingredients together. Set this aside as well.
In a large soup pot, add approx. 2 tbsp. olive oil and heat to medium. Add the diced onion, minced garlic and seeded jalapeño pepper. Season with salt and pepper and cook for 6 to 8 minutes. Add the broth mixture and cook for an additional 10 minutes. Lower temperature to a simmer.
In a blender, add the avocado, coconut milk, flour, cilantro and chicken bouillon (if using). Blend until the consistency is creamy smooth. Whisk the creamy mixture into the soup pot, but be sure the soup is not too hot, to prevent curdling. Regular stirring will prevent this as well. Cook for another 10 minutes on medium heat.
While the soup is cooking, preheat 2 tbsp. olive oil in a skillet to medium/high heat. Stirfry the marinated shrimp for a few minutes, until they are cooked. Cover and remove from heat.
Ladle the soup into serving bowls and divide the shrimp on top of soup. Garnish with additional cilantro, diced avocado, green onion or hot sauce.