There’s nothing quite like a rich, velvety shrimp and crab soup to warm both the body and the soul.
With a silky base, tender seafood, and a touch of cream, this dish feels restaurant-worthy yet simple enough for home cooking.
It’s the kind of soup that instantly makes dinner feel special.
Why You’ll Love This Recipe
It’s a luxurious yet approachable soup, perfect for weeknights or entertaining.
The combination of shrimp and crab creates a layered seafood flavor.
A creamy roux base gives the soup its comforting, bisque-like texture.
It comes together in under 30 minutes with basic ingredients.
What You’ll Need (Ingredient Highlights)
Crab meat provides a delicate sweetness—fresh is best, but any real crab works.
Shrimp brings a briny richness and firm bite, balancing the creaminess.
Seafood stock serves as the flavorful foundation of the soup.
Heavy cream ensures the soup is silky and indulgent.
Onion and garlic add aromatic depth at the base of the roux.
Paprika and thyme give subtle warmth and complexity.
Pro Tips Before You Start
Use fresh seafood when possible—it makes a noticeable difference.
Whisk the roux constantly to avoid lumps or burning.
Add the cream at the end and avoid boiling to keep the texture smooth.
Taste the soup before salting—seafood stock can be naturally salty.
How to Make Shrimp Soup
Step 1 – Sauté the aromatics
Melt butter in a large pot over medium heat. A
dd onion and garlic, cooking 3–4 minutes until soft and fragrant.
Step 2 – Build the roux
Stir in flour and cook for 2 minutes until pale golden, whisking constantly to remove the raw flour taste.
Step 3 – Add seafood and simmer
Gradually whisk in seafood stock.
Add crab meat, shrimp, paprika, thyme, salt, and pepper.
Simmer 15 minutes until shrimp turn pink and flavors meld.
Step 4 – Finish with cream
Reduce heat, stir in heavy cream, and warm gently for 1–2 minutes.
Do not boil. Adjust seasoning and serve hot.
What to Serve It With
Pair with crusty bread for dipping.
Serve alongside a light green salad for freshness.
Add a glass of crisp white wine to complement the seafood.
Variations / Substitutions
Use lobster or scallops in place of crab for a twist.
Swap smoked paprika for regular paprika for extra depth.
Make it lighter with half-and-half instead of cream (though less rich).
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently over low heat, stirring often—avoid boiling.
This soup does not freeze well due to the cream base.
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat them dry before adding them to the soup.
Do I need to use seafood stock?
Seafood stock gives the best flavor, but chicken stock works if that’s what you have.
How can I thicken the soup more?
Let it simmer uncovered a few extra minutes or add a touch more flour in the roux.
What if I don’t have crab?
You can double the shrimp or substitute with scallops or lobster.
Is this soup spicy?
No, it’s mild, but you can add cayenne pepper or hot sauce for a kick.
Can I make it ahead of time?
Yes, cook the base and add the cream later when reheating before serving.
Does this soup freeze well?
No, cream-based soups separate when frozen. It’s best enjoyed fresh or refrigerated.
Can I lighten this recipe?
You can use half-and-half instead of heavy cream, though the texture will be less rich.
What kind of crab meat is best?
Lump crab is ideal for sweetness and texture, but claw meat works too.
How do I prevent the cream from curdling?
Stir it in at the end over low heat and never let the soup boil after adding it.
Final Thoughts
This shrimp soup is creamy, comforting, and elegant without being fussy.
With crab and shrimp in every spoonful, it feels like a treat while still being easy to make.
Once you try it, it’s bound to earn a regular spot in your dinner rotation.
