This shrimp and mushroom sauce is luscious, juicy & just succulent. It's delicious over mashed potatoes, rice or pasta, making it an all-around great dish!

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This shrimp and mushrooms sauce is luscious, juicy and just succulent. It’s delicious over mashed potatoes, rice or pasta, making it an all-around great dish! I also discovered that it reheats wonderfully so you can make it a day ahead and warm it up stove-top before serving.

We stopped in to visit friends in Nevada on our way home from California a couple weeks ago and Lyuda (who sure knows her way around the kitchen), served us an amazing lunch which included this shrimp and mushroom garlic bisque sauce over some fluffy white rice. I shamelessly re-filled my plate 4 times. It was an instant favorite.

Lyuda shared the recipe with me and I’ve already served it to company at our house, this time over chive mashed potatoes. It was a hit! Lyuda also gave me her recipe for a delicious crab salad that she served and I will post it soon (stay tuned!).

Ingredients for the Shrimp and Mushrooms in a Garlic Bisque Sauce:

3 Tbsp Olive Oil
3 medium tomatoes
5 cloves of garlic, pressed
1 Lb Mushrooms
1 medium onion, finely diced
1 tsp salt
1 Tbsp sweet chili sauce
½ cup sour cream (not low fat)
1 Lb large shrimp, peeled and deveined (I left the tail on for effect)
1 1/2 cups reduced sodium chicken broth
1 tsp sea salt

Shrimp & Mushroom Sauce

How to Make an amazing Shrimp Bisque Sauce:

1. In a large heavy bottom skillet or a WOK, combine your diced tomatoes and pressed garlic with 3 Tbsp olive oil and simmer uncovered over medium heat until tomatoes are soft and release their juices (10-12 min). Remove your tomatoes and set aside

shrimp-and-mushrooms-in-a-garlic-bisque-sauce

2. In the same skillet over med/high heat, caramelize your diced onions and sliced mushrooms then add the tomato mixture back into the same pan.

shrimp-and-mushrooms-in-a-garlic-bisque-sauce-1

3. Add 1 tsp salt, 1/2 cup sour cream and 1 Tbsp chili sauce. Stir to combine. Add in 1 1/2 cups chicken broth and stir to combine.

shrimp-and-mushrooms-in-a-garlic-bisque-sauce-2

4. Bring your sauce to a simmer over med/high heat and add in the shrimp. Turn the shrimp a couple times in the sauce while cooking and simmer until shrimp is cooked through. Don’t overcook or your shrimp will turn rubbery

Shrimp & Mushroom Sauce-11

Shrimp & Mushroom Sauce-12

Let the sauce cool down a little bit (it will thicken a little as it cools) then serve over your favorite plain rice, pasta or mashed potatoes. It’s soooo good! These pictures don’t even do it justice. If you could just chomp down on one of these juicy shrimpers. Oh goodness!

shrimp-and-mushrooms-in-a-garlic-bisque-sauce-2

This shrimp and mushroom sauce is luscious, juicy & just succulent. It's delicious over mashed potatoes, rice or pasta, making it an all-around great dish!

Natasha's Kitchen Cookbook

Shrimp and Mushroom Sauce Recipe

4.91 from 81 votes
Author: Natasha of NatashasKitchen.com
This shrimp and mushroom sauce is luscious, juicy & just succulent. It's delicious over mashed potatoes, rice or pasta, making it an all-around great dish!
This shrimp and mushroom sauce is luscious, juicy and just succulent. It's great over mashed potatoes, rice or pasta, making it an all-around great dish! I also discovered that it reheats wonderfully so you can make it a day ahead and warm it up stove-top before serving.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients 

Servings: 6
  • 3 Tbsp Olive Oil
  • 3 medium tomatoes
  • 5 cloves of garlic, pressed
  • 1 Lb Mushrooms
  • 1 medium onion, finely diced
  • 1 tsp salt
  • 1 Tbsp sweet chili sauce
  • ½ cup sour cream, not low fat
  • 1 Lb large shrimp, peeled and deveined (I left the tail on for effect)
  • 1 1/2 cups reduced sodium chicken broth
  • 1 tsp sea salt

Instructions

  • In a large heavy bottom skillet or a WOK, combine your diced tomatoes and pressed garlic with 3 Tbsp olive oil and simmer uncovered over medium heat until tomatoes are soft and release their juices (10-12 min). Remove your tomatoes and set aside.
  • In the same skillet over med/high heat, caramelize your diced onions and sliced mushrooms then add the tomato mixture back into the same pan.
  • Add 1 tsp salt, 1/2 cup sour cream and 1 Tbsp chili sauce. Stir to combine. Add in 1 1/2 cups chicken broth and stir to combine.
  • Bring your sauce to a simmer over med/high heat and add in the shrimp. Turn the shrimp a couple times in the sauce while cooking and simmer until shrimp is cooked through. Don't overcook or your shrimp will turn rubbery.
  • Let the sauce cool down a little bit (it will thicken a little as it cools) then serve over your favorite plain rice, pasta or mashed potatoes.
Course: Sauce
Cuisine: American
Keyword: Shrimp and Mushroom Sauce
Skill Level: Medium
Cost to Make: $$

 

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Gabi
    January 17, 2024

    Wonderful recipe! I didn’t have sour cream, so I substituted cream cheese thinned with a little 1/2 and 1/2. I didn’t have sweet chili sauce, so made my own with some rice vinegar, agave syrup, and red pepper flakes. It worked great, and it was delicious for my husband’s birthday dinner.

    Reply

    • NatashasKitchen.com
      January 17, 2024

      Hi Gabi! Great way to improvise. Thank you for sharing that with us!

      Reply

  • Nariman
    December 15, 2023

    Absolutely delicious. Followed the recipe to a T, but also added some diced red and green bells. Served it over mashed potatoes. It was a wonderful meal. Thanks for sharing!

    Reply

    • Natashas Kitchen
      December 15, 2023

      You’re welcome! I’m so happy you enjoyed it, Nariman!

      Reply

  • Beverly
    October 24, 2023

    I always follow a recipe exactly the first time and then change it later if I want to. This one is SUPERB. We are foodies and we all love to cook (my son is better cook than I am!). I don’t feel the need to change anything.

    Reply

    • NatashasKitchen.com
      October 24, 2023

      Hi Beverly! Thank you for the wonderful feedback. I’m so glad you loved the recipe!

      Reply

  • Nina
    May 2, 2023

    I don’t have sweet chili sauce, I’m wondering if this will work with sweet and sour sauce? And maybe a splash of Tabasco?

    Reply

    • NatashasKitchen.com
      May 2, 2023

      Hi Nina! I think that could work too. Let us know how it is if you experiment.

      Reply

      • Allen
        July 18, 2023

        I also didn’t have sweet chili sauce but I just added a tbl of rice wine vinegar and a tsp of sugar and some pepper flakes. I also substituted a can of Rotel instead of tomatoes. Lot of substituting but still awesome and easy to make.

        Reply

        • NatashasKitchen.com
          July 18, 2023

          I’m glad it still turned out great, Allen!

          Reply

  • Gail
    February 1, 2023

    Flavorful, easy, delicious, healthy, adaptable meal. I’ve made this several times now, i don’t always have all of the ingredients, once I didn’t have the sour cream, once it was the chili sauce but the recipe is forgiving! Thank you for posting it.

    Reply

    • NatashasKitchen.com
      February 1, 2023

      Hi Gail! You’re very welcome. Thank you for the wonderful feedback!

      Reply

      • Gail
        July 22, 2023

        This is a fabulous recipe as is and, as others have mentioned, extremely adaptable. I cook and create all the time and this is my first time reviewing, I use this recipe and variation on rotation. It’s delicious, inspiring and forgiving. Thank you for posting!

        Reply

        • NatashasKitchen.com
          July 22, 2023

          Hi Gail. That’s wonderful. Thank you for sharing.

          Reply

  • Greg
    May 24, 2022

    Awesome recipe, thank you!!

    I wonder if anyone has tried coconut milk/cream as a substitute for the sour cream.. would that work??

    Reply

    • NatashasKitchen.com
      May 24, 2022

      Hi Greg, here is what one of my readers said. “I love this sauce did mine with vegetables broth an cream of coconut since I don’t eat meat an don’t like sour cream added some red an green peppers did it with some rice & kidney beans just lovely glad I came across this recipe my wife loved it too thank you Natasha would give more stars if I could thank you again.” I hope that helps! 🙂

      Reply

  • Gringo
    May 8, 2022

    I love this sauce did mines with vegetables broth an cream of coconut since I don’t eat meat an don’t like sour cream added some red an green peppers did it with some rice & kidney beans just lovely glad I came across this recipe my wife loved it too thank you Natasha would give more stars if I could thank you again

    Reply

    • Natasha's Kitchen
      May 8, 2022

      Thank you so much, you’re so kind and we appreciate it!

      Reply

  • Dasha
    April 16, 2022

    Loved this recipe! I’m on low carb diet so I was thrilled to find everything I needed in the fridge without having to go to the store! So good!

    Reply

    • Natashas Kitchen
      April 16, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Dasha!

      Reply

  • Ana
    December 12, 2021

    I just made it and it tastes so good! I used cherry tomatoes instead and added some other seasonings including Old Bay. I was wondering if it would taste better with white wine instead of chicken broth. Have you tried it?

    Reply

    • Natasha's Kitchen
      December 12, 2021

      Hi Ana, glad you enjoyed it! I saw someone else shared this in the comments “Loved this I did add 1/2 wine and 1/2 Chicken broth since I opened the bottle but this was just excellent over mashed potatoes my husband loved it! Will definitely make again!” I hope that helps.

      Reply

  • Midwest Jen
    December 4, 2021

    Another Amazing dish Natasha! Brother in law asked us not to judge when he snuck a 3rd serving AFTER desert!

    And, this was so easy! Definitely adding to the rotation.

    I followed a few contributors and deglazed the pan with white wine in between the veggies.

    Reply

    • Natashas Kitchen
      December 4, 2021

      I’m so happy this was a hit!

      Reply

  • CAMILLE SCHICKLER HOUPt
    October 28, 2021

    wow, i searched internet for a recipie using leftovers and was very suprised by this!! LOVED it! nice job

    Reply

    • Natasha's Kitchen
      October 29, 2021

      Thank you, Camille. Happy to hear that you enjoyed it!

      Reply

  • Steven
    April 7, 2021

    Made it tonite. Easy weeknite recipe that I would serve to company. I did add Pizza and Pasta Magic Seasoning (Chef Paul Prudhomme) at the end just to take it up another notch. This was a great dish. 8.5+

    Reply

    • Natasha's Kitchen
      April 7, 2021

      Thanks for your good comments and feedback, Steven!

      Reply

  • Rebeca Arias
    January 11, 2021

    I love your recipes Natasha! This one was delicious. I did have to add some cornstarch to make it thicker. Next time I think I will add a little less chicken broth. The flavor was great!

    Reply

    • Natasha's Kitchen
      January 11, 2021

      I’m glad you loved this recipe, Rebeca. Thank you for sharing that with us!

      Reply

  • Lynne
    January 6, 2021

    Living in the South, of course I added some heat via Cayenne Pepper. Plus a splash of lemon. This is a much healthier recipe than a similar one in flavour profile I had. Thanks for that! Had some asparagus ready to turn so I oven roasted it and topped it off. Picture perfect. Keeper for sure.

    Reply

    • Natashas Kitchen
      January 6, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

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