Shrimp and Mushrooms in a Garlic Bisque Sauce

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 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!).

OUR LATEST VIDEOS

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!

Shrimp and Mushroom Sauce Recipe

4.79 from 28 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $14-$17
Servings: 6

Ingredients

  • 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

  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.
  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.
  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.
  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.
  5. 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.

 

Read comments/reviewsAdd comment/review

  • Braxton
    March 23, 2018

    This was awesome and very easy to make. I served this over rice, but it would be equally great over mashed potatoes or pasta. Thanks so much! Reply

    • Natasha's Kitchen
      March 23, 2018

      You’re welcome Braxton! I’m glad you love the recipe and how versatile it can be. Thanks for sharing your fantastic review! Reply

  • Cassie Barnard
    March 18, 2018

    Do the tomatoes need to be peeled? Reply

    • Natasha
      natashaskitchen
      March 19, 2018

      Hi Cassie, no need to peel the tomatoes 🙂 Reply

  • Crab Dynasty
    February 23, 2018

    This has got to be one of the best shrimp recipes I ever prepared. broth-sauce is excellent when dipping garlic bread into it. I decided to sprinkle a little Old Bay on top to add a Chesapeake twist. I will definitely share this page. Reply

    • Natasha's Kitchen
      February 23, 2018

      Awesome, I’m glad to hear how much you love the recipe! Thanks for sharing your excellent review with other readers! Reply

  • Vickie
    January 31, 2018

    Sounds so good that I am going to try it tomorrow. Do you leave the juice from the tomatoes in the pan when you take the tomatoes out to cook the onions and mushrooms? Thanks. Reply

    • Natasha
      natashaskitchen
      January 31, 2018

      Hi Vickie, I do leave the juice in the pan, it evaporates pretty quick later on. Reply

  • Marci
    January 26, 2018

    This looks so good I’m definitely going to try it. Thanks for sharing your recipe. Reply

    • Natasha's Kitchen
      January 26, 2018

      My pleasure! Please let me know what you think Marci. Reply

  • Baovy
    January 3, 2018

    Do you think substituting plain yogurt or Greek yogurt for the sour cream would work for this recipe? Reply

    • Natasha
      natashaskitchen
      January 4, 2018

      Hi Baovy, I haven’t tried that substitution but I think it could work! Let me know how it goes if you try it 🙂 Reply

  • Princess
    December 10, 2017

    I added scallops to mine. Thanks fir sharing your recipe, it was amazing! Reply

    • Natasha's Kitchen
      December 11, 2017

      YUM! I’m glad you enjoy the recipe! Thanks for sharing! Reply

  • December 1, 2017

    Made this recipe this evening. It was awesome. Thank you for sharing your recipe. Reply

    • Natasha's Kitchen
      December 1, 2017

      You’re welcome Suzan! I’m glad to hear you enjoy the recipe. Thanks for sharing! Reply

  • Lauren
    September 16, 2017

    I LOVE this recipe. Add a little cornstarch because it was a little watery for my taste, but it’s hands down one of my favorite shrimp recipes. Reply

    • Natasha's Kitchen
      September 17, 2017

      I’m happy to hear that Lauren! Thanks for sharing your review and tip with other readers! Reply

  • Debora Caloggero
    September 13, 2017

    I think this looks Awesome!! I am trying this with my zucchini noodles…..yumm! Reply

    • Natasha's Kitchen
      September 13, 2017

      It’s delicious! Please let me know what you think Debora! Reply

  • August 23, 2017

    This was outstanding. Needed a about a cup of sour cream and 2 tablespoons of Sweet chili sauce for our tastebuds, but loved it. Reply

    • Natasha's Kitchen
      August 23, 2017

      I’m glad to hear you enjoy it! Thanks for sharing BK 😀 Reply

  • Tamara Alvarez
    August 18, 2017

    Thank you for such a great recipe.
    I stumbled on your blog by luck, when looking for shrimp and mushroom recipe.
    I had all in the ingredients at hand, so I gave it a shot.
    I so glad I did. I will start trying your other recipes. Reply

    • Natasha's Kitchen
      August 18, 2017

      Awesome, I’m glad you found my page Tamara! Thanks for following and sharing your great review! 😀 Reply

  • Nidia
    April 12, 2017

    Made this tonight and wow it was amazing! I dislike onions, tomatoes and onions but with this recipe I didnt mind them! Easy and delicious! My family approved 😁 Reply

    • Natasha's Kitchen
      April 13, 2017

      YAY! I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing 😀 Reply

  • Mason Averill
    March 31, 2017

    I made this with scallops instead of shrimp. Next time, it will be squid. This recipe has made your website my new favorite source for dinner inspiration! Reply

    • Natasha's Kitchen
      March 31, 2017

      Those are both great alternatives! Thanks for sharing and thanks for following Mason! Reply

  • Andrew Vincenti
    March 18, 2017

    Natasha, thank you very much for your website. Just cooked this recipe, really scrumptious! Used smetana cream and it came out real tasty. Will be trying the other ones soon. Thank you again for your patience and good work in spreading your joy of good cooking. Reply

    • Natasha's Kitchen
      March 18, 2017

      You’re welcome Andrew! Thanks for sharing you review and thanks for following! 😀 Reply

  • Alena
    February 7, 2017

    Turned out yummy. Thanks for the recipe! Reply

    • Natasha's Kitchen
      February 7, 2017

      You’re welcome Alena! Thank you for sharing!! Reply

  • Rick
    December 29, 2016

    Made this recipe with my wife We used diced tomatoes and a little extra garlic.Great flavor will definitely be serving this again. Thanks Reply

    • Natasha's Kitchen
      December 29, 2016

      So glad you enjoyed it! Thank you Rick 🙂 Reply

  • Greg
    December 19, 2016

    I just made this. Very easy to follow and make. I ended up doubling the sweet chili sauce. I think next time i may add either a little cayenne or red pepper flakes to give it a little more zip. I also think experimenting with some Indian spices or Thai curry paste may add a little more zing as well but it is excellent straight from the recipe, I just can’t help always adding a little something. Reply

    • Natasha's Kitchen
      December 19, 2016

      I am glad you enjoyed the recipe! Your additions do sound tasty Greg! 🙂 Reply

  • Stephanie
    September 14, 2016

    This has been a favorite in our house for awhile now – just made it again tonight. I use a box of Pomi chopped tomatoes instead of fresh but that’s the only change. I serve it over creamy polenta (similar to shrimp and grits). It’s works out perfectly because the cooking time is about the same. Reply

    • Natasha
      natashaskitchen
      September 14, 2016

      I love your idea for serving the shrimp! Thank you for sharing your awesome review! 🙂 Reply

  • Tisleen Singh
    September 7, 2016

    Made this last night and it was SO good! SO easy and not that though! thank you! Reply

    • Natasha
      natashaskitchen
      September 7, 2016

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Camay
    August 8, 2016

    I was going to use this for a surf and turf. I THINK it would taste great with steak, but what do you think?? Reply

    • Natasha
      natashaskitchen
      August 8, 2016

      Hi Camay, I haven’t served it that way but I do think it would taste great 🙂 Reply

    • Camae
      May 10, 2018

      Ah my name is Camae! No “y” mom changed it to an “e” to be “different”, ha Reply

  • Kate
    June 17, 2016

    My husband & I made this last night and we thought it was delicious! Reply

    • Natasha
      natashaskitchen
      June 17, 2016

      I’m so happy you enjoye dit 🙂 Reply

  • May 19, 2016

    Yum! Shrimp and mushrooms are two of my favorite things. I wonder if this sauce would turn out well subbing greek yogurt for the sour cream though. I try to avoid sour cream! Reply

    • Natasha
      natashaskitchen
      May 19, 2016

      Hi Ashley, I haven’t tried that substitution but I think it could work! Let me know how it goes if you try it 🙂 Reply

  • Dan
    April 6, 2016

    Just made this dish today. The flavors are excellent! The only thing I would change is adding a bit more salt and add pepper to taste.

    Next time around I might add red pepper flakes for an extra kick.

    Overall, great recipe! Reply

    • Natasha
      natashaskitchen
      April 6, 2016

      Thank you Dan for the nice review 😀. Reply

  • margie
    February 10, 2016

    This was fantastic! It reminded me of something my Russian/Ukranian grandma & aunts would make. Thanks! Reply

    • Natasha
      natashaskitchen
      February 10, 2016

      Thank you Margie, I’m so happy you loved it 😁. Reply

  • Liliya
    January 19, 2016

    I just made this dish yesterday. I love it a lot , especially the taste. I used cooked medium shrimps and it came out delicious. Thank you very much for the amazing recipes:) Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      Lilya, thank you for such a nice review on the recipe and you are welcome 😀. Reply

  • Kristen
    January 16, 2016

    That was fantastic!! Made it for my family for dinner and it blew us away. Ty! Reply

    • Natasha
      natashaskitchen
      January 16, 2016

      I’m so happy to hear you all loved it! Thanks for the awesome review! 🙂 Reply

  • Taraneh
    December 18, 2015

    Hi Natasha!
    I was thinking of trying this recipe and I was wondering if I could use frozen shrimps? Will it affect the taste if they aren’t fresh? And finally approximately how long does it take for shrimp to cook? Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      Do you mean frozen uncooked shrimp? That’s what I used in this recipe, just make sure to thaw them first. Reply

      • Taraneh
        December 18, 2015

        Yes, ok thank you so so much! Reply

    • Guy Baldwin
      February 13, 2016

      its taste the same, the sauce is much better the next day Reply

  • Rachelle
    December 7, 2015

    Recipe turned out great. I suggest adding chili garlic sauce to it to brighten it up a bit. Reply

    • Natasha
      natashaskitchen
      December 7, 2015

      Mmm that sounds wonderful. Where do you get it and what brand do you like? Reply

  • Nicole
    November 11, 2015

    I’m making this right now (I’ve just turned the shrimp). I’ve tasted along the way & it’s so good! This easy tasty recipe has reminded me how good home cooking can be. I found it on Pinterest, but will be checking your site for more goodness. Thanks! Reply

    • Natasha
      natashaskitchen
      November 11, 2015

      Welcome to the site Nicole and I hope you’ll find lots of new favorites 😀 . Reply

  • Lisa
    November 8, 2015

    Very delicious. Reply

    • Natasha
      natashaskitchen
      November 9, 2015

      Thanks Lisa! 🙂 Reply

  • Mascha Chong
    October 24, 2015

    I cooked this dish yesterday for my guests. It was wonderful. I will cook it again and again. Thanks for the recipe. Reply

    • Natasha
      natashaskitchen
      October 25, 2015

      Mascha, thank you for the great review and you are welcome :). Reply

  • Yuliya
    October 14, 2015

    I’m all out of sour cream 🙁 do you think it would be okay if i added full fat yogurt instead? Reply

    • Natasha
      natashaskitchen
      October 15, 2015

      Yuliya, I haven’t tested it but it should work. Yogurt gives more of a sour taste to the sauce. You might need to add a little sweetness to compensate for the added tang. Reply

  • Vanessa
    August 13, 2015

    i made this dish and it’s so good. I will be making this again. I’m really glad I came across this. Reply

    • Natasha
      natashaskitchen
      August 13, 2015

      I’m so happy you liked it! 🙂 Reply

  • Merelu
    May 19, 2015

    this dish is soo yum!!! I make it a lot…. LOVE IT!!!! Reply

    • Natasha
      natashaskitchen
      May 19, 2015

      I’m so happy you enjoy it! 🙂 Reply

  • April 23, 2015

    That looks absolutely delicious. Have you ever tried it with coconut creamer? I just don’t eat dairy products. Thanks for a great website and recipes Reply

    • Natasha
      natashaskitchen
      April 23, 2015

      Hi Jeanne :). I haven’t tried with coconut creamer; I actually haven’t worked with that product before. What is the consistency and fat content of it? Reply

      • Kim
        January 26, 2016

        Mine turned out really runny and letting it cool did not make it thicker.. Did you drain the tomato juice before adding it back to the mushroom and onion? It was still good but I wanted it thicker to serve over pasta. I guess this is sort of an excuse to make this again 🙂 Reply

        • Natasha
          natashaskitchen
          January 26, 2016

          Hi Kim, simmering the tomatoes helps them to release their juices and much of those juices evaporate. However, this sauce isn’t really a thick sauce. It’s meant to be a lighter sauce 🙂 Reply

  • Debbie
    April 18, 2015

    This was delicious and I will definitely be making again and again! Thank you for sharing your recipes and story. We love seafood so it’s nice to have another great recipe! Reply

    • Natasha
      natashaskitchen
      April 18, 2015

      Thank you for the great review Debbie and you are welcome :). Reply

  • Lori
    March 24, 2015

    This looks great but I hate dicing tomatoes. Can I buy the canned ones and just drain the juice??? Reply

    • Natasha
      natashaskitchen
      March 24, 2015

      I haven’t tried using canned tomatoes so I’m not sure how exactly it will affect the recipe. I imagine it would work just as well to use them. Let me know how it works out. Reply

  • Maha
    March 21, 2015

    I made this dish with pasta and wanted to make the sauce last, so I made this with a few alterations: I added 3 T of tomato paste while cooking the tomatoes and added a bag of baby spinach when cooking the onions and mushrooms. YUM! This dish has a gourmet feel to it, yet is SO easy to make. Thanks! Reply

    • Natasha
      natashaskitchen
      March 21, 2015

      Thank you so much for sharing your modifications. That sounds really yummy! Reply

  • Jeanette Hall
    January 31, 2015

    i made this for dinner and served over rice. This is the best shrimp dish I have ever made. Delicious! Reply

    • Natasha
      natashaskitchen
      January 31, 2015

      Thank you for the great review Jeanette, I’m glad you enjoyed it. I have no self control around shrimp :D. Reply

  • Eleonora
    January 18, 2015

    Hi Natasha,
    I am planning to use frozen shrimp for this dish. Do I have to defrost the shrimp before putting it into the sauce to cook? Also, approximately how many minutes does it take to cook it thru? Thanks. Reply

    • Natasha
      natashaskitchen
      January 18, 2015

      Yes, you definitely want to thaw the shrimp before adding them to the skillet. Otherwise, your sauce will be too watery. It should not take more than 3 to 5 minutes for the shrimp to cook through. It depends on how large your shrimp are. Reply

      • Eleonora
        January 18, 2015

        Thank you! Reply

  • Becca
    January 5, 2015

    i made this yesterday with pasta. I was a little disappointed because the sauce tasted amazing, but with the pasta, it lost some of that flavor. I reheated the leftovers on the stove and served it with mashed potatoes and it was AMAZING! Soo good! It’s simple but fantastic. Would definitely make this for company. Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      I’m so glad you liked it! Did it not coat the noodles well? Did you salt the water for the pasta? – Pasta is more bland than buttery rice or mashed potatoes. It might help to add a little more salt to the noodles while cooking. Reply

  • Jill
    December 22, 2014

    Hi! This was YUMMY, but I think I did something wrong? Mine didn’t look like your pictures from the beginning with the tomatoes. My tomatoes + garlic + olive oil, was superrrr liquidy – it didn’t clump up like yours looked to have? It was so liquidy that I ended up not adding any chicken broth at all! It was still delicious but I’m new to cooking and wanting to know where you think I messed up because what if how yours worked was even tastier!? Lol! Thanks for sharing! Reply

    • Natasha
      natashaskitchen
      December 22, 2014

      I am always happy to troubleshoot :). Your tomatoes may have been juicier; also, could you have used more tomatoes than what the recipe calls for? Did you cook them for the same amount of time uncovered to let some of the juices evaporate? I hope that helps :). I’m so glad you liked it 🙂 Reply

      • Jill
        January 6, 2015

        I think!? I’ll have to try again! This might not make a difference, but I was thinking… could my pan maybe not have been big enough? Does that affect how the liquid distributes and evacuates or anything? Thank you so much for your reply! Reply

        • Natasha
          natashaskitchen
          January 7, 2015

          That really good be; if you are using a smaller sauce pan and the surface area is smaller, it would take longer to cook the tomatoes down. Reply

  • I know better
    December 22, 2014

    ybis dish is horrible. As a chef I can already tell it would suck without even my wife making it witch she did and through no fault of her own it wa bland and wires tasting. First thing u need to do is sauté that shrimp with the garlic. Then add and sauté rest of ingrediants. Now here is where chefs know better a bisque has cognac in it so why not add it to this and deglaze the pan to add tons of flavor and #2 why this dish sucks and tastes weird is she uses chicken stock. Why in gods name should you use poultry stock with ahrp when there is fish stock. More importantly them make shrimp stock and shrimp base. The chicken stock makes this dish gross. also a tradition bisque with seafood like lobster bisque uses lobster stock and Tastes so good because it was made with the corresponding stock. Hope u learned something Reply

    • Natasha
      natashaskitchen
      December 22, 2014

      You are welcome to use whatever substitutions you like. This is a very popular recipe on my site with great reader reviews and is normally very flavorful. It’s hard to say what could have gone wrong without being there with you. If you do try it with fish stock, do let me know how that works out. I’m curious. Thanks for your tip about the cognac.  Reply

  • Angelina
    December 22, 2014

    This is my second time making this in a week! Love Love the kicking flavors 😉 easy to make and everyone loves it! Thanks Natasha for the great recipes! Reply

    • Natasha
      natashaskitchen
      December 22, 2014

      Angelina, thank you for such an awesome review and you are very welcome :D. Reply

  • Areej
    December 20, 2014

    Just made this for dinner tonight, delicious! I usually add lots of spices to my cooking, couldn’t believe this turned this yummy with nothing but salt!
    Thanks for the recipe Reply

    • Natasha
      natashaskitchen
      December 20, 2014

      I’m so happy you loved it! 🙂 Reply

  • Tracey
    November 3, 2014

    Hi…this looks delish, I was wonderng if you could use canned diced tomatoes and heavy cream instead of sour cream? Thank you Reply

    • Natasha
      natashaskitchen
      November 3, 2014

      It could work well, but I haven’t tested those modifications myself to see how it would affect the flavor, but I think it could work. You might have to drain the canned diced tomatoes before using them. Reply

      • Tracey
        November 3, 2014

        Thank you…. I will try and let you know the outcome 🙂 Reply

        • Tracey
          November 4, 2014

          This is a great dish!
          I used drained canned tomatoes and heavy cream, served over rice Reply

          • Natasha
            natashaskitchen
            November 4, 2014

            It’s so great to know that it works well! Thank you so much for sharing that with me. You’re awesome!

  • Kitty
    September 5, 2014

    Made this last night and it was a hit with my family. Served it over brown rice. Today I reheated some and added curry powder for a change – delicious! Reply

    • Natasha
      natashaskitchen
      September 5, 2014

      I’m so glad you liked it 🙂 Reply

  • Nee Nee
    June 11, 2014

    Winner winner shrimp dinner! Just made this tonight and oh my lanta it was wonderful. I seasoned the shrimp with a package of Italian dressing mix but other than that I followed the recipe and it turned out great. Thank you so much for posting this delish recipe. Reply

    • Natasha
      natashaskitchen
      June 11, 2014

      I love how you started off your comment! That’s awesome! I’m so happy you loved it 🙂 Reply

  • Andrea
    May 30, 2014

    Found this on Pinterest last week. Just made for dinner tonight. This was wonderful. Total winner in my house. Thank you. Reply

    • Natasha
      natashaskitchen
      May 30, 2014

      You are welcome Andrea and thank you for the great review 🙂 Reply

  • Alejandro
    May 13, 2014

    Do u think if used marscapone instead of sour cream it would taste better? Or is it best with the sour cream. Reply

    • Natasha
      natashaskitchen
      May 13, 2014

      To be honest, I haven’t tried it with mascarpone but that does sound like a good substitution. It might make the sauce a little creamier too which couldn’t hurt 🙂 Reply

  • Kylene
    May 9, 2014

    Why can’t you use low-fat sour cream? I use fat free or light sour cream for everything! Thanks Reply

    • Natasha
      natashaskitchen
      May 9, 2014

      I prefer the creaminess of the full fat version and this recipe doesn’t have very much fat. You could substitute if you really wanted to. I just wanted to share the way I made them. 🙂 Reply

  • Ashli McAlexander
    April 28, 2014

    All I have on hand is cooked shrimp would that work? Reply

    • Natasha
      natashaskitchen
      April 28, 2014

      I think it would work but they would probably be dryer and more rubbery since you will basically be overcooking them. I recommend using raw shrimp, but it’s do-able with cooked. Reply

  • Georgina g.
    April 24, 2014

    I made this today. Its delicious!!! My husband loved it! Thanks for sharing. Reply

    • Natasha
      natashaskitchen
      April 24, 2014

      Thank you for a great review Georgina, I’m glad you guys enjoyed it :). Reply

  • Lana
    April 11, 2014

    Can you fry with olive oil? I’ve heard that you cannot. Reply

    • Natasha
      natashaskitchen
      April 11, 2014

      Hi Lana! What do you mean by “fry”? Like deep fry? Are you talking about another recipe? I’ve fried with extra light olive oil (it has a higher smoke point than extra virgin or regular olive oil – you don’t want to use either of those. The extra light doesn’t burn as quickly. I hope I’m answering your question since there is no frying in this recipe 🙂 Reply

  • Vika
    April 4, 2014

    This dish is truly something amazing! Loved it!! Def a keeper 😉 Reply

    • Natasha
      natashaskitchen
      April 4, 2014

      Thank you Vika for a great review, I’m glad you loved it :). Reply

  • Jill C.
    April 3, 2014

    This was delish! I added some flour with the onions and mushrooms to thicken up the sauce. Served over white rice. Yum! Reply

    • Natasha
      natashaskitchen
      April 3, 2014

      Thank you for the great review Jill, reading your comment is making me hungry :). Reply

  • Richelle
    February 10, 2014

    What can I substitute the sweet chilli sauce with if I can’t stand spicy food? 🙂 Reply

    • Natasha
      natashaskitchen
      February 10, 2014

      Yes, definitely! You can just omit it 🙂 Reply

  • olga
    January 26, 2014

    what brand heavy bottom skillet or (wok) are you using? where can i get one? Reply

    • Natasha
      natashaskitchen
      January 27, 2014

      It’s the Circulon brand. Click here to learn more on Amazon. 🙂 Reply

  • January 13, 2014

    I love shrimp and mushrooms, this is the perfect mix for a great meal. Delish looking 🙂 Reply

    • Natasha
      natashaskitchen
      January 13, 2014

      It really is very very tasty. I hope you love it! 🙂 Reply

  • Natalie
    December 22, 2013

    Made it for dinner, it was a hit! My eight year old is not a fan of mushrooms so maybe next time I will put a little less of them, otherwise I got two thumbs up.
    Thanks!!! Reply

    • Natasha
      natashaskitchen
      December 22, 2013

      So glad you enjoyed the recipe! I think it would still taste great with less mushrooms 🙂 Reply

  • Marina
    December 13, 2013

    I’m not the most experienced cook in the world, but I decided to give this recipe a try and I don’t regret it!! It was so easy to make, simple ingredients and it was DELICIOUS!!! Thank you so much for sharing this recipe. My family and friends loved it 🙂 🙂 Reply

    • Natasha
      natashaskitchen
      December 13, 2013

      Woohoo! I’m so glad it was a crowd pleaser 🙂 Reply

  • December 4, 2013

    can i substitue water instead Chicken broth? Or something else? Thanks Reply

    • Natasha
      natashaskitchen
      December 4, 2013

      Karolina, do you have vegetable broth? Reply

  • Yuliya
    December 2, 2013

    I made this on Saturday and it was all gone by Sunday. 🙂 It received the Gobble-delicious vote by my family! Reply

    • Natasha
      natashaskitchen
      December 2, 2013

      Yes!!! I’m so glad for your success 🙂 Thanks for sharing that with me. I’ll take a gobble-delicious review any day! Reply

  • November 28, 2013

    I never would have thought to combine mushrooms, shrimp, sour cream and sweet chili sauce but it sounds so good! Reply

    • Natasha
      natashaskitchen
      November 28, 2013

      It was very yummy indeed, let me know what you think if you try it :). Reply

  • alina
    November 27, 2013

    How do you get your mushrooms so nicely sliced? I have the hardest time with them. Reply

    • Natasha
      natashaskitchen
      November 27, 2013

      Sharpen your knife first. Also, the egg slicers work pretty well for smaller mushrooms. 🙂 Reply

  • Natalie
    November 26, 2013

    I don’t have shrimps now and don’t feel like going out.. Do you think I can substitute them with scallops? Reply

    • Natasha
      natashaskitchen
      November 26, 2013

      I think you totally could use scallops. That would be delicious! Reply

      • Natalie
        November 26, 2013

        It was delicious! Thank you for sharing! Reply

        • Natasha
          natashaskitchen
          November 26, 2013

          Awesome!!! Thanks for sharing your good report with me 🙂 Reply

  • Zina P
    November 25, 2013

    Served this to family and it was definitely a hit….delicious…I am never disappointed by your recipes….thank you and keep them coming! Reply

    • Natasha
      natashaskitchen
      November 25, 2013

      Awww thanks Zina. You’re so sweet 🙂 I’m so happy you like my recipes. Reply

  • Masha L
    November 25, 2013

    Made this today and it was pretty good! Reply

    • Natasha
      natashaskitchen
      November 25, 2013

      I’m so glad you enjoyed the recipe 🙂 Reply

  • I just want to dunk my fresh bread into that sauce, no side dish, just bread))) Reply

    • Natasha
      natashaskitchen
      November 25, 2013

      You’re definitely onto something! That sounds so good right now! 🙂 Reply

  • YanaP
    November 24, 2013

    Yum! Will kosher salt work instead of sea salt? Reply

    • Natasha
      natashaskitchen
      November 24, 2013

      Yes, definitely! Just add it to taste 🙂 Reply

  • Liz
    November 23, 2013

    Great recipe. Thank you. Reply

    • Natasha
      natashaskitchen
      November 23, 2013

      You’re welcome 🙂 Reply

  • jenny
    November 23, 2013

    Yum! Makes me want to go buy some shrimp to make this for lunch after church. I have hot chili sauce will it work or sweet chili sauce only??? Reply

    • Natasha
      natashaskitchen
      November 23, 2013

      Yeah it should still work, just use it to taste if you don’t like your food to be too spicy 🙂 Reply

  • November 23, 2013

    Yum!!! Never tried shrimps and mushrooms together (my favorite ingredients). I will add it to my to try list 🙂 Reply

    • Natasha
      natashaskitchen
      November 23, 2013

      And the sauce which becomes infused with the flavor of shrimp and mushrooms. So good! 🙂 Enjoy! Reply

  • Lily
    November 23, 2013

    Wow! Definatly a new dish for me ….. Looks amazing! Reply

    • Natasha
      natashaskitchen
      November 23, 2013

      It’s so good and pretty easy to make! I hope you love it! 🙂 Reply

  • Vera
    November 23, 2013

    This over Grits! Yummy. Reply

    • Natasha
      natashaskitchen
      November 23, 2013

      Oh my gosh that’s brilliant! Sounds so good! I think it’s lunch time. That just made me REALLY hungry! Reply

    • Lindsey
      November 23, 2013

      This with grits DOES sound good!!!!! Yummmm! Shrimp ‘n grits! Reply

      • Natasha
        natashaskitchen
        November 23, 2013

        I bet it will go well with a variety of dishes :). Reply

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.