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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!

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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!

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Shrimp and Mushroom Sauce Recipe

4.90 from 76 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: $14-$17

 

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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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Read comments/reviewsAdd comment/review

  • 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

  • Fiona
    January 4, 2021

    Made this last night. It was great. Heated leftovers up tonight and added avocado. Amazing

    Reply

    • Natashas Kitchen
      January 4, 2021

      I’m so glad you enjoyed it!

      Reply

  • Yashar
    December 20, 2020

    Added a bit of saffron and turmeric powder with the sauce…It elevated the taste nicely…

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Nice, thanks for sharing that with us!

      Reply

  • Audrey
    December 14, 2020

    I’m planning on making this with shrimp tonight. I also have some filets. Would this be good to top my filets with?

    Reply

    • Natashas Kitchen
      December 14, 2020

      Yum! That sounds like a fancy dinner! I would like to know how you like this if you experiment, Audrey!

      Reply

  • Almira
    October 24, 2020

    This looks so delicious I plan to make it tonight my only question is what type of mushrooms would go best with it?

    Reply

    • Natashas Kitchen
      October 24, 2020

      Hi Almira, we have a photo of the mushrooms we used (cremini mushrooms) in the recipe post. I hope this is helpful.

      Reply

  • Ryan
    September 12, 2020

    Thank you, my wife loved it.

    Reply

    • Natashas Kitchen
      September 12, 2020

      That’s just awesome Ryan! Thank you for sharing that with us!

      Reply

  • Seth
    August 25, 2020

    Made it with shrimp last month. Best bisque ever. Cooking it with salmon right now! Can’t go wrong! Thanks!

    Reply

    • Natashas Kitchen
      August 25, 2020

      I’m so glad you enjoyed it, Seth! Thank you for the wonderful review!

      Reply

  • Adriana S.
    August 25, 2020

    This was delicious, Natasha! As always, 10/10.

    Reply

    • Natasha's Kitchen
      August 25, 2020

      Nice, thanks for your perfect rating!

      Reply

  • Paulina
    July 31, 2020

    Is there any kind of substitute for the sweet chili sauce? That’s the only thing I don’t have and I was going to try this for dinner tonight.

    Reply

    • Natashas Kitchen
      July 31, 2020

      Hi Paulina, You can just omit it if you don’t have or don’t like it. I haven’t tried a substitution for that.

      Reply

  • Zaida
    July 2, 2020

    I’m out of tomatoes, would tomato sauce work as a substitute? How much to add?

    Reply

    • Natasha's Kitchen
      July 2, 2020

      Hi Zaida, I honestly have not tried that so I’m not sure if it would be a pleasant texture or not.

      Reply

  • Mary Anne
    April 24, 2020

    This looks delicious! I would like to try it tonight but I don’t have tomatoes. I know it wouldn’t have the same texture, but do you think some tomato sauce would work?

    Reply

    • Natasha
      April 24, 2020

      Hi Mary Anne, I honestly have not tried that so I’m not sure if it would be a pleasant texture or not.

      Reply

    • Pat
      September 24, 2021

      I used a 1 1/2 can of fire-roasted diced tomatoes. It was great.

      Reply

      • Natashas Kitchen
        September 25, 2021

        Thank you so much for sharing that with us, Pat!

        Reply

  • Regina
    March 30, 2020

    NATASHA!!!!! Thanks for this amazing recipe! The flavours are beautiful. I could sip that sauce all day long! I’m sharing this with everyone I know. It’s that good!

    Reply

    • Natashas Kitchen
      March 30, 2020

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

      Reply

  • Emma Donovan
    January 9, 2020

    Hi! I plan on making this tonight but instead of shrimp, using the frozen seafood medley found at Trader Joes. My only thing is that it’s frozen… do you think the recipe will still work ok???

    Reply

    • Natashas Kitchen
      January 9, 2020

      Hi Emma, we used frozen uncooked shrimp for this recipe, we simply thawed it first. I haven’t tested it with a frozen medley. Is it already pre-cooked?

      Reply

  • Annette
    November 22, 2019

    Wow! This stuff came out amazing! The rich flavors made me feel like I was dining at a high end restaurant! I used 2 tomatoes instead of 3 because my husband doesn’t like them, and I added a little coconut flour to thicken the sauce. Not only did my husband and I really enjoy this recipe, my son (1 1/2 year old) loved it too!
    Thank you for sharing this recipe with us!

    Reply

    • Natashas Kitchen
      November 22, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Annette!

      Reply

    • Kristin
      February 19, 2020

      I had family over for dinner and forgot to make rice! Luckily I was serving this shrimp bisque dish with fresh artisanal bread so I put the bisque in shallow bowls and stuck in two bread slices. A big win!

      Reply

      • Natashas Kitchen
        February 19, 2020

        That’s so great! Thank you Kristin!

        Reply

  • Randy
    November 10, 2019

    I came to the internet to search mushrooms and shrimp. Found this recipe and had it tonight. Loved it! I used a 28 oz can of diced tomatoes instead of the fresh. The sauce was delicious and I will be making this again

    Reply

    • Natashas Kitchen
      November 11, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

    • Tina T
      January 28, 2020

      I made this tonight. It was so yummy! I served it over orzo pasta. I also added fresh spinach. I ended up adding a can of diced tomatoes along with the fresh tomatoes, as I didn’t dice the tomatoes small enough. My boyfriend and I really enjoyed this healthy and delicious dish!!

      Reply

      • Natashas Kitchen
        January 28, 2020

        I’m so glad you enjoyed that Tina! That’s so great!

        Reply

  • Tina Marie Allen
    September 15, 2019

    This was incredible and so delish…Can’t wait to make it again for a crowd

    Reply

    • Natashas Kitchen
      September 16, 2019

      I’m so glad you enjoyed it!

      Reply

  • Franny
    June 23, 2019

    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!

    Reply

    • Natashas Kitchen
      June 24, 2019

      Sounds like you found a new favorite Franny! Thank you for that awesome review!

      Reply

  • Carolyn Bennett
    June 8, 2019

    Simply delicious! Thanks for such a great recipe, Natasha!

    Reply

    • Natashas Kitchen
      June 8, 2019

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

      Reply

  • Kathy
    March 3, 2019

    My sauce did not look like yours- maybe I did not cook tomatoes down enough? However flavors were good. I did delaze the pan with wine between the tomatoes and mushroom step and enjoyed that extra flavor. Served over garlic mashed potatoes and was very good. Thanking for recipe

    Reply

    • Natashas Kitchen
      March 4, 2019

      Hi Kathy! I’m so happy you enjoyed this recipe! It may have been then, without being there it is hard to say. Thank you for sharing your review with me.

      Reply

  • B
    October 10, 2018

    Love this recipe but frustrated by the pop ups. I can’t close the Pinterest pop up even though I already follow you there.

    Reply

    • Natasha
      October 13, 2018

      Hi B, Thank you for sharing your feedback! We do have one small popup to follow us on Pinterest but it should only show up once for new visitors to our blog and should be easy to close and not intrusive. Can you share if it was on a mobile or desktop browser you were using and if you had trouble closing it or had it come up multiple times. Thank you so much!! 🙂

      Reply

  • Jolene
    August 29, 2018

    Easy and delicious!

    Reply

    • Natashas Kitchen
      August 29, 2018

      I’m so happy you enjoyed that. Thank you Jolene.

      Reply

  • Sarah
    July 15, 2018

    I’ve used your recipe several times since discovering it in 2014; it’s always a crowd pleaser! Thank you! 🙂

    Reply

    • Natashas Kitchen
      July 16, 2018

      Awesome! I’m so happy you have been following our blog for so long! Thank you Sarah! 🙂

      Reply

  • Carole
    July 15, 2018

    I searched for a recipes using shrimp and mushrooms (yup, it was time to clean out the fridge), any hoot came across this recipe and could taste the flavors as I read through the “prep” stage. Needless to say, I am loving the flavors, even though I used Shiitake mushrooms & Veggie broth. OMG👍😊…what a wonderful reward for my tummy.

    Reply

    • Natashas Kitchen
      July 16, 2018

      Thank you so much for this amazing review! We are so happy you discovered our blog. Thank you, Carole!

      Reply

  • Ana Gonzalez
    July 4, 2018

    I just have a dinner, yes I made this recipe, Shrimp and Mushrooms in a Garlic Sauce. It’s so easy to do, and the taste is so delicious.
    For sure, I recommend this recipe and try to do it. You not going to regret, my husband really enjoy it.
    Thank you. ❤

    Reply

    • Natashas Kitchen
      July 4, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Tatiana
    July 1, 2018

    Natasha! Spasibo!! The recipe was very good! I added a little sherry cooking wine. I didn’t have enough sour cream so I substituted some heavy cream. DELICIOUS!! Love your page! Thank you!!

    Reply

    • Natashas Kitchen
      July 2, 2018

      I’m so glad you enjoyed it!

      Reply

    • Georgie
      April 13, 2020

      Loved This!!!
      Just added some romano cheese To make it thicken .
      Thank you for This great recipe !

      Reply

      • Natashas Kitchen
        April 13, 2020

        I’m so happy you enjoyed that Georgie! Thank you for sharing that feedback with me!

        Reply

  • 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

    • Tara Wilson
      August 27, 2019

      Think I can add fresh spinach to this recipe ???

      Reply

      • Natasha
        August 27, 2019

        Hi Tara, I think that could work well to add some spinach at the end.

        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

  • Suzan
    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

  • BK
    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

  • Ashley
    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

  • Jeanne Costello
    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

    • Steve
      April 4, 2020

      Hey Lori, I tried this with canned petite diced tomatoes and it was delicious. I drained the juice and did everything else as according to the recipe. Just as good, if not better than my favorite Mexican restaurant! I fried some corn tortillas and added cheese and fresh avocado. Yum

      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

  • Kristin Nicole
    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

  • Karolina
    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

  • Kevin @ Closet Cooking
    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

  • Marina of Let the Baking Begin!
    November 25, 2013

    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

  • Lea @ Lea's Cooking
    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

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