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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
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
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
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 Mushroom Sauce Recipe
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
- 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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This is delicious. I didn’t have sweet chili sauce so I used some chili crunch instead. The liquid was a little thinner than I expected, maybe my shrimp gave off too much liquid when it cooked. Will definitely make it again, I may just cut back on the broth. Thank you!
First, I LOVE your website, I use your recipes all the time, and purchased your book. I wanted to alert your followers to this really awful recipe. I note that you are not the author. I am not being mean, this is just a tasteless and bland recipe. I was so surprised because I love all of your recipes. Natasha, you make cooking delightful! Thank you for that and all your hard work.
Hi Ally, I have made this recipe several times and found it to be very flavorful. Did you change anything about it?
This looks Absolutely Incredibly Delicious 😋😋😋😋😋😋😋😋😋. Thank you thank you 😊. I can’t wait to make this.
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.
Hi Gabi! Great way to improvise. Thank you for sharing that with us!
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!
You’re welcome! I’m so happy you enjoyed it, Nariman!
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.
Hi Beverly! Thank you for the wonderful feedback. I’m so glad you loved the recipe!
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?
Hi Nina! I think that could work too. Let us know how it is if you experiment.
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.
I’m glad it still turned out great, Allen!
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.
Hi Gail! You’re very welcome. Thank you for the wonderful feedback!
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!
Hi Gail. That’s wonderful. Thank you for sharing.
Awesome recipe, thank you!!
I wonder if anyone has tried coconut milk/cream as a substitute for the sour cream.. would that work??
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! 🙂
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
Thank you so much, you’re so kind and we appreciate it!
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!
I’m so happy you enjoyed that. Thank you for sharing that with us, Dasha!
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?
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.
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.
I’m so happy this was a hit!
wow, i searched internet for a recipie using leftovers and was very suprised by this!! LOVED it! nice job
Thank you, Camille. Happy to hear that you enjoyed it!
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+
Thanks for your good comments and feedback, Steven!
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!
I’m glad you loved this recipe, Rebeca. Thank you for sharing that with us!
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.
I’m so happy you enjoyed that. Thank you for sharing that with us!