Get the Latest Recipes in your inbox:

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 post may contain affiliate links. Read my disclosure policy.

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!

Shrimp and Mushroom Sauce Recipe

4.77 from 34 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.

 

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Get the Latest Recipes in your inbox:

Read comments/reviewsAdd comment/review

  • 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

  • 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

Add comment/review

Leave a comment

As Featured On

Get the Latest Recipes in your inbox:

Never Go "Hangry" Again!

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