This lectin-free shrimp and cauliflower creamy soup is rich, comforting, and full of layered flavor, combining the elegance of a seafood bisque, the heartiness of a chowder, and the warmth of a Brazilian shrimp stew. Made with cauliflower for natural creaminess, shrimp shells for depth, and coconut milk for a subtle tropical note, this soup is both nourishing and indulgent. It’s a versatile, satisfying dish that works equally well as a cozy starter or a light yet complete meal.
The Best of Three Worlds
This shrimp and cauliflower creamy soup is, in a way, one-third bisque, one-third chowder, and one-third Brazilian shrimp stew. While trying to understand what defines each of these dishes — and what sets them apart — I decided to combine what I love most about all three. The result is a half-smooth, half-chunky soup with a creamy texture and a gentle Brazilian twist.
One of my favorite dishes to order in French restaurants used to be bisque — essentially a smooth, deeply flavored seafood soup. Chowders, on the other hand, keep more texture and substance. Since I enjoy both, I stayed somewhere in the middle, blending part of the soup while leaving the rest chunky.
Brazilian shrimp stew (moqueca) is a close relative in spirit, traditionally made with coconut milk and red palm oil. That combination happens to work beautifully for a lectin-free version, which is how this dish found its final shape. I used shrimp simply because that’s what I had on hand, but this recipe can easily serve as a framework for other seafood chowders or bisques.
Ingredients Notes — Flavor and Ethics Matter
For the best flavor, you’ll need both shelled shrimp and the shrimp heads. Don’t skip the heads — they contribute most of the depth and richness to the soup.
Red palm oil helps give this soup its beautiful golden color. I rarely use it, but I keep a jar on hand for dishes where I want warmth and vibrancy without relying on turmeric or saffron. I use Nutiva’s sustainably sourced, organic, non-GMO red palm oil, and I want to be very clear that I have no affiliation with the brand.
Conventional palm oil production has devastating consequences for rainforests and orangutan habitats. Unless you’re buying a responsibly sourced product and using it sparingly at home, I personally recommend avoiding palm oil altogether — even if it fits within certain dietary guidelines. I’ve had this jar for nearly a year and use it only occasionally.
According to Nutiva, their red palm oil is sourced from small, organic family farms in Ecuador, harvested responsibly, and certified USDA organic and non-GMO, with a strong focus on sustainability and rainforest protection.
How to Serve This Soup
When I first made this soup, there weren’t many good store-bought compliant chip options available. I tried making my own cassava chips, but that’s still a work in progress, so I won’t pretend it’s a perfected recipe just yet.
If you have a reliable method for homemade chips, go for it. Otherwise, this soup pairs beautifully with good-quality coconut tortilla chips or green plantain chips. It’s also excellent served with tostones — you can find a step-by-step guide in my post How to Make Tostones (Double-Fried Green Plantain Slices).
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Shrimp and Cauliflower Creamy Soup (Lectin-Free)
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4
Description
This lectin-free shrimp and cauliflower creamy soup is rich, comforting, and full of layered flavor, combining the elegance of a seafood bisque, the heartiness of a chowder, and the warmth of a Brazilian shrimp stew. Made with cauliflower for natural creaminess, shrimp shells for depth, and coconut milk for a subtle tropical note, this soup is both nourishing and indulgent. It’s a versatile, satisfying dish that works equally well as a cozy starter or a light yet complete meal.
Ingredients
- 10–12 medium raw wild caught whole shrimps (with heads and skin)
- 13 oz (about 400g) cauliflower rice
- 3 heaping tbsp red palm oil (I use Nutiva)
- 1 big leek, use only the white(ish) area, well washed and finely chopped
- 2 garlic cloves, peeled
- 2 cans coconut milk (full fat, organic, non BPA)
- 1/4 tsp aniseeds
- salt and pepper to taste
- 1 tbsp Hungarian paprika
- 1 fresh bunch cilantro, chopped
- one lime
Instructions
- Saute the whole shrimps in red palm oil a few minutes on each side. Once they are completely pink take them out on a plate.
- Add the chopped leek to the same pot and saute for a few minutes. Add the garlic cloves, peeled and smashed, add aniseeds. Saute for a few more minutes. Add half of the cauliflower and saute for a few more minutes. Add paprika, salt and pepper. Add one can of coconut milk, the whole shrimps (still with heads and skin) and bring to a boil. Simmer for few more minutes until the cauliflower is cooked. Take the shrimps out on a cutting board. Add the soup to a blender and blend until smooth. Put back in the pot.
- Add the other half of the cauliflower and the second can of coconut milk and let it simmer on low heat.
- Meanwhile you can peel and devein the shrimps and cut them in bite size chunks, or even smaller; you can leave one or two unpeeled or whole for presentation, but that’s optional. Add the clean and chopped shrimps back to the soup, chopped fresh cilantro and juice of half lime (or more to taste). Taste for salt and pepper and add more if necessary. Serve warm with lime and yuca, green plantain or coconut tortilla chips (just a suggestion).
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