Creamy Shrimp Soup

You can use fresh or frozen shrimp for this soup. I actually use frozen shrimp quite often because they’re convenient, easy to keep stocked in the freezer, and are usually frozen soon after processing. If using frozen shrimp, thaw them first, drain well, and pat them dry before adding them to the soup.
Should you use shrimp with or without tails? Both work, but I prefer shrimp with the tails on when making soup. The tails add extra flavor to the broth as the shrimp cook, and I find the tails are surprisingly easy to remove right in your bowl.
For soup, it’s much less of a hassle than it is with pasta or other dishes where you’re trying to get every bite with a fork. Just pick up the tail, gently pull it away, and keep eating!

The trick is adding the liquid slowly. Once your butter and flour are combined, whisk in the stock a little at a time rather than pouring it all in at once. Keep whisking as you add it, making sure each addition is fully incorporated before adding more.
A few simple tips help, too:
Cook the flour briefly with the butter to remove the raw flour taste.
Use medium heat so the roux doesn’t cook too quickly.
Whisk constantly as you add the stock.
Once the stock is smooth, stir in the half-and-half.
If your soup does develop a few lumps, don't panic—a vigorous whisk can often smooth them out.

You can, but flour is what gives this particular soup its creamy body and silky texture, so I recommend keeping it if you can.
If you need to skip the flour, you have a couple of easy options. A cornstarch slurry can thicken the soup, or you can use a gluten-free all-purpose flour if you want to keep the same roux-based method while making the soup gluten-free.
Just keep in mind that each option can give you a slightly different texture, so the soup may not be quite as creamy and velvety as the original.

Absolutely! Frozen shrimp work beautifully in soup, and they’re actually one of my favorite options because I can keep a bag in the freezer and have shrimp ready whenever I need them.
For the best texture, thaw the shrimp first, then drain and pat them dry with paper towels. I usually thaw them in cold or room-temperature water for about 10 minutes, depending on the quantity.
And an important tip: don’t add frozen shrimp directly to the soup. As they thaw, they release excess water, which can dilute the broth and leave you with a thinner, less flavorful soup. For the best texture and flavor, thaw the shrimp first, drain them well, and pat them dry before adding them to the soup.

Yes, you can, but I prefer using raw shrimp for this soup. Raw shrimp gently poach in the broth as they cook, releasing their natural flavor and adding more depth to the soup while staying tender and juicy.
Cooked shrimp will work in a pinch, but the soup may not have quite as much shrimp flavor. If that’s what you have on hand, simply add them at the very end and heat them through for a minute or two. Since they’re already cooked, avoid simmering them for too long—they can quickly become tough and rubbery.

The key is simple: don’t overcook them! Shrimp cook much faster than the soup itself, so save them for the very end.
Let your soup base simmer and develop flavor first, then add the shrimp and gently cook until they’re pink, opaque, and curled into a loose “C” shape. This usually takes just a few minutes, depending on their size.
A simple rule to remember: build the soup first, cook the shrimp last. If shrimp curl tightly into an “O” and feel firm or rubbery, they’ve likely been cooked too long.