Coconut and Cauliflower Soup with Roasted Shrimp and Mushrooms

Photo by Rush Jagoe

This recipe from New Orlean’s Compère Lapin mixes spicy coconut milk and cauliflower soup with roasted shrimp and shiitakes.

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4 servings

    Roasted Shrimp and Mushrooms
  • 2 tablespoons olive oil
  • 24 shiitake mushrooms, chopped 
  • 24 brussels sprouts, julienned and sautéed
  • 24 cauliflower florets, roasted
  • 16 jumbo U10 shrimp, peeled, deveined, and cut into thirds
  • 4 teaspoons chopped cilantro 
  • 4 baby radishes, shaved ,Leaves from 1 bunch cilantro
  • Coconut and Cauliflower Soup
  • 4 cups shallots, julienned 
  • Sachet of thyme
  • 1 head cauliflower, chopped, reserving ⅓ of florets
  • 1 quart clam juice
  • 1 quart coconut milk
  • ½ cup olive oil
  • 1 lime, juiced

Roasted Shrimp and Mushrooms

  1. Add oil to large sauté pan set over medium-high heat. Add mushrooms and sauté for 5 minutes or until golden brown.
  2. Add Brussels sprouts, cauliflower, and shrimp to pan, and sauté until shrimp are cooked. Add chopped cilantro.
  3. To serve, place shrimp mixture in center of four soup bowls, then pour coconut and cauliflower soup (recipe follows) around shrimp. Garnish with radish and cilantro.

Coconut and Cauliflower Soup

  1. In a large sauté pan, caramelize shallots, then add thyme and cauliflower. Cover with clam juice and coconut milk and cook until vegetables are tender.
  2. Remove sachet from pan, then pour cauliflower mixture into blender and purée until smooth. Drizzle olive oil into blender to emulsify, then add lime juice.


  • From chef Nina Compton of Compère Lapin, New Orleans, Louisiana

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