0 from 9 votes
Shrimp Stock Recipe
Make this homemade shrimp stock recipe from leftover shrimp shells with this simple and economical tutorial. All your favorite seafood recipes will taste even more delicious! Freezer-friendly.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings (1 cup each)
Calories: 72 kcal
Course:
Soup
Cuisine:
French
Ingredients
- 4 cups shrimp shells from 2 pounds large shrimp (about 6 ounces, see note 1)
- cold water about 8 cups (see note 2)
- 1 medium onion peeled and halved (see note 3)
- 1 carrot peeled and coarsely chopped
- 1 celery rib coarsely chopped
- 1 tablespoon salt
Sachet (see note 4):
- 6 fresh parsley stems
- 1 sprig fresh thyme
- 2 cloves garlic crushed
- 1 bay leaf
- 1 teaspoon whole peppercorns
Instructions
- To a Dutch oven or large stock pot, add shrimp shells, onion, carrot, celery, and salt. If desired, tie parsley stems, thyme, garlic, bay leaf, and peppercorns in a sachet or add loosely to the pot (see note 4). Add cold water to cover.
- Over medium-high heat, cover and bring to a boil. Reduce heat and simmer uncovered (bubbles should barely break the surface at irregular intervals) for 20 minutes.
- Strain the broth through a fine-mesh strainer or cheesecloth. Chill covered in the refrigerator, then divide the broth into freezer-safe containers (leaving at least 1/2-inch for expansion), label, and freeze.
Cup of Yum
Notes
- Shrimp shells: You'll need 4 cups of shrimp shells from 2 pounds of shrimp for this recipe. But you can gather it in batches: save uncooked shrimp shells in a plastic bag in your freezer until you have enough. Technically, you can make stock with cooked shells, but the flavor will be weaker.
- Cold water: Always start with cold water. This helps keep the broth clear, not cloudy. The amount of water used and the length of simmering time will determine the intensity of the broth.
- Vegetables: Some cooks save old vegetable trimmings to add to their broth. I prefer to start with new, fresh vegetables because I think the broth will taste better. So yes, we peel the carrots, and save your vegetable scraps for composting!
- Herbs and spices: A sachet is a fancy term for parsley stems, thyme, bay leaves, peppercorns, and optionally, garlic or cloves, tied up in a piece of cheesecloth with twine. You could also use a tea ball or loose-leaf tea bag to hold them. It makes it easier to pull these small ingredients out of the broth later. Or, you can just add everything straight to the pot since you strain the broth at the end.
- Yield: This recipe makes 4 cups (1 quart) shrimp stock.
- Storage: Store shrimp stock in the refrigerator and use within 4 days.
Nutrition Information
Serving
1 cup
Calories
72kcal
(4%)
Carbohydrates
7g
(2%)
Protein
7g
(14%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.3g
Sodium
2727mg
(114%)
Potassium
377mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2584IU
(52%)
Vitamin C
4mg
(4%)
Calcium
113mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings (1 cup each)
Amount Per Serving
Calories 72
% Daily Value*
| Serving | 1 cup | |
| Calories | 72kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 2727mg | 114% |
| Potassium | 377mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2584IU | 52% |
| Vitamin C | 4mg | 4% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.