Servings
Font
Back
0 from 189 votes

Shrimp Stock Recipe

After years of making shrimp stock, I've learned a few tricks to make this the absolute best. You'll be amazed at how easily you can turn those shrimp shells and tails you have into something so delicious.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 cups
Calories: 20 kcal
Course: Soup
Cuisine: Asian

Ingredients

  • 3 3 tablespoon neutral-flavored cooking oil such as avocado oil
  • 1 1 large resealable bag full of prawn shells and heads this does not need to be exact!
  • 1 1 medium onion chopped
  • 2 2 stalks celery chopped
  • 2 2 medium carrots chopped
  • ½ ½ teaspoon whole peppercorns

Instructions

    Cup of Yum
  1. Heat the oil in a large pot over medium-high heat. Add the shrimp heads, shells, and tails and saute until they turn bright red and start to brown (or char) in a few places.
  2. Add the onion, celery, carrots, and peppercorns to the pot. Then, add enough water to cover everything by 2 inches. Bring the pot almost to a boil then reduce heat so that the water is just barely simmering. Simmer, uncovered, for 30 minutes.
  3. Remove the pot from the heat then skim off the impurities (the white foamy stuff) from the pot with a spoon.
  4. First, strain the stock through a large strainer, such as a colander, to remove the shrimp and veggies. Next, strain the stock a second time through a fine-mesh sieve.
  5. Let stock cool completely then store it in jars in your fridge for up to 3 days or in resealable bags in your freezer for up to a year.

Notes

  • Note 1: In the past few years, I've started making shrimp stock by sauteing the shrimp heads and shells first and then simmering them. This step creates a better flavor. 
  • Note 2: This stock makes a delicious soup. But it also works wonders to add flavor to recipes that call for small amounts of stock. To keep some on hand, I like to freeze shrimp stock in small portions in these Stasher bags. 
  • Note 3: This recipe can easily be doubled, tripled, or more! I make a huge pot once a year with all of the prawn heads and shells that I spend a year saving in the freezer.
  • Note 4: For a more concentrated stock, you can boil it rapidly after you strain it until it is reduced to a few cups.
  • Note 5: The exact amount of stock that this recipe makes will depend on how many shrimp heads and shells you use and how much water you add.

Nutrition Information

Serving 1 cup Calories 20kcal (1%) Carbohydrates 1g (0%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 388mg (16%) Potassium 105mg (3%) Sugar 1g (2%) Vitamin A 5IU (0%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8cups

Amount Per Serving

Calories 20

% Daily Value*

Serving 1 cup
Calories 20kcal 1%
Carbohydrates 1g 0%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 388mg 16%
Potassium 105mg 2%
Sugar 1g 2%
Vitamin A 5IU 0%
Calcium 37mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.