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–+ servings
Side, angled view of 3 mason jars of shrimp stock on a title surrounded by fresh herbs and a dish towel.

Shrimp Stock

easyhealthyrecipes.com/shrimp-stock/
Ready to use in roughly 1 hour, this homemade shrimp stock is a simple, delicious way to use leftover shrimp shells and adds an extra level of flavor to your favorite seafood recipes.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Recipe makes approximately 6 cups

Equipment Needed

  • Dutch oven (or large, heavy-bottomed pot with lid)
  • ladle
  • sieve (or fine mesh strainer)
  • Large bowl
  • airtight jars with lids (for storage)

Ingredients Needed

  • 1 teaspoon avocado oil (or olive oil)
  • shrimp shells (from 2 pounds of raw shrimp)
  • 3 medium carrots (roughly chopped)
  • 3 large celery stalks (roughly chopped)
  • 1 medium yellow onion (roughly chopped)
  • 3 cloves garlic (smashed)
  • half of one lemon
  • 2 bay leaves
  • 3-4 sprigs fresh thyme
  • 4-5 sprigs fresh parsley
  • 1 teaspoon whole peppercorns
  • 8 cups cold water
  • 1 teaspoon salt (more or less to taste)

Instructions

  • Heat dutch oven over medium heat. After 2 minutes, or when pot is warm, add avocado oil and swirl pot to coat bottom with oil. Warm oil until hot and shimmering, then add shrimp shells. Cook shells in oil, stirring constantly, for 5 minutes.
    Overhead view of shrimp shells and avocado oil in a large dutch oven on a neutral background.
  • After 5 minutes, add carrots, celery, onion, and garlic to pot. Cook aromatics 10 minutes, stirring often.
    Overhead view of all shrimp stock ingredients in large dutch oven.
  • After 10 minutes, add lemon, bay leaves, thyme, parsley, peppercorns, cold water, and salt to dutch oven. Stir well to distribute ingredients, then increase heat and bring liquid to boil.
    Overhead view of shrimp stock ingredients and water in large dutch oven on neutral background.
  • Once liquid begins to boil, cover pot with lid and reduce heat to low. Simmer, covered, 45 minutes.
  • After 45 minutes, carefully remove lid and set aside. Place sieve or strainer in large bowl. Ladle liquid from pot into sieve, or carefully pour ingredients out of pot and into sieve, straining out all aromatics and shrimp shells. If desired, transfer sieve or strainer to second large bowl and pour liquid from first bowl into sieve, straining stock once more.
    Sieve resting in glass measuring cup containing strained shrimp stock without aromatics.
  • Use stock immediately, or equally divide stock among jars and let cool completely. Once cooled, seal jars with airtight lids and refrigerate or freeze stock until ready to use.

Recipe Notes

  • Storage: Refrigerate shrimp stock in airtight jars up to 3 days. To freeze, transfer cooled stock from bowl to jars, ice cube trays, or sealable freezer-safe bags. If using bags, place filled bags flat in freezer for 1 to 2 hours or until frozen, then rearrange as needed. Frozen stock will keep up to 6 months.

Nutrition Info (Approximate)

Serving: 1cup | Calories: 34kcal | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Total Carbs: 7g | Fiber: 2g | Sugar: 2g | Net Carbs: 5g | Vitamin C: 10mg | Sodium: 428mg | Potassium: 165mg | Calcium: 36mg | Iron: 0.4mg