With just a few simple ingredients and 30 minutes, you can create a flavorful shrimp stock that will take your dishes to the next level. Collect your shrimp shells and save them in the freezer until you are ready to make the stock. A great budget option!
I am a big fan of soup season. And my new corn and shrimp bisque recipe greatly benefited from this shrimp shell stock. I couldn't believe the cost savings!
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📖Why My Recipe Works
This quick and easy shrimp stock recipe can be used with leftover shrimp shells, fresh or frozen. It has a light herbal flavor and is ready in just 30 minutes.
Follow my step-by-step instructions for the perfect results every time. You can even make a double batch and freeze it for later.
🧾Ingredient Notes
Uncooked Shrimp Shells - To get the minimum amount of shrimp shells you need a minimum of 1 pound of shrimp to get enough shells. On average, I use approximately 1 ½ to 2 pounds of shrimp.
I collect the shells over time and freeze them for later use.
Meripoix- This recipe uses the standard trinity of onion (white onion or yellow onion), carrots, and celery leaves and stalks. Plus fresh garlic cloves.
White Wine - Adds extra flavor, if you want to skip add one half of a fresh lemon.
Herbs- For the bouquet de garni I use bay leaf, fresh thyme sprigs, and fresh parsley sprigs.
Water- Because the stock is so light in flavor I recommend you use filtered water.
Cheesecloth- Not technically an ingredient but if you don't have a fine mesh sieve you can line a colander with the cloth.
⏲️ How to Make Shrimp Stock
Before starting I recommend rinsing the shells to ensure all debris has been removed from the shells.
Heat the olive oil in a big stock pot on medium heat. Cook the shrimp shells until they become pink, stirring often. Deglaze the pan with wine and simmer for about 30 seconds.
Add the remaining ingredients and cover with cold water. Simmer for 30 minutes, unlike other homemade stock recipes, this comes together fast.
Strain the solids. I recommend lining your colander or fine mesh strainer with cheesecloth so no little pieces escape through.
Discard the contents of the strainer. You can now use your shrimp broth in your favorite recipes.
🥗How to Use Shrimp Stock
You can use shrimp stock in any seafood recipe that calls for broth, whether it be chicken broth or seafood stock. The most common uses are shrimp bisque, shrimp risotto or seafood risotto, and other shrimp recipes like shrimp and grits, gumbo, paella, and jambalaya.
Try using it to steam mussels or clams for a fun twist.
👩🏻🍳 Expert Tips
- Always buy shell-on shrimp and save shrimp shells in a plastic bag in the freezer until you have enough. A great way to reduce food waste.
- Skim any foam that rises to the top while simmering.
🌡️Storing and Freezing Leftovers
You can refrigerate shrimp stock in an airtight container for a maximum of 3 days. Make sure it has completely cooled before placing it in a plastic container.
You can also freeze it for up to 3 months in freezer-safe containers. When you're ready to use it, thaw the frozen stock overnight in the refrigerator.
More Kitchen Tips and Recipes
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📖 Recipe Card
Homemade Shrimp Stock
Ingredients
- 2 Tablespoons olive oil
- 4 cups uncooked shrimp shells
- 1 cup dry white wine
- 1 onion roughly chopped
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 3 cloves garlic smashed
- 1 bay leaf
- 2-3 sprigs fresh thyme
- 6 -8 sprigs fresh parsley
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons whole black peppercorns
- 8 cups filtered water
Instructions
- In a large stock pot heat olive oil over medium heat. Add the shrimp shells and sauté until they turn pink, stirring frequently. About 4 to 5 minutes.2 Tablespoons olive oil, 4 cups uncooked shrimp shells
- Pour in the white wine to deglaze the pot, scraping up any flavorful bits from the bottom. Allow the wine to simmer for a couple of minutes to reduce slightly.1 cup dry white wine
- Add the remaining ingredients. Add the water and bring to a low boil. reduce heat and simmer for 30 to 40 minutes.1 onion, 2 carrots, 2 celery stalks, 3 cloves garlic, 1 bay leaf, 2-3 sprigs fresh thyme, 6 -8 sprigs fresh parsley, 1 ½ teaspoons kosher salt, 1 ½ teaspoons whole black peppercorns, 8 cups filtered water
- Remove from heat and cool slightly. Strain the stock through a fine mesh sieve or cheesecloth lined colander into another pot or large bowl.
Notes
- You can save shells from shrimp in a plastic freezer bag and make the stock once you have about 4 cups of shells.
- If your shells are frozen rinse with cold water and drain in a colander.
- Allow the shrimp stock to cool before transferring it to containers. You can refrigerate the stock for up to 5 days or freeze it for longer storage.
Equipment
- Fine mesh strainer
- Cheesecloth
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