Homemade Shrimp Stock
Make rich, flavorful shrimp stock at home with simple ingredients—perfect for soups, risottos, and seafood dishes. Easy, fresh, and versatile!
Servings 2 quarts
Calories 20kcal
Ingredients
- Shells from 2 pounds of shrimp
- 1 small onion peeled and quartered
- 1 large carrot cut into fourths
- 1 celery stalk cut into fourths
- 3 garlic cloves peeled and left whole
- Fresh herbs such as rosemary, thyme, or sage, tied together with kitchen twine
- 2 bay leaves
- ½ teaspoon whole black peppercorns
- 8 cups of cold water
Instructions
- Combine the shrimp shells, onion, carrot, celery, garlic, herbs, bay leaves, and peppercorns in a large pot.
- Cover the ingredients with water and bring to a gentle simmer.
- Reduce the heat to medium. Cover the pot and simmer for 45 minutes to one hour.
- Strain the stock through a fine mesh colander to remove the solids. Discard the solids.
Video
Notes
- Rinse shrimp shells before using to remove any grit or residue.
- Simmer gently—boiling can make the stock bitter or cloudy.
- Do not add salt; season dishes later for better control.
- For deeper flavor, roast shrimp shells before simmering.
- Strain well using a fine mesh colander for a clean stock.
- Cool completely before storing, freezing, or canning.
Nutrition
Serving: 1cup | Calories: 20kcal | Carbohydrates: 1g | Protein: 3g | Cholesterol: 20mg | Sodium: 60mg | Potassium: 90mg | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 0.3mg
