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two mason jars of shrimp stock next to a bowl of shrimp shells
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5 from 4 votes

Homemade Shrimp Stock

Add a whole new level of flavor to your seafood dishes. Learn how to make your own shrimp stock from seafood shells at home. It's easy!
Course Soup
Cuisine American
Cook Time 45 minutes
Total Time 45 minutes
Servings 6 cups
Author Lisa B.


  • 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 peppercorns
  • ½ gallon of cold water


  • Place first eight ingredients in a large stock pot.
  • Cover with water and bring to a boil.
  • Reduce heat to medium. Cover pot and simmer for 45 minutes to one hour.
  • Strain the stock through a fine mesh colander to remove the solids. Discard solids.
  • Use immediately or it will keep in the refrigerator for 3-4 days.
  • Unused stock can be frozen or canned using the pressure canning method. Follow your manufacturer’s directions.