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homemade shrimp stock in a mason jar
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5 from 1 vote

How to Make Shrimp Stock

The next time you have a batch of shrimp shells, DO NOT throw them away. This simple shrimp stock is incredibly easy to make, economical, and freezable, too. It's a great way to boost flavors of soups, stews, and sauces.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Ingredient, Soup
Cuisine: Chinese
Servings: 5 cups
Calories: 147kcal

Ingredients

  • 1 tablespoon olive or canola oil
  • 4 cups shrimp heads and shells
  • 1 onion, quartered with skins on
  • 1 large carrot, cut into chunks
  • 1 celery stalk, cut into chunks
  • 3 cloves garlic, pounded
  • 2 bay leaves
  • ½ teaspoon peppercorns
  • 6 cups cold water

Instructions

  • In a large stock pot over medium heat, heat oil. Add shrimp heads and shells and cook, stirring occasionally, for about 7 to 10 minutes or until color changes to pink.
  • Add onions, carrots, celery, garlic, bay leaves, peppercorns, and water.
  • Bring to a boil, skimming any scum or foam that floats on top.
  • Lower heat and simmer, uncovered, for about 20 to 25 minutes, or until the liquid has turned to light-orange color. Occasionally skim foam on the surface and press the shrimp heads with the back of the spoon to extract more flavor.
  • Using a fine-mesh sieve lined with a cheesecloth or clean tea towel, strain stock and discard shrimps and aromatics.
  • Allow to cool and transfer to a container with a tight-fitting lid. Refrigerate for a few hours and skim off any layer of fat that rises to the top.
  • Refrigerate for up to 3 days or freeze for up to 2 months.

Notes

  • Use yellow onion in making this shrimp stock; the peels or skin of the onion help deepen the color of the stock giving it a beautiful golden color.
  • For a clear, clean stock, skim the scum that floats on top as the stock comes to its initial boil. This foam is coagulated protein and excess fat that can cloud the stock.
  • After the initial boil, make sure to cook in a gentle simmer as the agitation from rapid or high heat might break up the protein and cloud the stock. 
  • The longer the stock simmers, the more concentrated the flavor.

Nutrition

Calories: 147kcal | Carbohydrates: 4g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 258mg | Sodium: 821mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2038IU | Vitamin C: 7mg | Calcium: 172mg | Iron: 2mg