Simple Shrimp Stock

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This simple shrimp stock recipe is made with shrimp shells, herbs, and vegetables. A freezer-friendly recipe is good to make now and will keep in stock for a while.

If you're looking for an easy and delicious shrimp stock recipe, look no further! This simple shrimp stock can be made in just a few minutes, and it's perfect for adding to soups, sauces, or rice dishes. Best of all, it's made with just a few simple ingredients that you probably already have in your kitchen. 

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Simple Shrimp Stock

Shrimp stock is a versatile and easy-to-make ingredient that can be used in various dishes. From soups and stews to risotto and pasta, shrimp stock adds a depth of flavor that elevates any dish. Best of all, it only takes a few minutes to make!

Ingredients needed:

The ingredients for making this simple shrimp stock that will add flavor to any of your dishes are listed below. Please scroll down to view our printable recipe card, which includes detailed steps and measurements.

  • Water
  • Shrimp shells
  • Butter
  • Carrots: Sliced
  • Yellow onion: Diced
  • Salt
  • Basil
  • Oregano
  • Parsley
  • Pepper: Grounded
  • Bay leaf

How to cook simple shrimp stock from scratch? 

  1. Heat the pan: Butter, carrots, onions, and seasonings are added to a large saucepan that is heated over medium heat.
  2. Cook the shrimp: Add the shrimps when the butter has melted, and toss them until they turn pink. After that, add the rest of the ingredients.
  3. Cover and boil: Cover the pot and bring it to a boil.
  4. Simmer: Reduce the heat and simmer for about 35 – 45 minutes.
  5. Strain the stock.

How to serve:

When it comes to shrimp stock, there are many different ways you can use it. Shrimp stock is a versatile ingredient, whether you're making a soup or sauce or just want to add some extra flavor to your dish. Here are some ideas of what to serve with shrimp stock:

  • Rice: This classic pairing can be used in many different dishes. Whether you're making a simple rice dish or something more complicated like paella, shrimp stock will add a nice depth of flavor.
  • Vegetables: Shrimp stock is also great for cooking vegetables. Whether you're steaming them, sauteing them, or using them in a soup or stew, they will absorb the flavors of the stock and be even more delicious.
  • Pasta: Another great way to use shrimp stock is to cook pasta in it.

Frequently asked questions

Are shrimp shells good for the stock?

Shrimp shells are often discarded as waste, but they can actually be used to make a delicious and healthy stock. Shrimp shells are rich in collagen, giving the stock a silky texture and flavor. In addition, shrimp shells add essential minerals to the stock, including calcium, magnesium, and phosphorus.

How long is homemade shrimp stock good for?

Shrimp stock made with fresh shrimp and shells will last for up to 3 days in the fridge. If you want to extend the shelf life of your stock, you can freeze it for up to 3 months.

To make a shrimp stock that lasts, start with high-quality ingredients. Fresh shrimp and shells will give you the best flavor, but you can also use frozen shrimp. If using frozen shrimp, be sure to thaw them completely before adding them to the pot.

What can be made from shrimp shells?

Shrimp shells can be used to make a variety of things. One popular use for them is to make a stock for soups and stews. Shrimp shells can also be ground up and used as a natural fertilizer for plants. Finally, they can be used to make shrimp shell powder which can be used as a seasoning for food.

How to store leftovers:

If you find yourself with leftover shrimp stock, you can do a few things to ensure it doesn't go to waste. Here are a few tips on how to store shrimp stock:

  1. The first thing you need to do is transfer the stock into an airtight container. This will help keep it from spoiling as quickly.
  2. You can then store the container in the fridge for up to a week.
  3. If you want to store it for longer than that, you can freeze it in ice cube trays or zip-top bags. Just make sure to thaw it completely before using it again.
  4. When you're ready to use the stock again, just bring it to a boil and simmer for a few minutes before using it in your favorite recipe.

Recipe tips: 

When it comes to making shrimp stock, there are a few things to keep in mind. First, start with good-quality shrimp. This will make a big difference in the flavor of your finished product. Second, be sure to use fresh herbs and vegetables. This will also help to improve the flavor of your stock. Finally, don't be afraid to experiment with different ingredients. You may find that you like the taste of shrimp stock made with white wine or lemon juice.

Simple Shrimp Stock Recipe

Simple Shrimp Stock Recipe

Yield: About 5 cups
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

This simple shrimp stock recipe is made with shrimp shells, herbs, and vegetables. A freezer-friendly recipe that is good to make now and keep in stock for a while.


  • 8 cups of water
  • 1 lb of shrimp shells
  • 1 Tbsp of butter
  • 2 large carrots - sliced
  • Half a yellow onion - diced
  • 1 teaspoon of salt
  • 1 teaspoon of basil
  • 1 teaspoon of oregano
  • 1 teaspoon of parsley
  • 1 teaspoon of grounded pepper
  • 1 bay leaf


  1. Heat a large pot over medium heat and add butter, carrots, onion, and seasonings.
  2. Once the butter is melted, add the shrimp and stir until they are pink.
  3. Add the rest of the ingredients.
  4. Cover the pot and bring it to a boil.
  5. Reduce heat and simmer for about 35 - 45 minutes.
  6. Strain the stock.

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Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 441Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 1171mgCarbohydrates: 77gFiber: 6gSugar: 4gProtein: 14g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

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  1. I can’t wait to try this! My son only eats seafood, not meat. So every time we make a soup I use vegetable broth instead of chicken or beef. Shrimp stock sounds so much better. Thanks!

  2. I have never heard of shrimp stock…but we love shrimp and this sound great!! Thanks for sharing a unique recipe!

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