This quick and easy Shrimp Stock is bursting with flavor from loads of fresh herbs and spices. Add into any dish to instantly enhance the dish. Forget the store-bought stock and learn how to create your own with this super simple recipe.
SHRIMP STOCK RECIPE
This flavorful shrimp stock proves how quick and easy it is to make homemade stock. The recipe uses loads of herbs and spices and shrimp shells to build a stock that is loaded with layers of flavors.
Shrimp stock is one of those ingredients that is always great to have on hand. It is the perfect addition to gumbo, jambalaya, or any other seafood dish.
The star of the stock is clearly the shrimp shells; it is where the bulk of the flavor comes from. The shells are quickly cooked on high heat for a burst of flavor and then joined by fresh herbs and spices in the pot to develop a layered broth.
DO I NEED TO USE FRESH SHRIMP SHELLS?
Both fresh shells and frozen shells will work for this recipe. If you are making a shrimp dish, simply keep the shells to make the stock. If you cannot make the stock right away or do not have enough shells for a full batch, save the shells in the freezer until you have enough and are ready to use them.
CAN I FREEZE SHRIMP STOCK?
Yes, the stock will freeze incredibly well. After the stock is ready, let it cool completely and freeze in an airtight container or ice cube trays for individual servings. When fully frozen, the stock will last up to 2 months.
WHAT GOES IN THE STOCK BESIDES SHRIMP SHELLS?
The main star of the dish is the shrimp shells, but that is not all that goes in the stock. Fresh vegetables like carrots and onions cook alongside garlic, thyme, bay leaves, parsley, peppercorns, and salt to make a mouthwatering stock.
HOW LONG DOES IT TAKE TO MAKE SHRIMP STOCK?
The stock comes together in about an hour. 15 minutes for prepping and another 45 minutes to allow everything to simmer and fully blend.
HOW TO MAKE SHRIMP STOCK
Follow these recipe instructions, and you’ll be rewarded with a rich, nourishing shrimp stock that’s tasty enough to be sipped on its own or used as a base for countless recipes.
- Prep the shells: Rinse the shells with cold water until clean. Let them drain in a colander and set them aside.
- Heat time: While the shrimp shells drain, heat a large stockpot with oil. When hot, add all of the shells to the base of the pot and let cook for 2-3 minutes, or until pink and very fragrant. Keep a constant stir on the shells, so they do not get stuck to the pan.
- Veggies, herbs, and spices: Add in the vegetables and let them cook down for about 5 minutes. Add in the additional spices along with the water and let everyone get comfortable in the pot.
- Boil away: With everything in the pot, let it come to a rapid boil. After it reaches a boil, lower the temperature and let the stock sit at medium-low heat for about 45 minutes. If any foam comes up during that time, simply skim it off and discard it. When the stock is ready, let it cool down completely, then run everything through a fine-mesh sleeve. You should be left with a smooth broth.
HOW TO USE SHRIMP STOCK
MORE SEAFOOD RECIPES
Seafood is always a great addition to the table, especially when it contains this shrimp broth. Make a large batch of this seafood stock and freeze in individual portions so you can add it to recipes like:
You may also like these shrimp recipes:
- Easy Shrimp Pineapple Fried Rice
- Shrimp Fried Rice
- Shrimp Cake with Avocado-Cilantro Dipping Sauce
- How To Make Shrimp Stir Fry
- 1 to 2 lb Shells and head of shrimps
- 2 tsp olive oil
- 1 onion peeled and quartered
- 2 carrots chopped into large pieces
- 2 stalks celery with the leaves chopped into large pieces
- 3 cloves garlic peeled and smashed
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/3 cup fresh parsley
- 1 tsp whole peppercorns
- 1 tsp salt
- 6 cups water
- Rinse the shells with cold running water and drain in a large colander
- In a large stockpot, heat olive oil. Add in the shrimp shells and cook for about 2-3 mins, constantly stirring or until it becomes pink and fragrant.
- Stir in the onions, celery, and carrots. Cook for about 4-5 mins.
- Add the garlic, thyme, bay leaves, garlic, peppercorns, salt, and water.
- Bring to a rolling boil over high heat, then reduce heat to medium-low and leave simmer for another 45 minutes to an hour. Skimming occasionally to remove any foam that rises to the surface.
- Turn off heat and drain the stock through a fine mesh into a bowl.
- Leave to cool completely before refrigerating or freezing.
- This shrimp stock will last for up to 3 days in the refrigerator or freeze in an airtight container for up to 2 months.
Sauteing the shells first will give the stock a richer, deeper flavor, so I recommend not skipping the step.