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Homemade shrimp stock

Shrimp Stock

Shrimp Stock – 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.
Keyword Shrimp stock


  • Shells and head from 1 to 2 lb shrimps
  • 2 tsp olive oil
  • 1 onion peeled and quartered
  • 2 carrots chopped into large pieces
  • 2 celery stalks with the leaves chopped into large pieces
  • 3 garlic cloves peeled and smashed
  • 4 fresh thyme sprigs
  • 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.


The depth of flavor comes from the head, but you can use just the shells if you don’t have heads.
Sauteing the shells first will give the stock a richer, deeper flavor, so I recommend not skipping the step.