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A container of homemade shrimp stock next to mirepoix on a cutting board.
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Rich Homemade Shrimp Stock Recipe

Homemade shrimp stock is so flavorful, and easy to make! It adds extra flavor to the seafood dish you add it to. It’s a great way to use up those shrimp shells.
Cuisine American
Keyword broth, seafood stock, shrimp stock, stock
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 20kcal
Author Lauren LeBlanc

Equipment

  • Large stockpot or dutch oven
  • Fine mesh strainer
  • Wooden spoon
  • Large 4-5 cup measuring cup

Ingredients

  • shells from 2 pounds shrimp with heads
  • 1 teaspoon extra virgin olive oil
  • 1 small onion
  • 1 medium carrot
  • 1 large celery stalk
  • 2 cloves garlic
  • pinch of salt
  • 1 tablespoon tomato paste
  • 2 tablespoons cooking sherry
  • 6 cups water
  • 1 handful of fresh parsley stems
  • 1 bay leaf
  • 1 teaspoon black peppercorns

Instructions

  • PEEL: Peel shrimp, and set aside in the refrigerator for later use. Rinse shells in a colander with cold water. Set aside to drain well.
    shells from 2 pounds shrimp with heads
  • PREP: Peel and quarter onion. Rinse celery and carrot, and cut into 2 inch chunks. No need to peel carrot. Smash and peel garlic cloves. Remove stems from parsley.
    1 small onion, 1 medium carrot, 1 large celery stalk, 2 cloves garlic, 1 handful of fresh parsley stems
  • SAUTÉ: Heat a dutch oven over medium-high heat and add 1 teaspoon olive oil. Sauté onion, celery, carrot, and garlic with a pinch of salt for about 5 minutes until veggies start to brown. Add in shrimp shells and cook for about 5 minutes, stirring occasionally.
    1 teaspoon extra virgin olive oil, pinch of salt
  • CARAMELIZE: Make a well in the center of the pot and add in tomato paste. Gradually stir into the other ingredients and cook for about 1 minute until paste is darkening.
    1 tablespoon tomato paste
  • DEGLAZE: Deglaze the pot with sherry and stir in. Let simmer for 1-2 minutes to let alcohol burn off, scraping up any browned bits (fond) in the pot.
    2 tablespoons cooking sherry
  • SIMMER: Add in water, parsley stems, bay leaf, and peppercorns. Bring up to a gentle simmer, and cook on low uncovered for 30 minutes. Stir and gently press down on ingredients occasionally.
    6 cups water, 1 bay leaf, 1 teaspoon black peppercorns
  • STRAIN: Remove from heat and cool slightly. Pour stock through a fine mesh strainer into a heat safe large measuring cup or container. Press down on ingredients in the strainer with a wooden spoon to extract all the liquid. It should yield about 4 cups.
  • USE: Use shrimp stock in your favorite seafood recipes, or save for later use.

Notes

  • This stock is best with shrimp heads and shells. 
  • Save the parsley leaves for other dishes, or use them in this recipe too. 
  • Substitute sherry for white wine if needed. 
  • Storage: Cool completely, then store homemade shrimp in the refrigerator in an airtight container for 1-2 days.
  • Freeze: Freeze shrimp stock in ice cube trays or souper cube trays for ease of use. Store in the freezer for 2-3 months.

Nutrition

Calories: 20kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 31mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1311IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.2mg