Asian Shrimp Stock Recipe

Asian Shrimp Stock Recipe

How To Make Asian Shrimp Stock

Add deep, umami flavors to a number of dishes with this Asian shrimp stock. It’s made with fresh ginger and garlic boiled with rice wine.

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes



  • 1lbshrimp shells
  • 1lbshrimp heads
  • 4scallions
  • cuprice wine,or dry sherry
  • 1fresh gingerroot,peeled
  • 2garlic clove
  • 8cupscold water,(2 quarts)


  1. Combine the shells and heads, scallions, rice wine, ginger, garlic, and water in a 4-quart saucepan and slowly bring to a boil over medium heat.

  2. Reduce the heat to low and gently boil, partially covered, for 1 hour.

  3. Strain through a colander lined with cheesecloth into another large pot, pressing on the ingredients and shaking them gently to extract the juices.

  4. Use stock immediately or cool quickly in an ice bath. Enjoy!

Recipe Notes

Store up to 3 days in the refrigerator or 6 months in the freezer.


  • Calories: 120.04kcal
  • Fat: 1.63g
  • Saturated Fat: 0.42g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 0.29g
  • Polyunsaturated Fat: 0.47g
  • Carbohydrates: 4.22g
  • Fiber: 0.48g
  • Sugar: 0.41g
  • Protein: 21.01g
  • Cholesterol: 190.51mg
  • Sodium: 871.49mg
  • Calcium: 101.74mg
  • Potassium: 243.96mg
  • Iron: 0.54mg
  • Vitamin A: 86.65µg
  • Vitamin C: 2.69mg
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