Shrimp Stock Recipe

Shrimp Stock Recipe

How To Make Shrimp Stock

This simple shrimp stock adds some seafood flavor to a variety of dishes. It’s made with shrimp heads and shells, carrot and onions, plus a bundle of herbs.

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



  • 2lbsshell and heads of shrimp
  • 1small onion
  • 1small carrot
  • 1bouquet garni,(3 sprigs fresh thyme, 1 small bunch Italian parsley, and 1 bay leaf, tied together with cotton string)
  • 8cupscold water


  1. Combine the shells and heads, onion, carrot, bouquet garni, 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 and store up to 3 days in the refrigerator or 6 months in the freezer.


  • Calories: 118.75kcal
  • Fat: 1.65g
  • Saturated Fat: 0.44g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 0.28g
  • Polyunsaturated Fat: 0.47g
  • Carbohydrates: 4.03g
  • Fiber: 0.88g
  • Sugar: 0.91g
  • Protein: 20.89g
  • Cholesterol: 190.51mg
  • Sodium: 875.29mg
  • Calcium: 119.24mg
  • Potassium: 224.32mg
  • Iron: 1.85mg
  • Vitamin A: 153.51µg
  • Vitamin C: 1.96mg
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