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Homemade Shrimp Stock

Print Recipe
A quick, flavorful shrimp stock. Yields about 6 cups.
Course broth/stock
Cuisine universal
Keyword broth, from scratch, homemade, seafood, shrimp, stock
Prep Time 25 mins
Cook Time 15 mins
Additional Time 5 mins
Total Time 45 mins
Servings 1 recipe
Calories 153
Author Laurie McNamara


  • 1 teaspoon extra light olive oil
  • shells from 2 pounds of shrimp rinsed
  • 1 medium yellow onion peel left on and quartered
  • 2 carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 3 cloves fresh garlic smashed and peeled
  • 6 sprigs fresh parsley
  • 2 bay leaves
  • 1/2 teaspoon whole dried coriander seeds
  • 1/4 teaspoon black peppercorns
  • 6 cups cold water


  • Add the oil, shrimp shells, onion, carrots, celery and garlic to a heavy bottom pot that has a tight fitted lid. Heat over medium and cook the shrimp shells until pink and vegetables start to soften, about 10 to 15 minutes.
  • Next add in the parsley, bay, coriander, peppercorns and water. Cover the pot, leaving the lid askew and bring to a boil. Reduce heat and simmer for 15 minutes.
  • Place a mesh strainer into a large bowl or 8-cup liquid measuring cup. Use a ladle to remove most of the vegetables and shells to the strainer before carefully pouring the remaining stock through. Discard shrimp shells and vegetables.
  • Allow the shrimp stock to cool before storing. This can be kept in the fridge for a few weeks or frozen up to 3 months.
  • Simply Scratch Tip: To freeze, pre-measure the stock into freezer-safe containers or ice cube trays for easy portioning later on when cooking. 2 cup measures are great for soups and risotto, while the ice cube trays are best for sauces.


Serving: 1g | Calories: 153kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 172mg | Potassium: 670mg | Fiber: 7g | Sugar: 11g | Vitamin A: 20944IU | Vitamin C: 27mg | Calcium: 150mg | Iron: 2mg