Shrimp Stock

shrimp stock in a bowl on a plate with cooked shrimp

Makes 5/6 cups

Although we call this our Shrimp Stock recipe, it does at times include lobster shells, if we happen to have them available. This shrimp stock can be used in any recipe that calls for a light seafood stock. Of course shrimp stock is not as common as chicken or brown (beef) stock there are many recipes that are truly enhanced by using a high quality homemade shrimp stock and it is one of the easiest and fastest stocks you will ever make. When a recipe calls for seafood or shrimp stock and then says you can substitute chicken or vegetable stock, someone really doesn't care how that dish tastes.

We have a few recipes that call for a light fish or shrimp stock that are listed within our favorites. I'm pretty sure we never suggest that you can substitute chicken or vegetable broth.



  1. Pre-heat oven to 450° F.
  2. Place the shells on a baking pan (I like to use a silicone baking mat on the baking pan) and roast for 5-8 minutes or until they begin to turn golden color.
  3. Place the roasted shells in a large stockpot. Add the onion, celery, carrots, garlic, parsley, bay leaves and peppercorns.
  4. Add the cold water (water should be about 1/2" above ingredients, add more water if necessary).
  5. Bring the water to a simmer, partially cover the pot and simmer for 10 minutes. Remove any scum and foam that may be on the surface of the stock and simmer for an additional 20 minutes.
  6. Strain stock through a fine mesh sieve into a bowl (discard the solids) and place the bowl in an ice bath.
  7. Note: To save freezer space you can simmer the strained stock before you place it in the ice bath and reduce it in volume to at least half. Remember when you use it that the shrimp stock has been concentrated and hence may have to be diluted when used in a recipe.

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