Easy Shrimp Stock (Prawn Stock)

After years of making shrimp stock, I’ve learned a few tricks to make this the absolute best. You’ll be amazed at how easily you can turn those shrimp shells and tails you have into something so delicious. Plus, it’s easier than you think!

I’m guessing you are here because you have a pile of leftover shrimp shells and tails OR you want to make a recipe that calls for shrimp stock. Either way, you’re in the right place!

With a small pile of shrimp bits, a few veggies, and some water, I’ll show you how to create your own magically delicious shrimp stock.

What’s the difference between shrimp and prawns?

Depending on where you’re from, you’ll know these crustaceans as either shrimp or prawns. While they look very much alike and taste incredibly similar, they technically are different species within the crustacean family.

As far as you need to be concerned, when used in a recipe, prawns and shrimp act exactly the same – but do consider that shrimp tend to be a little easier on the budget.

How to collect shrimp shells for stock

I’ve never seen shrimp shells and tails for sale at the grocery store, so when I make shrimp stock, I gather them from the shrimp I eat.

Next time you’re making a meal with shrimp, don’t throw away the heads, shells, or tails. Instead,  save them in a reusable container in the freezer. Once you have a large container built up, pull them out of the freezer and make a batch of this shrimp stock.

Have a look through all of my shrimp recipes and choose your favorites. Just remember to buy shell on shrimp!

How to use shrimp stock

Shrimp stock is the best secret ingredient you will never want to be without. This quick and easy shrimp stock (AKA prawn stock) takes your dishes from delicious to super-insanely delicious. It doesn’t taste fishy; it simply tastes rich with a lot of depth.

Here are some ideas of what to make with it:

• Use it in soups: Try adding your shrimp stock to delicious fish chowder, seafood soups, or stews. You can replace or substitute other broths or stocks where adding a gentle shrimp flavor makes sense, like this spaghetti squash shrimp scampi.
• Risotto or rice dishes: Use your prawn stock in dishes like this cauliflower rice risotto with spicy garlic prawn. Or try this in your favorite paella or jambalaya recipe!
• Add it to chili and stew: This might sound a bit strange, but I love adding a little shrimp stock to both. Not a lot – about ½ cup will add a depth of flavor without making the dish fishy tasting.

Storage and freezing

• Storage: Store the stock in jars in your fridge for up to 3 days.
• Freezing: This stock freezes beautifully; you will almost always find some in our freezer. I like to freeze it in small portions so I can use what I need easily.
  

Watch how to make this recipe

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Shrimp Stock Recipe

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

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After years of making shrimp stock, I've learned a few tricks to make this the absolute best. You'll be amazed at how easily you can turn those shrimp shells and tails you have into something so delicious.

8

Ingredients

• ▢ 3 tablespoon neutral-flavored cooking oil (such as avocado oil)
• ▢ 1 large resealable bag full of prawn shells and heads (this does not need to be exact!)
• ▢ 1 medium onion (chopped)
• ▢ 2 stalks celery (chopped)
• ▢ 2 medium carrots (chopped)
• ▢ ½ teaspoon whole peppercorns

Instructions 

• Heat the oil in a large pot over medium-high heat. Add the shrimp heads, shells, and tails and saute until they turn bright red and start to brown (or char) in a few places.
  3 tablespoon neutral-flavored cooking oil, 1 large resealable bag full of prawn shells and heads
  
• Add the onion, celery, carrots, and peppercorns to the pot. Then, add enough water to cover everything by 2 inches. Bring the pot almost to a boil then reduce heat so that the water is just barely simmering. Simmer, uncovered, for 30 minutes.
  1 medium onion, 2 stalks celery, 2 medium carrots, ½ teaspoon whole peppercorns
  
• Remove the pot from the heat then skim off the impurities (the white foamy stuff) from the pot with a spoon.
  
• First, strain the stock through a large strainer, such as a colander, to remove the shrimp and veggies. Next, strain the stock a second time through a fine-mesh sieve.
  
• Let stock cool completely then store it in jars in your fridge for up to 3 days or in resealable bags in your freezer for up to a year.
  

Video

Notes

In the past few years, I’ve started making shrimp stock by sautéing the shrimp heads and shells first, then simmering them. This step creates a better flavor. 

This recipe can easily be doubled, tripled, or more. I make a huge pot once a year with all of the prawn heads and shells that I spend a year saving in the freezer.

For a more concentrated stock, you can boil it rapidly after you strain it until it is reduced to a few cups.

The exact amount of stock that this recipe makes will depend on how many shrimp heads and shells you use and how much water you add.

Nutrition

Serving: 1 cup, Calories: 20kcal (1%), Carbohydrates: 1g, Protein: 2g (4%), Fat: 1g (2%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 388mg (17%), Potassium: 105mg (3%), Sugar: 1g (1%), Vitamin A: 5IU, Calcium: 37mg (4%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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