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–+ servings
Shrimp stock being made in a pot

Shrimp Stock Recipe

Yield: 8 cups (see notes)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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.

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
    image for recipe instruction
  • 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
    image for recipe instruction
  • Remove the pot from the heat then skim off the impurities (the white foamy stuff) from the pot with a spoon.
    image for recipe instruction
  • 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.
    image for recipe instruction
  • 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.
    image for recipe instruction

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.
Serving: 1 cup, Calories: 20kcal, Carbohydrates: 1g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 388mg, Potassium: 105mg, Sugar: 1g, Vitamin A: 5IU, Calcium: 37mg, Iron: 1mg