How to Make a Quick Shrimp Stock

By
Doug DuCap
Doug DuCap
Cookbook author and freelance food writer with award-winning recipes. He has an expertise in fish and seafood.
Learn about The Spruce Eats' Editorial Process
Updated on 02/13/24
Tested by
Diana Andrews
Headshot of Diana Andrews
Tested by Diana Andrews
Diana earned her B.A. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network.
Learn about The Spruce Eats' Editorial Process
Quick shrimp stock with shrimp shells and water in a cast iron pot with a wooden spoon

The Spruce Eats / Maxwell Cozzi

Prep: 15 mins
Cook: 12 mins
Total: 27 mins
Serving: 1 serving
Yield: 1 1/4 cups

Before you throw away all of those shrimp shells, consider making a shrimp stock with them. Shrimp stock adds extra flavor to your seafood dishes, maintaining a seafood flavor (vs. the addition of chicken or vegetable stock)—at no extra cost. So, next time you're peeling shrimp, save the shells and make this quick and easy stock. The recipe is for using shells from one pound of shrimp, but it can be adjusted depending on the weight of your shrimp.

If you don't have time to make the stock when you are using the shrimp, don't discard the shells. Put them in a heavy-duty freezer bag or container and freeze them for later use. If tightly closed, they'll keep for about three months until you're ready for them.

And if you're a gardener, the shrimp shells are great for the soil. So after you've made the stock, add the mineral-rich shells to your compost pile or work them directly into the soil for the ultimate in recycling efficiency.

what you'll need to make this quick shrimp stock recipe
A Sturdy Skillet
A Good Saucepan
A Handy Spatula

"I never thought of sautéeing the shells before boiling them, but it totally makes sense. Caramelizing before boiling enhances the shrimp stock's flavor even more. I put the shells in my compost pile after making the stock." —Diana Andrews

Plastic container of shrimp stock
A Note From Our Recipe Tester

Ingredients

  • 1 tablespoon canola or vegetable oil

  • Shells from 1 pound of shrimp

  • 1 1/2 cups water

  • Kosher salt, to taste

Steps to Make It

  1. Gather the ingredients.

    Quick Shrimp Stock ingredients gathered

    The Spruce Eats / Maxwell Cozzi

  2. In a large skillet, heat the oil over medium-low heat. Add the shrimp shells and toss well.

    Shrimp shells browning in a cast iron pan with a wooden spoon

    The Spruce Eats / Maxwell Cozzi

  3. Allow the shells to cook for 2 to 3 minutes, stirring often.

    Shrimp shells being stirred in a skillet

    The Spruce Eats / Maxwell Cozzi

  4. Add the water to the shells. Bring to a simmer, pressing down on the shells with a spatula or large spoon to extract maximum flavor. Simmer 5 to 7 minutes.

    Shrimp shells cooking with water in a cast iron pan

    The Spruce Eats / Maxwell Cozzi

  5. Pour the stock through a mesh strainer into a saucepan, pressing down on the shells until all the liquid is extracted.

    Shrimp stock strained through a mesh sieve into a saucepan

    The Spruce Eats / Maxwell Cozzi

  6. Taste and add a pinch of salt if necessary.  

    Pinch of salt added to quick shrimp stock in a saucepan

    The Spruce Eats / Maxwell Cozzi

Tip

Shrimp stock is great to use in paella, bisque, gumbo, and risotto.

Recipe Variations

  • Use flavored oils such as garlic, basil, or sun-dried tomato oil to sauté the shells.
  • Use aromatics like fresh rosemary, celery leaves, allspice berries, or citrus rinds in the cooking water.
  • Substitute 1/4 to 1/2 cup of white wine or light chicken stock for an equal amount of the cooking water.

How to Store

• Shrimp stock will last in an airtight container for up to four days in the fridge.

• You can freeze the stock in an airtight container for up to 4 months.