Shrimp Stock
This easy homemade shrimp stock recipe is made with fresh shrimp shells and heads simmered with water to create a rich, golden broth. It is the perfect sweet and savory base made in just 15 minutes total and tastes so much fresher than any store-bought seafood carton or powder.
Servings: 7 cups
Ingredients
- 8 cups water
- 600 g shrimp shells including head
Instructions
- Bring 8 cups of water to a boil in a large pot.
- Add the shrimp shells and bring back to a boil.
- Continue boiling for 10-15 minutes, or until the stock is fragrant and turns lightly golden.
- Skim off any foam from the surface as needed.
- Strain the stock through a fine-mesh sieve, discarding the shrimp shells.
- Use the shrimp stock immediately, or let it cool completely before storing it in the refrigerator or freezer for later use.
Video
Notes
You might see other recipes tell you to sear the shells in oil first or smash the heads with a spoon while they boil. I purposely avoid doing that. Searing or crushing the heads releases internal organs and tiny particles that quickly cloud up your liquid and make it taste bitter. This straight-to-boiling method draws out all the natural, sweet ocean flavor while keeping the broth beautifully clear, clean, and light.
Nutrition
Serving: 7cups | Calories: 12kcal | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Cholesterol: 8mg | Sodium: 95mg | Potassium: 60mg | Calcium: 25mg | Iron: 0.3mg