Shrimp Stock
The secret to GREAT soup is starting with a GREAT stock. Taking the time to make the stock from scratch really amplifies the flavor and adds just one more layer of deliciousness to your soup. If you’re making any kind of shrimp soup, start with this easy and amazing Shrimp Stock.

Here’s the thing about making stock: don’t go out and buy ingredients, plan ahead and save them until you have enough frozen to create a rich and savory stock. Then freeze it!
To make shrimp stock, you need a fair number of shrimp shells, heads, and other shrimpy bits. Every time I make shrimp, I buy peel-on ez-peel shrimp. The shells go into a bag in the freezer and there they stay until I have enough to make shrimp stock.
Whether you’re whipping up soups, stews, risottos, or even sauces, shrimp stock brings incredible depth to your cooking. Once you try it, you’ll be amazed at how much it transforms your seafood dishes. It’s one of those little things that makes a big difference!

Ingredients
- Shrimp shells and heads – Rinsed.
- Olive oil
- Carrot – Chopped.
- Celery stalk
- Leek – Chopped.
- Garlic – Chopped.
- Bay leaves
- Water
- Parsley stems
- White peppercorns

How To Make Shrimp Stock
- Heat the olive oil in a large pot over medium heat. Add the chopped carrot, celery, leek, and garlic to the pot. Stir everything together and cook for another 5 minutes until the vegetables start to soften and release their flavors.
- Add the shrimp shells and heads and sauté for 4-5 minutes until they turn pink and aromatic.
- Toss in the bay leaves, parsley stems, and white peppercorns. Pour in the water and bring the mixture to a boil.
- Reduce the heat to low and simmer the stock for about 90 minutes, allowing all the ingredients to infuse their flavors into the liquid. Skim the foam off the top with a large spoon or ladle every 10 minutes or so.
- Top up the water as needed.
- Strain the stock through a fine mesh strainer, discarding the solids. What you’re left with is a fragrant, flavorful shrimp stock ready to be used in your favorite recipes.
Step-By-Step Process






Chef Jenn’s Tips
- When peeling shrimp for another recipe, save the shells and heads by freezing them until you’re ready to make shrimp stock. It’s a great way to reduce waste and always have a stock on hand.
- To get the most out of the shrimp shells, use a wooden spoon to press down on the solids in the strainer. This will extract every last bit of flavor.
- Don’t rush the simmering process. Letting the stock simmer low and slow is key to developing deep, rich flavors.
- Make sure to cool the stock completely before storing it in the fridge or freezer. This prevents condensation from diluting the flavor.
- If you want a clearer stock, you can strain it twice—once through a fine mesh sieve and again through cheesecloth.
Serving Suggestions
Shrimp stock is the perfect base for a variety of seafood dishes. Use it in gumbo, seafood risotto, or a shrimp bisque to bring out the best flavors. You can also add it to soups, chowders, or even use it as the cooking liquid for a seafood paella. It’s a versatile ingredient that adds depth to any dish that calls for a seafood stock.

Storage
Shrimp stock can be stored in an airtight container in the refrigerator for up to 3 days. If you’re not planning to use it right away, it freezes beautifully for up to 3 months. I recommend freezing it in small portions, such as in ice cube trays, so you can easily grab what you need without defrosting the entire batch.

Shrimp Stock
Ingredients
- 1 ½ – 2 pounds shrimp shells and heads rinsed
- 1 tablespoon olive oil
- 1 carrot chopped
- 1 stalk celery
- 1 leek chopped
- 3 cloves garlic chopped
- 2 bay leaves
- 6 cups water
- 4 parsley stems
- 1 teaspoon white peppercorns
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped carrot, celery, leek, and garlic to the pot. Stir everything together and cook for another 5 minutes until the vegetables start to soften and release their flavors.
- Add the shrimp shells and heads and sauté for 4-5 minutes until they turn pink and aromatic.
- Toss in the bay leaves, parsley stems, and white peppercorns. Pour in the water and bring the mixture to a boil.
- Reduce the heat to low and simmer the stock for about 90 minutes, allowing all the ingredients to infuse their flavors into the liquid. Skim the foam off the top with a large spoon or ladle every 10 minutes or so.
- Top up the water as needed.
- Strain the stock through a fine mesh strainer, discarding the solids. What you’re left with is a fragrant, flavorful shrimp stock ready to be used in your favorite recipes.
Notes
Chef Jenn’s Tips
- When peeling shrimp for another recipe, save the shells and heads by freezing them until you’re ready to make shrimp stock. It’s a great way to reduce waste and always have a stock on hand.
- To get the most out of the shrimp shells, use a wooden spoon to press down on the solids in the strainer. This will extract every last bit of flavor.
- Don’t rush the simmering process. Letting the stock simmer low and slow is key to developing deep, rich flavors.
- Make sure to cool the stock completely before storing it in the fridge or freezer. This prevents condensation from diluting the flavor.
- If you want a clearer stock, you can strain it twice—once through a fine mesh sieve and again through cheesecloth.