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shrimp stock recipe
- Total Time: 60 minutes
- Yield: Approx. 2 liters (8 cups)
- Diet: General
Description
This simple shrimp stock recipe transforms discarded shrimp shells and heads into a flavorful, savory liquid. It’s an easy way to add incredible depth to future seafood dishes and elevate your home cooking.
Ingredients
- 450–900 g shrimp shells and heads, rinsed
- 1 large yellow onion (200 g), quartered
- 2 celery stalks (100 g), chopped
- 2 carrots (150 g), chopped
- 4–6 cloves garlic, smashed
- 1 bay leaf
- 1 teaspoon dried thyme (or 3–4 fresh sprigs)
- A few sprigs fresh parsley
- 1 teaspoon whole black peppercorns
- 1 tablespoon olive oil
- 2.5 liters cold water
- 0.5 cup dry white wine (optional)
Instructions
- Saute Aromatics: Heat olive oil in a large stockpot over medium heat. Add quartered onion, chopped celery, and chopped carrots. Saute until softened and lightly browned (5-7 minutes). Stir in smashed garlic cloves and cook for 1 minute until fragrant.
- Add Shrimp Shells: Stir cleaned shrimp shells and heads into the pot. Increase heat slightly and cook for about 5 minutes, stirring frequently, until shells turn bright pink and release aroma.
- Deglaze Pot (Optional): If using, pour in dry white wine. Scrape up any browned bits from the bottom of the pot. Cook until most of the wine has evaporated (about 2 minutes).
- Simmer Stock: Pour in cold water. Add bay leaf, dried thyme, fresh parsley sprigs, and black peppercorns. Bring to a gentle boil, then immediately reduce heat to low. Cover partially and simmer for 30-45 minutes, skimming any foam that rises during the first 15 minutes.
- Strain Stock: Carefully pour the finished stock through a fine-mesh sieve into another clean pot or heatproof bowl. Gently press on the solids to extract all liquid. Discard solids. For clearer stock, strain again through cheesecloth.
- Cool and Store: Allow the stock to cool completely to room temperature before transferring it to airtight containers.
Notes
Avoid simmering for too long (over 45 minutes) as it can develop a bitter or metallic taste. For faster results, combine ingredients in a pressure cooker and cook on high pressure for 15-20 minutes, then natural release. Ensure stock is cooled completely before storing in airtight containers. Use organic produce for cleaner flavors; if no wine, apple cider vinegar can substitute for acidity.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Stock
- Method: Simmering
- Cuisine: General
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 10 calories
- Sugar: 0 g
- Sodium: 20 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 5 mg