How to Make Shrimp Stock (Start to Finish in 30 Minutes)

by Sarah TheHealthyHomeEconomist Broth, Stock, and Soups, VideosComments: 55

beautiful pink shrimp stockOne of the worst things that can happen to a traditional cook is to plan a wonderful dinner menu only to open the freezer and discover (gasp!) there is no stock available to make the soup or sauce!

This has happened to me more times than I care to count. The thought of resorting to stock in a can or carton in a pinch, however, just makes me cringe. Fortunately, even if it’s 4pm and you have no stock in the house, you can still continue with dinner as planned because shrimp stock can be made in only 30 minutes.

Shrimp stock is not only fast, it is amazingly flavorful and as you can see from the photo, it is a very rich orange-pink color as well. In fact, the batch I made shown in the photo is the exact color of fresh squeezed guava juice!

If making fish stock has not been something you’ve been able to bring yourself to try, start with shrimp stock as it is a more agreeable task to many.  In addition, sourcing wild shrimp with the heads on is easier in some locations than non-oily fish heads for fish stock.

Whatever you do, skip the farmed shrimp and pay extra for the truly wild ones.  The conditions farmed shrimp are raised in is nothing short of horrific in many instances and much of farmed shrimp comes from third world countries with little to no regulations of any kind.

For Cajun cuisine lovers, feel free to substitute crawfish for the shrimp as desired.

Shrimp Stock

Makes 1 quart


1 pound wild shrimp (or crawfish) with heads on

1 quart filtered water

1/8 cup apple cider vinegar or white wine vinegar

1 organic carrot, chopped

Other chopped organic veggies (optional)


Remove heads, shells, and tails and place in a 1 gallon pot.   Add 1 quart filtered water and chopped carrots.  Stir in vinegar of choice.

Bring the pot to a boil on the stovetop, skimming off any white foam as it rises to the top.

Once the stock is boiling, turn down to a very low simmer for a minimum of 30 minutes.  The stock is ready as soon as it turns a rich pink color.  You may simmer the stock longer to improve the flavor if desired – up to 3 hours.

Strain the stock, cool and use immediately or store for several days in the refrigerator in a glass jar. Freeze what you will not use in a few days.

Sarah, The Healthy Home Economist


Sources and More Information on Stocks and Bone Broth

My Youtube playlist of over ten videos on all aspects of making stock and bone broth

How to Make Turkey Broth and Clear Stock

The Healthiest and Best Bone Broth

How to Make Duck Stock

How to Make Beef and Chicken Stock

5 Reasons Why Your Stock Won’t Gel

Confused about Stock versus Bone Broth?

The Perfect Simmer on Your Bone Broth

Comments (55)

  • Lucila

    Hi Sarah, thank you for this post. Just one question: Why you need to buy shrimp with the head on if later you will remove it?. Thank you.

    October 16th, 2012 10:18 am Reply
    • Sarah, TheHealthyHomeEconomist

      The shrimp stock is made from the heads, tail and shells of the shrimp so if you buy shrimp wtih no heads, you can’t make shrimp stock that is as nutritious or nearly as flavorful.

      October 16th, 2012 10:43 am Reply
  • Kristi Stout German via Facebook

    This sounds yummy!!

    October 16th, 2012 10:35 am Reply
  • val

    Can I just substitute shirmp stock for any other stock? Can you recommend some recipes ideas to compliment the flavor. I had this exact delimmea the other day! I have yet to figure out a way to freeze larger amounts of stock without the jars breaking :( so I never have stock handy.

    October 16th, 2012 10:38 am Reply
    • Sarah, TheHealthyHomeEconomist

      I substitute stocks all the time in my recipes .. it definitely brings a different flavor to the final dish but if you are ok with that then this strategy works well.

      October 16th, 2012 10:44 am Reply
    • Cathleen

      Val – re jars breaking, first, and foremost, use canning jars and you have to give a good inch or more of airspace at the top of the jar for expansion as the broth freezes. If the broth has no place to go in the jar as it expands, then it pushes outwards and the jar breaks. I’ve also found that if I first cool the broth a bit and then place it in the refrigerator overnight so it is pretty cold, and then put the jars in the freezer, they don’t break. I have to compensate a bit as each quart jar has only 3 1/4 cups of broth, but it is worth it to not lose the broth, and the jar, to breakage.

      October 16th, 2012 11:37 am Reply
      • Beth

        There’s a new size and shape of Ball jar called Pint & Half, which are tall, slender and perfect for freezing broth since the insides are completely smooth and vertical with no “shoulders” or ridges whatsoever. I’ve found them at Ace Hardware. The label says freezer safe and they have a fill line for freezing.

        October 18th, 2012 5:01 am Reply
    • Nicole

      I also had a hard time with with my quart jars breaking while freezing, but I then I saw on the side of the box that the quart jars are not recommended for freezing. Now I freeze all of my stock in wide mouth pint jars that are approved for freezing. Plus, now I am more willing to defrost a jar full when my recipe calls for less than a cup. Hope that helps.

      October 16th, 2012 12:26 pm Reply
    • Tamara

      Hi Val,
      Refrigerating the jars overnight before putting them in the freezer works! I have found that if I do that, breaking isn’t a problem, even if I accidentally fill the jar too full and it over flows.

      October 16th, 2012 1:01 pm Reply
      • Yvonne

        I, too, used to have jars of stock break. I read somewhere to use pyrex containers, so I invested in them. Works great! Way easier to get the stock out of, even when still pretty much frozen. I also sometimes first refrigerate the stock to cool it, and then measure it out in 2 cup portions into freezer bags, and freeze the bags laying down flat on a cookie sheet. Once the bags are frozen, remove them from the cookie sheet and stack. What you have then is a thin bag of stock that is easily used by cutting the bag off the frozen block of stock.

        October 18th, 2012 9:17 am Reply
  • thehealthyhomeeconomist via Facebook

    Anyone with a young daughter should make it with her .. she will LOVE the beautiful pinkish color of the stock!

    October 16th, 2012 10:38 am Reply
    • Kate @ Modern Alternative Mama

      Funny that you say that. My 4-year-old does love anything pink. Including pink fish (salmon) and shrimp. She does not like stock but I *might* be able to talk her into eating it if I made pink stock! Just have to find something to do with it. A sauce for a stir-fry, perhaps? Use some to cook the rice for the stir-fry? (I get stock into kids better if I hide it that way.)

      October 16th, 2012 7:31 pm Reply
  • Saeriu

    Thanks for this video! The last time we had shrimp I had thought about making some stock but ended up not having to much (no heads, just shells and tails). I think my husband thinks I’m crazy. I made rabbit stock a couple of weeks ago–really good!

    October 16th, 2012 10:52 am Reply
  • Jerian

    I live in a land locked area and have a really hard time finding wild shrimp. Are there any places you could recommend that sells dehydrated whole wild shrimp? I have seen this at the Asian markets but I am nervous about buying a package I cannot read.

    Thanks for the info on quick broth, hoping I can find something to use to make it.

    October 16th, 2012 11:28 am Reply
  • Julia George Martin via Facebook

    I’m going to do this today!

    October 16th, 2012 11:31 am Reply
  • Candy

    We started doing shrimp stock awhile back and love it. Our freezer has so many jars of different stocks that we never worry about running out (all bones are saved in this house).

    I think the trick to not having jars breaking during freezing is leave head room in each jar and leave the lid off till the stock is frozen. With most stocks we condense them down, and use one cup jars for the most part.

    Another quick fish stock is the bonito flakes the Japanese use.

    As always Sarah your video is wonderful. Thanks

    October 16th, 2012 11:32 am Reply
  • Katie Ward Chiasson via Facebook

    But where can you get healthy shrimp from at this point? The Gulf of Mexico is hopelessly polluted after the BP spill and all the chemicals that were used to make the oil “disappear”, and there were a ton of stories out last week about shrimp farmers in Asia using pig feces to feed their shrimp because their normal feed sources have become too expensive.

    October 16th, 2012 11:33 am Reply
  • Heather Weinstock via Facebook

    Pacific North West, but then you got to worry about radiation coming from Japan :-(

    October 16th, 2012 11:41 am Reply
  • Bob-Bianca Gato via Facebook

    This is great, I do this all the time.

    October 16th, 2012 11:51 am Reply
  • Lisa

    I have asked my fishmonger this question: Is the nutritional value of shrimp high and could it be compared to other fish or seafood? My fishmonger did not know so I don’t purchase shrimp. Do you think the shrimp stock has particular benefits like fish head stock benefits the thyroid?

    A second question, can the stock produced from boiling squid be consumed? My husband says it can’t be due to the black die the squid releases.

    Thank you!

    October 16th, 2012 11:52 am Reply
    • Helen T

      My husband always gets squid ink pasta at our favorite Italian restaurant:
      “spaghetti al nero di seppia” Here’s the recipe with pictures:

      A bit funky looking, but it really is delicious!

      October 16th, 2012 2:56 pm Reply
    • Beth

      It’s my understanding that shrimp and especially stock made from the shells is high in vitamin D, among other things.

      October 18th, 2012 5:05 am Reply
  • Michelle

    Thanks Sarah. I’m looking forward to making this for my family. I just read this article and thought you would want to see it:

    October 16th, 2012 12:00 pm Reply
  • KeeNan

    Can dried shrimp be substituted?

    October 16th, 2012 12:41 pm Reply
  • Lisa Hansel via Facebook

    Great tips.

    October 16th, 2012 12:45 pm Reply
  • Benaan

    My 11 year old walks by as I am watching this video and says, ” Mom, don’t even think about it!!”


    Thanks, Sarah, for this video. Guess I am going to have to sneak this one into their food :)

    October 16th, 2012 1:42 pm Reply
  • erin west

    What I would like to know is…can you still eat the shrimp after you boil it for so long? Or is it nasty? and what kind of recipe would you use it in?
    Also, could you just do this with shrimp “scraps”, after you’ve eaten the shrimp?

    October 16th, 2012 2:09 pm Reply
    • Ellen

      Sarah pealed the shrimp and twisted the heads off. I believe she then said she was going set aside the shrimp to cook in butter and garlic later.

      I know she then took the heads and shells and prepared her stock.

      So you don’t have to worry about eating shrimp that’s been boiling for 30 minutes.

      I was curious if she was going to de-vein the shrimp since she did not mention it….

      October 21st, 2012 3:21 pm Reply
  • Theresa Downey via Facebook

    I thought the exact same thing, Katie!

    October 16th, 2012 4:21 pm Reply
  • Kimberly Bieberich Fickes via Facebook

    Yes I too want to know if you can use the shrimp after you boil them.

    October 16th, 2012 6:45 pm Reply
  • thehealthyhomeeconomist via Facebook

    @Katie get the best shrimp you can .. North Atlantic is very good.

    October 16th, 2012 8:31 pm Reply
  • thehealthyhomeeconomist via Facebook

    @Kimberly you remove the heads, tails and shells and that is what you simmer to make the stock. The shrimp as shown in the video are set aside for preparation with the main course.

    October 16th, 2012 8:32 pm Reply
  • thehealthyhomeeconomist via Facebook

    @Kimberly you don’t boil the shrimp.

    October 16th, 2012 8:32 pm Reply
  • thehealthyhomeeconomist via Facebook

    @Katie we all need to come to grips with the fact that we live in a toxic soup world. Perfectly clean food is not possible really anymore unless you live on an isolated farm somewhere and the truth is that it hard to be healthy without seafood as the soils are so depleted so even though grassfed is awesome, you need food from the sea to fill in the gaps.

    October 16th, 2012 8:34 pm Reply
  • thehealthyhomeeconomist via Facebook

    I will never stop eating seafood.

    October 16th, 2012 8:34 pm Reply
  • Penelope Paisley via Facebook

    Sarah- why remove the heads, tails and shells? Seems like they might have goodies in them as do the heads, tails, trotters etc of other stock animals we use?

    October 16th, 2012 11:11 pm Reply
    • Beth

      You use the heads, tails and shells for making the stock and the shrimp bodies to eat in a separate dish.

      October 18th, 2012 5:13 am Reply
  • Penelope Paisley via Facebook

    oops! I just saw the video and it makes sense now. before I saw the video, I was just going by your written recipe which sounded like you remove the heads etc and use the meat to make the stock. But no!

    October 16th, 2012 11:17 pm Reply
  • Patricia

    Holy cow! How can anyone watch this video and think the shrimp were boiled?

    October 17th, 2012 8:57 am Reply
  • Lyza @ Chic Shades of Green

    Thanks for this, I’ll pin it for later. I actually just made a vat of chicken stock and put several quarts in the freezer. that way, I can just defrost it in about 10-15-minutes (seems kind of long typing it out when a microwave probably does it in 2 minutes– oh well).

    October 17th, 2012 9:34 pm Reply
  • tereza crump

    I am from Brazil and my grandmother would make this shrimp broth all the time and use it in native dishes from the north of Brazil. it’s pretty tasty. This is how she did it though: after boiling the shrimps’ heads (after washing them with lemon) she would blend the shrimp and water. Then pass the juice through a colander covered with a cheese cloth. The broth would be shrimpy, reddish and perfect for those seafood recipes.

    October 18th, 2012 12:30 am Reply
  • Debra @ Blue Raven Wellness

    I have several pounds of crab shells in my freezer from a crab feed a couple of months back. I’ve never made shell stock before. Would crab shell stock be made the same way as shrimp shell stock? Maybe I should simmer it longer because the shells are heavier?

    October 23rd, 2012 11:42 pm Reply
  • gwong

    My mother use to save all the shrimp shells from wrapping won ton and add it to stock for extra flavor. But from what I remembered, it was only boiled for a few minutes after the stock had already simmered for hours and it did make the stock sweeter and more flavorful. My concern is the oil in the shrimp heads. By the color, I assume it is omega 3 and I heard that it’s best not to cook Omega 3, or at least not for long or in high heat. The Chinese do eat shrimps with heads on, but usually in a quick saute quick boil in soup. They would saute the entire shrimp and slurp out the juices in the head. If you pull the shell off of the head, you’ll see that there is meat there too, and also a lot of nutrition, that is not found in any other part of the shrimp. When I first started adding shrimp heads to my stock, I noticed that it did make the stock richer, but if I left it in for the entire bone broth process, it would lose it’s sweetness and impart an off taste after simmering for a day, which left me with the quandary that perhaps cooking fish and shrimp so long might actually be oxidizing the omega 3 and if it is, what would be the optimal amount of time and heat needed to cook the broth long enough to get the minerals out without degrading the oils? Maybe the answer is no longer than 3 hours. If anyone has an answer to that please let me know.

    December 6th, 2012 8:11 am Reply
  • Sherry Morris via Facebook

    mmmmm that sounds really good!

    December 16th, 2012 6:59 pm Reply
  • Sarah Couture Pope via Facebook

    Never even made it before. Just odds and ends from the refrigerator and freezer. Real Food can be very simple and blows away anything at a gourmet, high end restaurant.

    December 16th, 2012 7:00 pm Reply
  • Sarah Couture Pope via Facebook

    Never even made it before. Just odds and ends from the refrigerator and freezer. Real Food can be very simple and blows away anything at a gourmet, high end restaurant.

    December 16th, 2012 7:00 pm Reply
  • Denver Tina via Facebook

    Seafood is so expensive in Colorado. At least wildcaught is…

    December 16th, 2012 7:14 pm Reply
  • Christine Woods Stuart via Facebook

    What if you can’t find shrimp with the heads?

    December 16th, 2012 7:15 pm Reply
  • Sheril Carey via Facebook

    Hey, thanks! What a great idea… yes, I’ve been caught out with not enough stock while on GAPS!

    December 16th, 2012 7:18 pm Reply
  • Sarah Couture Pope via Facebook

    You can make shrimp stock with just the shells and tails and no heads … it won’t be as flavorful or colorful though.

    December 16th, 2012 7:34 pm Reply
  • Maria Phillips via Facebook

    We just used kelp flakes with our chicken…it sure does make the recipe!

    December 16th, 2012 7:41 pm Reply
  • Becky Lee via Facebook

    wow you cook like i do!

    December 16th, 2012 7:48 pm Reply
  • Josephine Wennerholm via Facebook

    I’d never heard of scallops in soups! Isn’t it funny how different cultures view an ingredient … to my Italian way of cooking, it would be an absolute ‘waste’ of a scallop to ‘ruin’ it in a soup. Very expensive for a start! Does this mean that scallops are fairly cheap in the States … or are they thought of as something quite ‘special’ there too? Whatever … your soup sounds delicious!

    December 17th, 2012 1:32 pm Reply
  • Stephanie

    How fresh does the crawfish need to be? I am wanting to ask for the crawfish which will be thrown out and considered “old” in the seafood department of my grocery store.

    October 2nd, 2013 4:24 pm Reply
  • Barb Schaefer

    Question – have you ever made Shrimp Stock w/ dried shrimp? I believe Sally Fallon has a recipe for this. OR Bonito flakes? I bought dried shrimp (refrigerated at an Asian market) once to do this – but it stunk so badly, my husband said to throw them out. I’ve never tried the bonito flakes either. THANKS for ALL your great help!

    November 6th, 2013 11:37 pm Reply

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