Homemade Shrimp Stock Recipe (+ VIDEO)Updated: July 27, 2018 Broth, Stock, and Soups, Shellfish Recipes, Stock & Broth Recipes, Videos
Shrimp stock also called shrimp broth 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 broth as it is a more agreeable task to many. Lobster stock is another delicious option.
In addition, sourcing wild shrimp with the heads on is easier in some locations than non-oily fish heads for fish stock. It can be easier than sourcing bonito flakes for a basic bonito broth recipe too.
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 or Creole cuisine lovers, feel free to substitute shells leftover from boiling crawfish as desired.
Homemade Shrimp Broth (Stock) Video Tutorial
The video below shows you how fast and easy it really is to make shrimp stock! Once you have a quart ready, use it to make this delicious island-style conch chowder recipe.
Nourishing Shrimp Stock Recipe
Shrimp stock is a beautiful pink color and loaded with nutrition as a base for gumbos and chowders. It is faster to make than fish stock too.
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.
Crawfish may be substituted for the shrimp.
Homemade apple cider vinegar or commercial ACV packaged in glass bottles may be substituted for the white wine vinegar.
Sarah, The Healthy Home Economist
More Information on Stocks and Broth
My Youtube playlist of over ten videos on all aspects of making stock and bone broth
Homemade Beef Bone Broth Recipe (chicken broth recipe too)
The Healthy Home Economist has been a Nutrition Educator since 2002. She has served on the Board of Directors for the Nutrition nonprofit the Weston A. Price Foundation since 2011.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.