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How to make a delicious batch of shrimp stock with the leftover shells, heads, and tails removed from the wild shrimp you buy from local fishermen or seafood shop. Ready in only 30 minutes to enjoy sipping on its own or as a base for gumbo and chowder.
One of the best things about shrimp stock is that it is ready in only 30 minutes!
Shrimp stock also called shrimp broth is not only fast, but it also is amazingly flavorful and as you can see from the photo. It often turns out 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 a seafood-based 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 or crawfish broth are other delicious option.
Here is a snippet of me skimming a pot of shrimp stock to give you some idea. A longer, detailed how-to video is provided below along with the written recipe.
Shrimp Sourcing Tips
It is important to source only wild shrimp (we buy our jumbo pink shrimp directly from the fisherman right off the boat!). This is actually far 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, always avoid the farmed shrimp and pay extra for the truly wild ones. Beware of deceptive language too…“sustainable” seafood emblazoned on the label is usually lingo for farm-raised.
The conditions of farmed shrimp are nothing short of horrific in many instances. Much of it comes from third-world countries with little to no regulations of any kind. One Florida shrimp fisherman told me that farmed shrimp in Asia often swim in polluted, toxic pools with “free range” chickens walking on open-air platforms above them. The chicken droppings fall directly into the water as “feed” for the shrimp!
Once you have a quart of homemade shrimp stock ready, use it to make this delicious island-style conch chowder recipe.
Wild Shrimp Stock
How to make a delicious batch of shrimp stock with the leftover shells, heads, and tails removed from the wild shrimp you buy from local fishermen or seafood shop. Ready in only 30 minutes to enjoy sipping on its own or as a base for gumbo and chowder.
Ingredients
- 1-2 pounds wild shrimp heads, shells, tails only
- 2 quarts filtered water
- 1/8 cup white wine vinegar or ACV
- 1 carrot optional
Instructions
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Remove heads, shells, and tails from the wild shrimp and place in a 1-gallon pot. *If you've never removed the head of a shrimp before, it's easy. Simply place your index finger and thumb on the crease between the bottom of the shrimp head and the top of its abdomen and twist.
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Add filtered water and optional chopped carrots. Stir in vinegar.
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Bring the pot to a boil on the stovetop, skimming off any white foam as it rises to the top.
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Once the stock is boiling, turn down to a very low simmer for a minimum of 30 minutes. Simmer the stock longer to improve the flavor if desired – up to 3 hours.
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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.
Recipe Video
Recipe Notes
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.
More Information
My Youtube playlist of over ten videos on all aspects of making stock and bone broth
Turkey Broth
The Healthiest Bone Broth
How to Make Duck Stock
Homemade Beef Bone Broth Recipe (chicken broth recipe too)
5 Reasons Why Your Stock Won’t Gel
Stock versus Bone Broth
Meat Stock Recipe
The Perfect Simmer on Your Broth
@Katie get the best shrimp you can .. North Atlantic is very good.
Yes I too want to know if you can use the shrimp after you boil them.
I thought the exact same thing, Katie!
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?
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….
My 11 year old walks by as I am watching this video and says, ” Mom, don’t even think about it!!”
LOL.
Thanks, Sarah, for this video. Guess I am going to have to sneak this one into their food 🙂
Great tips.
Can dried shrimp be substituted?
No.
Thanks Sarah. I’m looking forward to making this for my family.
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!
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!
It’s my understanding that shrimp and especially stock made from the shells is high in vitamin D, among other things.
This is great, I do this all the time.