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Homemade Shrimp Stock Recipe (+ VIDEO)

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.

Total Time 30 minutes
Servings 1 quart
Author Sarah Pope



  1. 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.

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

  3. 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.

  4. 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.