Homemade Shrimp Stock

Homemade shrimp shell broth simmering in a Dutch oven with roasted shrimp heads and shells, mushrooms, garlic, celery, onions, and spices, with a ladle lifting the rich golden seafood stock.

Homemade Shrimp Stock

This rich roasted shrimp stock is packed with sweet, savory seafood flavor and makes the perfect base for ramen, soup curry, seafood soups, risotto, and sauces. Made with roasted shrimp shells, fresh vegetables, and aromatics, it's easy to prepare and far more flavorful than store-bought stock.

Prep Time10

Cook Time1

Total Time1 10

Course: Shrimp recipes

Cuisine: American

Keyword: shrimp broth, shrimp shell broth

Servings:

Author: Tatiana

Ingredients

Shells and heads from 2 pounds large shrimp heads optional but highly recommended
3 tablespoons neutral oil divided
1 medium onion roughly chopped
1 carrot chopped
2 celery stalks chopped
6 garlic cloves smashed
1- inch piece fresh ginger sliced
2 green onions chopped
4 shiitake mushrooms
1 teaspoon black peppercorns
2 bay leaves
8 cups cold water
1 tablespoon soy sauce
1 teaspoon kosher salt or to taste

Optional (for extra umami)

1 small piece kombu about 4 inches

Instructions

Roast the Shrimp Shells: Preheat the oven to 425°F. Spread the shrimp shells and heads on a baking sheet. Toss with 2 tablespoons of oil and roast for 15–20 minutes, stirring once, until deep orange and fragrant.
Cook the Aromatics: Heat the remaining 1 tablespoon of oil in a large stockpot over medium heat. Add the roasted shrimp shells, onion, carrot, celery, garlic, ginger, and green onions. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
Simmer the Stock: Add the shiitake mushrooms, black peppercorns, bay leaves, water, soy sauce, and kombu, if using. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for 35–40 minutes. Remove the kombu after 20 minutes if using.
Strain and Season: Strain the stock through a fine-mesh sieve into a clean pot or bowl. Press gently on the vegetables and shrimp shells to extract as much flavor as possible without mashing them. Season with salt to taste and use immediately or let cool before storing.

Notes

Save the shells: This recipe is a great way to use leftover shrimp shells and heads instead of throwing them away.
Roast for maximum flavor: Roasting the shells before simmering brings out their natural sweetness and makes a richer stock.
Use shrimp heads if possible: They add the deepest shrimp flavor and extra richness to the stock.
Simmer gently: Avoid a rapid boil, which can make the stock cloudy and slightly bitter.
Remove the kombu early: If using kombu, remove it after about 20 minutes to keep the stock from becoming overly strong or slimy.
Don't overcook: Simmering for 35–40 minutes is enough to extract plenty of flavor without introducing bitterness.
Freeze for later: Portion the cooled stock into freezer-safe containers or ice cube trays for easy use in future recipes.

Nutrition