This shrimp stock recipe is an easy one-pot recipe meant to enhance the flavor of all your seafood soups, bisques, risottos, and more!

Best Shrimp Stock




– 2 tablespoon olive oil – jumbo shrimp shells peeled from 2 lb of wild-caught jumbo shrimp & washed – 1 onion peel on, washed and cut into 4 pieces – 1 carrot peeled and sliced – 1 celery washed & sliced – 2 bay leaves – 1 1/2 teaspoon peppercorns – 1/2 teaspoon turmeric I always like to add turmeric when making stock or broth – sea salt to taste – 1 head garlic washed & sliced at the top, – 6 cups water

5 cups

40 mins

Step 1

First, we sauté the shells for about 3-5 minutes in a pot over medium heat.

Step 2

Toss in everything else! Bring everything to a boil then reduce the heat and simmer for about 30-40 minutes, stirring occasionally.

Step 3

Once it’s had a chance to cook and the water has been infused with all kinds of deliciousness, your stock is ready.

Step 4

Use a fine mesh sieve and strain the shrimp stock. Discard the shells and aromatics or use the shells as compost.

Step 5

Transfer the stock to a mason jar and allow it to cool completely before putting the lid on.