Many people have heard of or made chicken stock, beef stock, and/or vegetable stock... but what about shrimp stock?
This EASY-to-make spicy shrimp stock is rockin' with flavor and only takes 30 minutes to make!
This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. Thank you for your support!
Stocks can be made from various ingredients to develop different flavor additions to recipes and it is common to use scraps of food that would be ordinarily be thrown away. One of the most common uses for stocks is making soups and stews; however, a good stock has so many other uses and a perfect example is this recipe for Simply the Best Shrimp Scampi Zoodles.
A few uses for shrimp stock:
- Shrimp Bisque- nothing adds flavor and reduces the amount of cream needed like a good stock.
- Shrimp Scampi- super easy and quick dinner idea. You can always replace the zoodles with linguine!
- Crab Macaroni & Cheese- this recipe calls for chicken stock, but if you add in this version of shrimp stock... WOW, it's good!
- Jambalaya- You really don't want to skip using shrimp stock in jambalaya! This recipe calls for shrimp shells and water to make the stock.
Remember, don't throw out those shrimp shells!
Even if you aren't ready to make a shrimp stock, just throw those shells in a freezer bag and freeze for use later. This recipe makes a small batch of shrimp stock and is easily doubled.
- Pro Tip: After making your shrimp stock, freeze using an ice cube tray. This will portion out small cubes that can be added to seafood dishes to add that flavor kick.
- Pro Tip: Use a fine double mesh strainer (affiliate link) when straining your stock, so you only get the deliciously flavored broth.
What you'll need:
- Shrimp Shells
- Garlic (why do I always forget to show an ingredient?)
- Crushed red pepper flakes (optional, but recommended)
Add water, shrimp shells, salt, smashed garlic, crushed red pepper flakes, and lemon. Heat on medium high until it comes to a boil.
Reduce heat to medium or medium low. You want your stock to be simmering, but not boiling. If the heat is too high, the water content will reduce too much; resulting in a very concentrated stock. If this happens, just add some additional water. Allow to simmer for 30 minutes. Strain with a double mesh strainer (affiliate link) & use or freeze for future use.
Spicy Shrimp Stock Recipe
- 3 cups Water
- Shells from 1lb of shrimp
- 8 cloves Garlic smashed to release flavor
- 1 teaspoon Mediterranean Sea Salt
- ¼ tsp Red Pepper Flakes Optional
- ½ Lemon sliced into 4 wedges
- Combine all ingredients into a medium heavy bottomed sauce pan and bring to boil.
- Reduce heat to a simmer and cook for about 30 minutes uncovered. You will end up with about 1- 1 ½ cup(s) of stock.
- Strain and use in your favorite seafood recipe or freeze for future use.
Did you make this recipe?
Tag us on Instagram @thesaltedpepper