Learn how to make homemade seafood stock with shrimp and crab shells, fresh herbs, and vegetables. This is an easy, flavorful foundation for soups, stews, and sauces.

Looking for another delicious recipe? My Green Gumbo would taste amazing with this shrimp stock recipe.

a jar of seafood stock on a wooden cutting board, with a pot of cooked shrimp shells and vegetables in the background, highlighting the ingredients used to make the stock

Making seafood stock from scratch might sound intimidating, but it’s actually so simple and makes a huge difference in your cooking. You can use leftover seafood shells and scraps to create a stock that amplifies the natural briny, subtly sweet flavors of your favorite seafood dishes.

This recipe gives you full control over the ingredients, so you can customize it with your preferred herbs and spices. I always make a big batch and freeze some for later—it’s a real lifesaver when I need a flavorful base for soups or sauces in a pinch.

a jar filled with golden seafood stock placed on a wooden cutting board, with shrimp shells and seasonings visible in the background

Why you will love Seafood Stock:

No waste! Repurpose your leftover seafood scraps instead of tossing them. It’s a great way to get the most out of your ingredients and minimize kitchen waste.

Convenient! You can make a large batch of this stock and freeze it in portions, so you always have a rich, homemade base ready for soups, stews, or sauces. It’s a time-saver for future meals when you want that deep seafood flavor without the extra prep.

Versatile! This recipe is easy to customize with shrimp, crab, lobster, and fish heads. You can also switch up the veggies, herbs, and other ingredients.

overhead view of a jar of seafood stock on a wooden cutting board, with a pot of cooked shrimp shells and vegetables in the background, highlighting the ingredients used to make the stock

What is Seafood Stock?

Seafood stock is water simmered with seafood shells, bones, herbs, and vegetables. It creates a golden, flavorful base for soups, stews, and sauces, and adds rich depth to your meals. It’s a simple way to use up leftover seafood scraps!

What’s the difference between seafood stock and broth?

The main difference between seafood stock and broth is that stock is made by simmering seafood shells and bones with vegetables and herbs. Broth, on the other hand, is typically made with more meat and often has a lighter flavor. Stock is usually used as a rich base for soups, stews, and sauces, while broth is often enjoyed on its own or as a lighter base.

Ingredients for Seafood Stock Recipe

To make shrimp stock, you will need the following ingredients:

Seafood scraps: Shrimp shells, crab shells, fish heads, or a combination, are the core of our recipe. The shells and bones release collagen and enrich the liquid as they simmer.
Aromatics: Onion and garlic add sweetness and depth to the stock, balancing the natural salinity of the seafood with savory undertones. They also provide a fragrant aroma as the stock cooks.
Vegetables: Chopped celery and carrots contribute a subtle sweetness and earthiness.
Water or vegetable stock: Water is the base liquid that absorbs all the flavors from the seafood and vegetables. You can also use vegetable stock for an added layer of flavor, but water will keep the seafood taste more pronounced.
Bay leaves: Bay leaves offer a mild herbal bitterness that rounds out the flavors in the stock, adding depth and enhancing the overall aroma.
Dried thyme: Thyme brings a warm, earthy note with a slightly peppery edge.
Seasoning: Salt enhances all the flavors, while black pepper adds a gentle heat and spice to balance the richness of the seafood. You can adjust both to taste.

raw shrimp shells and scraps in a metal bowl, likely prepared for use in making seafood stock

How to Make Seafood Stock

I start by thoroughly rinsing my seafood scraps (whether it’s shrimp shells, crab shells, fish heads, or a combination) to make sure there are no impurities. Once they’re cleaned, I add them to a pot along with the chopped onion, garlic, celery, and carrot.

Then, I gently pour the water (or vegetable stock) into the pot and turn the heat up to medium, bringing the mixture to a light boil. At this point, I add the bay leaves, dried thyme, salt, and pepper.

a pot with chopped onions, large pieces of carrots, shrimp shells, and water, simmering together to create seafood stock

I stir everything together to combine. Then I lower the heat to medium-low and let the stock simmer for about 30 minutes so the flavors can really come together.

Every 10 minutes, I give it a stir and check the liquid levels, adding ¼ cup of water if needed. I also skim off any impurities that rise to the top and discard them. As the stock simmers, I taste it and adjust the salt and pepper to my preference.

a pot of seafood stock actively boiling, with visible shrimp shells, onions, and a golden broth bubbling on the stove

After the stock has finished simmering, I strain it through a fine mesh strainer into a large bowl to remove all the solids. Once cooled, I transfer the stock into mason jars or airtight containers and store it in the fridge for up to a week. You can also freeze it for up to 3 months.

Tips

Thoroughly rinse seafood scraps to remove any impurities and ensure a clean stock.
Keep the stock at a gentle simmer rather than boiling to prevent cloudiness.
Skim off any foam or impurities that rise to the surface during simmering.
Add water as needed to maintain the liquid level, ensuring you don’t lose too much volume.
Taste and adjust salt and pepper at the end to perfect the flavor.

a pot filled with water, chopped onions, carrots, and shrimp shells, all simmering together as the base for seafood stock

Frequently Asked Questions

You can add clam juice when making seafood stock to enhance the briny flavor. It’s not a replacement for seafood scraps like shrimp shells or fish bones but can be used as an additional ingredient to deepen the seafood taste.

Definitely! Shrimp shells are packed with flavor and are essential for making seafood stock. Freezing the shells until you have enough for a full batch is a great way to minimize waste and make a delicious stock.

Cloudy seafood stock can result from boiling it too hard or using certain shells like shrimp or crab that release more particles. To keep it clear, simmer the stock gently and skim off any impurities that float to the top.

You can find seafood stock at most major grocery stores, typically in the broth or stock section. To make your own from scratch, source shells from your leftover seafood meals or ask your local fishmonger for scraps.

Thanks for taking the time to try this Seafood Stock recipe. If you love it, let me know on Instagram or Facebook!

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