Shrimp Broth

Shrimp broth is a flavorful, aromatic base that adds the essence of the sea to countless dishes. Unlike heavier stocks, shrimp broth is light yet deeply savory, carrying the sweet brininess of shellfish. It is an essential building block in many seafood recipes, from chowders and risottos to paellas, bisques, and noodle soups.

The secret to a good shrimp broth lies in using the shells and heads of shrimp, which are often discarded but packed with concentrated flavor. By gently sautéing and then simmering them with aromatic vegetables, you can transform simple scraps into a golden, fragrant broth that elevates any seafood dish. Best of all, shrimp broth is quick to prepare—it usually requires less than an hour.

Ingredients

• Shells and heads from 2 pounds of shrimp (raw, unpeeled shrimp recommended)
• 2 tablespoons olive oil or butter
• 1 medium onion, roughly chopped
• 2 medium carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 3 garlic cloves, smashed
• 1 small tomato, quartered (optional, adds body and color)
• 2 bay leaves
• 6–8 whole black peppercorns
• A few sprigs of fresh parsley
• A small strip of lemon zest (optional, for brightness)
• 8 cups cold water
• Salt to taste (optional; you can season later depending on the recipe)

Instructions

1. Prepare the shrimp shells
   If peeling fresh shrimp, save all the shells and heads. Rinse them lightly under cold water to remove impurities.
2. Sauté the shells
   In a large stockpot, heat the olive oil or butter over medium heat. Add the shrimp shells and heads. Cook, stirring frequently, until they turn bright pink and fragrant, about 5–7 minutes. This step builds a deep, roasted seafood flavor.
3. Add aromatics
   Stir in the onion, carrots, celery, garlic, and tomato (if using). Cook for another 5 minutes, allowing the vegetables to soften and caramelize slightly.
4. Deglaze the pot
   Pour in a splash of water or white wine to deglaze, scraping up any browned bits from the bottom. These bits are packed with flavor.
5. Simmer with herbs
   Add the bay leaves, peppercorns, parsley, lemon zest, and the remaining 8 cups of cold water. Bring the mixture to a gentle simmer over medium heat.
6. Simmer gently
   Reduce heat to low and simmer uncovered for 30–40 minutes. Avoid boiling, as this can make the broth cloudy or give it a harsh flavor. During simmering, skim off any foam or impurities that rise to the surface.
7. Strain the broth
   Once the broth is fragrant and richly colored, remove from heat. Strain it through a fine-mesh sieve or cheesecloth into a clean pot or heatproof bowl. Discard the solids.
8. Cool and store
   Allow the strained broth to cool at room temperature. Store it in airtight containers in the refrigerator for up to 3 days, or freeze in portions for up to 2 months.

Tips for the Best Shrimp Broth

• Use the heads: Shrimp heads provide the richest flavor and a beautiful pink-orange color.
• Don’t oversimmer: Unlike beef or chicken stock, shrimp broth doesn’t need hours of cooking. Prolonged simmering can create bitterness.
• Add umami: For extra depth, toss in a dried chili, a strip of kombu (seaweed), or a few mushrooms.
• Waste not: Save shrimp shells whenever you cook shrimp. Keep them in a freezer bag until you have enough to make broth.

Uses for Shrimp Broth

Shrimp broth is the perfect base for seafood soups like shrimp bisque, gumbo, or chowder. It enhances rice dishes such as Spanish paella or Cajun jambalaya, infusing them with an unmistakable ocean flavor. Use it to cook risotto for a luxurious seafood twist, or in Asian noodle soups where shrimp broth pairs beautifully with ginger, lemongrass, or miso. Even a simple bowl of ramen or congee becomes more exciting when enriched with homemade shrimp broth.