12 Delicious Ways to Use Up Leftover Shrimp Stock

As seafood lovers, we tend to have shrimp fairly often. Peeling and deveining shrimp always leaves us with a pile of shells and heads that seem like a waste to just throw away. Recently we decided to start saving the shells and heads to make shrimp stock. We were amazed by the rich briny flavor the stock had after simmering the shells. Now our freezer is stocked up with this flavorful shrimp stock, but we were unsure at first about how to actually use it.

After doing some research online and experimenting in the kitchen we’ve come up with 12 delicious ways to use up leftover shrimp stock

1. Seafood Risotto

One of the most classic uses for shrimp stock is to make seafood risotto. The stock adds incredible depth of flavor and richness to the rice that regular vegetable or chicken broth just can’t match. We like making shrimp risotto with the stock and topping it off with sautéed shrimp, scallops, or lobster meat. The sweet brininess of the stock complements the seafood perfectly.

2. Seafood Stew or Soup

Another obvious use for shrimp stock is as the base for seafood stews, chowders, or bisques. The stock adds rich flavor and works well mixed with tomatoes, cream, or coconut milk. We’ve made several shrimp and corn chowders using the stock that were delicious. The stock would also work great in cioppino, gumbo, bouillabaisse, or any other seafood stew recipe.

3. Cooking Rice or Grains

For a more everyday use, shrimp stock can be used in place of water or broth to cook grains like rice, quinoa, farro or barley. The stock adds a subtle seafood flavor to the grains that makes plain rice taste so much better. We will often use shrimp stock to make a big pot of rice for several meals throughout the week.

4. Steaming or Boiling Seafood

Instead of boiling or steaming shellfish like shrimp, lobster, crab, mussels or clams in plain water, use shrimp stock to add extra flavor. The stock gently infuses the seafood with flavor as it cooks. We’ve found that shrimp boiled briefly in shrimp stock tastes deliciously plump and sweet.

5. Making Gravy

For a unique twist, shrimp stock can be used to make gravy, especially for dishes that already feature seafood. Making a shrimp gravy with stock, butter and flour is delicious drizzled over seared scallops or skillet shrimp. The gravy adds another layer of intense seafood flavor.

6. Cooking Beans or Lentils

Cooking beans or lentils in shrimp stock gives them a subtle savory flavor. The stock adds more complexity and richness compared to using water or vegetable broth. We’ve made white beans, chickpeas and lentils that all benefited from being braised in shrimp stock.

7. Poaching Fish Fillets

Gently poaching fish fillets in shrimp stock keeps them moist and gives them a light seafood essence. Flaky white fish like tilapia, cod and halibut work especially well poached in the stock. The stock can then be reduced into a sauce for the fish.

8. Making Seafood Pasta

Obviously the shrimp stock is perfect for making seafood pasta recipes like linguine with clams or spaghetti with mussels. But we’ve also found that using a bit of stock instead of water to boil the pasta makes it more flavorful. Then toss the cooked pasta with sautéed shrimp, scallops or lump crab meat and a bit of the reduced stock.

9. Cooking Vegetables

For extra flavor, use shrimp stock instead of water when blanching, boiling or steaming vegetables. It works well with heartier vegetables like broccoli, green beans, asparagus or potatoes that can stand up to the stock’s intensity. The stock gives a savory depth to simply steamed vegetables.

10. Making Soup

Even for non-seafood soups, adding a bit of shrimp stock to the broth can add a layer of flavor. We’ve added a splash of shrimp stock to chicken noodle soup, vegetable soup, tomato soup and more. It provides a subtle seafood taste that enhances other ingredients.

11. Braising Meat or Poultry

Braised meat or poultry benefits from the extra flavor of shrimp stock too. Pork shoulder, beef brisket, short ribs, whole chickens and Cornish game hens can all be braised in a combination of stock, wine and aromatics. The shrimp stock adds a rich, briny note to the braising liquid.

12. Reducing for Sauce

One of the best uses for excess shrimp stock is to simply simmer it until reduced by half or more to make a concentrated sauce. Reduced down, the stock becomes an intense, savory glaze that makes a fantastic finishing sauce for all kinds of seafood. We also like to freeze reduced stock in ice cube trays for easy sauce making later.

As you can see, homemade shrimp stock is endlessly versatile in the kitchen. We always feel good about salvaging the leftover shrimp shells and heads to transform into this liquid gold instead of throwing them away. Having plenty of shrimp stock on hand gives us a super quick way to add rich, briny flavor to all kinds of dishes. We hope these ideas inspire you to start saving shells and whipping up your own shrimp stock at home. Let us know your favorite ways to use it!