Raw shrimp shells saved for making homemade shrimp stock, shrimp oil and other kitchen staples.
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Don’t Toss the Shells: 4 Smart Ways to Use Shrimp Shells

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THE PART MOST COOKS THROW AWAY IS PACKED WITH FLAVOR

Most people peel shrimp, toss the shells in the trash and never think twice about them. But those shells are one of the most flavorful ingredients in your kitchen. Rich in natural sweetness, briny seafood flavor and umami, they can add remarkable depth to soups, sauces, rice dishes and even homemade seasonings. Instead of treating them as scraps, think of them as the start of your next recipe.

Three ways to use shrimp shells

The next time you’re peeling shrimp, don’t think of the shells as waste. They’re a secret ingredient hiding in plain sight.

1. Make shrimp oil: Simmer the shells gently in vegetable or olive oil with garlic, shallots or ginger until the oil turns a deep orange. Strain and drizzle it over seafood, grilled vegetables, rice, noodles or roasted potatoes.

2. Create shrimp powder: Bake the shells until completely dry, then grind them into a fine powder. Stir it into soups, spice blends, sauces or marinades for an instant boost of savory seafood flavor.

3. Feed your garden: After they’ve given up their flavor, shrimp shells can still be composted. Rich in calcium and nitrogen, they break down over time and help enrich garden soil.

Make a better stock

The easiest way to use shrimp shells is homemade stock. Unlike beef or chicken stock, which can simmer for hours, shrimp stock comes together in about 30 minutes and delivers an intensely rich seafood flavor. Keep a freezer bag on hand, and add shells each time you cook shrimp. Once you’ve collected enough, sauté them with onion, celery and carrot until fragrant, then add water and simmer. Strain the liquid, and you’ll have a versatile stock that’s perfect for shrimp and grits, chowders, gumbo, bisques, risotto, paella and seafood pasta sauces. Want even more flavor? Add garlic, fresh herbs, citrus peel, peppercorns or a splash of white wine while the stock simmers. Refrigerate for up to four days, or freeze for several months.

  • Shrimp being peeled with the shells saved to make homemade seafood stock.
  • Shrimp shells sautéing in a saucepan to build flavor for homemade shrimp stock.
Fresh homemade shrimp stock made from leftover shrimp shells and onion.

Quick shrimp stock

Don't throw away those shrimp shells. In less than 30 minutes, they can be transformed into a rich homemade stock that adds incredible depth to soups, sauces, shrimp and grits, risotto and more.
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Ingredients
  

  • 1 tablespoon canola or vegetable oil
  • Shells from 1 pound shrimp
  • 1 small onion roughly chopped
  • 2 cups water
  • Pinch of kosher salt

Instructions
 

  • Heat the oil in a saucepan over medium heat. Add the shrimp shells and onion, and cook, stirring frequently, until the shells turn bright pink and become fragrant, about 3 to 5 minutes.
  • Add the water and bring to a gentle simmer. Reduce the heat and cook for 20 to 25 minutes, pressing the shells occasionally to release their flavor.
  • Strain through a fine-mesh sieve, pressing firmly on the shells to extract as much liquid as possible. Discard the shells.
  • Taste and season lightly with salt, if needed. Use immediately, refrigerate for up to four days, or freeze for up to four months.
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