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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, shrimp stock is a healthy, low-calorie ingredient that adds significant flavor without many calories. It is naturally low in fat and provides trace minerals and hydration, making it an excellent base for nutritious seafood dishes.
Shrimp stock is very light, containing approximately 10 calories and 2 grams of protein per 100g. It contains negligible amounts of fat (0.2g) and carbohydrates (0.5g), making it ideal for high-protein, low-calorie diets.
Yes, shrimp stock is highly keto-friendly and suitable for low-carb diets. With only 0.5g of carbohydrates per 100g, it can be used as a base for soups and sauces without impacting ketosis.
Naturally prepared shrimp stock made from shells, water, and vegetables is gluten-free. However, if you are using store-bought versions, check the label for additives, thickeners, or yeast extracts that may contain gluten.
No, shrimp stock is not vegan or vegetarian. It is a seafood product made by simmering the shells, heads, and tails of shrimp in water.
Shrimp stock has a rich, savory, and slightly sweet seafood flavor with a deep umami profile. It is more concentrated and aromatic than standard fish stock, providing a distinct 'essence of shrimp' to any dish.
It is most commonly used as a base for seafood paella, risotto, gumbo, and bouillabaisse. It can also be used to poach fish or as a flavorful liquid for cooking grits and pasta served with seafood.
Shrimp Stock is a versatile ingredient found in cuisines around the world. With 10 calories per 100g and 2 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the processed category with complete nutrition information.
View all processed →Discover 1 recipes featuring shrimp stock with step-by-step instructions.
Browse recipes →The best substitutes are fish stock, clam juice, or lobster stock. If seafood-based options aren't available, a light vegetable broth or diluted chicken stock can be used, though the final dish will lack the specific briny sweetness of shrimp.
Freshly made or opened store-bought shrimp stock should be stored in an airtight container and used within 3 to 4 days. If it develops a sour smell or becomes excessively cloudy, it should be discarded.
Yes, shrimp stock freezes exceptionally well for up to 6 months. It is often helpful to freeze it in ice cube trays or 1-cup portions so you can easily defrost the exact amount needed for a recipe.