Should broth from a shrimp boil be refrigerated after canning?
If you want to keep the broth at room temperature, it needs to be pressure canned, as do all stocks and broths with animal ingredients.  Advice on times and pressures varies, but assuming that you don't really care to go back and pressure can it, I'd just keep it in the fridge or freezer (if freezing, have plenty of headroom in those jars).