Hey there! I’ve been cooking with dried shrimp for years and let me tell you – these tiny flavor bombs can transform your dishes from good to amazing! Today I’m gonna share everything I know about using dried shrimp in your cooking. Trust me, once you get the hang of it, you’ll wonder how you ever cooked without them!
What Are Dried Shrimp Anyway?
Before we dive in, let’s get the basics straight. Dried shrimp are basically fresh shrimp that’s been soaked in salt water, cooked and sun-dried until they shrink into these cute little nuggets of umami goodness. In Chinese, they’re called 蝦米 (xia mi) or 海米 (hai mi).
Picking the Right Dried Shrimp
When you’re shopping for dried shrimp, here’s what to look for
- Color: Go for shrimp with a rich orange or pinkish color
- Texture: Should be firm but slightly pliable
- Avoid: Any shrimp with white specks or faded color (that’s old stuff!)
- Size: Different sizes work better for different dishes (more on that below!)
How to Store Your Dried Shrimp
I learned this the hard way – proper storage is super important! Here’s what you need to do:
- Transfer to an airtight container or jar
- Store in the fridge (3-4 months) or freezer (up to a year)
- Never leave unopened packages in the fridge (trust me, I once found mold this way )
The Right Way to Prepare Dried Shrimp
Method 1: Basic Soaking
- Put shrimp in warm water
- Soak for 20-30 minutes
- Drain and they’re ready to use!
Method 2: Quick-Use Method
- For stir-fries, you can actually skip soaking
- Just rinse and throw them in (I love the chewy texture this way!)
Pro Tip: Don’t Waste That Soaking Water!
The water you used to soak the shrimp? It’s liquid gold! Use it instead of regular water in your cooking – it adds amazing flavor to soups and sauces.
Ways to Use Dried Shrimp
In Asian Dishes:
- Fried rice
- Noodle dishes
- Congee (rice porridge)
- Dumplings
- Stir-fried vegetables
In Other Cuisines:
- Soups and stews
- Pasta sauces
- Seafood stocks
- Salad toppings
My Favorite Quick Recipe: Simple Dried Shrimp Fried Rice
Ingredients:
- 2 cups cooked rice
- 2 tbsp dried shrimp (soaked and chopped)
- 2 eggs
- Veggies of your choice
- Soy sauce to taste
Steps:
- Soak dried shrimp for 20 mins
- Stir-fry shrimp until fragrant
- Add eggs and scramble
- Throw in rice and veggies
- Season with soy sauce
- Done in 10 minutes!
Common Questions I Get About Dried Shrimp
Can I eat them straight from the package?
While you technically can, I wouldn’t recommend it. They’re pretty salty and tough!
How do I know if they’ve gone bad?
If you spot any of these, toss ’em:
- Funky smell
- Mold
- Slimy texture
What if my dish is too salty?
Try these fixes:
- Soak shrimp longer next time
- Change soaking water a few times
- Use fewer shrimp in your recipe
Best Substitutes (When You’re Out of Dried Shrimp)
Sometimes you just can’t get dried shrimp. Here’s what I use instead:
- Fish sauce
- Dried anchovies
- Oyster sauce
- Shiitake mushrooms (for vegetarian options)
Final Tips From My Kitchen to Yours
- Start with small amounts – dried shrimp are pretty potent!
- Always taste as you go
- Don’t forget to rehydrate (unless you’re going for that chewy texture)
- Keep experimenting with different dishes
Happy cooking!
Would you like me to explain or break down any part of this guide in more detail?
What is dried shrimp
Essentially, dried shrimp are sun-dried or baked (after being boiled) shrimp that has been completely or partially dehydrated. They are not used as the star ingredient of any dish, but they play an important role that influences the taste of many classics.
To me, it is like an “unsung hero” in dishes. Although it’s easily ignored due to its small size (often finely chopped), the flavor contribution it offers rarely goes unnoticed.
Similar to popular Asian ingredients like fish sauce or shrimp paste, dried shrimp lends dishes a distinctive taste of umami (Xiān Wèi/鲜味), aka savoriness, one of the five basic tastes. You can use it to pair any ingredient, but I find it shines exceptionally well in dishes that are mainly made with plant-based ingredients, e.g. Tofu and Vegetable Soup, Turnip Cake, and more.
There are two types of dried shrimp used in Chinese cuisine: regular ones and papery ones.
Regular dried shrimp
The most common one is known as Xiā Mǐ/虾米, Hǎi Mǐ/海米, or Gān Xiā Rén/干虾仁. They’re orange-looking, firm to the touch, and have their heads and most of the skin removed.
They come in different sizes, ranging from ⅓ to 1 inch (1-2½ cm). The bigger ones are usually more pricey, but I find smaller ones are equally good in flavor.
Papery dried shrimp
This type is known as Xiā Pí/虾皮, which means “shrimp skin” literally. They are tiny, beige-colored shrimp that have heads and tails intact. They don’t look as dry or firm as the regular version and have a crispy texture.
In terms of flavor, papery dried shrimp taste milder than the regular ones and have a sweet undertone that I really like. They can be used directly without soaking. Seaweed Egg Drop Soup is a great example.
Dried shrimp can be incorporated into all types of dishes cooked in various ways: soups, broth, dumpling fillings, stir-fries, fried rice, fried noodles, braised or steamed dishes, and more.
They are usually called for in small quantities, but the flavor they lend to dishes goes a long way. Here are a few general rules to follow when using them:
- Rehydrate them beforehand if using the regular ones (learn more in the next section).
- Papery ones can be used directly without soaking.
- They can be ground, chopped up, or added to dishes whole for extra texture.
- Frying them in a little oil can help intensify their flavor.
The following recipes on the blog are great examples of using this flavorful ingredient:
Regular dried shrimp needs to be rehydrated before cooking. This process helps to release their aroma. Also, you’ll find it much easier to chop the softened ones into small pieces.
- In a small bowl, add the amount of dried shrimp that a recipe calls for, then pour in hot water enough to fully submerge the shrimp. Leave to soak for 10 minutes or so until they become plump and softer.
- You can either use the rehydrated shrimp in whole, if they’re quite small in size or cut them into finer pieces.
Tip: Do not discard the water in which the dried shrimp has been soaked. It’s full of flavor and thus can be added to the dish you’re cooking. This is similar to how you’d use the soaking water for shiitake mushrooms.
Dried shrimp can be found in Chinese/Asian grocery stores. It’s usually in plastic packaging and kept in either the chilled or frozen food sections. Some online shopping platforms, such as Amazon, also have it in stock.
Good quality ones have uniform size and color. The regular version should look vibrantly orange, and the papery type should have its entire body in whole (head and tail undamaged).
After you open the package, transfer the dried shrimp to an airtight container and store it in the refrigerator to maintain its freshness. Use it up in two months.
If you have bought a large amount, divide them into small portions and freeze in separate airtight bags. Consume before its expiry date.
If you find it hard to source dried shrimp, here are a few substitute options:
- Dried scallops (Gān Bèi/干贝)
- Shrimp paste (Xiā Jiàng/虾酱)
- Fish sauce (Yú Lù/鱼露)
No matter which one you use, make sure you limit its quantity. All of them have a rather concentrated flavor and are high in sodium.
