I’ve been experimenting with making dried shrimp for years, and I’m excited to share my tested method that consistently delivers amazing results As someone who loves Asian and West African cuisine, I’ve learned that dried shrimp adds an incredible umami punch to countless dishes Let me show you how to make this versatile ingredient right in your kitchen!
Why Make Your Own Dried Shrimp?
Before diving into the process here’s why you should consider making dried shrimp
- Better quality control – you know exactly what goes into your dried shrimp
- Cost-effective compared to store-bought versions
- Customize the flavoring to your taste
- Great way to preserve fresh shrimp
- Adds incredible depth to soups, stews, and stir-fries
What You’ll Need
Essential Equipment:
- Food dehydrator (recommended) or oven
- Large bowl for brining
- Colander
- Airtight storage containers
- Silica gel packets (optional but recommended)
Ingredients:
- 1 pound fresh shrimp (shells on)
- 1/4 cup kosher salt
- 1 quart water
- 2 tablespoons sugar (optional)
- Bay leaf (optional)
- Lemon slices (optional)
Step-by-Step Guide to Making Dried Shrimp
1. Preparation
First things first, let’s prep our shrimp properly:
- Choose fresh shrimp with shells on
- Clean thoroughly but keep shells intact
- Pat dry with paper towels
2. Brining Process
The brine is crucial for flavor and preservation:
- Heat 1 quart water until warm
- Dissolve salt and sugar (if using)
- Add optional aromatics (bay leaf, lemon)
- Cool brine completely
- Submerge shrimp for 4-6 hours
3. Pre-cooking Step
This step ensures food safety
- Drain brined shrimp
- Bring fresh water to simmer
- Cook shrimp briefly (about 5 minutes)
- Drain well
4. Drying Process
Using a Dehydrator (Recommended Method):
- Arrange shrimp on dehydrator trays
- Initial drying: 145°F (63°C) for 1 hour
- Reduce to 120°F (49°C)
- Continue drying until brittle (6-10 hours)
Using an Oven:
- Set oven to lowest setting
- Leave door slightly open
- Place shrimp on lined baking sheets
- Dry until brittle (timing varies)
Storage Tips
To keep your dried shrimp fresh:
- Store in airtight containers
- Add silica gel packets to prevent moisture
- Keep in refrigerator (3-4 months)
- Freeze for longer storage (up to 1 year)
Ways to Use Dried Shrimp
I love how versatile dried shrimp can be! Here’s how I use them:
Whole:
- Add to soups and broths
- Incorporate into stir-fries
- Use in dumpling fillings
- Add to fried rice
Ground into Powder:
- Toast dried shrimp in 400°F oven (10 minutes)
- Cool completely
- Grind in spice grinder
- Use as seasoning for:
- Gumbo
- Stews
- Sauces
- Rice dishes
Pro Tips from My Kitchen
After many batches, here’s what I’ve learned:
- Smaller shrimp dry faster and more evenly
- Don’t skip the brining step – it’s essential for flavor
- They’re done when they snap cleanly in half
- Color should be rich orange (avoid pale or spotted ones)
Troubleshooting Common Issues
Sometimes things don’t go as planned. Here’s help:
| Problem | Solution |
|---|---|
| Too moist | Continue drying at low temp |
| Too brittle | Reduce drying time next batch |
| Mold appears | Discard and ensure better storage |
| Pale color | Use fresher shrimp next time |
Final Thoughts
Making dried shrimp at home might seem daunting at first, but trust me, it’s worth the effort! The process is pretty straightforward once you get the hang of it. I love having a jar of these umami-packed gems in my kitchen – they’re perfect for adding that extra punch of flavor to so many dishes.
Remember, your first batch might not be perfect, and that’s okay! Keep experimenting with different drying times and temperatures until you find what works best in your kitchen. Happy drying!
Got questions about making dried shrimp? Drop them in the comments below – I’d love to help!
A Basic Introduction to the Ingredient
Dried shrimp come in a whole range of sizes; from tiny, papery little things to some that are quite large and fleshy. They are traditionally made by salting the freshly caught shrimp and then drying them in the sun, but, nowadays, commercial dryers are used as well.
Both the saltiness and the dryness of commercially prepared products can vary considerably, but, as a general rule, the larger ones tend to be a bit softer and moister than the smaller. These variations are not only considerations when it comes to actually using them, but also, as we shall see below, in terms of purchase and storage.
In Chinese, there is a distinction made between the larger ones, which are known as 蝦米 (xiāmǐ), meaning ‘shrimp rice’, and the tiny varieties, known as 蝦皮 (xiāpí), which translates as ‘shrimp skin’. The latter name, ‘shrimp-skin’, is actually rather accurate in that, after drying, there is very little left of the original freshly caught shrimp other than the shell and appendages. Surprisingly, however, these tiny little papery ones are every bit as flavorful as the larger types.
How to Soak Dried Shrimp for Use
Generally, dried shrimp are reconstituted by soaking in water before they are used. This, however, is not always necessary: Some people, for instance, like eating them as a simple snack… much like, say, peanuts with a cold beer… and, in that case, they can be popped into one’s mouth without any preparation required. Likewise, in recipes involving boiling, poaching, or steaming, such as in soups, stews, or even boiled rice, then dried shrimp can be added at the beginning of the cooking process without any soaking being needed.
Soaking dried shrimp requires nothing more than covering your shrimp with water and letting it sit until softened to the desired degree. The water, despite what you may read in some recipes, can be either cold, warm, or boiling, with the latter being preferable if you need to speed up the softening process as much as possible.
The actual length of time required to reconstitute by soaking will depend on the size of the shrimp, and how dry they are to begin with. With some of the smaller varieties, a soaking of no more than ten or fifteen minutes will suffice, but, with larger ones, a few hours may be needed. In many cases, if you are doing a lot preparation work ahead of time, you can simply put the soaking shrimp in a covered container in the fridge and let them sit overnight.
However long you soak your shrimp, do not discard the soaking water! If you throw this away, you will also be throwing away a lot of precious flavor. In almost all cases, the soaking liquid can be incorporated into the very same dish for which the shrimp are needed, but, even if not, you can add the flavor rich liquid to your stock-pot, or put it into the freezer for later use in soups, or the like.
How to make Dried Shrimp at home
FAQ
How are dried shrimp made?
Dissolve the salt into the water and refrigerate until cold. Add the shrimp and allow to brine overnight. Drain the next day and shake off excess water. Spread shrimp out evenly on dehydrator trays and dehydrate at 145F for 2 hours, then decrease temperature to 120-125 for 8+ hours.
What’s the best way to dry shrimp?
Place the shrimp onto your dehydrator trays, ensuring the shrimp are not touching one another. Set the dehydrator to 145 degrees and dry them for one hour. Reduce the temperature to 120 degrees and continue to dry them until they break apart easily.
Is dried shrimp already cooked?
Essentially, dried shrimp are sun-dried or baked (after being boiled) shrimp that has been completely or partially dehydrated.
Are dried shrimps healthy?
Based on the data of RI Ministry of Health (TKPI), every 100 grams “Dried shrimp, raw” contains 3.2 mg zinc, 39 μg retinol, 2.40 mg copper, 760 mg calcium and 62.6 grams protein. This shows that the content of zinc, retinol, copper, calcium and protein including high and quite high.
How do you use dried shrimp?
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:
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.
How do you keep shrimp from drying out?
In the evening when the sun is going down, cover the shrimp with cloth or burlap and bring inside a shed or building. Generally night air has a tendency to bring in the moisture and moisture is the enemy of drying/dried shrimp and the friend of bacteria. Repeat for three days.
What can I add to dried shrimp?
Swapping out the Brine Ingredients: For different flavor profiles in your dried shrimp, try mixing the ingredients up a bit. A few good options are dried chilies, lime leaves, dill, Sichuan peppercorns, or even the classic old bay seasoning.
What does dried shrimp taste like?
Dried shrimp, a delicacy packed with flavor, is a versatile ingredient that adds a burst of umami flavor to various dishes. Learn more about dried shrimp (how to use it and its best substitutes) Dried shrimp enhances the taste of sauces, dips, and condiments, providing an umami boost that takes your culinary creations to new heights.
How do you rehydrate dried shrimp?
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.