How to Eat Dry Shrimp: A Complete Guide

As a Chinese cooking enthusiast, I often use dry shrimp to add robust umami flavor to dishes. While they may look unappetizing in their dried state, dry shrimp transform into a delicious ingredient when prepared properly.

In this comprehensive guide, I’ll explain everything about eating dry shrimp – from rehydrating and cooking to storing and substituting You’ll learn how to fully enjoy their savory taste and versatility.

Known as xiā mǐ (虾米) or hǎi mǐ (海米) in Chinese, dry shrimp are shrimp that have been sun-dried or baked until completely dehydrated. They come in two main varieties:

• Regular dry shrimp – Bright orange, with the head and most of the shell removed. The size ranges from 1/3 to 1 inch long

• Papery dry shrimp – Tiny, beige shrimp with the head and shell intact that are crispy in texture.

Dry shrimp provide an umami punch to dishes and are used in small amounts. They’re an “unsung hero” ingredient that dramatically improves the flavor of soups, stir-fries, dumplings, and more.

Rehydrating Dry Shrimp

Regular dry shrimp must be rehydrated before eating to reactivate their flavor.

• Place the needed amount of dry shrimp in a bowl and cover with hot water.

• Let soak 10-20 minutes until plump and soft.

• Reserve the soaking liquid, which contains flavor.

• Chop rehydrated shrimp finely or use whole.

Papery dry shrimp can be eaten straight from the package since they have a crispy texture.

Cooking with Dry Shrimp

Dry shrimp can be cooked in various ways:

Frying – Fry chopped dry shrimp in oil briefly to intensify their flavor.

Steaming – Add whole rehydrated dry shrimp on top of dim sum to impart flavor while steaming.

Simmering – Simmer mashed dry shrimp into broths, congee or soups.

Stir-frying – Toss chopped dry shrimp at the end of stir-frying rice, noodles or vegetables.

Braising – Braise dry shrimp in sauces for a flavor boost.

Experiment with dry shrimp in small amounts in your favorite dishes to enhance taste.

Dry Shrimp Dishes to Try

Here are some delicious ways to eat dry shrimp:

• Winter melon soup with meatballs
• Tomato egg drop soup
• Lion’s head meatballs
• Turnip cake
• Tofu and vegetable soup
• Pork dumplings
• Steamed rice noodle rolls
• Beef dumpling soup

In these recipes, dry shrimp provides a savory depth that balances and uplifts the other ingredients.

Buying and Storing Dry Shrimp

Purchase dry shrimp from Asian grocery stores in the refrigerated or frozen sections. Look for:

• Uniform size and vibrant orange color (regular)
• Intact head and tail (papery)

Store dry shrimp in airtight containers in the refrigerator for up to 2 months. For longer storage, freeze small batches in bags.

Dry Shrimp Substitutes

If you can’t find dry shrimp, substitute with small amounts of:

• Dried scallops
• Shrimp paste
• Fish sauce

These impart a similar savory umami punch. But use sparingly due to their strong flavor.

Preparing Dry Shrimp Safely

To safely enjoy dry shrimp:

• Handle raw shrimp carefully to avoid contamination.

• Completely rehydrate regular dry shrimp before cooking.

• Ensure shrimp is cooked through to an internal temperature of 145°F.

• Refrigerate leftover cooked shrimp within 2 hours.

• Use cooked shrimp within 3-4 days and don’t rehear shrimp after refrigerating.

Following food safety measures prevents bacteria growth and foodborne illness.

Getting Creative with Dry Shrimp

Beyond Asian cuisine, dry shrimp can be used creatively in all types of dishes:

Pasta – Crush dry shrimp and sprinkle over pasta with olive oil and parmesan for an umami bomb.

Salad – Rehydrate and chill dry shrimp to toss in shrimp salad for extra flavor.

Soup – Simmer a spoonful of dry shrimp and dash of their soaking liquid into vegetable or tomato soup.

Eggs – Add a few tiny papery dry shrimp into egg salad or scrambled eggs.

Pizza – Top white pizza with rehydrated chopped dry shrimp for a tasty twist.

With their intense savoriness, dry shrimp are an easy way to add addictive flavor and texture.

Key Tips for Enjoying Dry Shrimp

Here are my top tips for savoring dry shrimp perfectly:

• Soak regular dry shrimp in hot water 10-20 minutes to rehydrate before cooking.

• Use the shrimp-infused liquid to boost flavor.

• Add just a small amount – a little goes a long way.

• Fry or toast dry shrimp briefly to intensify umami taste.

• Store dry shrimp in the fridge up to 2 months or freeze for longer.

• Substitute with tiny amounts of dried scallops or shrimp paste when needed.

While dry shrimp may not look very appetizing in their dehydrated state, they transform dishes with an incredible umami depth. With the proper rehydrating, cooking, storing and seasoning, you can fully enjoy their savory flavor. Incorporate dry shrimp into soups, stir-fries, braises, and more to bring addictive taste and texture. Let dry shrimp work their “unsung hero” magic on all your favorite recipes!