Easy Dried Shrimp

Preparation info

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Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

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Here’s a technique that I like to use for quick-drying 2 or 3 pounds of shrimp. Peel and devein the shrimp, place them in a shallow tray, and cover them with a cure made with 1 pound salt, 2 cups brown sugar, 1 tablespoon onion powder, and 1 teaspoon ground allspice. Place the tray in the refrigerator for 6 or 8 hours.

Wash the salt cure off the shrimp and pat them dry with paper towels. Place the shrimp on cookie sheets and dry in the oven for about 12 hours on low heat. Use the lowest setting on your oven, and leave the door ajar. After drying the shrimp, pack them into airtight containers and refrigerate them for up to 3 months, or freeze them for longer storage. Use the shrimp in soups and stews, or in any Asian recipe that calls for dried shrimp.