Dried shrimp, known for their intense umami taste and rich aroma, have long held an essential place in traditional Asian cooking, especially in soups. These tiny, preserved seafood gems are more than just a seasoning—they bring depth, body, and a unique character to countless dishes. Whether used as a background flavor in clear broths or as a central element in hearty stews, dried shrimp are revered for transforming simple soups into comforting, flavorful meals.

In this comprehensive article, we will explore the origin, preparation, culinary uses, and health benefits of dried shrimp, with a special focus on their vital role in soup-based cuisine across cultures.

1. What Are Dried Shrimp?

Dried shrimp are small shrimp that have been boiled and sun-dried until they reach a concentrated, lightweight, shelf-stable form. They range in size from tiny translucent bits to thumb-sized crustaceans, and their color varies from pale pink to deep orange, depending on the drying process and shrimp type.

They are often used in Asian, African, and Latin American cuisines as flavor enhancers, lending soups and other dishes a distinct salty, seafood-rich taste with a hint of sweetness.

2. How Dried Shrimp Are Made

The traditional process for preparing dried shrimp is simple yet time-intensive:

1. Boiling – Freshly caught shrimp are cleaned and then blanched in salt water to preserve flavor and kill bacteria.
2. Drying – The shrimp are laid out in the sun or dehydrated using machines, allowing water to evaporate, leaving them dry and concentrated.
3. Storage – Once fully dried, they are cooled and packed for long-term storage in airtight containers.

This preservation method not only prolongs shelf life (sometimes over a year) but also intensifies the flavor, creating an ingredient that can enhance any broth or soup with just a small handful.

3. Flavor Profile and Aroma

Dried shrimp are known for their strong umami taste—a savory, rich depth similar to anchovies or dried scallops. When rehydrated or simmered in soup, they release a briny, seafood-like aroma that evokes memories of coastal kitchens and home-cooked comfort.

They offer a balance of:

• Saltiness – natural from the shrimp and sometimes enhanced by the boiling water
• Sweetness – inherent in the shrimp meat
• Umami – the key component that boosts flavor in soups and stews

Because of their intensity, dried shrimp are typically used in small quantities.

4. Nutritional Value and Health Benefits

Dried shrimp are not just flavorful—they’re also nutritious. Despite their small size, they pack a punch in terms of protein and minerals.

Key Nutritional Highlights:

• High protein: Around 60-70% protein by weight
• Low in fat: Healthy and lean
• Rich in calcium: Promotes strong bones
• Packed with B12 and selenium: Supports metabolism and immune function
• Natural source of iodine and zinc: Essential for thyroid and cell function

Due to the salting process, they can be high in sodium, so those on low-sodium diets should use them moderately.

5. Dried Shrimp in Soup: Culinary Versatility

Across cultures, dried shrimp are treasured in soups for the depth of flavor they add. Here are some popular ways dried shrimp are used in traditional and modern soup recipes.

5.1. Vietnamese Dried Shrimp Soups (Canh)

In Vietnam, dried shrimp—or tôm khô—are a common pantry staple.

Example: Canh Bí Đao Tôm Khô (Winter Melon and Dried Shrimp Soup)

• A clear, light broth made with rehydrated dried shrimp, winter melon slices, green onions, and herbs.
• Refreshing and naturally sweet from the melon, with depth from the shrimp.

Example: Canh Cải Ngọt Tôm Khô (Sweet Mustard Greens and Dried Shrimp Soup)

• A home-style soup often served with rice.
• Tôm khô is soaked, then simmered with mustard greens for a simple, comforting flavor.

These soups are considered nourishing and easy to digest, making them a favorite for daily meals.

5.2. Chinese Cuisine: Classic Broth Enhancer

In Chinese cooking, dried shrimp is used in everything from dumplings to sauces, but it plays a starring role in soups and broths.

Example: Chinese Cabbage Soup with Dried Shrimp

• A clear broth with napa cabbage and a few pieces of dried shrimp.
• A staple dish for cold weather, often served with noodles or steamed rice.

Example: Congee (Rice Porridge) Toppings

• Dried shrimp is sometimes boiled with rice to enrich congee or stir-fried and sprinkled on top as garnish.

5.3. Thai and Malaysian Soups

In Thailand and Malaysia, dried shrimp—called goong haeng in Thai—is used in spicy and sour broths.

Example: Tom Yum Variations

• Though traditionally made with fresh shrimp, some versions use a dried shrimp paste base for added flavor.

Example: Laksa Soup

• A creamy, spicy noodle soup where dried shrimp is pounded into the laksa paste, infusing every spoonful with seafood flavor.

5.4. African and Latin American Use

In Nigerian soups such as Egusi and Ogbono, dried shrimp or crayfish is ground and added to soups as a primary seasoning. In Mexico, Caldo de Camarón Seco is a spicy dried shrimp broth made with chili and vegetables.

6. How to Use Dried Shrimp in Soup

Dried shrimp can be used whole, chopped, ground, or even made into a stock. Here’s how:

6.1. Soaking and Rehydration

Before cooking, soak dried shrimp in warm water for 10–20 minutes. This rehydrates them and reduces excess salt. The soaking water can also be added to soup for extra flavor.

6.2. Stir-Frying Before Boiling

To intensify their flavor, briefly stir-fry the rehydrated shrimp with garlic or onion before adding to the soup pot.

6.3. Ground into Powder

Ground dried shrimp can be sprinkled into soups as a seasoning—a little goes a long way.

6.4. Simmer for Stock

Simmer a handful of dried shrimp in water for 30–45 minutes to create a flavorful shrimp broth base for other ingredients.

7. Tips for Cooking with Dried Shrimp in Soups

• Balance saltiness: Dried shrimp are naturally salty. Adjust other seasonings accordingly.
• Pair with mild ingredients: Use with vegetables like melon, cabbage, spinach, or chayote to let the shrimp shine.
• Don’t overcook: Long cooking times can cause them to become rubbery. Add them in the final 15–20 minutes.
• Use in moderation: Too much can overpower the dish. A few pieces are often enough.

8. Storage and Shelf Life

Dried shrimp are shelf-stable but require proper storage:

• Airtight containers to prevent moisture.
• Refrigeration or freezing extends shelf life, especially in humid climates.
• Keep away from strong odors—they absorb smells easily.

Properly stored, dried shrimp can last up to 1 year without spoiling.

9. Dried Shrimp as a Sustainable Ingredient

Dried shrimp can be a more eco-friendly option than fresh shrimp when harvested sustainably:

• Less refrigeration and transport energy required
• Long shelf life reduces food waste
• Versatility means fewer ingredients needed in a dish

Supporting local or small-scale producers of dried shrimp can also help preserve culinary traditions and provide livelihoods.

10. Recipes to Try at Home

Winter Melon Soup with Dried Shrimp

Ingredients:

• 1 cup winter melon, cubed
• 2 tablespoons dried shrimp (soaked)
• 1 liter water
• 1 stalk green onion, chopped
• Salt, pepper to taste

Instructions:

1. Soak dried shrimp and set aside.
2. Bring water to a boil and add winter melon.
3. Add soaked shrimp and simmer for 15–20 minutes.
4. Season and top with green onion. Serve hot.

Dried Shrimp and Vegetable Clear Soup

Ingredients:

• 1/4 cup dried shrimp (rehydrated)
• 1 cup leafy greens (like bok choy or mustard greens)
• 2 cloves garlic, minced
• 1 tablespoon oil
• 1 liter chicken or vegetable broth
• Salt and pepper

Instructions:

1. Stir-fry garlic and shrimp until fragrant.
2. Add broth and bring to boil.
3. Add greens and simmer for 5–10 minutes.
4. Season to taste and serve.

11. The Cultural Heart of the Kitchen

Dried shrimp are more than just a pantry item—they are a connection to culinary heritage and family traditions. In many homes, a pot of soup flavored with dried shrimp represents warmth, nourishment, and memory.

From the subtle broth of Vietnamese home kitchens to the spicy, robust flavors of Southeast Asian and African soups, dried shrimp have stood the test of time.

12. Conclusion: A Humble Yet Powerful Ingredient

Though small in size, dried shrimp bring big flavor to the table. In soups, they act as both a seasoning and a main ingredient, lending their signature taste to simple and elaborate dishes alike. Versatile, nutritious, and deeply rooted in cultural tradition, dried shrimp continue to be a cherished kitchen staple across the globe.

Whether you’re making a quick weekday soup or exploring traditional recipes, dried shrimp are sure to elevate your dish with bold and beautiful flavor.