The 5 Best Substitutes for Dried Shrimps

Have you ever had the chance to try dried shrimp?

Dried shrimp are little, pinkish-orange shrimp that have been sun-dried and are often offered in packets or in bulk.

They’re a popular element in many Asian dishes, and they have a distinct taste and texture that fresh shrimp can’t equal.

If you’re intrigued about dried shrimp, this article will teach you how to cook with them as well as some of the finest dried shrimp replacements.

So, whether you want to add flavor to your stir-fry or you’ve run out of fresh shrimp, give dried shrimp a try.

What’s Dried Shrimp?

Dried shrimp is a popular sort of seafood in many regions of the globe.

It is produced by drying shrimp, which are little, aquatic organisms.

Typically, the shrimp are dried in the sun or in a dehydrator.

The drying process concentrates the inherent tastes of the shrimp, making them more powerful.

Dried prawns have a chewy texture and a sweet flavor.

They are often used in stir-fries, soups, and sauces.

They may also be used as a garnish or added to rice recipes.

Dried shrimp is a terrific way to add flavor to your meal if you’re searching for a unique approach to season it.

The 5 Best Substitutes for Dried Shrimps

Look no farther than dried shrimp for a wonderful and simple way to add flavor to your cuisine.

But what if you don’t have any dried shrimp? What if you want something vegetarian or vegan? Don’t worry; there are lots of dried shrimp options that will still provide a fantastic flavor boost to your meal.

Here are five of the greatest dried shrimp substitutes:

1 – Shrimp Paste

Shrimp paste, also known as Kapi, trassi, or bagoong, is a fermented shrimp paste.

It is often used as a spice or condiment in Southeast Asian cookery.

The paste has a strong, pungent taste and is somewhat sticky.

It is available in both wet and dry forms and is often marketed in jars or plastic bags.

In several recipes, shrimp paste may be used in place of dried shrimp.

Use one spoonful of shrimp paste for every two teaspoons of dried shrimp when replacing.

Remember that the shrimp paste will add extra salinity to the meal.

2 – Fish Sauce

Fish sauce is a key element in Southeast Asian cooking.

It has a distinct, salty taste with a fishy fragrance.

Fish sauce is prepared by fermenting fish for many months in salt water.

The liquid that results is then filtered and bottled.

In several recipes, fish sauce may be used in place of dried shrimp.

When replacing dried shrimp with fish sauce, use 1 teaspoon of fish sauce for every 2 tablespoons of dried shrimp.

Remember that fish sauce is highly salty, so adjust the other flavors in your dish appropriately.

3 – Soy Sauce

If you like umami tastes, soy sauce is a pantry essential you should have on hand.

This fermented soybean sauce is salty, somewhat sweet, and packed with delicious flavor.

It’s ideal for adding depth of flavor to anything from stir-fries to marinades.

To make soy sauce, soybeans are fermented with water, salt, and enzymes.

Its peculiar taste and umami flavor are due to the fermenting process.

To intensify the taste, the sauce is matured for many months (or even years).

Soy sauce has a thin, watery viscosity and a dark brown to virtually black hue.

One of the best things about soy sauce is how adaptable it is.

It may be used as a dip, a marinade, or even a substitution for other components such as dried shrimp (soak the shrimp in soy sauce for 10 minutes before using).

4 – Dried Anchovies

Dried anchovies have a unique flavor and texture, making them a popular addition in a variety of Asian recipes.

They have a somewhat sweet taste and are petite and delicate.

The small bones give crunch, and the skin is bursting with umami flavor.

Simply soak dried anchovies in warm water for 10 minutes to soften before substituting them for dry shrimp.

Then use as directed in your recipe.

Anchovies are high in calcium and protein while being low in fat and calories.

They are also high in omega-3 fatty acids, which have been linked to a variety of health advantages.

5 – Katsuobushi

Katsuobushi, often known as bonito flakes, is a popular Japanese ingredient.

They’re created using dried and smoked skipjack tuna cut into thin pieces.

The strips are then cooked or grilled before being dried once more.

As a consequence, the product is light and flaky with a somewhat smokey taste.

Katsuobushi may be used as a garnish for rice or noodles, as well as a component in soups and other cuisines.

Because the flakes rehydrate when exposed to liquid, they may also be cooked in broth.

If you can’t obtain katsuobushi, try dry fish flakes or even jerky instead.

Conclusion

Finally, there are numerous dried shrimp replacements that may be utilized in cooking.

Fish sauce, soy sauce, dried anchovies, and katsuobushi are among them.

Each of these components has a distinct taste and texture that may enhance the depth and richness of your recipes.

When replacing one for the other, keep the distinct tastes in mind and adjust the other ingredients in your dish appropriately.