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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, dried baby shrimp are highly nutritious, offering a concentrated source of protein and essential minerals. They are particularly beneficial for bone health due to high calcium and phosphorus levels, and they provide selenium, which acts as a powerful antioxidant.
Dried baby shrimp are an exceptional protein source, containing approximately 58.5g of protein per 100g. This high concentration makes them excellent for muscle repair and growth, even when used in small quantities as a seasoning or garnish.
Yes, they are very keto-friendly and suitable for low-carb diets. With only 2.5g of carbohydrates per 100g, they provide a savory, high-protein addition to meals without impacting blood sugar levels significantly.
It depends on the desired texture; soaking them in warm water for 10–15 minutes softens them and removes excess salt. However, for dishes like fried rice or as a crispy topping, they can be used dry or lightly toasted to maintain a crunchy texture.
They have an intense, concentrated seafood flavor with a strong 'umami' profile and a salty finish. Because they are dried, their flavor is much more potent than fresh shrimp, acting more like a seasoning than a primary protein.
Store them in an airtight container in a cool, dry place for up to 6 months. To preserve their color and flavor for up to a year, it is highly recommended to keep them in the refrigerator or freezer.
Naturally, dried baby shrimp are gluten-free. However, some brands may process them in facilities that handle wheat or add seasonings containing gluten, so always check the label if you have a severe allergy.
Dried Baby Shrimp is a versatile ingredient found in cuisines around the world. With 286 calories per 100g and 58.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the seafood category with complete nutrition information.
View all seafood →Discover 1 recipes featuring dried baby shrimp with step-by-step instructions.
Browse recipes →While they are technically cured during the drying process, they are usually quite hard and salty to eat plain. They are best consumed after being cooked, toasted, or rehydrated to improve their texture and ensure food safety.
Yes, like most dried seafood, they can be quite high in sodium used during preservation. Rinsing or soaking the shrimp before adding them to your dish can help reduce the salt content significantly.
They are widely used in Asian cuisine to add depth to stir-fries, soups, dumplings, and XO sauce. They also make an excellent savory garnish for salads, congee, or sautéed vegetables.