Baked Dried Shrimp
爱上烤虾干 越嚼越香 · pan chinese cuisine
The original author's daughter refuses to eat any seafood, yet ate three of these baked dried shrimp in one sitting — which led to baking batch after batch. The author's storage tip: let the shrimp cool completely before bagging. They sun-dried the shrimp a few more hours, let them sit a day, then bagged and froze them. With no moisture left, they will not freeze into a solid block — just take out a few and let them come to room temperature before eating.
Kwame BoatengGhanaian-American guy learning to recreate my mom's groundnut soup and jollof without calling her every time. Currently obsessed with getting smoky flavor on a stovetop.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
oven烤箱
1.0 piece
as needed
as needed
1.06 oz
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
Steps
Blanch the shrimp: bring water to a boil, add the scallion and ginger, then add the live shrimp to the pot. Once the shrimp have turned completely red, pour in the cooking wine; you can also add a little salt and a little sugar to taste. Boil for 5 minutes, let them soak briefly, then remove from the water.
✅ Done when: The shrimp are done when they have turned completely red and have boiled a full 5 minutes.
- 2
Step 2
Arrange the shrimp on the oven rack. A handy trick: if each shrimp spans two bars of the rack with its rostrum (head spike) hooked over one bar, shrimp of any size will not fall through.
✅ Done when: Every shrimp is seated across two rack bars with the head hooked so none can drop through.
- 3
Step 380 min
High heat
After reading many recipes and testing repeatedly: bake at 200°C for 1 hour, then at 180°C for 20 minutes — larger shrimp will still be not quite dry enough with just the first hour alone. For larger shrimp, extend the baking time further.
✅ Done when: The shrimp feel fully dried out (extend the bake for larger shrimp, which may still be moist at 200°C for 1 hour).
- 4
Step 4
The author prefers them on the drier, chewier side; if your teeth are not up to it, shorten the baking time a bit.
✅ Done when: The shrimp are chewy and dry to your preference, adjusted by a shorter bake if a softer bite is desired.