Dried Shrimp Substitutes
虾米 · 海米 · xiā mǐ · hae bee
By The Chowmi Test Kitchen · Updated June 11, 2026
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Dried shrimp (虾米, xiā mǐ) are small, sun-dried, salt-cured shrimp that pack an intense salty-sweet seafood umami into Chinese dishes like sticky rice, XO sauce, dumpling fillings, and stir-fries. The closest substitute is dried scallop (conpoy), which is more delicate and pricier but in the same dried-seafood family. For a simpler swap, a small amount of fish sauce or a mashed anchovy adds the salty-umami hit (though not the chewy texture), and Japanese bonito flakes (katsuobushi) bring a smoky seafood note. For a vegetarian version, finely diced rehydrated dried shiitake mushrooms plus a pinch of extra salt give a comparable savory depth without seafood. Whatever you use, dried shrimp are usually soaked to soften before cooking, and their soaking water is a free shot of umami you can add to the dish.
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Every dried shrimp substitute, ranked
| Substitute | Ratio | Match |
|---|---|---|
| Dried scallop (conpoy) Premium dishes, XO sauce, rice | Use a similar small amount | 80% |
| Fish sauce or mashed anchovy Quick umami in cooked dishes | A splash / 1–2 fillets to taste | 62% |
| Bonito flakes (katsuobushi) Broths, fillings | A small handful | 58% |
| Dried shiitake mushrooms (vegetarian) Vegetarian / vegan dishes · vegan | Finely diced, rehydrated, + a pinch of salt | 55% |
- Dried scallop (conpoy): Same dried-seafood family — sweeter, more delicate, and more expensive, but a luxurious, faithful stand-in.
- Fish sauce or mashed anchovy: Delivers the salty-umami hit but not the chewy texture; add gradually so it doesn't dominate.
- Bonito flakes (katsuobushi): Brings smoky seafood umami; texture is flaky rather than chewy. Not Chinese, but effective.
- Dried shiitake mushrooms (vegetarian): No seafood flavor, but gives comparable savory depth and a chewy bite; the soaking water adds umami too.
What is Dried Shrimp?
Dried shrimp are tiny shrimp that have been salted and dried until firm and chewy, concentrating their flavor into an intense, savory-sweet umami bomb. A small handful seasons a whole dish. They're rehydrated in warm water (the soaking liquid is flavorful and reusable), then chopped and cooked into sticky rice, fillings, XO sauce, stir-fried greens, and soups across Cantonese and Southeast Asian–Chinese cooking. They keep for a very long time.
Flavor: Intensely savory, salty and slightly sweet, with a concentrated dried-seafood umami.
Dried shrimp vs shrimp paste
Both are pungent, concentrated shrimp products, but they're very different in form and intensity. Dried shrimp are whole, chewy, and add savory bursts plus texture; shrimp paste (belacan/terasi) is a fermented, funky, intensely strong paste used in tiny amounts as a seasoning. They're not interchangeable — dried shrimp give body and gentle umami, while shrimp paste gives a powerful fermented punch.
Dried shrimp vs fresh shrimp
Drying transforms shrimp completely: it removes the water and concentrates the flavor into a chewy, intensely savory-sweet seasoning, whereas fresh shrimp are mild, sweet, and tender. You can't swap fresh for dried and get the same effect — fresh shrimp won't add the deep background umami that dried shrimp lend to rice, fillings, and sauces.
Where to buy dried shrimp
Stock real dried shrimp
Dried shrimp (虾米/海米) are sold in bags, usually refrigerated or near the dried-seafood aisle, at Asian markets, Weee!, Yamibuy and Amazon. Buy whole, pinkish, and not too dark. They keep for many months in the fridge or freezer, so a little bag lasts a long time.
Dried Shrimp FAQ
What is the best substitute for dried shrimp?
Dried scallop (conpoy) is the closest — same dried-seafood family, more delicate and pricier. For a quick fix, a splash of fish sauce or a mashed anchovy adds the salty umami (without the chewy texture). For vegetarian cooking, finely diced rehydrated dried shiitake mushrooms plus a little salt give comparable savory depth.
What do dried shrimp taste like?
Intensely savory, salty, and slightly sweet — a concentrated dried-seafood umami. A small amount adds a deep, almost meaty background flavor to a dish without tasting overtly 'fishy' once cooked. Their flavor is much stronger and more concentrated than fresh shrimp, which is why recipes use them in small quantities.
Do you have to soak dried shrimp?
Usually, yes. Soaking them in warm water for 15–30 minutes softens their chewy texture and makes them easier to chop and cook. Don't discard the soaking liquid — it's full of umami and can be added to the dish as a flavorful cooking liquid. Very small dried shrimp can sometimes be used without soaking.
Is there a vegetarian substitute for dried shrimp?
Yes. Finely diced rehydrated dried shiitake mushrooms, with a pinch of extra salt, give a comparable savory, umami-rich depth and a chewy texture without any seafood. The mushroom soaking water adds even more umami. A dash of vegetarian mushroom seasoning also helps recreate the savory backbone dried shrimp provide.
How long do dried shrimp last?
A long time, since they're cured and dried. Stored in an airtight container in the refrigerator or freezer, they keep for many months. Keep them cold and dry; if they smell off or turn very dark, discard them. Their long shelf life makes them a convenient pantry-style umami booster.
Recipes that use dried shrimp
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