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smoked, dried shrimp recipe
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4 from 4 votes

Smoked, Dried Shrimp

You can of course skip the smoking step if you feel like it, but I think it adds another layer of flavor. Any shrimp will work here, but I used Gulf shrimp. 
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Condiment
Cuisine: West African
Keyword: dried foods, shrimp, smoked foods
Servings: 1 quart
Author: Hank Shaw


  • 1 pound shrimp, shells on
  • 1/4 cup kosher salt


  • Mix the salt with a quart of water until the salt dissolves. Submerge the shrimp in this brine for at least 4 hours, and overnight is better. 
  • If you want to smoke your shrimp, lay them out in your smoker in one layer. Smoke over the wood of your choice -- I prefer alder or oak -- for 2 hours. Keep the smoker fairly cool, about 180 degrees Fahrenheit. 
  • Now it's time to dry your shrimp. You can dry them in the hot sun if you live in a hot, dry place. Or in an oven set on its lowest setting. I use a dehydrator. I start it at 135 degrees Fahrenheit, then after an hour or so, drop it to about 110 degrees. The shrimp are done when the snap in half cleanly. 
  • Let them cool to room temperature and pack into a glass jar. I add a silica pack desiccant to prevent any unwanted moisture from building up. They should keep this way a year. 


Note that prep time doesn't include brine time, and cook time doesn't include drying time.