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–+ servings
Ebi Shio in a glass jar with a wood spoon

Ebi Shio (Shrimp Salt)

5 from 2 votes
Elevate your dishes with the captivating essence of Ebi Shio, the Japanese "Shrimp Salt," and discover a world of savory seafood delight in every bite.
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Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Course: Appetizer, Breakfast, Dinner, Lunch
Cuisine: Asian
Keyword: Dairy-Free, Healthy, Homemade
Servings: 24 tsp

Ingredients

  • Leftover shrimp shells From one 2 pound bag of shrimp
  • 1-2 tsp salt

Instructions

  • Rinse the leftover shrimp shells under cold running water to remove any visible debris or impurities.
  • Place the cleaned shrimp shells in a pot. Add enough water to fully cover the shells. Bring the water to a rolling boil. Reduce the heat to a simmer and continue boiling for at least 10-15 minutes to kill any bacteria and release flavor.
  • After boiling, remove the pot from the heat. Strain the liquid from the shells. Spread the boiled and drained shrimp shells in a single layer on a baking sheet. Pat dry with a paper towel. Place the baking sheet in the oven and let the shells dry for about 1-2 hours, or until they are completely dry. Be careful not to let them brown or burn.
  • Once the shells are dry, transfer them to a blender or food processor. Add a pinch of salt to taste. Pulse or blend the shells until you achieve a fine powder. You may need to stop and scrape down the sides to ensure even grinding. Taste the powder and add more salt if needed, blending as necessary.
  • Transfer your shrimp powder with added salt to an airtight container, like a glass jar or small spice container, and store it in a cool, dry place.
  • Use the shrimp powder as a seasoning to add a rich seafood flavor to your dishes. Start with a small amount and adjust to taste, as it can be quite potent.

Video

Notes

I could not get nutritional facts for this recipe since shrimp shells are not in my data base. Sorry for the inconvenience.