piece of smoked or dried and/or one spoonful shrimp powder

Shrimp powder is a processed seafood ingredient derived from dried and often smoked shrimp that have been ground into a fine powder. This ingredient is produced by drying small shrimp or shrimp by-products, sometimes subjecting them to smoking for added depth of flavor, and then pulverizing them into granules or powder. The color ranges from pale pink to deep reddish-brown depending on the shrimp species and smoking intensity. Shrimp powder possesses an intensely concentrated umami-rich, briny seafood flavor with subtle sweetness, making it a potent flavoring agent. It is used extensively in Southeast Asian, East Asian, and Pacific Island cuisines as a seasoning and flavor enhancer.

The powder dissolves readily into liquids and can coat other ingredients, making it highly functional in both dry applications and wet preparations. The aroma is distinctly marine and pungent, signaling the depth of umami it imparts to dishes.

Shrimp powder functions as both a seasoning and base flavoring agent across Asian cuisines. It is fundamental to Southeast Asian cooking, used in curry pastes, dipping sauces (particularly in Vietnamese and Thai preparations), soup broths, and as a dry rub for vegetables and proteins. In Filipino cuisine, it features prominently in bagoong-based dishes and as a condiment with fish and rice. East Asian cuisines employ it in noodle dishes, stir-fries, and rice preparations for umami enhancement.

The ingredient is typically used sparingly, often measured by the spoonful, as its concentrated flavor can easily dominate a dish. It pairs exceptionally well with chili, garlic, lime, and fish sauce, and works well in vegetable preparations, particularly with bitter or leafy greens that benefit from its savory depth. Shrimp powder is often bloomed in oil or mixed with a liquid component to distribute its flavor evenly.