Ebi Shio (Shrimp Salt)

  • Serves

    makes About 1/4 Cup


In this thrifty dipping salt, the shells peeled from shrimp are roasted, ground, and mixed with sea salt for a nutty, briny flavor. This recipe first appeared in our December 2012 issue along with Kellie Evans's story Big Dipper.


  • 2 cups shrimp shells, rinsed
  • 2 tbsp. fine sea salt


Step 1

Heat an oven to 400°. Spread shells on a rimmed baking sheet, and cook until bright pink and completely dry, about 15 minutes; let cool. Transfer to a spice grinder, in batches if necessary, and pulse into a fine powder; mix with salt.

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