Perfect Pairings & Recipes for
Dried Shrimp

Unlock the perfect flavour pairings for dried shrimp according to data science. Explore unique recipes and discover the hidden mathematics of flavour.

Dried shrimp conjures the embrace of iodine and the kiss of glutamate, yet its initial umaminess is only the opening gambit. Beneath lies a tapestry of delicate sardine, whispers of protease, and the salty character of brine. These are the notes that lend it such remarkable, resonant depth. The key to an exceptional synergy lies in appreciating how these elements combine harmoniously.

To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our findings reveal, for instance, how parsley's hexenal tones can carry dried shrimp, or how Thai basil's linalool notes create an unexpectedly harmonious bridge with the marine aroma.

An ingredient's flavour stems from its core characteristics, such as maillard, acidic, or nectarous, combined with layers of subtle flavour notes (outer bars). For a balanced dish, pair ingredients with a variety of core flavours, and choose complementary aroma notes for harmony.

Flavour Pairing Method

To understand exactly which flavours harmonise, we compiled a database of over 50,000 ingredient pairings commonly used in cooking. We then analysed these pairings, identifying the specific flavour notes that frequently appear together.

The Flavours That Harmonise With Oceanic Notes

Our analysis shows that the flavour of iodine is strongly associated with the flavour of basil. This suggests we should look for ingredients with a basil-like flavour, such as Thai basil, when pairing with the oceanic aroma accents of dried shrimp.

The recipes below provide inspiration for pairing dried shrimp with Thai basil.

Harmonious Flavours Of Dried Shrimp

Just as our analysis revealed that iodine and basil-like flavour accents harmonise, we can identify the full profile of flavours that harmonise with each of the flavour notes present in dried shrimp. E.g. the briney flavours of dried shrimp are often used with starchy and rice-like flavours.

The aromas linked to the various aroma accents of dried shrimp can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of parsley offers many of the accents complementary to dried shrimp, including grassy and leafy notes. Because the flavour profile of parsley has many of the of the features that are complementary to dried shrimp, they are likely to pair very well together.

The chart above shows the unique profile of parsley across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with dried shrimp.

Recipes That Pair Dried Shrimp With Parsley

Linked Flavour Notes

Looking at the notes that are most strongly associated with the various flavours of dried shrimp, we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of dried shrimp, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the aroma accents complementary to dried shrimp.

What To Drink With Dried Shrimp

The grassy notes in sauvignon blanc (loire valley) make it a perfect pairing with dried shrimp. Likewise, the grassy flavours in sauvignon blanc (bordeaux) create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of dried shrimp below.

Which Vegetables Go With Dried Shrimp?

Choose vegetables that lift its salinity or cut through its marine aroma. Green pepper offers vibrant, clean counterpoints, its verdant freshness lifting the palate. Lettuce add a gentle, oniony brightness, while long bean introduces a sophisticated, anise-tinged elegance.

Alternatively, embrace vegetables that harmonise with dried shrimp's savoriness. The addition of sugar snap pea, with its subtle thymic notes, can complement the glutamate beautifully. Savoy cabbage bridges earthiness and citrus zest, while pea lends a fresh aroma.

How Flavonomics Works

We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

These insights drive our predictive model, which allows us to take any ingredient (e.g., Dried shrimp), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.