Try this quick and easy dried shrimp tomato pickle recipe. Ready in under 20 minutes, it’s perfect as a side dish or a flavorful addition to rice and noodles.

Dried Shrimp Tomato Pickle
This pickle has been a regular pickle in my household, alongside other pickles such as tomato mint and a sesame tomato pickle.
It combines the rich, umami flavors of dried shrimp with the tanginess of fresh tomatoes, creating a perfect side dish.
I started using it as a condiment for sandwiches and as a side dish for rice. I even paired it with samosas, and they tasted great together!

It’s also a great way to use leftover tomatoes and dried shrimp in your pantry.
If you’re looking for a new recipe, give this dried shrimp tomato pickle a go. Who knows, it may become a staple in your kitchen, too!
Ingredients
Here are the essential ingredients needed to make this pickle.

Dried Shrimp: Dried shrimp add umami flavor to the dish. You can easily find small-sized dried shrimp with a pinkish-brown color at Asian grocery stores or online.
Tomatoes: Roma tomatoes. Chop tomatoes into small pieces to absorb the flavors of the spices and condiments.

Spices: Cumin seeds, coriander powder, red chili Kashmiri powder, turmeric powder, and cumin powder.
Other: Ginger, garlic, cilantro, salt and green chili. (Adjust the amount of green chili according to your spice tolerance.)
Oil: Olive oil or any vegetable oil
Water
Instructions

- Begin by dry roasting dried shrimp on medium-high heat for 3-4 minutes, stirring continuously. Once roasted, set it aside.
- Heat an oil.
- Once hot, add cumin seeds and sizzle until fragrant.
- Then, add green chili to the pan and stir for a few seconds.
Note: Be careful not to overcook the shrimp while roasting, as they can quickly become burnt and lose flavor.

- Next, add onions and sauté the onions until they are softened.
- Then, add ginger and garlic and sauté for a minute.
- Add the spices and mix them thoroughly. Cook the mixture for a few minutes.
- Next, add the chopped tomatoes to the pan. Place a lid on the pan and let the mixture simmer.

- Add water, and continue cooking until the tomatoes are soft and mushy.
- After the tomatoes have cooked, allow them to cool down for 5 minutes.
- Then, transfer them to a blender with cilantro, roasted shrimp, and salt. Blend everything until thoroughly combined.
- Transfer the pickle to a bowl and serve it alongside your favorite main dish.
Serving & Storage
Here are a few serving suggestions to inspire your next meal:
As a side dish
- Dried shrimp tomato pickles can be served with plain rice, fried rice, roti, or noodles as a side dish. It can also be paired with grilled or roasted meats, fish, or vegetables for a complete meal.
In a sandwich or wrap
- Dried shrimp tomato pickles add more flavor and texture to sandwiches or wraps. Pair them with fresh greens, avocado, or cheese for a delicious and satisfying meal.
As a condiment or dipping sauce
- Dried shrimp tomato pickles can be used as a topping or condiment. It can be a dipping sauce for samosas, chips, or even momo.
STORAGE
Store your delicious dried shrimp tomato pickle in an airtight container or glass jar in the fridge. To enjoy its full flavor, it’s best to eat it within a week. Before you store it, make sure to clean the jar and lid thoroughly and let them dry.
Other Pickle Recipes
Here are some other pickle recipes you might like:

Equipment
- Non-sticky pan
- Bowl
Ingredients
- 1¼ cup chopped tomato (2 medium-sized )
- 1 tbsp chopped cilantro
- 2 green chili (Adjust as per your preference)
Vegetables
- ⅓ cup chopped onion
- 1 tsp minced garlic
- ½ tsp minced ginger
Shrimp
- ⅓ cup dried shrimp
Spices
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- ½ tsp ground turmeric
- ½ tsp red chili kashmiri powder
- ¼ tsp cumin seeds
Water
- 1 cup water
Oil
- 1 tbsp olive oil
Seasoning
- salt (as per taste)
Instructions
- Dry roast dried shrimp for 3-4 mins on medium-high heat. Set aside when done.⅓ cup dried shrimp
- Heat oil in a pan and add cumin seeds and green chili. Sizzle for a few seconds.¼ tsp cumin seeds, 1 tbsp olive oil, 2 green chili (Adjust as per your preference)
- Add onions and sauté until softened.⅓ cup chopped onion
- Then, add ginger and garlic and sauté for 1 min.1 tsp minced garlic, ½ tsp minced ginger
- Mix well with spices – turmeric, cumin, coriander, and red chili powder. Add chopped tomatoes to the pan.1¼ cup chopped tomato (2 medium-sized ), ½ tsp Ground cumin, ½ tsp Ground coriander, ½ tsp ground turmeric, ½ tsp red chili kashmiri powder
- Add water and cook with a lid until soft and mushy.1 cup water
- Let the mixture cool for 5 minutes, then blend with cilantro, roasted shrimp, and salt.1 tbsp chopped cilantro, salt (as per taste)
- Serve with your favorite main dish.
Notes
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!