Umami Bomb Popcorn with Dried Shrimp

You can buy dried shrimp powder in Mexican grocery stores (making the whole process much faster), but it will lack the richness that toasting adds. Some of you might like chopped cilantro sprinkled over the popcorn.


  • 1loosely packed cup (1 ounce) dried shrimp with shells
  • 3 to 4tablespoons butter, melted
  • 1/2teaspoon (or more) chipotle powder (fine or coarse is perfect here, chipotle flakes also work)
  • 1teaspoon Worcestershire
  • 1teaspoon salt
  • 1teaspoon sugar
  • 8cups fresh-popped popcorn (the amount you’ll get from popping ½ cup kernels in 3 tablespoons oil)
  • A big handful of Mexican añejo/Cotija-style cheese (or Romano or Parmesan)


Heat oven to 400 degrees. Spread dried shrimp on baking sheet and toast until lightly browned and nearly crisp, about 12 minutes—they will finish crisping as they cool. In small electric spice mill/coffee grinder, pulverize the shrimp. Mix the melted butter with the chipotle powder and Worcestershire. Sprinkle over the popcorn and toss to coat evenly. Sprinkle with the salt, sugar, cheese and 2 teaspoons of the shrimp powder and toss again.

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