Premium Salted Baby Shrimp are rich in protein and essential minerals, perfect for authentic Asian recipes like kimchi and soups.
Salted Baby Shrimp are tiny, salt-preserved crustaceans with a rich history in Asian cuisine, especially in Korea where they’re known as Saeu-jeot (새우젓). Scientifically classified as Acetes japonicus, these shrimps are packed with protein, essential minerals like calcium and iron, and deliver a distinctive umami-rich taste that elevates many traditional dishes.
Salted Baby Shrimp are a type of jeotgal (salted seafood) and are prized for their salty, savory flavor. They’re used widely in fermented foods and as a seasoning agent in soups, stews, dipping sauces, and side dishes in various Asian culinary traditions.
Made from high-quality baby shrimp (Acetes japonicus) and salt.
Available in 500g bottles, 1kg bottles, and 20kg bulk jars to suit home cooks and commercial kitchens alike.
This product is:
High in protein
Low in fat and carbohydrates
Rich in calcium, iron, and essential nutrients
Salted Baby Shrimp add a complex umami flavor that enhances the depth of traditional Asian recipes.
Salted Baby Shrimp are incredibly versatile:
Essential in making authentic Korean Kimchi, providing saltiness and depth of flavor that accelerates fermentation and complexity.
Add them to seafood stews, seaweed soup, or spicy Korean soups to elevate savory richness.
Use as a base for traditional dipping sauces or shrimp pastes in Southeast Asian and Korean cuisine.
Integrate into stir-fries, fried rice, or noodle dishes for extra texture and umami notes.
✔ Authentic Taste: A true Asian culinary ingredient trusted by chefs.
✔ Healthy Nutrition: Low fat with high protein and essential minerals.
✔ Culinary Flexibility: Ideal for fermentation, seasoning, or directly adding to dishes.
✔ Cultural Staple: Reinforces traditional flavors, especially in Korean dishes like kimchi and soups.
Salted Baby Shrimp are small shrimps preserved in salt, known for their umami taste and frequent use in Asian cuisines such as Korean kimchi and soups.
Use them to enhance stews, make dipping sauces, ferment kimchi, or mix into stir-fry and rice dishes for extra flavor.
Yes, they are low in fat and carbohydrates, high in protein, and contain essential minerals like calcium and iron.
Their scientific name is Acetes japonicus.
Absolutely! They can add umami depth to pasta sauces, salads, stews, or seafood dips.
Store closed containers in a cool, dry place, and refrigerate after opening to maintain freshness and quality.
