[2] Dried shrimp are used in Vietnamese cuisine, where they are called tôm khô, and are used in soups, congee, fried rice, or as a topping on stirfries (Mì Xào) or savoury snack items.

Dried shrimp is a staple ingredient in the cuisine of Malaysia, with it being a base to rempah, a spice paste that forms the body of many Malay curries.

In Palembang, ebi is boiled, ground and sautéed to make a savoury shrimp powder used as a topping for pempek.

Ebi is also used to make shrimp broth, which, along with coconut milk, forms the soup base for mie celor.

In Burmese cuisine, dried shrimp is called bazun-chauk and is used widely in various kinds of dishes, such as salads, soups and condiments.

[citation needed] Dried shrimp is commonly found in markets all throughout Mexico, and perhaps their best-known use is in the "meatballs" that accompany the traditional Christmas dish romeritos.

The cuisine of Brazil's northeastern region makes extensive use of dried shrimp, where it is called "camarão seco".

Dried shrimp was introduced to the American South in the 18th-century colonial period by thriving Filipino fishers in Saint Malo, which was located in present-day St. Bernard Parish, Louisiana.

In south Louisiana, dried shrimp are often added by Cajun cooks to gumbo to add an intense salty flavor.