Effects of operating parameters of the instant controlled pressure drop (DIC) texturing process followed by intermittent microwave (MW) and airflow drying were studied for the manufacture of novel swell-dried shrimp snacks. The DIC processing parameters were the absolute pressure of saturated steam (P¼0.4, 0.55, and 0.7MPa) and the treatment time (t¼70, 100, and 130 s). Intermittent MW drying with active time tON of 30 s and tempering time tOFF of 60 s followed DIC-texturing of blanched shrimp samples (30 g cubes of 1 cm3). The MW density power }_ levels tested were 6, 12, and 24W/g wb (wet basis). The airflow condition was fixed at 3.2 m/s, 20 C, and 276 Pa water vapor pressure. Drying performance along with the organoleptic, structural, and functional quality parameters was measured for the dried product. The results showed that the highest DIC processing parameters of P¼0.7MPa for 170 s were the best texturing conditions, while the MW power level of 24 W/g wb yielded the most effective drying performance when 90% of moisture was removed in 10 min, with organoleptic quality attributes and structural properties better than those of conventionally dried shrimp. Furthermore, the aroma was better preserved, and the exceptionally high absolute expansion ratio (Ɛabs¼13.84) and porosity (u¼92.83%) allowed enhancement of the desired crispness of the snacks as well. The highly porous microstructure also results in improved rehydration performance