If you’ve ever cooked Southeast Asian dishes like Thai curry, Vietnamese dipping sauces, or Filipino bagoong, you’ve likely encountered shrimp paste—a pungent, salty condiment made from fermented ground shrimp. While it adds a unique umami depth to dishes, its strong aroma and fishy taste can be polarizing. Additionally, for reasons ranging from dietary restrictions, personal taste preferences, vegetarianism, or simply a shortage in the pantry, many home cooks are on the hunt for a good substitute for shrimp paste.
This guide dives deep into the world of shrimp paste alternatives, exploring what makes this ingredient so distinctive and offering a range of viable replacements that maintain flavor complexity without compromising authenticity. Whether you’re cooking for a vegan friend, avoiding shellfish allergens, or just can’t stand the smell, we’ve got you covered.
Understanding Shrimp Paste: Why It Matters in Cooking
What Is Shrimp Paste?
Shrimp paste, also known as belacan in Malaysia, kapi in Thailand, or bagoong alamang in the Philippines, is a fermented condiment made from tiny shrimp or krill mixed with salt and left to ferment for several weeks or months. The fermentation process develops complex flavors: deeply savory, rich in umami, with salty and slightly funky notes.
This paste is often sun-dried into hard blocks and sold in Asian grocery stores. Before use, it’s typically toasted lightly in a dry pan or mixed into pastes to mellow its harshness and enhance its aroma.
Flavor Profile and Culinary Role
Shrimp paste contributes a distinct savory punch to dishes. It’s not just salty—it brings depth, complexity, and a lingering aftertaste often described as earthy and oceanic. In Thai curry pastes, for example, shrimp paste helps balance sweetness and heat. In Filipino and Malaysian cooking, it forms the foundation of sambals, sauces, and stews.
The key compounds responsible for its flavor are glutamates (natural sources of umami) and volatile sulfur compounds, which are also found in other fermented foods like fish sauce or soy sauce.
Common Uses of Shrimp Paste
- Thai red, green, or massaman curry pastes
- Filipino bagoong-based sauces (e.g., kare-kare)
- Malaysian and Indonesian sambals
- Vietnamese dipping sauces and soups
- Myanmar ngapi kyaw (fermented fish paste dishes)
Because of its powerful role in flavor-building, replacing shrimp paste isn’t as simple as exchanging one ingredient for another. The substitute must mimic its savory, fermented, slightly funky qualities.
Why You Might Need a Substitute
Not everyone wants or can use shrimp paste. The reasons vary widely and include:
Vegetarian or Vegan Diets
Since shrimp paste is made from shellfish, it’s unsuitable for vegetarians and vegans. However, many dishes traditionally made with it rely heavily on umami, making plain salt or soy sauce an inadequate swap.
Shellfish Allergies
For those with shellfish allergies—even a small exposure to shrimp paste can be dangerous. An allergy-safe alternative that still brings rich flavor is essential.
Unavailability or High Cost
Not every grocery store carries shrimp paste, and imported brands can be expensive or difficult to find. A convenient, accessible substitute is a practical solution.
Strong Smell or Taste Preferences
Let’s be honest—shrimp paste has a reputation for its pungent aroma. Some compare it to rotten cheese or unwashed feet (though the real flavor is much more balanced). Because of this, many people—especially new cooks—opt for milder alternatives.
Top Substitutes for Shrimp Paste (And How to Use Them)
Finding a suitable alternative depends on not just taste but also what role shrimp paste is fulfilling in your recipe. Below are the best substitutes, categorized by dietary needs and flavor similarity.
1. Fish Sauce (Best for Umami Depth in Non-Vegan Diets)
Why It Works
Fish sauce, made from fermented fish and salt, shares shrimp paste’s umami profile and fermented funk. While it’s liquid rather than paste, its potent flavor can effectively replace shrimp paste in many dishes.
How to Use It
Use fish sauce at a ratio of 1:1 in terms of flavor intensity, but adjust for texture. Since shrimp paste is thicker, you may need to reduce other liquids slightly. For example, if a recipe calls for 1 teaspoon of shrimp paste, substitute with 1 teaspoon of fish sauce.
However, for dry heat applications like toasting curry paste in a pan, fish sauce alone won’t work. In that case, try combining fish sauce with a small amount of miso or soy-based paste to replicate the consistency.
Brand Recommendations
Look for high-quality fish sauce such as Red Boat, Three Crabs, or Tiparos. These offer clean, less artificial flavors that closely mirror the complexity of shrimp paste.
2. Miso Paste (Best Plant-Based Umami Alternative)
Why It Works
Miso, a fermented soybean paste from Japan, delivers deep umami and savory notes without any seafood. While not traditionally used in Southeast Asian dishes, it’s a popular vegan substitute.
Red miso is particularly effective due to its stronger, saltier flavor. White miso is milder and may require a higher quantity for similar impact.
How to Use It
Use miso paste at a 1:1 ratio in most recipes. You might want to lightly sauté it in oil to mimic the aroma of toasted shrimp paste. Be cautious with heat—adding miso late in cooking helps preserve its beneficial enzymes and nuanced flavor.
For dishes where texture matters (e.g., curry pastes), miso’s smoothness closely mimics shrimp paste once blended.
Limitations
Miso lacks the oceanic, fishy character of shrimp paste. Consider pairing it with a tiny splash of seaweed-based seasoning (like dulse flakes) to add a briny, sea-like note.
3. Soy Sauce or Tamari (Simple Pantry-Friendly Option)
Why It Works
While less complex than shrimp paste, soy sauce adds saltiness and umami. It’s an accessible substitute in home kitchens and works well when combined with other ingredients.
How to Use It
Replace 1 teaspoon of shrimp paste with:
- 1 teaspoon soy sauce (reduce other added salt in the recipe)
- Optional: add 1/4 teaspoon of sugar to balance the flavor
- For better depth: mix in a pinch of nutritional yeast or mushroom powder
Tamari, a gluten-free soy sauce, is slightly richer and works even better as a substitute.
Best For:
Soups, stir-fries, and marinades where shrimp paste plays a background flavor role. Avoid this substitution in recipes where shrimp paste is a starring ingredient.
4. Anchovy Paste (Strong Flavor Alternative for Pescatarians)
Why It Works
Anchovy paste, made from fermented anchovies, closely mirrors the intense savory quality of shrimp paste. Though not shellfish-free, it’s an excellent option for those who tolerate fish but not shrimp.
How to Use It
Use anchovy paste at a 1:1 ratio. It’s sold in tubes or jars and blends easily into sauces and pastes. Toasting is not required, but warming it slightly in oil helps release its aroma.
Caveats
This substitute is not suitable for shellfish allergies or vegans. Additionally, some anchovy pastes contain preservatives or fillers, so check the label if you’re aiming for authenticity.
5. Vegan Fish Sauce (Emerging Plant-Based Hero)
Why It Works
A relatively new product on the market, vegan fish sauce is crafted from ingredients like soy, mushrooms, seaweed, and kelp to replicate the salty-umami punch of fish or shrimp pastes.
Brands like Oatah, Lazy Kao, and VFish have gained acclaim for tasting remarkably close to the real thing—with none of the shellfish.
How to Use It
Use vegan fish sauce as a direct 1:1 substitute for shrimp paste, especially in soups and dipping sauces. For dry applications, reduce it by simmering or pair it with a thick paste (like miso) for texture.
Where to Buy
Available in specialty health food stores or through online retailers like Amazon and Thrive Market. While more expensive than traditional shrimp paste, its versatility and inclusive ingredients make it a worthwhile investment.
Combination Substitutes for the Best Results
Sometimes, a single ingredient doesn’t fully replace the multidimensional profile of shrimp paste. For richer, more accurate substitutions, consider blending multiple alternatives.
1. Miso + Seaweed + Soy Sauce (Complete Vegan Umami Bomb)
Create your own “shrimp paste mimic” using a blend of pantry staples:
- 1 teaspoon red miso paste
- 1/2 teaspoon soy sauce or tamari
- A pinch of dried dulse or nori flakes (adds ocean flavor)
- Optional: 1/4 teaspoon sugar for balance
Mix well and use in place of 1 teaspoon shrimp paste. This blend works especially well in curries and stews.
2. Fish Sauce + Peanut Butter (Southeast Asian Fusion Hack)
A lesser-known trick used in some Thai and Burmese kitchens: mixing fish sauce with a bit of peanut butter adds richness and body.
Use:
- 3/4 teaspoon fish sauce
- 1/4 teaspoon smooth peanut butter
Blend thoroughly. The peanut butter thicken the liquid and adds a subtle nuttiness that mimics fermented shrimp’s complexity.
Regional Substitutes and Cultural Alternatives
Some cuisines have natural alternatives to shrimp paste rooted in tradition. Exploring these expands your culinary flexibility.
Korean Saeujeot (Salted Fermented Shrimp)
While not a substitute for shellfish-avoiders, saeujeot is a Korean version of fermented shrimp and can replace shrimp paste in some dishes. It’s saltier and sometimes used raw in sauces and banchan.
Indonesian Terasi with Roasted Tomatoes
In some Indonesian recipes, especially sambals, terasi (shrimp paste) is roasted and mixed with tomatoes and chilies. A creative alternative is to use a paste of roasted tomatoes, garlic, and a splash of soy sauce to approximate the balance.
Japanese Natto (For Bold Experimenters)
Natto—fermented soybeans—is extremely pungent and sticky, with a strong umami kick. While unconventional, its fermented funk and protein depth can mimic shrimp paste in savory applications, especially when combined with salt and rice vinegar. Use in small amounts due to its overpowering flavor.
Substitute Comparison Table
| Substitute | Flavor Match | Diet-Friendly | Best Used In | Notes |
|---|---|---|---|---|
| Fish Sauce | High | Shellfish-Free? No | Curries, soups, sambals | Liquid form; may need thickener |
| Miso Paste | Medium-High | Vegan, Shellfish-Free | Stir-fries, soups, sauces | Add seaweed for oceanic note |
| Soy Sauce | Medium | Vegan, Shellfish-Free | Marinades, gravies | Weaker flavor; use with umami boosters |
| Anchovy Paste | High | Shellfish-Free? No | Gravies, pastes, stir-fries | Strong fish flavor; not for allergies |
| Vegan Fish Sauce | High | Vegan, Shellfish-Free | Dipping sauces, soups | Best commercial match |
How to Adjust Recipes When Substituting
Swapping shrimp paste isn’t just about replacement—it’s also about balancing the dish. Here’s a simple strategy:
Taste Early, Adjust Often
Add your substitute gradually. Taste before and after cooking, as heat can intensify or mellow flavors.
Balance the Five Flavors
Traditional Southeast Asian cuisine balances:
- Salty (shrimp paste, soy sauce)
- Sour (tamarind, lime)
- Sweet (palm sugar, coconut)
- Bitter (certain greens)
- Spicy (chilies)
If your substitute lacks saltiness, you may need to add a bit more. If it’s too mild, consider enhancing umami with mushroom powder or nutritional yeast.
Texture Matters
In paste-based dishes like Thai curry pastes, texture is crucial. If using a liquid substitute (like fish sauce), offset the extra moisture by reducing other liquids or adding a thickener like ground nuts or roasted rice powder.
Recipes Where Substitutes Work Best (And Where They Don’t)
Great For Substitution:
- Green Papaya Salad (Som Tum): Fish sauce or vegan fish sauce blend well here.
- Tom Yum Soup: A mix of soy sauce and lime juice can compensate, though miso or vegan fish sauce is better.
- Korean Stir-fries: Miso paste works surprisingly well as a flavor base.
Poor Candidates for Substitution:
- Kapi Nam Prik (Thai Shrimp Paste Dip): This dish centers entirely on shrimp paste; substitutes will alter its identity.
- Bagoong-Fermented Dishes: If fermentation is key, alternatives won’t achieve the same chemical transformation.
Pro Tips for Using Substitutes Successfully
Toasting Your Substitute
Just as you would toast shrimp paste, lightly heating your substitute (e.g., miso in oil) can amplify its aroma and deepen flavors. This step is especially useful in curry pastes.
Pairing with Aromatics
Enhance your substitute by cooking it with garlic, shallots, lemongrass, or ginger. These aromatics help mask any “off” notes and build complexity.
Storage Tips
Many substitutes—like miso and soy sauce—last months in the fridge. Vegan fish sauce typically has a shelf life of 1–2 years unopened. Store in a cool, dark place away from sunlight.
Final Thoughts: Finding Your Ideal Substitute
Choosing the right substitute for shrimp paste depends on your dietary needs, flavor goals, and the specific recipe. While nothing replicates shrimp paste with total fidelity, the alternatives above come remarkably close when used thoughtfully.
For non-vegans without allergies, fish sauce or anchovy paste will give the most authentic result. For vegans and those avoiding shellfish, a balanced blend of miso, soy sauce, and seaweed offers a satisfying umami depth. And with the rise of high-quality vegan fish sauces, home cooks now have even more realistic, accessible options.
The key is experimentation. Try different combinations, take notes on flavor profiles, and over time you’ll develop a personalized approach that works for your kitchen. Whether you’re recreating a family recipe or inventing a new fusion dish, the right substitute can bring bold, savory satisfaction—without the shrimp.
So next time your recipe calls for shrimp paste, don’t panic. You’ve got options, and with a little creativity, you can craft something just as delicious, if not more inclusive and flavorful.
What is shrimp paste, and why is it used in cooking?
Shrimp paste is a fermented condiment made from ground shrimp, salt, and sometimes other preservatives. It has a strong, pungent aroma and a deeply savory umami flavor, which makes it a staple in Southeast Asian cuisines such as Thai, Vietnamese, Filipino, and Malaysian dishes. commonly used in curries, stir-fries, dipping sauces, and soups, shrimp paste enhances the depth and complexity of flavors in a dish. Its high salt content also acts as a natural preservative during the fermentation process, which can last for several weeks or months.
In cooking, shrimp paste is typically toasted or fried in oil before being added to recipes to mellow its raw odor and unlock its rich flavor. This step helps integrate its intense taste into the dish more harmoniously. Even in small amounts, shrimp paste packs a powerful punch and is difficult to replace without affecting the authenticity of a recipe. For home cooks unfamiliar with its use, it’s important to store it properly in a sealed container in the refrigerator to maintain its quality and prevent its aroma from permeating other foods.
Can I omit shrimp paste from a recipe entirely?
Omitting shrimp paste entirely is possible, especially if you’re catering to dietary restrictions like shellfish allergies or vegetarian preferences. However, doing so may weaken the overall flavor profile, particularly the umami depth that shrimp paste contributes. Dish such as Thai red curry, Filipino bagoong, or Malaysian sambal will noticeably lack their traditional savory backbone without this ingredient, resulting in a flatter, less complex taste.
If you must omit shrimp paste, consider compensating by boosting other savory elements in the dish. Ingredients like soy sauce, fish sauce, or mushrooms can help restore some depth. Alternatively, sautéing aromatics like garlic, shallots, or onions until deeply caramelized can also enhance richness. While the final taste won’t be identical, thoughtful adjustments can still yield a satisfying result that honors the spirit of the original recipe.
What is fish sauce, and how can it substitute for shrimp paste?
Fish sauce is a liquid condiment made from fermented fish and salt, widely used in Southeast Asian cooking. It shares a similar umami-rich, salty profile with shrimp paste but comes in a liquid form and has a less intense aroma when cooked. Because both ingredients stem from fermentation and contribute deep savory notes, fish sauce is one of the more effective substitutes for shrimp paste, especially in liquid-based dishes like soups, curries, and marinades.
When substituting, use fish sauce at a ratio of about 1 to 1.5 teaspoons for every half teaspoon of shrimp paste. Since it’s more dilute, you may need to reduce other salty ingredients to avoid over-seasoning. Sautéing the fish sauce briefly in oil before adding other components can help mimic the toasted flavor of fried shrimp paste. While the texture won’t be identical, the umami impact is remarkably close, making it a practical swap for home cooks seeking convenience and flavor integrity.
Is miso paste a viable substitute for shrimp paste?
Miso paste, a fermented soybean product from Japan, can serve as a plant-based alternative to shrimp paste, especially in vegetarian or vegan dishes. It offers a robust umami flavor, saltiness, and a thick consistency somewhat similar to shrimp paste, though its taste profile is more rounded and less fishy. White or red miso can both work, with red miso providing a deeper, more intense flavor closer to that of traditional shrimp paste.
To substitute, use miso paste in a 1:1 ratio, but be cautious of its delicate nature—excessive cooking can degrade its complex flavors. Add it toward the end of cooking or temper it by stirring it into a small amount of hot broth before incorporating it into the dish. Miso may not perfectly replicate shrimp paste’s seafood essence, but it effectively mimics the savory foundation, especially in stir-fries, sauces, and soups where umami is key.
Can anchovy paste be used instead of shrimp paste?
Anchovy paste, made from ground anchovies and oil, is a strong contender for replacing shrimp paste due to its similar fermentation process and intense umami flavor. While derived from fish rather than shellfish, it delivers a savory depth comparable to shrimp paste and dissolves easily into sauces and hot dishes. Its odor mellows significantly upon cooking, much like shrimp paste, making it a practical alternative in curries, stews, and sambals.
When substituting, use anchovy paste in a 1:1 ratio, bearing in mind that its flavor is slightly different—more fish-forward than briny-shrimp-like. To best integrate it, sauté the paste in oil for 30–60 seconds before adding other ingredients. This step helps fuse its flavor into the dish and reduces any raw taste. While not suitable for those with fish allergies, it’s a convenient pantry option for home cooks aiming to preserve the savory richness of shrimp paste.
What are good vegetarian or vegan substitutes for shrimp paste?
For vegetarian and vegan cooks, replicating the umami punch of shrimp paste requires inventive use of plant-based ingredients. Ingredients like soy sauce, tamari, Marmite, nutritional yeast, or fermented black beans can provide savory depth. Umami-rich vegetables such as dried shiitake mushrooms, especially when ground or simmered to extract their flavor, are also effective. Combining these ingredients often delivers a more complex substitute than using just one.
A common approach is to blend rehydrated dried shiitake mushrooms with soy sauce, a touch of miso, and a bit of sesame or olive oil to create a paste-like consistency. This mixture can be added during cooking to emulate the texture and umami impact of shrimp paste. Additionally, commercially available vegan “shrimp” pastes made from seaweed and soy are emerging in specialty markets. While results vary, these plant-based alternatives are excellent for maintaining depth in seafood-free versions of traditional recipes.
How should I store shrimp paste substitutes to keep them fresh?
Proper storage of shrimp paste substitutes depends on the specific ingredient, but most benefit from refrigeration after opening to maintain freshness and prevent spoilage. Products like fish sauce, miso paste, and anchovy paste come with long shelf lives and should be tightly sealed and stored in the refrigerator. Miso and anchovy paste typically remain usable for several months, while fish sauce can last over a year if kept cool and away from light.
Homemade substitutes, such as blended mushroom pastes, should be stored in airtight containers and used within one to two weeks due to the absence of preservatives. Dried ingredients like fermented black beans or mushroom powder should be kept in cool, dry places in sealed jars to avoid moisture and pests. For extended shelf life, consider freezing small portions of paste substitutes in ice cube trays, then transferring them to freezer bags for ready-to-use umami boosts in future dishes.