Substitute For Shrimp Paste

So there you are, staring at a recipe from Southeast Asia, and it calls for shrimp paste. Your stomach growls. Your mind panics. You realize there's a weird ingredient you've never bought, never sniffed, and frankly, never wanted to know existed.

But don't worry — we're about to save you a trip to the grocery store and protect your nostrils from what can only be described as culinary warfare.

What Even Is Shrimp Paste?

Shrimp paste is basically fermented shrimp ground down into a pungent, funky,centuries.

The stuff is loaded with umami — that savory fifth taste that makes your brain whisper, "yes, more." Historically, it was a way to preserve shrimp before refrigeration existed, which is clever in a "desperate times" kind of way.

Okay, So What If I Don't Have It?

Fair enough. Not everyone keeps shrimp paste next to the ketchup. Let's look at some stellar substitutes that'll keep your recipe on track.

The first winner is fish sauce. It's fermented, it's salty, it's got that same funky ocean vibe — and it's painlessly available at most grocery stores.

Vegetarian Substitute for Shrimp Paste: What Can You Eat Instead?

Use about one teaspoon of fish sauce for every tablespoon of shrimp paste the recipe calls for. Your dish won't taste identical, but it'll be close enough that nobody at the dinner table will stage an intervention.

The Plant-Based rebellion

If you're keeping things veggie, say hello to miso paste. It's fermented, it's salty, and it makes almost everything taste like a hug from a professional chef.

Miso brings the umami without any ocean creatures involved, which is excellent news for shrimp. Miso wasn't doing anything wrong anyway — the shrimp never stood a chance.

A tablespoon of white or yellow miso can beautifully replace that shrimp paste funk. Start small; you can always add more, but you can't un-glue miso from your spoon.

12 Best Alternatives for Shrimp Paste & Guides to Substitute

When You Desperately Need That Funk

For the most dramatic results, combine fish sauce with a little soy sauce. This duo hits the salty, savory, and fermented marks all at once in a way that would make a food scientist proud.

Another creative option is using Soybean Bean Paste (Doubanjiang), which delivers a punchy, fermented kick borrowed from Chinese kitchens. It's got more heat and depth than most people expect from something that comes in a jar.

And if you're really out of options, some crafty home cooks swear by anchovy paste. It's basically shrimp paste's distant cousin who went to college and got a little fancier.

9 Best Shrimp Paste Substitutes for Thai Cooking (2026 Guide

The Nose Knows

Here's the funny thing — no substitute will perfectly replicate that smell, though some would argue that's actually a positive outcome.

Fermentation is beautiful, but not our nose's favorite hobby. So if skipping shrimp paste means your kitchen stays bearable, consider it a win for everyone involved.

Just remember: cooking is about improvisation, not perfection. Whether you use fish sauce, miso, or bold confidence and hope, your dish will still be delicious — possibly even better than the original.

Now go make something amazing, keep your nose happy, and never underestimate the power of a good hack. Your taste buds, your nostrils, and your dinner guests will all thank you.