5 Best Shrimp Paste Substitutes (That Actually Work)

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Use these shrimp paste substitutes based on how close you want the briny-fermented flavor to be, plus how thick or concentrated your ingredient is.

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 batch

Course: Substitutes

Best Matches

1:1 Fish sauce Closest briny depth; start with less if your dish is already salty.
1:1 Anchovy paste Thick, concentrated umami; dissolve into the hot base for smoothness.

Good Alternatives

1:1 White miso paste Fermented funk without the same seafood flavor; best for stir-fries and sauces.
1:1 Oyster sauce Rich and savory; thinner than paste so reduce slightly to intensify.
1:1 Soy sauce + MSG (or extra umami boost) Reliable umami replacement; use MSG to mimic the “rounded” seafood savoriness.

Emergency Swaps

1:1 Mushroom paste (finely blended shiitake + soy) Best non-seafood option; adds savoriness but less briny funk.

Match the role: if your recipe uses shrimp paste for briny seafood punch, choose fish sauce or anchovy paste; if it’s for fermented depth, choose miso.
Start with the listed 1:1 swap, then adjust: if the substitute tastes too salty, thin with a splash of water/broth; if it’s too mild, reduce or add a second small spoon.
Cook it in for 30–60 seconds: dissolve paste-based substitutes into hot oil or sauce base so the flavor blooms instead of tasting raw.
Finish by tasting and balancing: add sweetness (small pinch of sugar) or acidity (a few drops of vinegar or lime) if the swap amplifies harshness.

Shrimp paste is salty and fermented; your main adjustment is salt level and whether your dish needs “funk” vs “seafood umami.”

Let us know how it was!