You grab your mortar mid-recipe and the shrimp paste jar is empty. The pungent umami depth it brings to curries, sambals, and stir-fries is hard to replace.
Most swaps lean heavily on fermented or seafood-based flavor, but they vary in thickness, salt level, and intensity. Fish sauce adds the brine without the paste consistency, while anchovy paste brings similar funk with a stronger fish note.
The options below are sorted by texture and use case. Pick based on whether you need something thick for spreading or liquid for deglazing.
| # | Substitute | Best For | Ratio | Key Note |
|---|---|---|---|---|
| 1 | Fish Sauce | 🍳 Cooking | 1:1 | Thinner, saltier |
| 2 | Anchovy Paste | ✨ Both | 1:1 | Stronger fish flavor |
| 3 | Soybean Paste | 🌱 Vegan | 1:1 | Earthy, less seafood |
| 4 | Dried Shrimp Powder | 🍳 Cooking | 1:1 | Dry, strong shrimp |
| 5 | Anchovy Blend | 🍳 Cooking | 1:1 mixed | Intense umami |
| 6 | Tamarind Soy Mix | 🍳 Cooking | 1 tablespoon + 1 tsp | Tangy, less salty |
| 7 | Salted Shrimp Oil | 🍳 Cooking | 1:1 mixed | Oily, less pungent |
Fish sauce and anchovy paste are top substitutes, focusing on flavor and texture first. Adjust salt levels accordingly. Use anchovy paste for thicker sauces and fish sauce when a liquid alternative is needed.
7 Quick Shrimp Paste Substitutes That Work
Each option fits different cooking contexts. Match the texture and salt level to what your dish needs.
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1 - Fish Sauce
Fish sauce is already in most pantries if you cook Southeast Asian food regularly. It delivers the fermented brine but lacks thickness, so it works best when you need liquid rather than a paste to rub into proteins or dissolve into marinades.
Use 1 tablespoon of fish sauce per 1 tablespoon of shrimp paste. The saltiness is stronger, so start with less and adjust.
Skip if: You need a thick consistency for spreading or coating-fish sauce will run off.
Fish Sauce
Works for: stir-fries, dipping sauces, quick marinades
Skip if: texture needs to cling or hold shape
Anchovy Paste
Works for: rich sauces, rubs, marinades
Skip if: allergic to anchovies or seafood
2 - Anchovy Paste
Anchovy paste shares the thick, spreadable consistency of shrimp paste but leans harder into fish flavor. It works in sauces where you want depth without adding extra liquid, and it dissolves cleanly into hot oil or broth.
- Ratio - Use 1 tablespoon per 1 tablespoon of shrimp paste.
- Flavor shift - Expect a stronger, saltier fish note; reduce added salt by half.
If you're out of anchovy paste too, Anchovy Paste swaps by recipe type covers texture-matched options.
Skip if: You're cooking for someone allergic to anchovies or all seafood.
3 - Soybean Paste
Doenjang or miso brings earthy umami without any seafood, making it the go-to for vegetarian and vegan dishes. The funk is milder and the salt less aggressive, so you'll want to bump up the seasoning slightly.
- Ratio - Use 1 tablespoon per 1 tablespoon of shrimp paste.
- Flavor trade-off - Less briny, more soy-forward; add a splash of soy sauce if the dish tastes flat.
Missing doenjang as well? Check instead of Doenjang try these for plant-based fermented options.
Skip if: The recipe depends on shrimp flavor-this won't deliver that specific brine.
4 - Dried Shrimp Powder
Dried shrimp powder gives you the shrimp flavor in powdered form, which works as a dry seasoning or condiment but won't create the same paste consistency. It's shelf-stable and easy to store, so it's a solid backup if you cook a lot of Southeast Asian food.
Use 1 tablespoon per 1 tablespoon of shrimp paste. If you need paste-like behavior, mix the powder with a teaspoon of neutral oil or water to form a loose slurry.
The flavor is intense, so taste as you go.
Skip if: You need wet paste consistency right out of the jar-this requires mixing.
| Use | Ratio | Notes |
|---|---|---|
| Stir-fries | 1:1 | Add early to bloom in oil |
| Marinades | 1:1 + oil | Mix into slurry first |
| Finishing | 1:1 | Sprinkle at the end for texture |
5 - Anchovy Blend
Mix equal parts fish sauce and anchovy paste to create a hybrid that hits closer to shrimp paste's intensity. The paste provides thickness, the fish sauce adds liquid brine, and together they deliver layered umami without relying on shrimp.
Use 1 tablespoon of the mixed blend per 1 tablespoon of shrimp paste. Stir the two together before adding to your recipe.
Out of anchovy too? Replacements similar to Anchovy covers fish-forward options.
Skip if: You want a simple, single-ingredient swap-this requires mixing two components.
6 - Tamarind Soy Mix
Mix 1 tablespoon of tamarind paste with 1 teaspoon of soy sauce to create a tangy, umami-rich substitute that works in sauces where shrimp paste usually adds background depth. The tartness changes the flavor, so this works best in dishes that can handle a slight sour note.
What to expect:
- Ratio - Use the full mix per 1 tablespoon of shrimp paste.
- Flavor shift - Tangy and less salty; add a pinch of salt if the dish tastes too bright.
- Best context - Dipping sauces, marinades, or stir-fries with citrus or vinegar already in the mix.
- Watch out - The sourness won't fit in dishes that depend on pure savory depth.
If you're also short on tamari, simple Tamari substitutes list covers soy-based swaps.
Skip if: Pure shrimp flavor is required-this leans into tangy territory.
7 - Salted Shrimp Oil
Mix equal parts salted shrimp (kapi) and neutral oil to create a loose paste that brings shrimp flavor without the dense, pungent consistency of traditional shrimp paste. The oil dilutes the intensity, making it easier to control in dishes where you want background umami rather than front-and-center funk.
Use 1 tablespoon of the mixed blend per 1 tablespoon of shrimp paste. Stir it into hot oil at the start of cooking or drizzle over finished dishes.
Skip if: You need smooth texture-the salted shrimp pieces stay visible and add a slightly chunky finish.
Before You Swap Shrimp Paste
Most of these swaps work without changing the recipe, but the best choice depends on what you're making. For stir-fries and dipping sauces, fish sauce comes closest in flavor.
For marinades or rubs where paste consistency matters, anchovy paste holds up better.
- Closest match - Anchovy paste for texture and umami depth
- Easiest grab - Fish sauce from the pantry shelf
- Vegan option - Soybean paste without seafood flavor
Frequently Asked Questions
Fish sauce works in stir-fries and marinades but lacks the thick consistency needed for rubs or spreads. Use 1 tablespoon fish sauce per 1 tablespoon shrimp paste and reduce added salt by half.
Anchovy paste delivers similar umami and paste texture but leans harder into fish flavor. The difference is small in cooked dishes but noticeable in dipping sauces or cold preparations.
Soy sauce adds salt and umami but won't give you the fermented funk or paste consistency. Mix soy sauce with a little miso or doenjang to get closer to shrimp paste's depth.
Doenjang or miso brings earthy umami without seafood. Use 1 tablespoon per 1 tablespoon shrimp paste and add a splash of soy sauce if the dish tastes flat.
Mix 1 tablespoon dried shrimp powder with 1 teaspoon neutral oil or water to form a loose paste. Use the same amount as the recipe calls for shrimp paste.
7 Best Substitutes for Shrimp Paste
Ingredients
Method
- Choose the substitute based on your dish's texture and salt level needs.
- For fish sauce, use 1 tablespoon per 1 tablespoon shrimp paste; start with less salt to adjust for saltiness.
- Use anchovy paste 1:1 for a thicker paste substitute; reduce additional salt by half to balance flavor.
- For soybean paste, use 1 tablespoon per 1 tablespoon shrimp paste; add a splash of soy sauce if the flavor is flat.
- Mix dried shrimp powder with 1 teaspoon neutral oil or water to form a loose slurry for paste texture; use 1:1 ratio.
- Mix equal parts fish sauce and anchovy paste for anchovy blend; use 1 tablespoon of this mix per 1 tablespoon shrimp paste and reduce added salt.
- Combine 1 tablespoon tamarind paste with 1 teaspoon soy sauce for tamarind soy mix; use full mix per 1 tablespoon shrimp paste; suitable for dishes with acid.
- Mix salted shrimp with neutral oil in equal parts for salted shrimp oil; use this mix 1:1 for shrimp paste; note chunky texture in dishes.
- Taste and adjust salt and consistency as needed after adding the substitute to your dish.
