Substitute For Shrimp Paste

So, there I was, standing in my tiny kitchen, ready to whip up a proper Pad Thai. I had the rice noodles, the tamarind paste, the bean sprouts—everything was perfect. Then my hand reached into the fridge and hovered over the empty jar where my shrimp paste should have been. I let out a sigh that could have deflated a hot air balloon.

I’d used the last of it the week before, making a curry that was so good I’d licked the spoon. Now I was staring down a recipe that screamed for that funky, umami bomb, and the closest thing I had was a jar of capers. Panic is a real seasoning, you know.

But here’s the thing that a few failed experiments taught me: shrimp paste is a glorious flavor bully, but it’s not the only game in town. If you’ve ever found yourself in my shoes—staring into an empty jar—you don’t have to cry into your wok. We have options.

The Fish Sauce Shortcut (Because it’s basically liquid shrimp paste)

Let’s start with the obvious, your pantry MVP. Fish sauce is literally the same concept—fermented, salted, funky—just in a liquid form. It won’t give you that paste-like texture, but it delivers a massive hit of savory depth.

Use it as a one-for-one replacement by volume in most stir-fries or dipping sauces. Just be careful: it’s saltier, so hold back on any extra salt in your recipe until you taste it.

Trust me, your Pad Thai will still taste like Thailand, not like a disappointing science experiment. And yes, you can weird out your friends by sniffing the bottle—it’s part of the experience.

The Anchovy Army: Tinned Fish to the Rescue

If you have a tin of anchovies hiding in your cabinet, congratulations—you’re officially a genius. Anchovies are the Western world’s shrimp paste. Same salty, fishy punch, just in a more convenient (and less pungent) package.

Best Shrimp Paste Substitutes (Ranked Guide) - biteXrecipe

Mash them up with a fork until they form a paste, then use them in a 1:1 ratio. I did this once for a Thai green curry and my dinner guests thought I’d flown in ingredients from Bangkok.

They’re also cheaper than shrimp paste and last forever in the fridge. The downside? They look a bit sad in the tin, but so do most heroes before they save the day.

The Miso Magic Trick

Here’s a curveball for you: white miso paste. I know, I know—it’s Japanese, not Southeast Asian. But hold your soy sauce, because the umami power is real.

Miso gives you that fermented funk without the fishy flavor. It’s milder, sweeter, and works brilliantly in lighter dishes like noodle soups or salad dressings. Use about 1.5 times the amount of shrimp paste you’d normally use—so if the recipe calls for 1 tablespoon, go with 1.5 tablespoons.

I made a miso-based larb last month, and it was so good I forgot I was even missing the original ingredient. The only catch? It won’t work for dishes where you need that pure shrimp essence, like a belacan sambal.

Best Shrimp Paste Substitutes (Ranked Guide) - biteXrecipe

Oyster Sauce: The Sweetheart Substitute

If you need the sweetness and the saltiness, oyster sauce is your best friend. It’s not a perfect match—it’s sweeter and thicker—but it brings a similar silky, savory glaze to stir-fries.

I use it when I’m making a quick Pad See Ew or a simple veggie stir-fry. Just mix it with a tiny splash of fish sauce to mimic the shrimp paste’s edge.

Be warned: it’s not a substitute for dipping sauces or raw applications. But for cooking? It’s a solid workhorse that won’t leave your kitchen smelling like a dock.

The Vegan Crowd-Pleaser: Soy Sauce + Mushroom Powder

For my plant-based friends, here’s your secret weapon: a paste made from rehydrated dried shiitake mushrooms, blended with a splash of soy sauce and a pinch of salt. It’s weirdly convincing.

11 BEST Shrimp Paste Substitutes [Tried and Tested] | Recipe | Shrimp

Dried shiitakes have that intense umami you’re craving, and the soy sauce adds the saltiness. You’ll lose the shrimp flavor entirely, but you’ll gain a deep, earthy richness that works in virtually any curry or stir-fry.

I made a vegan rendang with this once, and a Malaysian friend asked for the recipe. That’s when I knew we’d stumbled onto something real.

When All Else Fails: Just Go Without (And Don’t Panic)

Here’s the ironic truth: sometimes, the best substitute is nothing at all. Your dish won’t be the same, but it might still be delicious in a different way.

I once made a Tom Yum soup without any shrimp paste, just extra lemongrass, galangal, and a splash of lime. It was lighter, brighter, and honestly, my guests preferred it. Go figure.

So next time your shrimp paste jar is empty, remember: you’re not a failure, you’re an improvisational chef. Grab that fish sauce, dig out the anchovies, or give miso a shot. Your taste buds will thank you—and honestly, they won’t know what hit them.