Alternative For Shrimp Paste

I remember the first time I tried to make my grandmother’s sinigang from scratch. I was in my tiny New York kitchen, feeling very confident, until I opened the jar of shrimp paste. The smell hit me like a truck—ferocious, salty, and so potent I swear the neighbors knocked on my wall. I loved it, but my roommate? She threatened to move out. So I had a problem: how do you get that deep, funky, umami bomb without clearing the apartment?

The funk we can’t live without

Let’s be real—shrimp paste (bagoong, kapi, terasi, belacan) is the secret weapon of Southeast Asian cooking. It’s like the punk rocker of the pantry: loud, messy, and absolutely essential for the real vibe. But not everyone has access to it, or maybe you just want a cleaner, less pungent option that doesn’t require a gas mask to handle. That’s where the alternatives come in, and trust me, they’re not just sad substitutes.

You can actually get that same salty, savory depth without the shrimp—or without the smell that lingers for three days. Curious? Good. Let’s dig into the weird, wonderful world of substitutes that won’t make your kitchen smell like a dock at low tide.

Fish sauce: the obvious cousin

If you’ve got fish sauce in your fridge, you’re already halfway there. It’s the liquid version of shrimp paste—salty, funky, and packed with glutamates that make your tongue do a happy dance. Use it as a direct swap in soups and stir-fries, but start with half the amount because it’s less concentrated. Quick tip: add a splash of miso paste to mimic the thick, chunky texture of real bagoong. Or just use it straight—your sinigang will still taste legit, I promise.

Miso paste: the unexpected hero

Okay, hear me out. White miso (shiro miso) is sweet and mild, but red miso (aka miso) is the real deal for replacing shrimp paste. It’s fermented, salty, and has that earthy umami that makes you think, “Wait, is this allowed?” It works brilliantly in vegetable curries or as a base for dipping sauces. The only catch? It’s less pungent, so if you want that aggressive funk, add a tiny pinch of anchovy paste. Your pantry just became a global hub—no judgment.

12 Best Alternatives for Shrimp Paste & Guides to Substitute

Anchovy paste or salted anchovies

Here’s a fun secret: many store-bought “shrimp pastes” actually include anchovies anyway. So just grab a tube of anchovy paste from the grocery store—it’s cheap, lasts forever, and smells almost exactly like the real thing. Use it sparingly because it’s intensely salty, and you might want to mash it with a bit of oil to get that paste-like consistency. Bonus: it dissolves completely in hot liquid, so no gritty bits floating in your soup. Your roommate might still sniff the air suspiciously, but it’s a milder version of the beast.

Fermented bean paste (doubanjiang or doenjang)

If you’re feeling adventurous, grab a jar of Chinese doubanjiang (chili bean paste) or Korean doenjang. These are made from fermented soybeans, so they bring that same deep, salty, farmhouse flavor without any seafood. Doubanjiang has a spicy kick that’s excellent for stir-fries, while doenjang is smoother and works great in stews. The only rule? Don’t use sweet miso—you want the funky, not the candy. Try it in a fried rice, and you’ll stop missing the shrimp paste within one bite.

12 Best Alternatives for Shrimp Paste & Guides to Substitute

Nutritional yeast (yes, really)

I know—nutritional yeast sounds like something a vegan brought to a potluck, and you rolled your eyes. But hear me out: it’s deactivated yeast that tastes nutty, cheesy, and surprisingly savory. When blended with a splash of soy sauce and a drop of liquid smoke, it makes a passable paste substitute for vegetable-based dishes. Is it a perfect match? No. But in a pinch? It’s better than sadness. Try it in a mushroom-based sinigang, and you might just convert a few of your smug vegan friends.

The easy “cheat” mix

When I’m lazy, I just whisk together soy sauce + miso + a drop of fish sauce. That’s it. It’s not authentic, but it hits the same notes: salty, funky, and deep. For thickness, stir in a bit of cornstarch slurry or mashed anchovies. This combo works in everything from adobo to curries, and it takes literally 30 seconds. Your grandmother might frown from heaven, but your roommate will thank you.

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Read the room (and the recipe)

Here’s the thing: shrimp paste is a mood. It’s meant to be bold and boundary-pushing. If you’re cooking for someone who’s sensitive to strong smells, or if you’re in a tiny apartment with no exhaust fan, the alternatives are your friends. But if you’re making a traditional dish for yourself and you crave that real punch, go ahead and use the real stuff—just open a window first. No shame in either choice; it’s your kitchen, your rules.

At the end of the day, cooking is about adaptation, not perfection. You can swap shrimp paste for miso, or anchovy paste, or even that sad jar of nutritional yeast, and still make something delicious. I used the soy-miso-anchovy cheat last weekend, and my sinigang was a hit—no eviction notice, no tears, just good food. So next time you’re staring at that empty spot in your fridge where bagoong should be, take a breath, grab a substitute, and get cooking. Your taste buds will forgive the change, and your apartment will smell like actual food, not a fish market.