If you’re out of shrimp paste, there are a few pantry-friendly ways to capture a similar savory depth, depending on your recipe.

• Swap the style: Use sautéed shrimp paste in place of plain (or vice versa). Adjust salt and heat to taste.
• Shrimp base pastes: Dilute a small amount in warm water or stock to create a quick seasoning.
• Curry pastes containing shrimp paste: Stir a spoonful into soups, marinades, or stir-fries for a comparable background flavor.
• Chili relishes with shrimp paste (e.g., sambal terasi): Useful for dips and quick sautés when you want both heat and umami.

Start small, dissolve or bloom in warm oil/liquid, and taste as you go.

Shrimp paste is a powerful flavor builder, so a little goes a long way.

1. Bloom it: Warm a small amount in oil to mellow the aroma and spread flavor evenly.
2. Cook with it: Add to curries, stir-fries, fried rice, noodles, or soup bases.
3. Mix into sauces: Blend into dips, dressings, or marinades to boost umami.
4. Serve the sautéed style: Sautéed versions are ready-to-serve as a condiment with rice or grilled foods.

Because it’s concentrated and salty, add gradually and balance with acid, sweetness, or fresh herbs as needed. Check your product label for storage guidance and adjust usage based on heat level and style.

Shrimp paste is a concentrated seasoning made from shrimp that’s blended into a paste and used to add deep savory notes to dishes. The exact makeup varies by style:

• Plain/base pastes: A concentrated shrimp paste designed to be cooked into recipes.
• Sautéed pastes: Cooked with oil and often aromatics like garlic or chili; some include a touch of sweetness.
• Blended products: Certain curry pastes and chili relishes include shrimp paste as a key component.
• Regional styles: You’ll see names like belacan, bagoong, and terasi, reflecting local traditions.

Ingredients, texture, and saltiness can differ, so review the jar label to match your recipe’s needs.

In the Philippines, shrimp paste is commonly called bagoong. When it’s sautéed with seasonings, it’s often labeled ginisang bagoong. You’ll find regular, spicy, or sweet varieties that work as both a cooking ingredient and a condiment.

• For cooking: Stir into stews, stir-fries, and sauces to add savory depth.
• As a condiment: Serve alongside rice or grilled dishes.

Heat level, sweetness, and texture vary by jar, so choose based on how you plan to use it. You can browse different Filipino-style options at Walmart and select pickup or delivery where available.

They’re both shrimp-based seasonings, but they’re used a bit differently:

• Sautéed shrimp paste: Pre-cooked with oil and often aromatics (and sometimes sugar or chili). It’s spoonable and balanced, great as a ready-to-serve condiment or quick stir-in.
• Regular/plain/base shrimp paste: More concentrated and salt-forward. It’s typically dissolved in oil or a bit of liquid and cooked into curries, sauces, or stocks.

If a recipe doesn’t specify, think about your goal: topping/condiment vs. cooking ingredient. You can substitute in a pinch, but start with a smaller amount and adjust salt and heat to taste. For storage, follow the label and keep lids sealed.