Shrimp paste vs fish sauce
Both add salt and savoury flavour, but shrimp paste is stronger and changes the texture too.
At a glance
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| Compare | Shrimp paste or shrimp sauce | Fish sauce |
|---|---|---|
| Made from | Salted, fermented shrimp. | Salted, fermented fish; anchovy is common. |
| Form | A jarred paste or sauce, or a firm block. | A pourable liquid. |
| Flavour | Strong, pungent and distinctly shrimpy. | Salty, savoury and fishy; strength varies by brand. |
Which one to buy
For a Cantonese recipe calling for a jar of shrimp sauce, choose that style rather than a dry block from a different cooking tradition. Buy fish sauce when the recipe asks for a liquid seasoning.
Can I swap them?
There is no reliable spoon-for-spoon swap. Fish sauce can add salt and savoury flavour, but it will not give the same shrimp taste or thickness. Follow a tested substitution in the recipe, or choose a different dish.
Allergens and salt
Shrimp paste contains crustacean shellfish; fish sauce contains fish. Neither is an allergy-safe substitute for the other. Check the full product label and go carefully with other salty seasonings.
Not raw minced shrimp
Fermented shrimp paste is different from fresh shrimp mince used to make shrimp balls or stuff vegetables. Check which one the recipe means before buying.
Related pantry pages
Sources
Summarised in our own words. Product labels can change; check the jar or bottle you buy.
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