Condiment/Sauce | None

Shrimp Sauce

Litopenaeus vannamei (for shrimp) Allergens: Shellfish
Shrimp Sauce

Sourcing & Taxonomy

  • Family Penaeidae (for shrimp)
  • Primary Cuisine East Asian|Southeast Asian
  • Seasonality Year-Round
  • Source Shrimp, Salt, Oil, Spices

The Forktionary Angle

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Definition

A savory, umami-rich sauce typically made from fermented shrimp or shrimp paste, often used as a condiment or cooking ingredient in Asian cuisines.

Sensory Profile

TasteSalty, Umami, Savory, Pungent
TextureThick, Creamy, or Chunky
AromaPungent, Briny, Spicy
AcidityLow

Technical Metrics

Nutrition Facts

Per 15 g
Calories120 kcal
Total Fat8 g
Saturated Fat2 g
Trans Fat0 g
Cholesterol80 mg
Protein8 g
Total Carbohydrate4 g
Dietary Fiber0 g
Total Sugars1 g
Calcium100 mg
Iron2 mg
Potassium150 mg

Chef’s Secret

When using fermented shrimp paste in cooking, sauté it briefly with aromatics like garlic and shallots to mellow its pungent aroma and unlock its savory depth.

Substitutions

Best Match

Fish Sauce

1:1

Provides a similar intense umami and saltiness, though typically thinner and without the chunky texture.

Oyster Sauce

1:1

Offers umami, but is usually sweeter and thicker than traditional shrimp sauce; works for similar applications.

Soy Sauce

1:1

A versatile substitute for saltiness and umami, but lacks the distinct seafood flavor and complexity.

Miso Paste

1:2 (less)

Adds a fermented umami depth; start with less as it's often thicker and more potent in flavor.

Buying Guide

Check ingredient list for purity and level of fermentation. Store in a cool, dark place or refrigerate after opening.

Flavor Pairings

Stir-fries Curries Dips Marinades Fried Rice Noodle Dishes