Is Shrimp Paste vegan?
Short answer
Shrimp Paste is not vegan. Shrimp paste is fermented shrimp. Not vegan.
Key takeaways
- Verdict: Shrimp Paste is not vegan.
- Commonly found in: Sambals, Curries, Pad thai, Indonesian and Malaysian cooking.
- Vegan alternatives: Fermented black bean + miso, Vegan shrimp paste (Heaven & Earth).
- Also listed as: belacan, kapi, terasi.
- Scan any barcode with VeggieOS (100% free) for an instant vegan verdict.
Also known as: belacan, kapi, terasi
What it is
A pungent paste of ground fermented shrimp used across Southeast Asia.
Why not vegan
Always animal-derived.
What a “Not vegan” verdict means
A not-vegan verdict means the ingredient is animal-derived in essentially all commercial supply, so a product listing it should be treated as non-vegan unless the manufacturer explicitly states a plant-based source in writing.
Where you'll find it
- Sambals
- Curries
- Pad thai
- Indonesian and Malaysian cooking
At a glance
| Verdict | ❌ Not vegan |
|---|---|
| Ingredient family | Seafood derivatives |
| Also listed as | belacan, kapi, terasi |
| Typical products | Sambals, Curries, Pad thai, Indonesian and Malaysian cooking |
| Best vegan swap | Fermented black bean + miso |
| Settled by certification? | Not required |
How to read the label
Shrimp Paste belongs to the seafood derivatives family. These are the terms worth scanning for on any ingredient list in this category:
- Fish sauce
- Nam pla
- Bonito
- Katsuobushi
- Dashi
- Shrimp paste
- Belacan
- Oyster sauce
- Chitosan
- Glucosamine
- Read the allergen box for 'fish', 'crustaceans' and 'molluscs'.
- In Thai, Vietnamese and Filipino food assume fish sauce unless told otherwise.
- Japanese dishes: ask for 'katsuo dashi nashi' — kombu dashi is the vegan alternative.
- Choose algal DHA and EPA supplements rather than fish or krill oil.
Mistakes to avoid
| Where it catches people out | What to do |
|---|---|
| Vegetable curry in a Thai restaurant | Fish sauce is the base seasoning; ask for soy sauce instead. |
| Kimchi | Traditional recipes include salted shrimp or fish sauce; vegan kimchi is widely available. |
| Worcestershire sauce | Anchovy is a core ingredient in the classic formulation. |
Seafood derivatives in context
Fish and shellfish derivatives are used for flavour, texture and nutrition: fish sauce and shrimp paste in Southeast Asian cooking, bonito dashi in Japanese cooking, omega-3 oils in supplements, and chitosan and glucosamine from shells.
Fish and crustaceans are declarable allergens in the EU, UK and US, so packaged products must state them — but restaurant and street food carry no such obligation, which is where most accidental consumption happens.
Substitutes are unusually good in this family: fermented seaweed and soy replicate the umami of fish sauce closely, and algal oil is the original source of the omega-3 that fish accumulate.
Does certification help? Allergen labelling makes packaged seafood derivatives easy to spot; the gap is unpackaged and restaurant food, where a direct question is the only tool.
Vegan alternatives
- Fermented black bean + miso
- Vegan shrimp paste (Heaven & Earth)
FAQ
- Can I just skip it?
- You'll lose some funk — add miso + a pinch of seaweed to compensate.
- What replaces fish sauce?
- A soy sauce and seaweed blend, or a commercial vegan fish sauce made from fermented pineapple, seaweed and shiitake.
- Is seaweed vegan?
- Yes. Seaweed is a plant-equivalent marine organism and is one of the few reliable dietary iodine sources for vegans.
Sources
Last reviewed June 4, 2026