Shrimp paste (xiā jiàng) is a pungent, fermented condiment made from ground shrimp or krill mixed with salt and aged for several weeks or months. The character 虾 (xiā) means 'shrimp'—a small aquatic crustacean—and 酱 (jiàng) means 'fermented sauce' or 'paste', referring to the thick, savory, umami-rich consistency achieved through fermentation. Together, they literally denote 'shrimp-based fermented sauce'.

This ingredient is widely used in southern Chinese, Southeast Asian, and coastal cuisines to add deep seafood flavor and saltiness to dishes. It’s commonly stirred into stir-fries, used as a base for dipping sauces, or added sparingly to soups and congee. Due to its strong aroma and intense saltiness, it’s typically used in small quantities and often cooked first to mellow its sharpness. Shrimp paste is not consumed raw and is rarely eaten on its own—it functions strictly as a flavor enhancer.