Lee Kum Kee Shrimp Sauce is one of the most iconic and beloved condiments in Asian cuisine. Crafted by the world-renowned Lee Kum Kee brand — a culinary institution with more than 130 years of expertise in authentic Asian sauces — this finely ground shrimp sauce delivers a deep, complex umami flavor that transforms everyday cooking into something truly extraordinary. Made from carefully selected fresh silver shrimp, slowly fermented and finely ground to a smooth, spreadable paste, Lee Kum Kee Shrimp Sauce is an essential pantry staple for anyone who loves the bold, soulful flavors of Asian home cooking.

INGREDIENT

Lee Kum Kee Shrimp Sauce is made with just two clean, simple ingredients: fermented shrimp and salt. There are no artificial flavors, no synthetic preservatives, no MSG added, and no unnecessary fillers. The sauce is a product of a time-honored fermentation process that has been passed down for generations, concentrating the natural umami compounds within the shrimp to produce a rich, intensely savory condiment.

Ingredients: Shrimp (Fermented), Salt.

Allergen Information: Contains Shrimp, Sulfites (naturally present).

Because fermentation is the sole preservation method, this product is as natural as shrimp sauce can get. The minimalist ingredient list reflects Lee Kum Kee’s commitment to authenticity and quality — the same philosophy that has made the brand a trusted name in kitchens across Asia and around the world for over a century.

UNIQUE FLAVOR

The flavor profile of Lee Kum Kee Shrimp Sauce is bold, rich, and unmistakably distinctive. It is a thick, deeply pungent sauce with an intense savory character that is anchored by natural umami — the fifth taste that makes food satisfying and crave-worthy. The fermentation process gives the sauce a complex, layered depth that goes far beyond ordinary saltiness: there are briny, slightly funky, almost oceanic notes that awaken the palate and add tremendous complexity to any dish.

Unlike generic shrimp pastes that can be coarse or overpowering, Lee Kum Kee’s finely ground formulation ensures a smooth texture and a well-balanced flavor release. When cooked, the pungent raw aroma mellows and transforms into a rich, savory backbone that enhances the overall taste of a dish without overpowering it. A small amount goes a long way — just one to two teaspoons is enough to season an entire wok of stir-fried vegetables or a pot of braised pork, making it an exceptionally economical flavor powerhouse.

SUITABLE FOR ALL AGES

Shrimp paste is a traditional condiment that is most suitable for adults and children over one year old, when their digestive systems are more stable. However, it should be avoided for infants under 12 months due to its high salt content, and it should be limited for women in the first trimester of pregnancy or for individuals with underlying health conditions.

Age groups and recommended usage:

Children: It is recommended to introduce shrimp paste after 12 months of age. It should be given in small amounts and always thoroughly cooked.

Adults: It can be consumed normally, but intake should be limited for those with high blood pressure, cardiovascular conditions, or digestive issues.

Pregnant and postpartum women: It is advisable to limit consumption during the first trimester of pregnancy and to avoid it for at least one month after giving birth to ensure the safety of both the baby and the mother.

WIDE RANGE OF USES

One of the greatest strengths of Lee Kum Kee Shrimp Sauce is its extraordinary culinary versatility. It is far more than just a dipping sauce — it is a transformative cooking ingredient used across a wide range of Asian culinary traditions. Here are some of the most popular and creative ways to use Lee Kum Kee Shrimp Sauce in your kitchen:

Bún đậu mắm tôm: A traditional dish featuring crispy fried tofu, rice vermicelli, boiled pork knuckle, and green rice sausage.

Soups and braised dishes: Crab noodle soup (bún riêu cua), Hanoi-style noodle soup (bún thang), giả cầy (a northern-style braised pork dish), braised pork belly with green bananas and tofu, and pork ball noodle soup (bún mọc).

Dipping and rolled dishes: Boiled pork, boiled pork offal such as stomach, liver, and blood sausage, fresh shrimp and pork spring rolls, fried tofu, and boiled fish.

Herbs and vegetables served on the side: Vietnamese balm, perilla leaves, Vietnamese coriander, cucumber, shredded water spinach, and banana blossom.

CONVENIENT USE

Lee Kum Kee Shrimp Sauce is packaged in a sturdy, resealable glass jar that is designed for both convenience and freshness. The wide-mouth jar makes it easy to scoop out the desired amount with a spoon or spatula without any mess. The glass packaging is non-reactive, ensuring the flavor and quality of the sauce remain uncompromised over time.

Ready to use straight from the jar — no preparation or dilution required
The thick, paste-like consistency clings to ingredients during cooking, ensuring even flavor distribution
Highly concentrated formula means only a small amount (1–2 tsp) is needed per dish, making the 8 oz jar last through many meals
Compact jar fits easily in pantry shelves, refrigerator doors, or condiment storage areas
Wide-mouth opening allows for easy, mess-free scooping with a spoon or small spatula
Resealable lid keeps the sauce fresh and prevents odor from spreading in the refrigerator

DIRECTIONS

Lee Kum Kee Shrimp Sauce is simple to incorporate into a wide variety of cooking methods. Follow these directions for the best results:

For Stir-Frying: Heat 1–2 tablespoons of cooking oil in a wok over medium-high heat. Add 1–2 teaspoons of Lee Kum Kee Shrimp Sauce and stir briefly until fragrant (about 20–30 seconds). Add your protein or vegetables and stir-fry until cooked through. Season further to taste with soy sauce or sugar as desired.
For Steaming: Spread 1–2 teaspoons of shrimp sauce evenly over the surface of your protein (chicken, pork ribs, or fish). You may mix it with a small amount of sesame oil, minced ginger, or sugar to balance the flavors. Steam over high heat for 15–25 minutes depending on the thickness of the protein.
For Marinating: Combine 1–2 tablespoons of Lee Kum Kee Shrimp Sauce with your choice of complementary ingredients such as garlic, ginger, sesame oil, or five-spice powder. Coat your protein evenly and marinate for at least 30 minutes (or up to overnight in the refrigerator) before cooking.
As a Condiment / Dipping Sauce: Heat a small amount of shrimp sauce in a pan with a splash of oil, minced garlic, and a pinch of sugar. Stir until fragrant and use as a dipping sauce for hot pot, steamed vegetables, or grilled meats.
Storage Instructions: Refrigerate after opening. Keep the lid tightly sealed at all times to prevent odor transfer. Use a clean, dry spoon each time to avoid contamination. Best consumed within 6 months of opening for optimal flavor.