Note: Because Thailand uses a different script, transliterations from Thai to English can vary. The official transliteration of the Thai กะปิ is actually kapi. Kasma tends to use Gkabi, which is closer to how it sounds when spoken in Thai. See A Note on Thai Spelling and Pronunciation.
Shrimp Paste (gkabi or kapi): This highly concentrated product is made of finely ground fermented shrimp in sea salt. It smells even better than fish sauce. There are vastly varying qualities, the odor differing accordingly. There is no doubt that many of them smell bad, but some brands have a pleasant, if very strong, roasted shrimp smell. Many people in the West have bought gkapi because it sounds harmless, like “shrimp paste,” but they later found out what it really was. Because they have no idea what the product is supposed to taste like, some people have tried to return it and told the store that it has gone bad.
Like fish sauce, gkapi is rich in protein and B vitamins. It is an essential ingredient in making chilli pastes and curry pastes. Just about every curry paste has a dab or two of gkapi in it. Its strong smell goes away when it is pounded and mixed with a variety of fragrant herbs and spices, making the whole mixture very fragrant. A small amount of this concentrated paste adds a lot of delicious shrimp flavor to food when it’s cooked. Thais like to use gkapi as the main ingredient in nahm prik gkapi, a very spicy sauce that goes well with raw or lightly blanched vegetables and fried fish. After being roasted over hot coals wrapped in a banana leaf, it is pounded in a mortar with garlic and chilies. Lime juice, fish sauce, and sugar are then added to make a very hot, shrimpy, and limy sauce. You can make different nahm prik (chilli dipping sauces) by adding things like small, bitter pea eggplants, fried dried shrimp, cooked and chopped fresh shrimp, young green peppercorns, sour tamarind, and roasted maengdah, an insect that looks like a roach and has a very strange smell. Nahm prik sauces are definitely for hard-core Thai food lovers only.
Gkapi is packaged in small plastic containers or glass jars and is labeled as “shrimp paste. ” The only ingredients listed are shrimp and salt. The color varies from a pinkish or purplish grey to a dark greyish brown. How long the fermented shrimp was left to dry in the sun also changes the texture, from soft and pasty to dry and hard. Most brands cover the top with a layer of wax to seal in freshness. Remove this waxy layer before using. Once the paste is opened, put it in the fridge to keep it tasting fresh. It’s salty, but it can change color and become even more concentrated over time. Refrigerated, it keeps indefinitely. Always cook gkapi before consumption. Because different batches vary in saltiness and shrimpiness, make adjustments as necessary in recipes that call for it.
When you go to Thailand, pay attention to the big piles of brown and grayish stuff that fill up big metal bowls in the fresh markets. As you walk by, you will unmistakably identify it as gkapi. Different types and grades are sold by weight, with different shades and unit prices to meet the needs of different users. Thai tourists often stop at the busy markets and roadside stands in the seaside towns of Rayong, Hua Hin, Petchburi, Chaiya, and Trang to buy food to take home. Every day, these places sell huge amounts of their very fresh, high-quality, and fragrant gkapi. I myself bring a couple of large containers of the best gkapi back to America each year.
Thailand, Malaysia, and southern China all use shrimp pastes that are similar to these in their cooking. These can be light pinkish gray sauces in jars that are very wet and fluid, or they can be dark chocolate brown blocks that are tightly packed. The kind used for Thai cooking leans toward the latter. If you want to use shrimp paste in Thai food, you should buy one from Thailand because other Asian cultures cook with it in different ways and like it stronger.
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Shrimp paste is an intensely flavored condiment used in Southeast Asian cooking. Made by fermenting ground shrimp with salt, it provides a savory umami boost to dishes. But with such a pungent aroma, it’s natural to wonder – does shrimp paste expire?
As a fermented product, shrimp paste can seem intimidatingly funky. You may worry it will spoil quickly. However, thanks to the salt and fermentation process, its shelf life is quite long.
I did some digging into how shrimp paste is made and how it keeps to find out if and when it goes bad. Here’s the scoop on shrimp paste expiration and shelf life.
An Overview of Shrimp Paste
Before getting into shelf life details let’s look at what shrimp paste is
- Made by mashing small shrimp or krill and mixing with salt
- Left to ferment naturally for months
- Fermentation preserves and intensifies flavor
- Pressed into a firm dense block or loaf when done
- Main ingredients are just shrimp and salt
- Also called terasi, belacan, kapi or bagoong alamang
- Adds deep umami flavor to Southeast Asian dishes
The salt draws moisture out of the shrimp, allowing beneficial fermentation bacteria to grow This gives shrimp paste its characteristic pungent, cheese-like smell and concentrated taste
Does Shrimp Paste Expire?
Now the main question – does shrimp paste go bad? Here is how long it lasts
- Unopened – 1 to 3 years stored in a cool, dry pantry
- After opening – About 1 year in the refrigerator
So yes, shrimp paste does eventually expire. But thanks to the preserving salt and fermentation process, it lasts a remarkably long time.
Properly stored shrimp paste keeps well for over a year past any printed date. The key is limiting air exposure once opened.
How to Tell if Shrimp Paste Has Gone Bad
Some fermented shrimp has a strong smell that makes it hard to tell if it has gone bad. Here are signs your shrimp paste is past its prime:
- Mold growing on surface
- Ammonia or rotten smell instead of just pungent shrimp
- Unusually dark color – black or dark brown
- Watery, mushy texture vs firm but spreadable
If the shrimp paste smells funny, changes color, or grows mold, it’s past its expiration date and should be thrown away. Always inspect it before use.
If the aroma is still just shrimpy and the texture spreadable but not runny, opened shrimp paste is likely still fine to use after 1 year refrigerated.
Maximizing Shelf Life With Proper Storage
To optimize freshness and shelf life, store shrimp paste:
- Unopened – In a cool, dry pantry away from light and heat
- After opening – Transfer to an airtight container in the fridge
- Fridge temperature – Store at 34°F – 40°F
- Freezing – Avoid freezing, it changes the texture
Also:
- Seal tightly after each use
- Keep away from air exposure
- Use clean utensils to remove paste
- Wipe rim and edges when closing
Proper storage is key to preventing premature shrimp paste spoilage. Limit air contact and keep refrigerated after opening.
Using Up Shrimp Paste Before It Goes Bad
To use shrimp paste before it expires:
- Add to curries, soups, stews or sauces
- Mix into marinades for meat and seafood
- Stir into noodle and rice dishes
- Spread on proteins before grilling or roasting
- Incorporate into dipping sauces and dressings
- Mix with oil as a seasoning base for stir fries
- Add to rubs and marinades for a umami boost
A little bit goes a long way due to the concentrated flavor. Start with 1/4 tsp or less until you’re used to the taste.
Get creative with adding shrimp paste to maximize use before it goes off. The savory oomph can enhance many dishes in small doses.
Common Questions About Shrimp Paste Expiration
Here are answers to some frequently asked questions about whether shrimp paste expires and how long it lasts:
How long does unopened shrimp paste last at room temperature?
1 to 3 years stored properly in a cool, dry pantry. Refrigeration is not needed before opening.
Does refrigerating shrimp paste extend the shelf life?
Yes, refrigeration extends the shelf life of opened shrimp paste to about 1 year. Keep sealed in an airtight container.
Can you freeze shrimp paste to make it last longer?
Freezing is not recommended. It negatively affects the texture. Refrigeration is best for extending the shelf life once opened.
Is it safe to eat shrimp paste after the expiration date?
It can be safely eaten for up to a year past the printed date as long as it shows no signs of spoilage. Discard if moldy or smells off.
How can you tell if opened shrimp paste has gone bad?
Signs that opened shrimp paste has expired include mold, ammonia smell, changes in color and texture. Trust your senses – if it seems off, toss it.
The Takeaway on Shrimp Paste Expiration
While shrimp paste may seem like a questionable ingredient, it can actually keep for well over a year when properly stored. A few key points:
- Unopened lasts 1-3 years stored in the pantry due to fermenting process
- Refrigerate after opening to extend shelf life to about 1 year
- Don’t rely solely on printed expiration date
- Look for signs like mold, smell and texture changes
- Opened stays good for about 1 year refrigerated
- Freeze only if using within a month to avoid texture changes
So you can rest assured that shrimp paste doesn’t expire quickly. With optimal storage conditions, it can remain fresh and usable for many months past any date on the package.
