Sauteed Shrimp Paste Recipe (Ginisang Bagoong)

Ginisang Bagoong

Mangoes taste so much better with Sautéed Shrimp Paste (Ginisang Bagoong). I love how the Bagoong can add so much oomph to the mango without being to overpowering the flavour. Although, some of my friends argue that eating Sautéed Shrimp Paste can give you bad breath and sometimes, Sautéed Shrimp Paste can be too fishy, I still love pairing it with sliced mangoes.

It’s hard to find the perfect Sautéed Shrimp Paste that suits your tastes because a lot of people have their own version of it. There are also some people that aren’t too careful when they make Sautéed Shrimp Paste (Ginisang Bagoong) and contaminate it with many bacteria and other unwanted things (e.g. flies, germs, etc).

Personally, I prefer making Bagoong from scratch rather than buying my own. It’s easy to make and you can save a lot of money. I am more comfortable with homemade bagoong than the ones from mango street vendors. Plus, this way, I can have bagoong whenever I want it.

Sauteed Shrimp Paste /Ginisang Bagoong


  • 2 cups shrimp paste
  • Seasoning
  • 5 cloves garlic, crushed and chopped
  • 1 tablespoon vinegar
  • 80mL water
  • 1 medium-sized onion, chopped
  • 1 medium-sized tomato, chopped
  • 30 mL cooking oil
  • ½ piece of chilli pepper (optional)
  • 1/3 cup brown sugar (optional)
  • 1 cup pork meat, chopped (optional)


  1. Heat the pan and pour cooking oil. (You can also try to sear the pork until the oil comes out instead of using cooking oil.)
  2. Sauté garlic, onion and tomatoes for three minutes.
  3. Add raw shrimp paste, sugar and vinegar.
  4. Cover and cook for 10 to 15 minutes.
  5. Remember to stir every once in a while.
  6. Serve and enjoy with mango or with rice.

Ginisang Bagoong