SPICY SHRIMP PASTE or sambal belacan is an all time favourite with Malaysians.  Sambal is a Malaysian chilli sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Various recipes of SPICY SHRIMP PASTE are served as hot and spicy condiments for dishes such as raw vegetables, grilled fish, fried fish, fried chicken, smashed chicken, ribs and various soups.

Shrimp is one of the most commonly consumed type of shellfish worldwide. It is quite nutritious and provides high amounts of certain nutrients, such as iodine, that aren’t abundant in many other foods.

Shrimp has an impressive nutrition profile.

It is quite low in calories, providing only 84 calories in a 3-ounce (85-gram) serving, and does not contain any carbs. Approximately 90% of the calories in shrimp come from protein, and the rest come from fat. Additionally, the same serving size provides more than 20 different vitamins and minerals, including 50% of your daily needs for selenium, a mineral that may help reduce inflammation and promote heart health (1, 2Trusted Source).

Here is an overview of the nutrients in a 3-ounce (85-gram) serving of shrimp:

  • Calories: 84
  • Protein: 18 grams
  • Selenium: 48% of the RDI (Reference Daily Intake)
  • Vitamin B12: 21% of the RDI
  • Iron: 15% of the RDI
  • Phosphorus: 12% of the RDI
  • Niacin: 11% of the RDI
  • Zinc: 9% of the RDI
  • Magnesium: 7% of the RDI

Shrimp is also one of the best food sources of iodine, an important mineral that many people are deficient in. Iodine is required for proper thyroid function and brain health. Shrimp is also a good source of omega-6 and omega-3 fatty acids, in addition to astaxanthin antioxidants, which may have a variety of health benefits.


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Sambal belacan is an all time Malaysian condiment that goes well with many food items. Sambal belacan consists of chillies, belacan (Malaysian shrimp paste), calamansi lime (limau kasturi), salt and sugar. In the United States, calamansi lime is scarce so lime can be used as a substitute. However, calamansi lime is best for sambal as it adds amazing aroma and nuance to the sambal belacan. Belacan (Shrimp paste) is the most important ingredient in sambal belacan. You have to toast the belacan in a skillet or wok. The belacan should be toasted until it becomes dry and toasty, into tiny granules. If you don’t have a mortar and pestle, you can use a mini food processor to grind everything. If you like some extra fiery kick in your sambal, you can add a few bird’s eye chillies. 👳