Shrimp Paste

Shrimp paste, also known as belacan or kapi, is a pungent and intensely flavored fermented condiment made from ground shrimp and salt. This Southeast Asian staple boasts a powerful umami flavor, contributing a salty, savory, and somewhat fishy taste to dishes. Its color can range from pale pink to dark brown, and its texture is typically dense and paste-like, although some variations are drier and more crumbly. Shrimp paste is a versatile ingredient used to add depth and complexity to curries, sauces, dips, and stir-fries. When cooked, shrimp paste mellows out slightly, enhancing the other flavors in a dish and providing a rich, savory base note that is highly distinctive.

If you've ever opened a jar and been hit by that sharp, low-tide smell, don't let it scare you off — that aroma is exactly the point. Raw shrimp paste tastes fierce and briny, almost aggressive on its own, but heat transforms it completely. Toast a small nub in a dry pan or over an open flame for a minute or two and it turns nutty, mellow, and deeply savory, the way anchovies melt into a good pasta sauce. A little goes a long way; most recipes call for no more than a teaspoon or a small cube, so a single jar can last a home cook the better part of a year.

Regional versions differ more than you might expect. Malaysian and Indonesian belacan tends to be firm and dark, sold in dense blocks you slice or crumble, while Thai kapi is softer, grayer, and looser, spooned straight from the tub. Filipino bagoong and Vietnamese mắm tôm round out the family, each with its own texture and punch. As a fermented seafood product, it belongs to the same salty, funky tradition as fish sauce, which makes it a natural building block whenever a dish tastes flat and needs backbone rather than more salt.

Seafood Condiment Flavoring

Common uses of shrimp paste

How do you use shrimp paste in Thai and Malaysian curries? Fry a small amount with your curry paste and aromatics before adding coconut milk — it dissolves into the base and gives Thai, Malaysian, and Indonesian curries that unmistakable umami depth that plain salt can't match.
How do you cook with shrimp paste in a stir-fry? Mash a pea-sized amount into hot oil with garlic and chili at the start, let it sizzle for thirty seconds until fragrant, then toss in vegetables, meat, or noodles — Malaysian kangkung belacan (stir-fried water spinach) is the classic example.
What dipping sauces use shrimp paste? It's the heart of many Southeast Asian nam prik and sambal dips, blended with chilies, lime juice, sugar, and shallots into a punchy sauce for raw vegetables, grilled meats, or seafood.
Is shrimp paste needed for authentic sambal? For most traditional sambal belacan, yes — it's the foundational note under the chilies, shallots, and garlic. If you're out, a spoonful of cincalok (fermented shrimp) can stand in and keep that briny character.
Can you add shrimp paste to fried rice? A tiny bit stirred through fried rice or nasi goreng infuses every grain with savory backbone; toast it first so it blends smoothly and doesn't leave raw, sharp pockets.
How is shrimp paste used as a flavor base for soups and broths? Dissolve a small amount into simmering stock the way you'd use a bouillon cube — it works as a natural flavoring that rounds out laksa, sour soups, and vegetable braises.
Do you need to cook shrimp paste before eating it? Almost always toast or fry it first — a quick dry-pan roast or a wrap in foil over the flame tames the raw pungency and turns it nutty, which is why most recipes call for cooking it into the dish rather than adding it raw.
What makes artisanal aged shrimp paste different? Some varieties are fermented and sun-dried for months, developing a darker color and far more complex, layered flavor prized in traditional cooking — a little of this aged paste carries a whole pot.

Nutrition (per serving)

Calories211.0kcal (10.55%)

Protein41.1g (82.2%)

Carbs4.1g (1.49%)

Sugars0.0g

Healthy Fat1.1g

Unhealthy Fat1.1g

% Daily Value based on a 2000 calorie diet

Health benefits of shrimp paste

Rich in protein, essential for muscle building and repair — it's a concentrated source given how much shrimp is packed into each block.
Contains selenium, an antioxidant that supports thyroid health and immune function.
Source of calcium, crucial for strong bones and teeth.
Provides omega-3 fatty acids, beneficial for heart health and brain function.
May offer vitamin B12, important for nerve function and red blood cell formation.
Contains astaxanthin, an antioxidant with anti-inflammatory properties that also gives shrimp their reddish-pink pigment.
Because it's very high in sodium, a little goes a long way — using it as a seasoning rather than a main ingredient lets you enjoy its savory depth without overdoing the salt. Related fermented shrimp products like dried prawn offer a similar protein-rich, umami-packed profile.

Substitutes for shrimp paste

Cincalok

Dried Prawn

Dried Crayfish

Slice of strawberry tart with a speech bubble suggesting olive oil as a butter swap

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Storage tips for shrimp paste

Once opened, transfer the shrimp paste to a tightly sealed airtight container and refrigerate immediately — this keeps the strong aroma from spreading to everything else in the fridge and slows any drying out.
Properly stored in the refrigerator, shrimp paste can keep for several months to a year, thanks to its high salt content acting as a natural preservative.
For long-term storage, you can freeze it: wrap firm block-style paste tightly or portion it into a small sealed tub, where it will keep well over a year and thaw quickly since the salt keeps it from freezing rock-solid.
Always use a clean, dry spoon each time and press the surface flat before sealing — introducing moisture or food scraps is the main thing that leads to mold.
Before using, check for any changes in color, smell, or texture; the normal pungent, briny funk is fine, but discard it if you see fuzzy mold, an off sour-rotten smell, or a slimy surface.
Unopened jars and vacuum-sealed blocks can sit in a cool, dark pantry until opened, but once the seal is broken, the fridge is the safest home.

Shrimp Paste

Common uses of shrimp paste

Nutrition (per serving)

Nutrition (per serving)

Health benefits of shrimp paste

Substitutes for shrimp paste

Your recipes can talk now 👀

Storage tips for shrimp paste

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