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Laksa
Malaysia's most celebrated noodle soup — a rich, spiced coconut milk broth fragrant with lemongrass, galangal and turmeric, served with prawns, tofu and rice noodles.
⏱ 70 min🔥 560 kcalMedium
★4.9(2,034)
12 recipes using shrimp — Laksa, nasi lemak, char kway teow — a vibrant fusion of Malay, Chinese and Indian flavours.
These 12 malaysian shrimp recipes are ready in about 70 minutes on average, with 380–780 kcal per serving, and 8% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Malaysian cuisine — Laksa, nasi lemak, char kway teow — a vibrant fusion of Malay, Chinese and Indian flavours — brings its own distinctive techniques and seasonings to every ingredient it touches. When Malaysian cooks work with shrimp, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are frying, simmering, stir-frying and boiling.
Sweet, quick-cooking shellfish that go from raw to ready in two or three minutes — perfect for fast, high-heat dishes. In this collection it's most often cooked with bean sprouts, coconut milk, lemongrass, eggs, tofu puffs and tamarind paste. The dishes here span malaysian classics ready in as little as 25 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Penang Assam Laksa is the highest-rated dish in this collection at 4.9★ from 2,987 ratings.
Malaysia's most celebrated noodle soup — a rich, spiced coconut milk broth fragrant with lemongrass, galangal and turmeric, served with prawns, tofu and rice noodles.
Tangy, pungent tamarind-soured fish broth with thick rice noodles, pineapple, herbs and shrimp paste — Penang's most iconic dish and one of the world's great noodle soups.
Malaysia's most iconic noodle soup — a rich, spicy coconut broth with thick rice noodles, shrimp, tofu puffs, and a complex rempah spice paste, a meal of extraordinary depth.
Malaysia's iconic stir-fried flat noodles — thick rice noodles tossed over roaring heat with prawns, Chinese sausage, egg, bean sprouts, and dark soy in a scorching wok.
Vibrant Indian-Muslim Malaysian stir-fried noodles with tofu, egg, and a tangy tomato-chili sauce.
Rich, spicy coconut curry noodle soup with shrimp, tofu puffs, and bean sprouts — a Malaysian masterpiece.
Penang's iconic sour fish laksa — a tamarind-based rice noodle soup with flaked mackerel and fresh herbs.
Iconic Penang stir-fried flat rice noodles with shrimp, bean sprouts, and egg in a savory soy sauce.
Borneo's prawn-coconut noodle soup with sambal belacan, omelette ribbons, and tamarind brightness.
Borneo's most famous noodle soup — rice vermicelli in a fragrant coconut-tamarind broth topped with chicken, prawns, omelette ribbons and bean sprouts.
Malaysian street food made from instant noodles stir-fried with vegetables, eggs, and seafood.
Malaysian spicy coconut noodle soup with shrimp, chicken, and tofu puffs — fragrant, fiery, soul-satisfying.
Look for firm, translucent flesh with a clean sea smell — never ammonia. Shell-on shrimp keep more flavour; larger counts (fewer per kilo) mean bigger shrimp.
Peel and devein, leaving the tail on for presentation if you like. A quick brine firms the texture; pat dry before searing so they brown rather than steam.
Cook just until they curl into a loose C and turn opaque pink — a tight O means they're overdone and rubbery.
Very lean and high in protein, with selenium, vitamin B12 and iodine for few calories.
Most of these 12 Malaysian shrimp recipes are ready in around 70 minutes from start to finish. The quickest, Char Kway Teow, takes about 25 minutes, while the slower-cooked dishes run up to 150 minutes.
Across this collection they range from about 380 to 780 kcal per serving, averaging 548 kcal — Maggi Goreng (Malaysian Instant Noodle Stir-Fry) is the lightest option at 380 kcal.
Maggi Goreng (Malaysian Instant Noodle Stir-Fry) is a great place to start — it's rated easy and comes together in about 25 minutes. 8% of the recipes here are beginner-friendly.
In these recipes, shrimp is most often paired with bean sprouts, coconut milk, lemongrass, eggs, tofu puffs and tamarind paste. Malaysian kitchens also lean on its own regional aromatics, fats and signature spice blends.
Cook just until they curl into a loose C and turn opaque pink — a tight O means they're overdone and rubbery.