Hankering for a taste of the Philippines? You’re in luck! This roundup brings you 33 savory shrimp recipes that are perfect for weeknight dinners, weekend feasts, or anytime you crave something deliciously comforting. From quick stir-fries to rich, simmered dishes, there’s a Filipino shrimp delight here for every home cook. Dive in and discover your new favorite!
Garlic Butter Shrimp
Nothing beats a quick, flavorful dinner that feels indulgent yet comes together in minutes. Garlic Butter Shrimp is that perfect weeknight hero, delivering rich, savory notes with minimal effort. This recipe skips the fuss for maximum flavor impact.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined (thawed if frozen)
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1/4 cup dry white wine, such as Sauvignon Blanc (or substitute with chicken broth)
– 1 tbsp fresh lemon juice
– 1/4 tsp red pepper flakes (adjust for desired heat)
– 2 tbsp chopped fresh parsley
– Salt, to season shrimp
– 1 tbsp olive oil (or any neutral oil)
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Season the shrimp lightly on both sides with salt.
3. Heat a large skillet over medium-high heat and add 1 tbsp of olive oil.
4. Add the shrimp to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
5. Cook the shrimp for 1-2 minutes per side, just until they turn pink and opaque; do not overcook.
6. Remove all shrimp from the skillet and set them aside on a plate.
7. Reduce the heat to medium and add 4 tbsp of unsalted butter to the same skillet.
8. Once the butter is melted, add 4 cloves of minced garlic and cook for 30-60 seconds until fragrant but not browned.
9. Pour in 1/4 cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
10. Let the wine simmer for 1-2 minutes to reduce slightly and cook off the alcohol.
11. Stir in 1 tbsp of fresh lemon juice and 1/4 tsp of red pepper flakes.
12. Return the cooked shrimp to the skillet and toss to coat them evenly in the garlic butter sauce.
13. Remove the skillet from the heat and stir in 2 tbsp of chopped fresh parsley.
14. Serve immediately.
Keep the shrimp plump and tender by avoiding overcooking. The sauce should be glossy and cling to each piece, offering a perfect balance of rich butter, sharp garlic, and a bright hint of lemon. For a creative twist, serve it over creamy polenta or toss it with fresh pasta to soak up every last drop.
Shrimp Adobo
Get ready for a Filipino-American twist on a classic. Shrimp adobo swaps chicken for plump shrimp, simmered in a savory-sour sauce. It’s a quick, flavorful weeknight dinner that comes together fast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined (thawed if frozen)
– 1/3 cup soy sauce (use low-sodium to control saltiness)
– 1/3 cup white vinegar
– 4 cloves garlic, minced
– 1 tsp whole black peppercorns, lightly crushed
– 2 bay leaves
– 1 tbsp neutral oil, like canola or vegetable
– 1/2 cup water
– 1 tbsp brown sugar (optional, for a touch of sweetness)
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. In a small bowl, combine soy sauce, vinegar, minced garlic, crushed peppercorns, and bay leaves to make the adobo marinade.
3. Heat oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
4. Add the shrimp in a single layer, cooking for 1-2 minutes per side until just pink and opaque; remove shrimp to a plate and set aside.
5. Pour the prepared adobo marinade into the same hot skillet—it will sizzle and reduce quickly.
6. Add water and brown sugar (if using) to the skillet, stirring to combine and dissolve the sugar.
7. Bring the sauce to a simmer over medium heat and let it reduce for 3-4 minutes until slightly thickened.
8. Return the cooked shrimp to the skillet, tossing gently to coat in the sauce for 1 minute until heated through.
9. Remove the skillet from heat and discard the bay leaves before serving.
Overcooking shrimp makes it rubbery, so keep an eye on it. Once coated, the shrimp soak up the tangy, garlicky sauce perfectly. Serve it over steamed rice to soak up every drop, or with a side of sautéed greens for a complete meal.
Sinigang na Hipon
Kick off your weeknight dinner with this tangy Filipino shrimp soup. Sinigang na Hipon balances sour tamarind broth with plump shrimp and crisp vegetables. It’s a comforting one-pot meal ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (keep tails on for flavor)
– 1 packet (1.4 oz) tamarind soup mix, or 2 tbsp tamarind paste dissolved in 4 cups water
– 1 medium onion, sliced
– 2 medium tomatoes, quartered
– 1 daikon radish, peeled and sliced into 1/2-inch rounds
– 8 oz green beans, trimmed and cut into 2-inch pieces
– 2 tbsp fish sauce, adjust to taste
– 1 tsp neutral oil, such as vegetable or canola
– 4 cups water
– 1 long green chili pepper, optional for heat
Instructions
1. Heat 1 tsp neutral oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add sliced onion and quartered tomatoes to the pot. Sauté for 3–4 minutes until onions are translucent and tomatoes soften.
3. Pour in 4 cups water and bring to a boil over high heat.
4. Stir in 1 packet tamarind soup mix until fully dissolved, or add tamarind paste mixture.
5. Add sliced daikon radish to the pot. Reduce heat to medium and simmer for 8–10 minutes until radish is fork-tender.
6. Add trimmed green beans and optional long green chili pepper. Simmer for another 5 minutes until beans are bright green and crisp-tender.
7. Stir in 2 tbsp fish sauce, then add peeled shrimp. Cook for 2–3 minutes until shrimp turn pink and opaque, avoiding overcooking.
8. Remove pot from heat immediately once shrimp are done. Taste broth and adjust seasoning with more fish sauce if desired.
Generously ladle the hot soup into bowls, ensuring each serving gets plenty of shrimp and vegetables. The broth should be distinctly sour with a savory depth from the fish sauce, while the shrimp remain tender and the vegetables retain a slight crunch. For a heartier meal, serve it over steamed jasmine rice or with a side of fried fish.
Halabos na Hipon
Kick off your weeknight dinner with Halabos na Hipon, a Filipino shrimp dish that’s ready in minutes. This simple recipe relies on just a few ingredients to let the shrimp’s natural sweetness shine. You’ll have a vibrant, flavorful meal on the table fast.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined (thawed if frozen)
– 1/4 cup 7UP or Sprite (or any lemon-lime soda)
– 1/4 cup water
– 3 cloves garlic, minced
– 1 tbsp cooking oil (or any neutral oil)
– 1 tsp salt (adjust to taste)
– 1/2 tsp ground black pepper
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Heat the oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the minced garlic and sauté for 30 seconds until fragrant but not browned.
4. Tip: Use a wide skillet to avoid overcrowding the shrimp for even cooking.
5. Add the shrimp to the skillet in a single layer, cooking for 1 minute per side until they turn pink.
6. Pour in the 7UP and water, then sprinkle with salt and pepper.
7. Bring the liquid to a boil, then reduce the heat to medium.
8. Simmer the shrimp for 3–4 minutes, stirring occasionally, until the sauce slightly thickens.
9. Tip: The soda adds a subtle sweetness; for a tangier twist, add a squeeze of fresh lemon juice at the end.
10. Check that the shrimp are opaque and firm to the touch, indicating they’re fully cooked.
11. Tip: Serve immediately to prevent the shrimp from overcooking in the residual heat.
12. Remove the skillet from the heat.
Yield tender, juicy shrimp with a light, savory-sweet glaze from the reduced soda. The garlic infuses every bite with aromatic depth. Try it over steamed rice or with a side of crisp vegetables for a complete meal.
Camaron Rebosado
Rethink your shrimp game with this Filipino classic. Camaron Rebosado delivers crispy, golden shrimp in a light, airy batter. It’s a simple, crowd-pleasing appetizer that’s surprisingly easy to master.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (tails on for easy handling)
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tsp baking powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1 large egg
– 3/4 cup ice-cold club soda (or any cold sparkling water for a lighter batter)
– 2 cups vegetable oil for frying (or any neutral oil with a high smoke point)
– 1/2 cup sweet chili sauce for dipping (adjust to taste)
Instructions
1. Pat the shrimp completely dry with paper towels to ensure the batter adheres properly.
2. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.
3. Create a well in the center of the dry ingredients and crack the egg into it.
4. Pour the ice-cold club soda into the well with the egg.
5. Gently whisk the wet ingredients into the dry until just combined; a few lumps are fine to avoid overmixing and a tough batter.
6. Heat the vegetable oil in a deep pot or Dutch oven to 350°F, using a thermometer for accuracy.
7. Hold a shrimp by the tail and dip it fully into the batter, letting excess drip back into the bowl.
8. Carefully lower the battered shrimp into the hot oil. Fry in batches of 4-5 shrimp to avoid overcrowding and a temperature drop.
9. Fry for 2-3 minutes, flipping once halfway, until the coating is uniformly golden brown and crispy.
10. Transfer the cooked shrimp to a wire rack set over a baking sheet; this keeps them crisp better than paper towels.
11. Repeat the dipping and frying process with the remaining shrimp.
12. Serve immediately with sweet chili sauce for dipping.
Mouthwateringly crisp on the outside and tender inside, these shrimp offer a satisfying crunch with every bite. The light batter lets the shrimp’s natural sweetness shine, perfectly balanced by the tangy-sweet dip. For a fun twist, serve them over a bed of shredded cabbage with a squeeze of lemon for a quick, deconstructed shrimp tempura salad.
Ginisang Hipon
Craving a quick, savory shrimp dish that comes together in minutes? Ginisang Hipon is a Filipino stir-fry featuring plump shrimp in a garlicky, slightly tangy sauce. It’s a weeknight lifesaver that delivers big flavor with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb medium shrimp, peeled and deveined
– 1 tbsp vegetable oil, or any neutral oil
– 4 cloves garlic, minced
– 1 medium onion, diced
– 1 medium tomato, diced
– 1 tbsp fish sauce
– 1/2 cup water
– 1/4 tsp black pepper
– 1 tbsp lemon juice, or lime juice
– 2 green onions, sliced for garnish
Instructions
1. Pat the shrimp dry with paper towels to ensure a good sear.
2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque; transfer to a plate.
4. In the same skillet, add the garlic and onion; sauté for 3 minutes until fragrant and softened.
5. Stir in the tomato and cook for 2 minutes until it begins to break down.
6. Pour in the fish sauce and water, scraping up any browned bits from the bottom of the skillet.
7. Bring the mixture to a simmer and cook for 3 minutes to meld the flavors.
8. Return the shrimp to the skillet, sprinkle with black pepper, and toss to coat.
9. Remove from heat and stir in the lemon juice just before serving to preserve its bright acidity.
10. Garnish with sliced green onions.
Keep the shrimp tender by avoiding overcooking—they should be just opaque. The sauce is light yet savory, with a pleasant tang from the lemon juice. Serve it over steamed rice to soak up every drop, or toss with noodles for a heartier meal.
Baked Shrimp with Cheese
Whip up a quick, cheesy seafood dinner that’s perfect for busy weeknights. This baked shrimp with cheese combines juicy shrimp, melty cheese, and simple seasonings for a satisfying meal in under 30 minutes. It’s a crowd-pleaser that feels indulgent without much effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined (thawed if frozen)
– 1 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced
– 1 tsp paprika
– ½ tsp salt
– ¼ tsp black pepper
– 1 cup shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley (optional, for garnish)
– Lemon wedges for serving (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat the shrimp dry with paper towels to ensure they crisp up nicely.
3. In a large bowl, toss the shrimp with olive oil, minced garlic, paprika, salt, and black pepper until evenly coated.
4. Arrange the shrimp in a single layer in a baking dish.
5. Sprinkle the mozzarella and Parmesan cheeses evenly over the shrimp.
6. Bake for 12–15 minutes, or until the shrimp are opaque and the cheese is bubbly and lightly golden.
7. Remove from the oven and let it rest for 2 minutes to set the cheese.
8. Garnish with chopped parsley and serve immediately with lemon wedges on the side.
Melted cheese forms a golden crust over tender, juicy shrimp, creating a rich and savory flavor. Serve it over rice or with crusty bread to soak up the cheesy sauce for a complete meal.
Shrimp Pinakbet
A vibrant Filipino stew, Shrimp Pinakbet combines shrimp with a medley of vegetables in a savory, umami-rich sauce. It’s a quick, one-pot meal that’s both nutritious and deeply satisfying. Perfect for a busy weeknight, it brings bold flavors to your table with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 lb large shrimp, peeled and deveined (thawed if frozen)
- 1 tbsp vegetable oil (or any neutral oil)
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 tomatoes, chopped
- 1 tbsp fish sauce (adjust to taste)
- 1 cup water
- 1 small eggplant, cut into 1-inch cubes
- 1 cup okra, trimmed
- 1 cup green beans, cut into 2-inch pieces
- 1 bitter melon, seeded and sliced (optional, for authentic bitterness)
- 1 tsp ground black pepper
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
- Add minced garlic and diced onion to the pot. Sauté for 2–3 minutes until fragrant and onion is translucent, stirring frequently to prevent burning.
- Stir in chopped tomatoes and cook for 3–4 minutes until softened, mashing them slightly with a spoon to release juices.
- Pour in fish sauce and water, then bring the mixture to a boil over high heat.
- Add eggplant cubes, okra, green beans, and bitter melon (if using) to the pot. Tip: Cut vegetables uniformly for even cooking.
- Reduce heat to medium, cover the pot, and simmer for 8–10 minutes until vegetables are tender but still firm, stirring occasionally.
- Season the stew with ground black pepper, stirring to combine. Tip: Taste and adjust fish sauce now if needed, as shrimp will add saltiness.
- Add peeled shrimp to the pot in a single layer. Cook for 3–4 minutes until shrimp turn pink and opaque, flipping halfway through. Tip: Do not overcook shrimp to keep them tender.
- Remove from heat and let sit for 2 minutes to allow flavors to meld.
Uncover a dish with tender-crisp vegetables swimming in a savory, slightly briny broth, complemented by juicy shrimp. Serve it hot over steamed rice to soak up the sauce, or enjoy it as a hearty standalone stew for a comforting meal.
Filipino Shrimp Curry
Fragrant and comforting, this Filipino shrimp curry brings together creamy coconut milk and bold spices for a quick weeknight meal. It’s a one-pan wonder that’s ready in under 30 minutes, perfect for busy evenings.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 1 tbsp vegetable oil, or any neutral oil
– 1 medium onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 1 tbsp ginger, grated
– 2 tbsp curry powder
– 1 (13.5 oz) can coconut milk, full-fat for creaminess
– 1 cup chicken broth, low-sodium
– 1 red bell pepper, sliced
– 1 tbsp fish sauce, adjust to taste
– 1 tsp sugar, optional for balance
– Salt, to season
– Fresh cilantro, for garnish
Instructions
1. Pat the shrimp dry with paper towels and season lightly with salt.
2. Heat 1 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque; transfer to a plate.
4. In the same skillet, add the diced onion and cook for 3–4 minutes until softened.
5. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
6. Sprinkle in 2 tbsp curry powder and toast for 30 seconds to bloom the spices.
7. Pour in 1 can coconut milk and 1 cup chicken broth, scraping up any browned bits from the bottom.
8. Bring the mixture to a simmer over medium heat, then reduce to low and cook for 5 minutes to thicken slightly.
9. Add the sliced red bell pepper and cook for 3–4 minutes until tender-crisp.
10. Stir in 1 tbsp fish sauce and 1 tsp sugar if using; taste and adjust seasoning with salt.
11. Return the shrimp to the skillet and simmer for 1–2 minutes until heated through.
12. Remove from heat and garnish with fresh cilantro.
Velvety and rich, this curry boasts a creamy texture with tender shrimp and crisp peppers. Serve it over steamed rice or with crusty bread to soak up the flavorful sauce—it’s a versatile dish that’s equally great for leftovers the next day.
Shrimp Laing
Whip up a comforting Filipino stew that’s perfect for chilly evenings. This Shrimp Laing combines tender shrimp with taro leaves in a creamy, spicy coconut broth. It’s a one-pot wonder that delivers bold flavor with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 2 cups dried taro leaves (gabi leaves), rinsed
– 1 (13.5 oz) can coconut milk
– 1 cup shrimp stock or water
– 2 tbsp vegetable oil (or any neutral oil)
– 1 medium onion, diced
– 4 cloves garlic, minced
– 1 thumb-sized ginger, julienned
– 2–3 Thai chilies, sliced (adjust to heat preference)
– 2 tbsp fish sauce
– 1 tsp ground black pepper
– Salt, to taste (optional)
Instructions
1. Heat vegetable oil in a large pot over medium heat until shimmering.
2. Sauté onion, garlic, and ginger for 3–4 minutes until fragrant and softened.
3. Add Thai chilies and cook for 1 minute to release their heat.
4. Pour in coconut milk and shrimp stock, then bring to a gentle simmer.
5. Stir in dried taro leaves, ensuring they are fully submerged in the liquid.
6. Cover the pot and simmer for 15 minutes, stirring occasionally to prevent sticking.
7. Add shrimp, fish sauce, and black pepper to the pot.
8. Cook uncovered for 5–7 minutes until shrimp turn pink and opaque.
9. Taste the broth and add salt only if needed, as fish sauce is already salty.
10. Remove from heat and let it rest for 5 minutes before serving.
Enjoy the creamy texture from the coconut milk and the slight thickening from the taro leaves. The shrimp remain tender while absorbing the spicy, savory broth. Serve it over steamed rice or with crusty bread to soak up every last drop.
Kilawin na Hipon
Packed with bright, tangy flavors, this Filipino-style shrimp ceviche is a refreshing no-cook dish. It’s perfect for a quick appetizer or light meal, marinating in a citrusy dressing. The shrimp firms up in the acid, creating a tender texture.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb raw shrimp, peeled and deveined (use medium or large size for best texture)
– 1 cup fresh calamansi juice (or substitute with equal parts lime and orange juice)
– 1/2 cup white vinegar
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1 thumb-sized piece ginger, julienned
– 1-2 Thai chili peppers, sliced (adjust for heat preference)
– 1 tsp salt
– Freshly ground black pepper, to taste
– 1 tbsp cooking oil (or any neutral oil)
Instructions
1. Place the raw shrimp in a large glass or non-reactive bowl.
2. Pour the calamansi juice and white vinegar over the shrimp, ensuring they are fully submerged.
3. Cover the bowl and refrigerate for 15 minutes, or until the shrimp turns opaque and pink.
4. While the shrimp marinates, thinly slice the red onion and mince the garlic.
5. Julienne the ginger into thin matchsticks and slice the Thai chili peppers.
6. Drain the shrimp from the citrus marinade, reserving 1/4 cup of the liquid.
7. In a separate bowl, combine the drained shrimp, sliced red onion, minced garlic, julienned ginger, and sliced chili peppers.
8. Add the reserved 1/4 cup of marinade back into the shrimp mixture.
9. Season with 1 tsp of salt and a generous amount of freshly ground black pepper.
10. Drizzle 1 tbsp of cooking oil over the mixture and toss everything gently to combine.
11. Let the kilawin sit at room temperature for 5 minutes to allow the flavors to meld.
12. Taste and adjust seasoning with more salt or pepper if needed.
13. Serve immediately in individual bowls or on a platter.
This dish offers a firm yet tender bite from the shrimp, balanced by sharp acidity and a spicy kick. The ginger and chili add warmth that cuts through the tanginess. Try it over steamed rice or with crispy plantain chips for a contrasting crunch.
Shrimp Bicol Express
Merging Filipino tradition with American pantry staples, this Shrimp Bicol Express delivers fiery, creamy comfort in one pan. It’s a bold weeknight upgrade that comes together fast, using shrimp for a lighter, quicker protein than the classic pork. Get ready for a spicy, coconutty kick that clings to every grain of rice.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thawed if frozen)
– 2 tbsp vegetable oil, or any neutral oil
– 1 medium yellow onion, finely diced
– 4 cloves garlic, minced
– 1 thumb-sized piece ginger, minced (about 1 tbsp)
– 1-2 Thai chili peppers, thinly sliced, adjust for heat
– 1 13.5-oz can full-fat coconut milk, shaken well
– 3 tbsp shrimp paste (bagoong alamang)
– 1 tbsp fish sauce
– 1 tsp granulated sugar
– Cooked white rice, for serving
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp in a single layer and cook for 1-2 minutes per side until just pink and opaque. Transfer to a plate.
4. In the same skillet, add the diced onion and cook for 3-4 minutes until softened and translucent.
5. Add the minced garlic, ginger, and sliced chili peppers. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
6. Pour in the coconut milk and stir to combine, scraping up any browned bits from the bottom of the pan.
7. Whisk in the shrimp paste, fish sauce, and sugar until fully incorporated.
8. Bring the sauce to a gentle simmer, then reduce heat to medium-low. Let it cook uncovered for 8-10 minutes, stirring occasionally, until slightly thickened.
9. Return the cooked shrimp to the skillet and stir to coat in the sauce. Cook for 1-2 more minutes just to heat through.
10. Remove from heat. Serve immediately over hot cooked white rice.
Velvety coconut milk tempers the intense heat from the chilies and pungent shrimp paste, creating a sauce that’s rich yet bright. The shrimp stay tender and juicy, perfectly absorbing the complex, savory-sweet flavors. For a fun twist, spoon it over crispy roasted potatoes or use it as a bold filling for tacos with fresh slaw.
Ginataang Hipon
Zesty and comforting, this Filipino shrimp stew simmers in a rich coconut milk base. Ginataang Hipon delivers a creamy, savory-sweet flavor with minimal effort. It’s a one-pot wonder perfect for busy weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 1 can (13.5 oz) coconut milk, full-fat for creaminess
– 1 onion, diced (yellow or white)
– 3 cloves garlic, minced
– 1 thumb-sized ginger, julienned (about 1 tbsp)
– 2 tbsp cooking oil, such as vegetable or canola
– 2 tbsp fish sauce, adjust to taste
– 1 tsp black pepper, freshly ground preferred
– 2 green chili peppers, sliced (optional, for heat)
– 1 cup spinach or kale, packed (or substitute with bok choy)
Instructions
1. Heat oil in a large skillet or pot over medium heat (350°F).
2. Sauté onion, garlic, and ginger for 3–4 minutes until fragrant and softened.
3. Add shrimp and cook for 2 minutes per side until they turn pink and opaque.
4. Pour in coconut milk and bring to a gentle simmer, stirring occasionally.
5. Season with fish sauce and black pepper, then reduce heat to low.
6. Simmer uncovered for 10 minutes to let flavors meld and sauce thicken slightly.
7. Stir in green chili peppers if using, and cook for 1 minute more.
8. Add spinach or kale and cook for 1–2 minutes until just wilted.
9. Remove from heat and let rest for 2 minutes before serving.
Oily coconut milk coats each shrimp, creating a luscious, velvety texture with a hint of spice from the ginger and chili. Serve it over steamed jasmine rice to soak up the savory broth, or pair with crusty bread for a hearty twist. The dish reheats well, making leftovers taste even richer the next day.
Filipino Shrimp Pancit
Dive into a quick, savory Filipino noodle stir-fry packed with shrimp and vegetables. This one-pan dish comes together fast for a satisfying weeknight meal. Customize with your favorite veggies or protein swaps.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 8 oz rice noodles (or thin wheat noodles)
– 1 lb medium shrimp, peeled and deveined
– 2 tbsp vegetable oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 small onion, thinly sliced
– 1 cup shredded carrots
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 1/4 cup soy sauce (adjust for saltiness)
– 1 tbsp fish sauce (optional for umami)
– 1 cup chicken broth (or water)
– 1/2 tsp black pepper
– 2 green onions, sliced for garnish
– 1 lime, cut into wedges for serving
Instructions
1. Soak rice noodles in warm water for 10 minutes until pliable, then drain thoroughly.
2. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
3. Add shrimp and cook for 2–3 minutes until pink and opaque, then remove and set aside.
4. In the same pan, add garlic and onion, stirring for 1–2 minutes until fragrant and softened.
5. Tip: Keep the heat high to prevent the vegetables from becoming soggy.
6. Add carrots and green beans, cooking for 3–4 minutes until slightly tender but still crisp.
7. Pour in chicken broth, soy sauce, and fish sauce, bringing to a simmer for 1 minute.
8. Add drained noodles to the pan, tossing to coat evenly in the sauce for 2–3 minutes.
9. Tip: Use tongs to gently separate noodles and ensure they absorb the liquid without breaking.
10. Return shrimp to the pan, sprinkle with black pepper, and stir for 1 minute to heat through.
11. Tip: Taste and adjust seasoning with more soy sauce if needed, but avoid over-salting.
12. Remove from heat and garnish with green onions.
13. Serve immediately with lime wedges on the side.
Buttery noodles cling to the savory sauce, while shrimp add a sweet, briny pop. The veggies stay crisp for a satisfying texture contrast. Try topping with a fried egg or serving alongside a fresh cucumber salad for a complete meal.
Conclusion
Uncover the vibrant flavors of Filipino cuisine with these 33 savory shrimp recipes! From classic adobo to sizzling sinigang, this collection offers a delicious adventure for your kitchen. We hope you find a new favorite to share with family and friends. Don’t forget to leave a comment telling us which recipe you loved most, and pin this article on Pinterest to save these tasty ideas for later!
