Zesty, vibrant, and bursting with flavor, Filipino shrimp dishes are about to become your new kitchen obsession. From quick weeknight dinners to impressive weekend feasts, these recipes bring the tropical tastes of the Philippines right to your table. Get ready to explore 23 mouthwatering ways to prepare shrimp that will have your family asking for seconds!
Garlic Butter Shrimp with Lemongrass
There’s something quietly comforting about the way garlic and butter mingle in a hot pan, especially on these cooler November evenings when the light fades early and the kitchen becomes a soft, warm sanctuary. Today, I found myself reaching for a bundle of lemongrass, its citrusy scent promising to lift the rich, savory notes of shrimp into something bright and deeply satisfying. This dish feels like a gentle embrace, simple yet layered with flavor, perfect for a quiet dinner that soothes the soul.
Ingredients
– 1 pound large raw shrimp, peeled and deveined (I like to pat them dry with a paper towel for a better sear)
– 4 tablespoons unsalted butter (I always keep mine cold until the moment it hits the pan)
– 4 cloves garlic, minced (freshly minced garlic makes all the difference here)
– 1 stalk lemongrass, tender inner part only, finely chopped (bruising it first with the back of a knife releases its oils beautifully)
– 2 tablespoons fresh lemon juice (squeezed right before using to keep it bright)
– 1/4 cup chopped fresh parsley (I grab a big handful from my little windowsill herb garden)
– 1/2 teaspoon red pepper flakes (just enough for a subtle warmth)
– 1/4 teaspoon salt (I use fine sea salt for even distribution)
Instructions
1. Pat the shrimp completely dry with paper towels to ensure they sear rather than steam.
2. Melt the butter in a large skillet over medium heat until it foams slightly, about 2 minutes.
3. Add the minced garlic and chopped lemongrass, stirring constantly for 1 minute until fragrant but not browned.
4. Arrange the shrimp in a single layer in the skillet, cooking for 2 minutes until the bottoms turn pink and opaque.
5. Flip each shrimp with tongs and cook for another 2 minutes until fully opaque and firm to the touch.
6. Sprinkle in the red pepper flakes and salt, tossing to coat the shrimp evenly.
7. Pour the fresh lemon juice over the shrimp, stirring gently as it bubbles and reduces slightly, about 30 seconds.
8. Remove the skillet from heat and stir in the chopped parsley until just wilted. When you serve this, the shrimp are tender with a slight bite, bathed in a glossy, aromatic butter that carries the bright zing of lemon and the earthy warmth of lemongrass. I love spooning it over a bed of jasmine rice to soak up every last drop, or pairing it with crusty bread for a simple, deeply comforting meal.
Spicy Filipino Shrimp Sinigang
Sometimes, on quiet afternoons like this one, I find myself craving the kind of warmth that seeps right into your bones—the kind that only a truly comforting, sour-spicy broth can provide. Spicy Filipino Shrimp Sinigang does just that, wrapping you in a blanket of tangy tamarind and gentle heat, with plump shrimp and tender vegetables that feel like a hug from the inside out.
Ingredients
– 1 lb large shrimp, peeled and deveined (I leave the tails on for extra flavor in the broth)
– 8 cups water (cold from the tap works perfectly here)
– 1 large white onion, thinly sliced (I like the sweetness it adds as it simmers)
– 2 medium tomatoes, quartered (ripe ones break down beautifully)
– 1 long green chili pepper, sliced (this is where the gentle heat comes from)
– 1 packet (1.41 oz) tamarind soup base mix (I find this easier than fresh tamarind on busy days)
– 1 bunch fresh spinach, stems removed (it wilts so delicately at the end)
– 1 tbsp fish sauce (a good-quality one makes all the difference)
– 1 tsp granulated sugar (just a pinch to balance the sourness)
Instructions
1. Pour 8 cups of cold water into a large pot and place it over high heat.
2. Add the thinly sliced white onion and quartered tomatoes to the pot once the water begins to simmer.
3. Reduce the heat to medium and let the onions and tomatoes cook for 10 minutes, until the tomatoes start to soften and break down.
4. Stir in the tamarind soup base mix until it fully dissolves into the broth.
5. Add the sliced green chili pepper and let the broth simmer for another 5 minutes to infuse the heat.
6. Gently place the peeled shrimp into the pot and cook for exactly 3 minutes, until they turn pink and curl slightly.
7. Stir in the fish sauce and granulated sugar, mixing well to combine.
8. Turn off the heat and immediately add the fresh spinach, stirring until it wilts, which takes about 1 minute.
But what I love most is how the broth holds onto that bright, tangy flavor, while the shrimp stay tender and the spinach melts into each spoonful. Serve it steaming hot in deep bowls, maybe with a side of jasmine rice to soak up every last drop, and let the warmth settle in slowly.
Sweet and Sour Shrimp with Pineapple
Often, when the afternoon light slants just so through my kitchen window, I find myself craving the vibrant dance of sweet and sour—that perfect balance that feels like sunshine on a plate. This shrimp and pineapple dish has become my go-to when I need something that feels both comforting and celebratory, a little tropical escape right at my table.
Ingredients
– 1 lb large raw shrimp, peeled and deveined (I like to pat them dry with paper towels for better searing)
– 1 cup fresh pineapple chunks (if using canned, be sure to drain the juice well)
– ½ cup white sugar
– ¼ cup rice vinegar
– 2 tbsp ketchup (this adds a nice depth to the sauce)
– 1 tbsp soy sauce
– 1 tsp grated fresh ginger (I keep a knob in the freezer for easy grating)
– 2 cloves garlic, minced
– 1 small red bell pepper, cut into 1-inch pieces
– ½ small onion, cut into 1-inch pieces
– 2 tbsp cornstarch
– 3 tbsp vegetable oil (I use avocado oil for its high smoke point)
– ½ cup water
– 2 green onions, sliced (for garnish)
Instructions
1. In a small bowl, whisk together ½ cup white sugar, ¼ cup rice vinegar, 2 tbsp ketchup, 1 tbsp soy sauce, and ½ cup water until the sugar dissolves completely.
2. Place 2 tbsp cornstarch in a separate small bowl and gradually stir in 3 tbsp cold water to create a smooth slurry without lumps.
3. Pat 1 lb large raw shrimp dry with paper towels and season lightly with salt.
4. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
5. Add the shrimp in a single layer and cook for 1–2 minutes per side until they turn pink and opaque, then transfer to a clean plate.
6. Reduce heat to medium and add 1 tbsp vegetable oil to the same skillet.
7. Sauté 1 small red bell pepper and ½ small onion for 3–4 minutes until slightly softened but still crisp.
8. Stir in 1 tsp grated fresh ginger and 2 cloves minced garlic and cook for 30 seconds until fragrant.
9. Pour the prepared sauce mixture into the skillet and bring to a gentle simmer.
10. Add 1 cup fresh pineapple chunks and cook for 2 minutes to warm through.
11. Give the cornstarch slurry a quick stir and gradually drizzle it into the simmering sauce while stirring constantly.
12. Continue stirring for 1–2 minutes until the sauce thickens and coats the back of a spoon.
13. Return the cooked shrimp to the skillet and toss gently to coat with the sauce.
14. Remove from heat and garnish with 2 sliced green onions.
Gently spoon this over steamed jasmine rice, and notice how the plump shrimp nestle against the bright pineapple. The sauce clings in glossy ribbons, with each bite offering a burst of tangy sweetness followed by the subtle heat of ginger. For a playful twist, I sometimes serve it in hollowed-out pineapple halves—the edible bowl makes even a Tuesday dinner feel like a tropical getaway.
Shrimp Kare-Kare with Peanut Sauce
Cradling a warm bowl on this quiet afternoon, I find myself returning to this comforting Filipino classic, where tender shrimp swim in a rich, nutty sauce that feels like a gentle embrace after a long day. There’s something deeply soothing about the way the peanut sauce clings to each piece, creating a harmony of flavors that settles both stomach and soul. This version simplifies the traditional process while keeping all the heartwarming essence intact.
Ingredients
– 1 lb large shrimp, peeled and deveined (I leave the tails on for better presentation)
– 1/2 cup creamy peanut butter (the natural kind gives the best texture)
– 1 cup chicken broth (homemade if you have it, but store-bought works fine)
– 2 tbsp vegetable oil (I use avocado oil for its high smoke point)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 small onion, diced (yellow onions provide the perfect sweetness)
– 1 tbsp fish sauce (this is the secret umami booster)
– 1 tsp annatto powder (for that beautiful golden-orange color)
– 1/4 tsp black pepper (freshly ground releases more aroma)
– 1 cup chopped string beans (cut into 1-inch pieces for even cooking)
– 1 cup sliced eggplant (I prefer Japanese eggplant for fewer seeds)
– 1 tbsp cornstarch mixed with 2 tbsp water (my go-to thickener for sauces)
Instructions
1. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium heat until shimmering.
2. Sauté the diced onion for 3-4 minutes until translucent and fragrant.
3. Add the minced garlic and cook for 1 minute until golden but not browned.
4. Stir in the annatto powder until the oil turns a vibrant orange color.
5. Add the peeled shrimp and cook for 2 minutes per side until they turn pink and opaque.
6. Remove the shrimp from the pot and set aside on a clean plate.
7. Pour the chicken broth into the same pot, scraping up any browned bits from the bottom.
8. Whisk in the peanut butter until completely smooth and incorporated.
9. Add the fish sauce and black pepper, then bring the sauce to a gentle simmer.
10. Stir in the chopped string beans and sliced eggplant.
11. Cover the pot and cook for 8-10 minutes until the vegetables are tender but still slightly crisp.
12. Return the cooked shrimp to the pot.
13. Give the cornstarch mixture a quick stir and gradually add it to the simmering sauce.
14. Cook for 2-3 minutes, stirring constantly, until the sauce thickens to a creamy consistency.
15. Remove from heat and let rest for 2 minutes before serving.
Each spoonful offers a beautiful contrast between the firm shrimp and tender vegetables, all enveloped in that velvety peanut sauce that somehow manages to be both rich and comforting without feeling heavy. The subtle saltiness from the fish sauce balances the natural sweetness of the shrimp, creating layers of flavor that unfold slowly with every bite. For a complete meal, I love serving this over steamed jasmine rice with a side of bagoong (shrimp paste) for those who want an extra savory kick.
Classic Filipino Shrimp Adobo
As the afternoon light fades outside my kitchen window, I find myself drawn to this recipe that feels like a warm embrace from distant shores, a dish that carries the gentle rhythm of Filipino home cooking in every simmering bubble.
Ingredients
– 1 pound medium shrimp, peeled and deveined (I like to keep the tails on for presentation)
– ½ cup soy sauce (I prefer the low-sodium variety to better control the saltiness)
– ½ cup white vinegar (this creates the signature tang that makes adobo so distinctive)
– 6 cloves garlic, minced (don’t be shy—Filipino cooking celebrates garlic’s aromatic warmth)
– 1 tablespoon whole black peppercorns (I crush them slightly to release more flavor)
– 3 dried bay leaves (their earthy fragrance is essential to the dish’s character)
– 1 tablespoon vegetable oil (a neutral oil lets the other flavors shine through)
– 1 cup water (to create the perfect braising liquid)
Instructions
1. Combine soy sauce, vinegar, minced garlic, black peppercorns, and bay leaves in a medium bowl.
2. Add peeled shrimp to the marinade, ensuring each piece is fully coated, and let rest for exactly 15 minutes at room temperature.
3. Heat vegetable oil in a large skillet over medium heat until it shimmers when you tilt the pan.
4. Using tongs, remove shrimp from marinade (reserving the liquid) and arrange them in a single layer in the hot skillet.
5. Cook shrimp for 2 minutes per side until they turn pink and opaque, being careful not to overcrowd the pan.
6. Transfer cooked shrimp to a clean plate, leaving any accumulated juices in the skillet.
7. Pour the reserved marinade and 1 cup of water into the same skillet, scraping up any browned bits from the bottom.
8. Bring the liquid to a gentle boil over medium-high heat, then reduce to a simmer for 10 minutes until the sauce reduces by about one-third.
9. Return the cooked shrimp to the skillet and simmer for exactly 1 more minute to warm through and absorb the sauce.
10. Remove the bay leaves before serving. But what stays with me longest is the way the shrimp become tender yet firm, soaking up that perfect balance of salty and sour while the garlic whispers through each bite. I love serving this over steaming jasmine rice, letting the grains drink up every drop of the dark, aromatic sauce, or sometimes spooning it into small bowls as part of a shared meal where everyone gathers around.
Inihaw na Hipon (Grilled Shrimp)
A quiet afternoon like this always brings me back to coastal memories, where the scent of charcoal and sea salt would mingle in the humid air—today, I’m recreating that magic with these grilled shrimp, a simple dish that holds so much warmth and nostalgia.
Ingredients
– 1 pound large shrimp, peeled and deveined (I leave the tails on for easy handling and that pretty presentation)
– 3 cloves garlic, minced (freshly crushed releases the most aromatic oils)
– 1/4 cup soy sauce (I use low-sodium to control saltiness better)
– 2 tablespoons calamansi or lime juice (freshly squeezed makes all the difference)
– 1 tablespoon olive oil (extra virgin adds a fruity note I love)
– 1 teaspoon brown sugar (it caramelizes beautifully on the grill)
– 1/4 teaspoon black pepper, freshly ground (it wakes up the other flavors)
Instructions
1. Pat the shrimp completely dry with paper towels to ensure they sear nicely instead of steaming.
2. In a medium bowl, combine the minced garlic, soy sauce, calamansi juice, olive oil, brown sugar, and black pepper, whisking until the sugar dissolves fully.
3. Add the dried shrimp to the marinade, tossing gently to coat each piece evenly.
4. Cover the bowl and let the shrimp marinate at room temperature for exactly 15 minutes—no longer, or the acid can toughen the shrimp.
5. While marinating, preheat your grill to medium-high heat, aiming for 400°F, and lightly oil the grates to prevent sticking.
6. Thread the shrimp onto skewers (if using wood, soak them in water for 30 minutes first to avoid burning).
7. Place the skewered shrimp on the hot grill and cook for 2 minutes per side, until the shrimp turn pink and opaque with slight char marks.
8. Remove the shrimp from the grill immediately to avoid overcooking. From the first bite, you’ll notice the tender, juicy texture giving way to a smoky-sweet flavor, perfect alongside steamed rice or tucked into tacos for a bright, zesty twist.
Bicol Express Shrimp with Coconut Milk
Often, when the afternoon light slants just so through my kitchen window, I find myself craving something that warms from the inside out, a dish that feels like a quiet, comforting embrace. On days like this, I turn to the gentle heat and creamy richness of shrimp simmered in coconut milk, a recipe that always brings a sense of calm, slow-cooked satisfaction.
Ingredients
– 1 lb large raw shrimp, peeled and deveined (I like to pat them dry with a paper towel for a better sear)
– 1 can (13.5 oz) full-fat coconut milk, shaken well (this is my non-negotiable for maximum creaminess)
– 2 tbsp vegetable oil (a neutral oil works best here to let the other flavors shine)
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 1 medium yellow onion, thinly sliced
– 2-3 Thai chilies, sliced (adjust based on your heat preference, but I find 3 gives a lovely, slow-building warmth)
– 1 tbsp shrimp paste (it adds a deep, savory base note that’s essential)
– 1 cup sliced red bell pepper (for a sweet, colorful crunch)
– 1 tsp fish sauce
– 1/2 cup water
Instructions
1. Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
2. Add the minced garlic and sliced onion to the hot oil, and sauté for 3-4 minutes until the onion turns translucent and the garlic is fragrant but not browned.
3. Stir in 1 tbsp of shrimp paste and cook for 1 minute, mashing it into the onion and garlic mixture to release its umami depth.
4. Add the sliced Thai chilies and red bell pepper, and cook for another 3 minutes until the peppers begin to soften slightly.
5. Pour in the entire can of coconut milk and 1/2 cup of water, stirring to combine all ingredients thoroughly.
6. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low, cover the skillet, and let it cook for 10 minutes to allow the flavors to meld.
7. Uncover the skillet, add the peeled and deveined shrimp in a single layer, and simmer for 4-5 minutes until the shrimp turn pink and opaque, flipping them halfway through for even cooking.
8. Stir in 1 tsp of fish sauce, simmer for 1 final minute, then remove from heat.
But the true magic happens when you let it sit for a few minutes off the heat; the sauce thickens slightly, clinging to the tender shrimp in a way that’s both velvety and vibrant. I love serving it over jasmine rice, where the creamy coconut mellows the gentle heat, making each bite a quiet, comforting revelation.
Shrimp Pancit Canton Stir-Fry
A quiet afternoon like this always makes me crave something that feels both comforting and vibrant, the kind of dish that comes together in a sizzle and fills the kitchen with the most inviting aromas. This shrimp pancit canton stir-fry is exactly that—a humble, one-pan wonder that never fails to soothe the soul.
Ingredients
– 8 ounces of dried pancit canton noodles (I love the slight chew these give)
– 1 pound of medium raw shrimp, peeled and deveined (fresh ones make all the difference)
– 2 tablespoons of vegetable oil (my trusty neutral oil for stir-frying)
– 3 cloves of garlic, minced (the more, the merrier, I always say)
– 1 medium yellow onion, thinly sliced (it caramelizes so nicely)
– 1 large carrot, julienned (for that sweet crunch)
– 2 cups of shredded green cabbage (it wilts down perfectly)
– 1/4 cup of soy sauce (I use low-sodium to control the saltiness)
– 1 tablespoon of oyster sauce (this adds such a lovely depth)
– 1 cup of chicken broth (homemade if you have it)
– 1/2 teaspoon of freshly ground black pepper (freshly cracked is my preference)
– 2 green onions, sliced (for a bright, fresh finish)
Instructions
1. Place the dried pancit canton noodles in a large bowl and cover them with warm water; let them soak for 10 minutes until pliable but not fully soft, then drain thoroughly. 2. Heat the vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute. 3. Add the minced garlic and sliced yellow onion to the hot oil and stir-fry for 2 minutes until the onion turns translucent and fragrant. 4. Increase the heat to high and add the raw shrimp, spreading them in a single layer; cook for 1 minute per side until they turn pink and opaque. 5. Stir in the julienned carrot and shredded green cabbage, tossing everything together for 2 minutes until the cabbage just begins to wilt. 6. Pour in the soy sauce, oyster sauce, and chicken broth, stirring to combine and bring the mixture to a gentle boil. 7. Add the drained pancit canton noodles and freshly ground black pepper, using tongs to toss and coat the noodles evenly in the sauce. 8. Reduce the heat to medium, cover the wok, and let the noodles simmer for 5 minutes, stirring once halfway through to prevent sticking. 9. Uncover and continue cooking for another 2 minutes until the liquid is mostly absorbed and the noodles are tender. 10. Turn off the heat and fold in the sliced green onions, letting them wilt slightly from the residual warmth. Could there be anything more satisfying than the tender give of these noodles against the snap of shrimp and vegetables? I love how the soy and oyster sauce meld into a savory, almost velvety coating, and sometimes I’ll top it with a fried egg for a richer, heartier meal.
Filipino Shrimp and Green Bean Gising-Gising
Cradling a warm bowl of gising-gising feels like holding a quiet secret, one that whispers of coconut milk and chili warmth. There’s something deeply comforting about how the shrimp and green beans nestle together in this Filipino dish, each bite both familiar and gently awakening. I find myself returning to this recipe on overcast afternoons, when the kitchen light falls soft and the world outside slows to a gentle hum.
Ingredients
– 1 pound medium shrimp, peeled and deveined (I like leaving the tails on for visual appeal)
– 4 cups fresh green beans, trimmed and cut into 1-inch pieces (the crisp snap of fresh beans makes all the difference)
– 1 can (13.5 oz) coconut milk (full-fat gives the richest texture)
– 3 cloves garlic, minced (freshly minced releases the most fragrance)
– 1 small onion, finely chopped
– 2 Thai chilies, sliced (remove seeds if you prefer milder heat)
– 2 tablespoons cooking oil
– 1 tablespoon fish sauce (this is my preferred salty element)
– 1/4 teaspoon ground black pepper
Instructions
1. Heat 2 tablespoons of cooking oil in a large skillet over medium heat until it shimmers.
2. Add the finely chopped onion and cook for 3 minutes until translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
4. Add the sliced Thai chilies and cook for 30 seconds to release their heat.
5. Place the shrimp in the skillet in a single layer and cook for 2 minutes per side until pink and opaque.
6. Transfer the cooked shrimp to a clean plate using a slotted spoon.
7. Add the green beans to the same skillet and cook for 4 minutes, stirring occasionally, until bright green and slightly tender.
8. Pour the entire can of coconut milk into the skillet, scraping any browned bits from the bottom.
9. Bring the coconut milk to a gentle simmer over medium-low heat, which should take about 2 minutes.
10. Return the cooked shrimp to the skillet and stir to combine.
11. Season with 1 tablespoon of fish sauce and 1/4 teaspoon ground black pepper.
12. Simmer everything together for 2 more minutes until the sauce slightly thickens.
Even now, the memory of that first taste lingers—the creamy coconut sauce clinging to crisp-tender beans, the shrimp yielding with gentle pressure. Sometimes I serve it over jasmine rice to catch every drop of sauce, other times straight from the skillet with crusty bread for dipping. Each version feels like discovering the dish anew.
Lumpiang Shanghai with Shrimp
Folding these delicate spring rolls feels like tucking secrets into paper-thin wrappers, each containing the promise of crispness and savory warmth that takes me back to family gatherings where the platter always emptied first. Sometimes I make them on quiet afternoons just to savor the methodical rhythm of filling and rolling, the kitchen filled with the gentle sizzle that signals comfort is near.
Ingredients
– ½ pound ground pork (I like the 80/20 blend for juiciness)
– ¼ pound raw shrimp, peeled and finely chopped (keeping them chilled makes chopping easier)
– 1 cup shredded carrots (I always use the large holes on my box grater)
– ½ cup finely chopped yellow onion
– 2 cloves garlic, minced (freshly crushed releases the best aroma)
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil (this is my secret for depth)
– ¼ teaspoon black pepper
– 1 package lumpia wrappers, thawed (I keep them covered with a damp towel to prevent drying)
– 1 egg, beaten (room temperature helps it seal better)
– 2 cups vegetable oil for frying (I use a neutral oil like canola)
Instructions
1. Combine ground pork, chopped shrimp, shredded carrots, chopped onion, minced garlic, soy sauce, sesame oil, and black pepper in a large bowl.
2. Mix the filling ingredients with your hands for 2 minutes until fully incorporated and slightly sticky.
3. Place one lumpia wrapper on a clean surface with a corner pointing toward you.
4. Spoon 1 tablespoon of filling into a horizontal line 1 inch from the bottom corner.
5. Fold the bottom corner over the filling, rolling once to encase it completely.
6. Fold the left and right corners inward toward the center, forming an envelope shape.
7. Brush the top corner of the wrapper lightly with beaten egg using a pastry brush.
8. Continue rolling tightly toward the egg-brushed corner until the lumpia is sealed.
9. Repeat steps 3-8 until all filling is used, placing finished rolls on a parchment-lined tray.
10. Heat vegetable oil in a deep pot to 350°F, checking with a deep-fry thermometer.
11. Carefully place 4-5 lumpia into the hot oil using tongs, avoiding overcrowding.
12. Fry for 3-4 minutes, turning occasionally with tongs until golden brown on all sides.
13. Remove lumpia from oil and drain on a wire rack set over a baking sheet for 2 minutes.
14. Repeat frying process with remaining lumpia, maintaining oil temperature at 350°F.
Once cooled slightly, the crackling shells give way to a steaming, savory interior where the shrimp adds sweet brininess to the seasoned pork. I love serving these stacked haphazardly on a wooden board with spicy vinegar for dipping, the sharp tang cutting through the richness while the crisp texture holds up beautifully even as they cool.
Shrimp Laing with Taro Leaves
Years ago, I discovered this dish during a rainy afternoon at a tiny Filipino restaurant, and its comforting warmth has stayed with me ever since. Today, as the November chill settles in, I find myself drawn back to those flavors, wanting to recreate that same cozy feeling in my own kitchen.
Ingredients
– 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
– 1 bunch fresh taro leaves, about 8 cups loosely packed (handle with care—they can irritate skin)
– 1 can (13.5 oz) coconut milk, full-fat for that rich creaminess
– 4 cloves garlic, minced (freshly crushed releases the best aroma)
– 1 medium onion, diced (yellow onions add a subtle sweetness)
– 2 tbsp fish sauce (this is my secret umami booster)
– 1 thumb-sized piece ginger, julienned
– 2 red chilies, sliced (remove seeds if you prefer less heat)
– 2 tbsp vegetable oil
– 1 cup shrimp stock (made from simmering the shells—don’t waste that flavor!)
Instructions
1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Sauté 1 diced onion for 3 minutes until translucent, stirring frequently to prevent burning.
3. Add 4 minced garlic cloves and julienned ginger, cooking for 1 minute until fragrant.
4. Pour in 1 can coconut milk and 1 cup shrimp stock, bringing to a gentle simmer.
5. Stir in 2 tbsp fish sauce and 2 sliced red chilies.
6. Carefully add 8 cups taro leaves, submerging them completely in the liquid.
7. Cover and simmer on low heat for 25 minutes until leaves are tender and dark green.
8. Gently fold in 1 lb shrimp, arranging them in a single layer.
9. Cook uncovered for 4 minutes until shrimp turn pink and opaque.
10. Remove from heat and let rest for 2 minutes before serving.
Unbelievably creamy yet textured, this dish wraps you in layers of earthy taro and briny shrimp. The leaves melt into the coconut broth while the shrimp retain their delicate bite. I love serving it over jasmine rice to soak up every drop of that fragrant sauce, or with crusty bread for dipping on particularly cozy evenings.
Shrimp Kilawin with Calamansi
Holding this bowl of shrimp kilawin with calamansi, I’m reminded how some dishes feel like quiet conversations—the sharp citrus softening into the ocean brine, the tender shrimp yielding to gentle acidity. There’s something deeply comforting about this Filipino ceviche-style dish, especially when prepared slowly, with attention to each texture and flavor. It’s a recipe that asks for patience but rewards with bright, clean tastes that linger long after the last bite.
Ingredients
– 1 lb fresh medium shrimp, peeled and deveined (I look for firm, translucent shells—they promise the best texture)
– ¾ cup freshly squeezed calamansi juice (about 15–20 fruits; I strain it to avoid bitterness from seeds)
– ½ cup coconut vinegar (this mild vinegar lets the calamansi shine)
– 1 small red onion, thinly sliced (I soak slices in ice water for 10 minutes to tame their sharpness)
– 1 thumb-sized piece of ginger, julienned (fresh ginger adds a warm, spicy note)
– 2 Thai chilies, thinly sliced (adjust to your heat preference—I use both for a gentle kick)
– 1 tsp fine sea salt (I prefer this over table salt for its clean flavor)
– ¼ tsp freshly ground black pepper
Instructions
1. Rinse the shrimp under cold running water and pat them completely dry with paper towels.
2. Bring a medium pot of water to a rolling boil over high heat.
3. Add the shrimp to the boiling water and cook for exactly 90 seconds until they turn pink and opaque.
4. Immediately transfer the shrimp to a bowl of ice water using a slotted spoon to stop the cooking process.
5. Drain the shrimp thoroughly and slice each one in half lengthwise for better marinade absorption.
6. Combine the calamansi juice, coconut vinegar, salt, and black pepper in a non-reactive glass or ceramic bowl.
7. Stir the mixture until the salt fully dissolves, about 30 seconds.
8. Add the sliced shrimp, red onion, ginger, and Thai chilies to the marinade.
9. Gently fold everything together until evenly coated, taking care not to break the shrimp.
10. Cover the bowl tightly with plastic wrap and refrigerate for 45 minutes to 1 hour—no longer, or the shrimp will toughen.
11. Remove the kilawin from the refrigerator and let it sit at room temperature for 10 minutes before serving.
Vivid and vibrant, this kilawin offers a delightful contrast between the firm, sweet shrimp and the sharp, citrusy marinade. Serve it chilled in small bowls with crispy plantain chips for scooping, or spoon it over steamed jasmine rice to mellow the acidity. The ginger and chilies weave through each bite, leaving a warm, lingering heat that makes this dish feel both refreshing and deeply satisfying.
Ginataang Hipon (Shrimp in Coconut Milk)
Floating back through my kitchen memories, I find myself returning to this gentle coconut embrace, the way the shrimp curl into tender commas in the creamy broth, a dish that feels like a quiet afternoon remembered. Sometimes I make it when the rain taps the window, or when I need something that simmers slowly and fills the house with the kind of warmth that settles in your bones. It’s one of those recipes that doesn’t ask for much, just a little patience and the willingness to let flavors find their way together.
Ingredients
– 1 pound large raw shrimp, peeled and deveined (I like to keep the tails on for a prettier presentation and a little extra flavor)
– 2 tablespoons vegetable oil (a neutral oil lets the coconut shine)
– 4 cloves garlic, minced (freshly minced garlic makes all the difference here)
– 1 small yellow onion, thinly sliced
– 1 thumb-sized piece of ginger, julienned (I love the sharp, clean bite it adds)
– 2 cups canned coconut milk, well-shaken (full-fat gives the richest, creamiest result)
– 1 tablespoon fish sauce (this is my savory anchor, so don’t skip it)
– 1 long green chili pepper, sliced diagonally (it adds a gentle heat without overwhelming)
– 2 cups fresh spinach leaves (I add it at the very end for a pop of color and freshness)
Instructions
1. Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
2. Heat the vegetable oil in a large skillet or Dutch oven over medium heat until it shimmers, about 1 minute.
3. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.
4. Add the sliced onion and julienned ginger, and cook for 3–4 minutes, stirring occasionally, until the onion turns translucent.
5. Pour in the coconut milk and add the fish sauce, then bring the mixture to a gentle simmer.
6. Reduce the heat to low and let the coconut milk simmer uncovered for 10 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
7. Add the shrimp and sliced green chili pepper to the skillet, arranging them in a single layer.
8. Cook the shrimp for 2–3 minutes per side, until they turn pink and opaque throughout.
9. Stir in the fresh spinach leaves and cook for just 1 minute, until the spinach wilts but remains bright green.
10. Remove the skillet from the heat immediately to prevent the shrimp from overcooking.
Keeping the shrimp plump and the spinach vibrant is key—this dish should feel like a tender, creamy hug in a bowl. I love serving it over jasmine rice to soak up every bit of the fragrant coconut broth, or sometimes with a squeeze of lime for a bright, tangy finish that cuts through the richness.
Filipino Shrimpy Rellenong Talong
Kind of like finding an old photograph you’d forgotten about, this dish brings back the warmth of my grandmother’s kitchen—the sizzle of garlic in hot oil, the gentle char of eggplant skin, and the way shrimp paste perfumed the entire house. It’s a humble, comforting meal that feels like a quiet conversation with the past, one I’m happy to revisit on a slow afternoon.
Ingredients
– 2 large eggplants (I look for ones with smooth, glossy skin and a firm feel)
– 1/2 pound medium shrimp, peeled and finely chopped (fresh shrimp makes all the difference here)
– 1/4 cup finely diced yellow onion (I like the sweetness it adds)
– 3 cloves garlic, minced (extra, because garlic is never too much)
– 1 tablespoon shrimp paste (my favorite is the spicy variety for a little kick)
– 1 large egg, lightly beaten (room temperature helps it bind better)
– 1/4 cup all-purpose flour (just enough for a light coating)
– 1/2 cup vegetable oil (for frying, though I sometimes use canola for a neutral taste)
– Salt, about 1/2 teaspoon (to balance the shrimp paste’s saltiness)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Place the whole eggplants on the baking sheet and roast for 25 minutes, turning once halfway, until the skins are wrinkled and the flesh is tender when pierced with a fork.
3. Remove the eggplants from the oven and let them cool for 10 minutes, just until you can handle them comfortably.
4. Carefully peel off the charred skins from the eggplants and discard them.
5. Flatten each eggplant gently with a fork on a cutting board, keeping them intact but spread out like an oval shape.
6. In a medium skillet, heat 1 tablespoon of vegetable oil over medium heat until it shimmers.
7. Add the diced onion and sauté for 3 minutes, stirring occasionally, until it turns translucent.
8. Stir in the minced garlic and cook for 1 more minute, until fragrant but not browned.
9. Add the chopped shrimp and cook for 2-3 minutes, until they turn pink and opaque.
10. Mix in the shrimp paste and salt, stirring for 1 minute to combine everything evenly.
11. Remove the skillet from the heat and let the shrimp mixture cool for 5 minutes.
12. Spoon the shrimp mixture evenly over the flattened eggplants, pressing it lightly to adhere.
13. Dip each stuffed eggplant first into the beaten egg, coating both sides.
14. Dredge the egg-coated eggplant in the all-purpose flour, shaking off any excess.
15. In a large skillet, heat the remaining vegetable oil over medium-high heat until it reaches 350°F on a thermometer.
16. Carefully place the stuffed eggplants in the hot oil and fry for 3-4 minutes per side, until golden brown and crispy.
17. Transfer the fried eggplants to a paper towel-lined plate to drain any excess oil. The crispy exterior gives way to a soft, savory center, with the shrimp filling adding a briny depth that pairs wonderfully with steamed rice or a simple salad. Leftovers, if there are any, reheat beautifully in the oven for another day’s quiet meal.
Chili Garlic Shrimp on Pancit Bihon
Holding this warm bowl close, I’m reminded how some meals feel like quiet conversations with yourself—the sizzle of shrimp meeting hot oil, the gentle steam rising from noodles, the way garlic perfumes the kitchen like a secret you’re happy to keep. This chili garlic shrimp on pancit bihon is one of those dishes that asks for patience but returns comfort tenfold, a balance of fiery and tender that settles the soul on even the busiest evenings.
Ingredients
- 8 ounces pancit bihon noodles—I like to soak these in warm water for 10 minutes first, which makes them pliable and ready to absorb all the flavors
- 1 pound large shrimp, peeled and deveined—pat them dry with paper towels for the crispiest sear
- 4 cloves garlic, minced finely—fresh is best here, as it mellows into something sweet when cooked slowly
- 2 tablespoons chili garlic sauce—my pantry staple for a quick, spicy kick
- 2 tablespoons vegetable oil—a neutral base that lets the other ingredients shine
- 1 cup chicken broth—homemade if you have it, but store-bought works just fine
- 2 tablespoons soy sauce—I reach for low-sodium to control the saltiness
- 1 cup sliced carrots—thin rounds that soften nicely and add a pop of color
- 1 cup shredded cabbage—it wilts down beautifully, adding subtle crunch
- 2 green onions, sliced—saved for the end, they bring a fresh, bright finish
- 1 tablespoon lime juice—a squeeze at the end lifts all the flavors
Instructions
- Soak the pancit bihon noodles in warm water for 10 minutes until softened, then drain completely—this prevents them from sticking later.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
- Add the shrimp in a single layer and cook for 2 minutes per side until pink and lightly browned—flip them gently with tongs for even cooking.
- Transfer the shrimp to a plate and set aside—they’ll finish cooking later, so don’t worry if they’re not fully done.
- Reduce heat to medium and add the remaining 1 tablespoon vegetable oil to the same skillet.
- Add the minced garlic and sauté for 1 minute until fragrant but not browned—stir constantly to avoid burning.
- Stir in the chili garlic sauce and cook for 30 seconds to bloom the spices, which deepens the flavor.
- Add the sliced carrots and shredded cabbage, stirring to coat, and cook for 3 minutes until slightly softened.
- Pour in the chicken broth and soy sauce, scraping any browned bits from the bottom of the skillet—this adds rich, savory notes.
- Bring the mixture to a gentle simmer, then add the drained noodles, tossing with tongs to combine.
- Cook for 5 minutes, stirring occasionally, until the noodles have absorbed most of the liquid and are tender.
- Return the shrimp to the skillet, nestling them into the noodles, and cook for 1 more minute to heat through.
- Remove from heat and stir in the sliced green onions and lime juice.
Let the dish rest for a minute off the heat—the noodles will soak up any remaining broth, becoming silkier with each second. Serve it straight from the skillet, where the shrimp stay juicy against the slender, chili-kissed noodles, or top with extra green onions for a vibrant crunch that makes even a Tuesday feel special.
Conclusion
Nothing showcases Filipino cuisine’s vibrant flavors better than these 23 shrimp recipes. From garlicky gambas to hearty sinigang, there’s a dish for every craving. We hope you’ll try these recipes, share your favorites in the comments below, and pin this article to your Pinterest boards to revisit these delicious ideas anytime. Happy cooking!
