Halabos na Hipon Recipe – If you are somone that likes shrimp, then you will love this Halabos an Hipon Recipe. The word halabos refers to the traditional technique that involves boiling shrimp, crab, or other crustaceans without removing their shells. All you need is some water, a pinch of salt, and just one to three minutes of cooking until they turn a beautiful reddish-pink color. Nowadays, people get creative with the traditional recipe. Instead of water, some use carbonated lemon drinks like Sprite for a zesty flavor. For a more adventurous take spices like chilis and garlic are added for an extra kick. And for richness, a bit of butter can take it up a notch. There are many different options that come with this dish so long as you make it with whole shrimps. One recipe you can use is the following:
Halabos na Hipon
Ingredients
- 2 pounds large shrimp head-on
- 2 tablespoons butter
- 1 teaspoon canola or olive oil
- 1 head garlic peeled and minced
- ½ cup 7-up or Sprite
- ½ teaspoon red chili pepper flakes
- 1 pinch salt add to taste
- 1 pinch pepper add to taste
Instructions
- Start by using a pair of scissors to trim the tendrils off the shrimp. Then, give them a good rinse and make sure to drain them well.
- Grab a skillet and place it over low heat. Add some butter and oil, allowing them to melt together.
- Once the butter starts to melt, it’s time to add the garlic. Stir it frequently for about 30 to 40 seconds, until it becomes lightly browned and fills the kitchen with its wonderful aroma.
- Now, let’s turn up the heat to high. Add the shrimp to the skillet and give them a good stir. Cook them for about 1 minute, until they start to change color.
- As the shrimp are transforming, let’s add a splash of 7-up to the skillet. This will add a delightful twist to the flavors. Don’t forget to sprinkle in some chili pepper flakes for a little kick! Season with salt and pepper according to your taste preferences.
- Keep cooking everything together for about 2 to 3 minutes, until the shrimp turn a lovely pink color and most of the liquid is absorbed.
Additional Points for a Halabos na Hipon Recipe
Like any other seafood dish, there are some things to keep an eye on. To ensure the best results, make sure to drain the shrimp thoroughly before cooking to avoid excessive liquid. When it comes to garlic, it’s important to cook it on low heat to bring out its delicious flavor without burning it, which can lead to a bitter taste. Remember not to overcook the shrimp – as soon as they turn pink, they’re ready! Overcooking can make them rubbery in texture and make the skin harder to remove. So keep a close eye on them and enjoy their perfect tenderness.
For a delightful meal, serve these garlic butter shrimp as a main dish alongside steamed rice and your favorite sawsawan, like zesty spicy vinegar or seasoned chopped fresh tomatoes. These shrimp are truly at their best when enjoyed right after cooking. While they’ll still be safe to eat if reheated, they can toughen and become more difficult to peel. If you have any leftovers, store them in an airtight container and refrigerate for up to 3 days.
If shrimp doesn’t happen to be something you love, there are plenty of other Filipino that feature whole seafood. Do you like fish, then you will love Ginataang Isda and Fried Bangus. You can also try another fairly simple recipe like Lumpia.
Aside from this, you can check out our other recipes like our Pakistani Noodles Recipe and Mutton Leg Roast Recipe.
