Halabos na Hipon was our family’s go-to weekend treat that always brought everyone to the table in seconds. I just love watching fresh shrimp turn pink as they dance in a bubbling mixture of butter, garlic, and Sprite (yes, our Filipino secret weapon!), a cooking technique that perfectly captures the resourcefulness of Filipino home cooking.
Every time I make this 15-minute recipe, the aroma of toasted garlic and sweet shrimp instantly transports me back to those Sunday lunches where we’d gather around the table, peeling shrimp with our fingers, dipping each piece in spiced vinegar, and fighting over who gets to drink the last drops of that heavenly sauce with their rice.
This Halabos na Hipon recipe has become my ultimate baon-worthy dish that never fails to impress, whether I’m bringing it to potlucks or serving it for my own family’s dinner. The beauty lies in its simplicity: just fresh shrimp, aromatic garlic, butter, and our uniquely Filipino twist of using soda to create a sauce that’s perfectly balanced between sweet and savory.
Once you master this easy technique, it’ll become your new favorite way to cook shrimp, just like it has been in Filipino households for generations.
Why You’ll Love This Recipe
- Ready in under 20 minutes
- Uses simple, everyday ingredients
- Perfect balance of garlic and butter flavors
- Restaurant-quality dish at home
- Great for both casual dinners and special occasions
- Versatile – can be served multiple ways
- No special cooking skills required
Halabos na Hipon (Filipino Garlic Butter Shrimp)
Equipment
- Large skillet or wok (Kawali) for even heat distribution
- Kitchen scissors (Gunting) for trimming shrimp
- Tongs [Sipit] for easy turning of shrimp
- Colander (salaan) for draining shrimp
- Measuring cups and spoons (Panukat)
- Garlic press (optional) for mincing garlic
- Sharp knife and cutting board (kutsilyo at sangkalan)
Ingredients
- 2 pounds large shrimp hipon, head-on
- 2 tablespoons butter mantikilya
- 1 teaspoon canola or olive oil langis
- 1 head garlic bawang, peeled and minced
- ½ cup 7-up or Sprite
- ½ teaspoon red chili pepper flakes pulang siling durog
- Salt asin and pepper (paminta) to taste
Instructions
Prepare the Shrimp (Paghahanda ng Hipon)
- Using scissors, trim tendrils (buhok) off shrimps
- Rinse thoroughly (hugasan)
- Drain very well in colander (patuyuin)
Prepare the Pan (Paghahanda ng Kawali)
- Place skillet over low heat (mababang apoy)
- Add butter and oil
- Wait until butter begins to melt (temperature: 140°F/60°C)
Cook the Garlic (Pagluluto ng Bawang)
- Add minced garlic
- Stir frequently for 30-40 seconds
- Cook until lightly golden brown (temperature: 165°F/74°C)
Cook the Shrimp (Pagluluto ng Hipon)
- Increase heat to high (malakas na apoy) (temperature: 375°F/190°C)
- Add shrimp and cook for 1 minute, stirring regularly
- When shrimp starts changing color, add 7-up
- Add chili flakes, salt, and pepper
- Cook 2-3 minutes until shrimp turns pink and liquid reduces
Tips from Lola’s Kitchen
- Choose fresh shrimp that smells like the ocean – avoid any ammonia smell
- Keep the heads on for extra flavor (sabaw)
- Don’t skip the oil with butter – it prevents burning
- Pat shrimp dry before cooking to achieve better browning
- Keep shrimp in a single layer while cooking for even results
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Pair with sawsawan (dipping sauce):
- Spiced vinegar (suka at sili)
- Calamansi and soy sauce (toyo)
- Chopped tomatoes with fish sauce (patis)
- Garnish with fresh calamansi and crispy fried garlic (toasted bawang)
Troubleshooting
- Shrimp too rubbery
- Solution: Reduce cooking time; remove from heat as soon as they turn pink
- Garlic burning
- Solution: Keep heat low when cooking garlic; add shrimp before garlic browns
- Too much liquid
- Solution: Ensure shrimp are well-drained; increase heat to reduce liquid faster
Ingredient Alternatives
- Shrimp: Use prawns (sugpo) or smaller shrimp (suahe)
- 7-up/Sprite: Use calamansi juice mixed with water
- Butter: Margarine (but butter is preferred)
- Fresh garlic: Garlic powder (1 tablespoon) as last resort
- Red pepper flakes: Fresh siling labuyo (bird’s eye chili)
Storage & Reheating
- Store in airtight container (lalagyan)
- Refrigerate up to 2 days
- Best enjoyed fresh
- If reheating:
- Microwave: 30 seconds on medium power
- Stovetop: Quick stir-fry with splash of water
- Avoid reheating more than once
Variations
- Spicy Version (Maanghang)
- Double the chili flakes
- Add sliced fresh chilies
- Buttery Version (Mamantika)
- Double the butter
- Add butter at the end
- Citrus Version (May Kalamansi)
- Replace soda with calamansi juice
- Add zest for extra flavor
FAQs
Q: Can I use frozen shrimp? A: Yes, but thaw completely and pat dry before cooking. Q: Why use soda? A: The carbonation and subtle citrus flavor tenderize the shrimp and add sweetness. Q: Can I remove shells before cooking? A: Yes, but cooking with shells on provides more flavor. Q: How do I know when shrimp are perfectly cooked? A: They should be pink with red tails and slightly curled into a loose “C” shape. Q: Can I make this dish ahead? A: Best served immediately, but can be prepared up to 2 hours ahead and reheated gently.Nutrition
The Story Behind Halabos na Hipon (Filipino Garlic Butter Shrimp)
In the bustling coastal regions of the Philippines, where fresh seafood arrives daily at local markets (palengke), Halabos na Hipon emerged as a brilliant solution to showcase the natural sweetness of fresh shrimp. The term “halabos” in Filipino cooking refers to a gentle steaming method, traditionally done with just salt and water, that coastal communities have used for generations to prepare freshly caught seafood.
What makes this dish uniquely Filipino is the ingenious addition of carbonated lemon-lime soda – a cooking hack discovered during the American influence in Philippine cuisine. This adaptation transformed the simple steaming process into something extraordinary, as Filipino home cooks found that the soda’s carbonation and subtle citrus notes helped tenderize the shrimp while creating a naturally sweet sauce that perfectly complements the seafood’s briny flavors.
Today, Halabos na Hipon stands as a testament to Filipino culinary creativity, particularly popular in seafood restaurants along Manila Bay, Roxas Boulevard, and Dampa-style markets where diners can buy fresh shrimp and have it cooked on the spot. The dish has evolved from its humble beginnings, with the addition of butter and garlic elevating it from simple street food to a beloved comfort dish served everywhere from casual carinderia stalls to upscale Filipino restaurants.
Despite its restaurant popularity, Halabos na Hipon remains fundamentally a cherished home-cooked dish. Its preparation method is passed down through generations, with each family adding their own twist – some adding calamansi, others increasing the garlic, and many serving it with their secret sawsawan (dipping sauce) recipes. Whether enjoyed during weekend family lunches, beach outings, or special occasions, this dish exemplifies the Filipino talent for transforming simple ingredients into something extraordinary through clever cooking techniques.
What’s particularly special about this cooking method is how it preserves the natural sweetness of the shrimp while infusing it with complementary flavors. Unlike other preparations that might mask the shrimp’s natural taste, halabos enhances it, making it a favorite among Filipino seafood lovers who appreciate the pure, unadulterated flavors of fresh seafood.