Sizzling Gambas, a cornerstone of modern Filipino cuisine, represents the perfect marriage of Spanish influence and Filipino culinary artistry. This iconic dish features succulent shrimp (hipon) bathed in a rich, spicy-garlic sauce, dramatically served on a sizzling hot plate that releases an irresistible aroma across the dining table.
Our version elevates the classic recipe with a perfect balance of fresh tomatoes, aromatic garlic, and carefully calibrated heat, creating a sauce that’s both sophisticated and deeply satisfying. The signature sizzle not only adds theatrical flair but also continues to cook the sauce slightly, developing a caramelized depth that makes this dish absolutely unforgettable.
This recipe delivers the authentic taste of a beloved Filipino favorite that’s captivated diners for generations.
Why You’ll Love This Recipe
- Restaurant-quality results in your own kitchen
- Perfectly balanced flavors: spicy, garlicky, and tangy
- Customizable heat level to suit your preference
- Ready in just 30 minutes (excluding marination time)
- Impressive presentation on a sizzling plate
- Budget-friendly alternative to restaurant dining
Sizzling Gambas Recipe (Restaurant-Style)
Equipment
- Sizzling plate For that iconic restaurant-style presentation
- Large skillet or wok (Kawali) For even heat distribution while cooking
- Sharp knife (kutsilyo) For preparing vegetables and cleaning shrimp
- Cutting board (Sangkalan) For ingredient preparation
- Measuring spoons and cups (panukat) For precise measurements
- Tongs [Sipit] For handling shrimp while cooking
- Small bowls For ingredient organization
- Wooden spoon (sandok na kahoy) For gentle stirring
Ingredients
For the Shrimp:
- 1 kilogram large shrimp Hipon, cleaned and deveined
- 3-4 pieces calamansi Philippine lime or 2 tablespoons calamansi juice
- 1 tablespoon salt Asin
For the Sauce:
- 3 tablespoons cooking oil
- 1 stick ½ cup butter
- 3 tablespoons minced garlic Bawang
- 1 white onion Sibuyas, sliced
- 4 medium red tomatoes Kamatis, diced
- 1 cup green bell pepper Berdeng siling pangsigang, chopped
- 2 tablespoons cooking rice wine Shaoxing wine (optional)
- ¼ cup hot sauce or 1 cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili flakes Paminta
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper powder
- Salt Asin and pepper (Paminta) to taste
Optional Garnish:
- Fried egg Pritong itlog
- Fresh cilantro Wansuy
- Green onions Dahon ng sibuyas
Instructions
- First, prepare the marinade for the shrimp (Ihanda ang pampalambot ng hipon). In a large bowl, combine the cleaned shrimp with calamansi juice and one tablespoon of salt. Mix thoroughly and allow to marinate at room temperature for 20 minutes (Haluing mabuti at hayaang marinado ng tatlumpung minuto). Remember to pat shrimp completely dry after marination.
- While the shrimp marinates, begin preparing your cooking station. Heat oil in a large pan over medium heat (180°C/350°F) (Magpainit ng mantika sa kawali sa katamtamang init). Sauté the minced garlic until light brown, about 1-2 minutes (Igisa ang bawang hanggang maging kulay brown), then add the butter and allow it to melt completely (Idagdag ang mantikilya at hayaang matunaw).
- Add the sliced onions and cook until they become soft and translucent, about 2-3 minutes (Idagdag ang sibuyas at lutuin hanggang lumambot). Next, add the chopped tomatoes and cook over medium heat (170°C/340°F) for 5-7 minutes (Ilagay ang kamatis at lutuin). Gently press the tomatoes with your spoon to help them break down while cooking (Diinan ng sandok ang mga kamatis habang niluluto).
- Drain the shrimp from the marinade and pat dry (Alisin ang hipon sa marinade at patuyuin). Add them to the pan and cook for 2 minutes over medium-low heat (160°C/320°F) (Ilagay ang hipon sa kawali at lutuin). Watch carefully – they should only turn pink; overcooking will make them tough (Bantayan hanggang mamula-mula lang ang hipon).
- Pour in the cooking wine and let it simmer for one minute to cook off the alcohol (Ibuhos ang cooking wine at pakuluan ng isang minuto). Add the bell peppers, tomato sauce, and Worcestershire sauce (Idagdag ang bell pepper, tomato sauce, at Worcestershire sauce). Season with chili flakes, cayenne pepper, and chili powder (Lagyan ng sili). Add salt and pepper to taste (Timplahan ng asin at paminta). Cook everything over low heat (150°C/300°F) (Lutuin sa mababang init).
- For serving (Para ihain), heat your sizzling plate until very hot (Painitin ang sizzling plate hanggang sobrang init). Transfer the gambas to the hot plate, top with a fried egg if desired (Ilagay ang gambas sa mainit na plato at lagyan ng pritong itlog kung gusto), and serve immediately while the plate is still sizzling (Ihain agad habang umuusok pa ang plato). For the best experience, enjoy while the sauce is still bubbling on the hot plate (Para sa pinakamasarap na kain, kainin habang kumukutitap pa ang sarsa sa mainit na plato).
Tips from Lola’s Kitchen
- Choose fresh, not frozen shrimp for best results
- Clean shrimp thoroughly but keep tails on for presentation
- Don’t overcrowd the pan to ensure proper cooking
- Pat shrimp dry before cooking to achieve better searing
- Use butter-flavored oil for the sizzling plate to prevent burning
Nutrition
Traditional Serving Suggestions
- Steamed white rice (Kanin)
- Garlic rice (Sinangag)
- Ice-cold beer (Malamig na serbesa)
- Fresh cucumber slices (Pipino)
- Toyomansi dipping sauce
Troubleshooting
- Rubbery Shrimp: Reduce cooking time; remove from heat as soon as shrimp turns pink
- Watery Sauce: Cook tomatoes longer to reduce liquid
- Not Spicy Enough: Add more chili flakes or fresh bird’s eye chilies
- Too Spicy: Add more butter or tomato sauce to mellow the heat
Ingredient Alternatives
- Calamansi → Lemon or lime juice
- Fresh tomatoes → Canned diced tomatoes
- Rice wine → White wine or chicken broth
- Worcestershire sauce → Soy sauce + vinegar
- Green bell peppers → Mixed bell peppers or asparagus
Storage & Reheating
- Refrigeration: Store in airtight container for up to 2 days
- Freezing: Not recommended (affects shrimp texture)
- Reheating:
- Stovetop: Heat in pan with little oil until warm
- Microwave: 30-second intervals with splash of water
- Always use medium heat to prevent overcooking
Variations
- Gambas Al Ajillo: Heavy on garlic, less tomato sauce
- Creamy Gambas: Add coconut milk or cream
- Gambas con Chorizo: Add Spanish chorizo bits
- Low-Carb Version: Serve over cauliflower rice
- Extra Veggie Version: Add mushrooms and zucchini
Frequently Asked Questions
Q: Why did my shrimp turn tough? A: Overcooked shrimp becomes tough. Cook just until pink (2-3 minutes).
Q: Can I prepare this in advance? A: Best served fresh. You can prep ingredients ahead but cook just before serving.
Q: Is this recipe very spicy? A: Heat level is customizable. Start with half the spice amounts and adjust.
Q: Can I use frozen shrimp? A: Yes, but thaw completely and pat dry before cooking.
Q: How do I clean the shrimp properly? A: Remove head, shell (leaving tail), devein, and butterfly if desired.
The Story Behind Sizzling Gambas
The journey of sizzling gambas from Spanish tapas bars to Filipino restaurant tables is a testament to the Philippines’ rich culinary heritage of adapting and elevating global flavors. Originally inspired by the Spanish dish “gambas al ajillo” (garlic shrimp), Filipino chefs transformed this simple appetizer into a theatrical main course that has become a staple in restaurants across the archipelago.
In the 1980s, as sizzling plate dishes gained popularity in the Philippines, innovative local chefs began experimenting with the traditional Spanish gambas recipe. They added distinctly Filipino elements like calamansi, created a richer sauce with fresh tomatoes, and most importantly, served it on the now-iconic sizzling plate that’s become synonymous with special occasion dining in Filipino restaurants.
The addition of the sizzling plate wasn’t just for dramatic effect – though the sight and sound of a smoking hot plate arriving at the table certainly adds to the experience. The extreme heat continues to caramelize the sauce as it’s served, creating those coveted charred bits around the edges that Filipino food lovers eagerly scrape onto their rice. This cooking technique, known locally as “sizzling style” or “sa mainit na plato,” has become so popular that it’s now used for numerous Filipino dishes.
What sets Filipino-style gambas apart from its Spanish ancestor is the complex layering of flavors. While Spanish gambas al ajillo focuses primarily on garlic and olive oil, the Filipino version builds a more elaborate flavor profile. The sauce, with its perfect balance of garlic, tomatoes, and spice, creates what many consider the ideal sawsawan (sauce) for rice – a crucial element in Filipino cuisine where rice is an essential part of every meal.
Today, sizzling gambas holds a special place in Filipino restaurant culture. From humble carinderias to upscale restaurants like Gerry’s Grill (which helped popularize the dish nationwide), each establishment puts its own spin on this beloved seafood dish. Some versions lean into the heat with additional chilies, while others focus on the garlic-butter harmony that makes the sauce so irresistible. This recipe captures the best of both worlds – authentic enough to remind you of your favorite restaurant’s version, yet adaptable enough to make it your own.
