Halabos na Hipon (Filipino Garlic Butter Shrimp)
Halabos na Hipon is classic Filipino street-smart cooking at its finest - fresh head-on shrimp steamed in a genius combination of butter, garlic, and lemon-lime soda. The carbonation and citrus notes from the soda gently tenderize the shrimp while creating a sweet-savory sauce, as browned garlic adds depth and butter brings richness. Ready in 15 minutes, this no-fuss dish captures the essence of Filipino home cooking where simple ingredients transform into something sublime.
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
- Begin by preparing the shrimp. Using kitchen scissors, trim off the tendrils (buhok), rinse thoroughly (hugasan), and drain very well in a colander (patuyuin). It's essential to remove excess water for better browning.
- Place a large skillet or wok (kawali) over low heat (mababang apoy). Add butter (mantikilya) and oil (mantika), allowing the butter to begin melting (140°F/60°C). This combination prevents the butter from burning.
- Once the butter has melted, add minced garlic (bawang) and stir frequently for 30-40 seconds until lightly golden brown (165°F/74°C). Be careful not to let the garlic burn.
- Increase heat to high (malakas na apoy - 375°F/190°C). Add the shrimp and cook for 1 minute, stirring regularly. When the shrimp start changing color, pour in the 7-up/Sprite. Add chili flakes (pulang siling durog), salt (asin), and pepper (paminta).
- Cook for 2-3 minutes until the shrimp turn pink and the liquid reduces slightly. Don't overcook - the shrimp should form a loose "C" shape when done. Serve immediately with steaming rice (kanin) and your choice of dipping sauce (sawsawan).
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
Nutrition
Calories: 285kcalCarbohydrates: 8gProtein: 28gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 245mgSodium: 890mgPotassium: 258mgSugar: 0.01gVitamin A: 583IUCalcium: 124mgIron: 0.5mg
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