Get dinner on the table in under 20 minutes with Halabos na Hipon. It features juicy shrimp tossed in a rich, savory blend of butter, minced garlic, and a secret ingredient that perfectly balances the delicious sauce. You'll definitely want an extra scoop of warm rice with this Filipino Garlic Butter Shrimp recipe!
My mother's shrimp with oyster sauce and my ginataang hipon are both wonderful ways to enjoy my favorite crustacean, but when I want instant gratification, the simplicity of halabos na hipon can't be beaten.
There's just something about steaming shrimp in butter, garlic, and 7-Up that brings out their best flavor. Add a dash of red chili flakes, and you have a meal perfect for kamayan.
Ingredient notes
- Shrimp– called hipon in Filipino. The recipe calls for large shrimp with the head on. You can also use the smaller suahe (sand shrimp) or the larger prawns.
- Butter- adds creamy flavor and a nutty aroma.
- Oil- As we are cooking on high heat, a teaspoon of oil is added to stabilize the butter and keep it from burning.
- Garlic- this aromatic boosts flavor and brings an appetizing aroma
- Sprite or 7-Up– the lemon-lime soda enhances the flavor and sweetness of fresh shrimp.
- Red chili pepper flakes- for a kick of spice
- Salt enhances flavor, and pepper adds zing.
Buying guide
Choose shrimp with no off odor or ammonia smell; Check for a firm, intact body and head without discoloration.
How to make garlic butter shrimp
- Garlic burns fast, resulting in a bitter taste. Cook it on low heat to draw out maximum flavor before it browns.
- Drain the shrimp thoroughly to prevent excess liquid from being expelled during cooking.
- Do not overcook. They are done when the translucent gray color turns to a bright pink exterior and a solid white, opaque center. When overcooked, they tend to become rubbery in texture, and the skin becomes difficult to remove.
Cooking tip
For easier handling and better presentation, you can also trim off with scissors the rostrum or the spike above the eyes on the head and the telson which is the sharp central middle piece of the tail fan.
How to serve and store
- Serve as a main dish with steamed rice and your choice of sawsawan such as spicy vinegar or seasoned chopped fresh tomatoes. One of my favorite ways to enjoy them is with Asian Garlic Noodles as a side dish.
- Garlic butter shrimp are best enjoyed freshly cooked. Although they'll be safe to eat, they tend to toughen and become harder to peel when reheated and overcooked.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. I prefer to enjoy leftovers cold in grilled shrimp mango avocado salad or fresh spring rolls rather than reheating them.
More shrimp recipes
Ingredients
- 2 pounds large shrimp head on
- 2 tablespoons butter
- 1 teaspoon olive oil
- 1 head garlic peeled and minced
- ½ cup 7-up or Sprite
- ½ teaspoon red chili pepper flakes
- salt and pepper to taste
Instructions
- Using scissors, trim tendrils off shrimps. Rinse and drain very well.
- In a skillet over low heat, add butter and oil.
- When butter begins to melt, add garlic and cook, stirring frequently, for about 30 to 40 seconds or until lightly browned and aromatic.
- Raise heat to high. Add shrimp and cook, stirring regularly, for about 1 minute.
- When they begin to change color, add 7-up.
- Add chili pepper flakes and season with salt and pepper to taste.
- Continue to cook for about 2 to 3 minutes or until shrimps turn pink and liquid is mostly absorbed. Serve hot.
Notes
- Drain the shrimp very well to prevent too much liquid from being expelled during cooking.
- Garlic burns fast, resulting in a bitter taste. Cook it on low heat to draw out the maximum flavor before it browns.
- Do not overcook the shrimp. They are done as soon as their color changes to pink. When overcooked, they tend to become rubbery in texture, and the skin becomes difficult to remove.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Crizia Marie Guzon Salonga says
mahilig ung anak ko sa hipon and this is simple but surely will love ng aking anak salamat sa recipe po effort
Linda Sayson says
Favorite, nakakatakam 😋
MARILYN SANTOS GABRIEL says
Looks so deliciously yummy
Maria Cynthia Roxas says
Love your version of halabos na hipon. Will surely try your other recipes for sure. Thank you so much
Angelita Antonio says
No Comment
Vm says
I tried this recipe today and my family loved it! Your blog is heaven-sent! I appreciate the detailed instructions as well as the videos. I’m a late bloomer when it comes to cooking and your blog is quite helpful especially for people like me. My parents are from Pampanga so many of your recipes are dishes that I enjoyed when I was young and now I can enjoy them again. Thank you and God bless!
VM from Toronto, Canada
Carli says
Can I use ginger ale instead of Sprite or 7-up? Thanks!
Edwin sia says
Thank you I too have been looking for an easy stress free cooking.
yani says
we have the same recipe. and I loooove it so much. I love your recipes, makes cooking easy and hearty . 🙂
Lalaine Manalo says
Hi Yani! Thank you so much. Means a lot to me!
Maria Cynthia Roxas says
Love your version of halabos na hipon. Will surely try your other recipes for sure. Thank you so much
zac says
I was just looking for an easy recipe with prawns and look what I found. Thank you for the recipe.
Lalaine says
I am glad you found us 🙂
Fred says
thanks for the recipe
Ophelia says
Thank you for Filipino recipes I’ve been longing for. I will leave a comment for sure after I cooked them.
Ophelia
Lalaine Manalo says
Yes, please! I'd love to hear what you think 🙂