Halabos na Hipon

Halabos na Hipon is a simple Filipino shrimp dish cooked quickly in its own juices with garlic, salt, pepper, and calamansi. It highlights the natural sweetness of fresh shrimp with minimal seasoning.

Estimated cost: ₱220–₱250

Total 15 min · Serves 1

Nutrition per serving: 251 kcal · 29 g protein · 0 g carbs · 15 g fat

Ingredients

• 200g large shrimp
• 1 tbsp coconut oil
• 3 cloves garlic, crushed
• 1 tbsp calamansi juice
• 2 tbsp water
• 1/4 tsp salt
• 1/8 tsp ground black pepper

Steps

1. Rinse the shrimp under cold running water, then drain well. Pat dry with paper towels so the shrimp cooks in a concentrated sauce instead of becoming watery.
2. Heat a small kawali or skillet over medium heat for about 1 minute. Add the coconut oil and swirl to coat the pan.
3. Add the crushed garlic and sauté for 30 to 45 seconds, stirring constantly, until fragrant and lightly golden at the edges. Do not let it turn dark brown.
4. Add the shrimp in a single layer. Sprinkle with salt and pepper, then pour in 2 tablespoons of water.
5. Cover the pan and cook over medium heat for 2 minutes, or until the bottom side of the shrimp starts turning orange-pink.
6. Uncover, stir and flip the shrimp. Continue cooking uncovered for another 2 to 3 minutes, until all shrimp are fully orange, curled into a loose C-shape, and the liquid has reduced into a light glossy coating.
7. Turn off the heat and drizzle with calamansi juice. Toss for 10 seconds to coat the shrimp evenly.
8. Rest for 1 minute before serving so the juices settle. Serve immediately while hot.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).