Adobong hipon is a quick seafood version of adobo made with shrimp. It cooks fast and is ready in about 20 minutes, so it's great for an easy weeknight meal.
If you love shrimp and want something simple to serve with rice, this is a good one to make.
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Ingredients You'll Need
Notes and Substitutions
- Shrimp: I'm using head-on, shell-on shrimp because they give the sauce a much better shrimp flavor. If you're using peeled shrimp, just sear them a little less so they don't overcook.
- Shallots: These are milder and slightly sweeter than onions, and they cook fast. If you don't have shallots, finely chopped onion works too.
- Soy sauce: Not all brands of soy sauce are the same. Taste as you go so it doesn't get too salty.
- Oyster sauce: This adds extra umami flavor. You can also use a small amount of Knorr or Maggi liquid seasoning.
- Lemon: Squeeze in some lemon or calamansi (if you have it, even better). You can also use vinegar if that's what you have.
How to Make Adobong Shrimp (Step-by-Step)
Step 1: Prep the shrimp
Using kitchen scissors, snip off the sharp tip just below the eyes and trim any long whiskers.
Make a shallow cut along the back and pull out the dark vein, or slide a toothpick under it and lift it out.
Give the shrimp a quick rinse, then pat them dry with paper towels. Dry shrimp will sear better.
Lightly season with salt and pepper.
Step 2: Sear the shrimp
Heat about 1 tablespoon neutral oil in a pan over high heat.
Add the shrimp in a single layer. Cook in batches so you don't overcrowd the pan.
Sear for about 1 minute, then flip and cook for about 30 seconds more.
You're not cooking them all the way - you just want some color and flavor. Transfer the shrimp to a plate.
Step 3: Make the sauce
Use the same pan over medium heat. Wipe out any burnt bits if needed.
Add about 2 tablespoons of oil, then add:
- 1 teaspoon ginger (minced or grated)
- 6 garlic cloves (minced)
- 2 tablespoons shallots (minced)
Sauté until lightly golden and fragrant.
Then add:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- ¼ cup water
Let it simmer for about a minute until it thickens a bit. Taste and adjust if needed.
If you want it more saucy, add a little more water.
Step 4: Add the shrimp
Add the shrimp back in (including any juices on the plate).
Toss and cook for about 2 minutes, until the shrimp are cooked through and coated in the sauce.
Step 5: Add lemon/calamansi
Turn off the heat and squeeze in a little lemon or calamansi juice.
Step 6: Serve
Serve your adobong hipon with hot steamed rice. Add scallions or fried garlic on top if you like.
Cooking Tips
- Use high heat to sear the shrimp. This helps them get a little color. Don't cook them all the way at this step.
- Let the garlic turn lightly golden, not dark brown. If it gets too dark, it can taste bitter.
- Don't overcook the shrimp. They cook very fast. Once they turn pink, they're done.
- Add the lemon or calamansi at the end. This keeps the flavor fresh.
How to Store & Reheat
- Store leftovers in the fridge for up to 2 days.
- Reheat gently in a pan with a small amount of water. Try not to overheat as shrimp turns rubbery if cooked too long.
Recipe FAQs
Adobong hipon is a Filipino shrimp dish cooked in a garlicky soy-based sauce, with lemon or calamansi. It's a quicker version of adobo since shrimp cook fast.
Yes. Peeled shrimp work fine - just sear them for less time so they don't overcook.
Yes. Thaw completely and pat dry before cooking so the shrimp sear properly.
Don't overcook them. Give them a quick sear, then finish cooking in the sauce just until they turn pink and slightly curled.
More Shrimp Recipes to Try
- Garlic butter shrimp: Shrimp cooked in butter and garlic.
- Shrimp lumpia: Crispy spring rolls filled with shrimp and ground meat.
- Chili garlic shrimp: Shrimp in a spicy garlic sauce.
- Salt and pepper shrimp: Lightly fried shrimp with garlic and peppers.
- Camaron rebosado: Filipino-style battered shrimp.
Other Seafood Recipes You May Like
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📖 Recipe
Adobong Hipon (Shrimp Adobo Recipe)
Equipment
- Wide pan
- Kitchen scissors
Ingredients
- 1 pound large shrimp head-on and shell-on (see note)
- 1 teaspoon minced or grated ginger
- 6 cloves garlic minced
- 1 small shallot minced
- 3 tablespoons soy sauce
- 2 tablespoon oyster sauce
- 1 teaspoon sugar
- ¼ cup water
- ½ lemon juiced
- Salt and pepper to taste
- Neutral oil for searing and sautéing
Optional
- Sliced scallions
- Fried garlic or fried shallots
Instructions
- Trim the sharp tip and whiskers of the shrimp. Cut along the back to devein, then rinse and pat dry.Lightly season with salt and pepper.
- Heat oil over high heat. Sear shrimp in a single layer for about 1 minute.Flip and cook 30 seconds more - don't cook through.Transfer to a plate. Cook in batches if needed.
- Lower heat to medium. Wipe out burnt bits and add oil if needed.Add ginger, garlic, and shallots. Cook until lightly golden and fragrant.
- Add soy sauce, oyster sauce, sugar, and ¼ cup water. Simmer for a minute.Taste and adjust. Add more water if you want more sauce.
- Return shrimp to the pan with any juices.Toss and cook for about 2 minutes, until just cooked through and coated in the sauce.
- Turn off the heat and squeeze in lemon or calamansi juice.
Notes
- Shrimp: Use head-on, shell-on shrimp for more flavor.
- Soy sauce: Some brands are saltier than others. Taste as you go.
- Shallot: Slightly sweeter and milder than onion. A small onion works too - chop it finely.
- Oyster sauce: You can substitute a small amount of liquid seasoning.
- Lemon/calamansi: Add at the end. Vinegar works if needed.
- Use high heat to sear the shrimp.
- Cook the garlic until lightly golden.
- Shrimp cook fast. Once they turn pink, they're done.
- Add lemon or calamansi at the end so the flavor stays fresh.
- Store leftovers in the fridge for up to 2 days.
- To reheat, warm gently in a pan with a small amount of water. Do not overheat or the shrimp can turn rubbery.
Mark says
Delicious
Nora Reyes says
Thank you so much!