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Adobong Hipon (Shrimp Adobo Recipe)

A quick shrimp version of adobo with a garlicky, savory sauce.
Course Main Dish
Cuisine Filipino
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 236kcal
Author Nora Rey
Cost $8-$10

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.
 
Cooking Tips
  • 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.
 
Storage & Reheating
  • 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.

Nutrition

Calories: 236kcal | Carbohydrates: 8g | Protein: 18g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 1790mg | Potassium: 221mg | Fiber: 1g | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 1mg