An assortment of ingredients, a harmony of sauces, and delicious noodles to boot — there’s no dish quite like pancit canton! While sinigang and adobo typically take the coveted national dish spot, I’d say pancit is in a league of its own. This dish is the perfect balance of sweet and savory, with its medley of ingredients bringing out the best in each other. The no stress, no fuss preparation of pancit canton makes it enjoyable for people from all walks of life. But have you ever wanted to find a way to elevate this timeless dish? Enter the elegant, classy garlic butter shrimp — the perfect companion you never knew your pancit canton needed!
Taking something simple like pancit canton and pairing it with something a little more upscale is just the twist you’ve been looking for. Garlic butter shrimp lends its own sumptuous flavors to your Filipino-Chinese favorite. How can it not, when it’s made up of an ever popular combination? Garlic and butter have been the perfect partners since nearly forever. The clash of sweet, creamy butter with garlic’s rich taste just makes a meal feel complete. And when you pair this with the delicious, mild flavors of shrimp? You’ve got yourself a show stopping entree for sure!
While you typically serve garlic butter shrimp with something a little subtler in flavor, I’d say that pancit canton really makes the perfect companion. The stark contrast in these flavors somehow makes for the perfect explosion in your mouth! It won’t be long before you’re craving this exact combination for any meal.
And what makes this dish extra great is how easy it is to actually prepare! Surprising as it may seem, garlic butter shrimp pancit canton is one of what we commonly refer to as one-pot dishes. What does this mean? Well, it’s quite explanatory. By using just one pot—or in this case, wok—your dish can come to life all too easily. Simply toss all the ingredients together and you’ll be able to make something unforgettable.
How to Make Garlic Butter Shrimp
We start with our dish’s protein; in just a few steps, you’ll see why! To begin, melt a quarter cup of butter in a wok, then add two tablespoons of cooking oil. After mincing a head of garlic, add that quickly into your wok and stir fry it. The goal is for your garlic to attain a nice light brown color before adding in your shrimp! Before doing so, ensure that you have already cleaned your seafood properly before adding it to your wok.
After cooking your garlic butter shrimp for 1 minute on each side, squeeze some lemon over the shrimp. The nice zest of lemon will be a refreshing twist to the garlic butter shrimp, and make it even tastier alongside your pancit canton! Cover the wok and let that cook for about a minute, after which you season with salt to taste. When your garlic butter shrimp is done cooking, transfer your shrimp to a plate, but leave the juices in your wok.
Let your juices evaporate under the heat until only the fats—the butter and oil mixture—remain. Then you can start making your pancit canton.
How to Make Pancit Canton
With one component of your dish down, let’s not waste any more time! Add your onion slices into the wok, sautéing until they’ve softened before pouring in 4 tablespoons of soy sauce and 4 cups of water. Bring your liquids to a boil, then add in a Knorr Shrimp Cube and stir. This will enhance the flavors of your pancit canton, and add to the taste of your garlic butter shrimp!
The next ingredients to go into your wok are your cabbages and carrots. For about 30 seconds, let your veggies cook before your 21 ounces of pancit canton go in next. Gently toss your ingredients together as you cook, waiting until your pancit canton noodles completely absorb your liquids. Then, add 5 tablespoons of oyster sauce, as well as a cup of green onions. Toss your pancit canton ingredients well; isn’t the smell of that absolutely mouthwatering? We’re so close to enjoying our garlic butter shrimp pancit canton, just wait!
When you’re happy with how you’ve distributed your ingredients, you can now arrange your pancit canton on a serving plate. Top your dish with your garlic butter shrimp and a fried egg, for that extra boost of flavor! Just like that, your pancit canton is made extra hearty and special — and is ready to be served!
We hope you and your family enjoy this garlic butter shrimp pancit canton! Let us know what you think of this fantastic and delightful duo of a dish. If you enjoyed this recipe, here are a few others that are sure to also put a smile on your face:
Garlic Butter Shrimp Pancit Canton
- 10 shrimp cleaned
- 1 egg fried
- 1 Knorr Shrimp Cube
- 21 ounces pancit canton flour noodles
- 4 cups water
- 2 cups cabbage shredded
- ½ lemon
- 1 head garlic minced
- 1 onion sliced
- 4 Tablespoons soy sauce
- 5 Tablespoons oyster sauce
- 1 cup green onion chopped
- ¼ cup butter
- 2 Tablespoons cooking oil
- Salt and ground black pepper to taste
- Melt butter in a wok. Add cooking oil.
- Put the garlic in the wok. Stir-fry until it turns light brown.
- Add shrimp. Cook each side for 1 minute.
- Squeeze the lemon over the shrimp. Cover the wok. Continue cooking for 1 minute. Season with salt.
- Remove the shrimp from the wok and place in a clean plate. Leave the juices in the wok.
- Allow the juices to evaporate until you are only left with the fats (butter and oil mixture).
- Sauté onion until it softens and then add soy sauce and water. Let it boil.
- Add Knorr Shrimp cube. Stir.
- Put the cabbage and carrot in the wok. Cook for 30 seconds.
- Add the noodles. Gently toss while cooking. Cook until the noodles completely absorb the liquid.
- Add oyster sauce and green onion. Season with ground black pepper. Toss until all ingredients are well distributed.
- Arrange the pancit canton in a serving plate and then top with shrimp and fried egg.
- Share. Serve and enjoy!