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Home » Recipes » Shrimp Recipes » Halabos na Hipon Recipe

Halabos na Hipon Recipe

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Halabos na Hipon is one of the simplest shrimp recipe that I know. It is simply cooking shrimp using salt and a little water. However, I added a little twist in this recipe: lemon soda such as 7-Up, Sprite, or Sierra Mist is required instead of water. I thought that the entire dish tasted great and I enjoyed every bite.

Halabos-na-Hipon

If you are more used to the much simpler halabos na hipon version, then just use water instead – the same measurements apply. Aside from the ingredients listed below, you can also add salt and garlic powder to your dish while it’s cooking if you want a bolder flavor.

It is important that you use the freshest shrimp that you can find. The quality of the ingredients plays an important role on this dish. I love to have this with fresh white rice with vinegar-garlic dip. This is also best if partnered with grilled pork belly (inihaw na liempo).

Try this Halabos na Hipon Recipe.

 

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Halabos na Hipon Recipe

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Vanjo Merano

Ingredients

  • 2 lbs. fresh shrimp with head washed
  • ½ teaspoon sea salt
  • ¾ cup lemon soda 7-Up, Sprite, or Sierra Mist

Instructions

  • Heat a wide pan or wok.
  • Once the pot is hot, put-in the shrimp. Gently toss every few seconds.
  • Add the salt. Continue to toss for 1 minute.
  • Pour-in the lemon soda; stir and continue to cook until the liquid evaporates.
  • Transfer to a serving plate.
  • Serve. Share and enjoy!

Nutrition

Serving: 4g

Related Recipes:

  • Halabos na Hipon with Butter
    Halabos na Hipon with Butter
  • Ginataang Hipon Sitaw at Kalabasa
    Ginataang Hipon Sitaw at Kalabasa
  • Leche Flan Recipe
    Leche Flan Recipe
  • Adobong Kangkong Recipe
    Adobong Kangkong Recipe
  • Garlic Butter Shrimp Recipe
    Garlic Butter Shrimp Recipe
  • Ginisang Labanos Recipe
    Ginisang Labanos Recipe

Reader Interactions

Comments

  1. wert says

    December 27, 2016 at 1:49 am

    great help especially in abroad when Filipino foods is not available

    Reply
  2. Rush says

    November 5, 2016 at 10:34 pm

    We always eat shrimp without de veining it… We never get sick too. This recipe is the easiest way to cook shrimps and it really tastes good. Reminds me of what my mom used to cook for us when we were young. Thanks for this recipe!

    Reply
    • Vanjo Merano says

      November 6, 2016 at 12:08 pm

      You are welcome, Rush,

      Reply
  3. Will says

    August 1, 2015 at 6:01 pm

    No oil or butter or lemon juice or anything else? Just shrimp boiled in 7/up? Your other recipes look a lot better than this one. Shrimp with “something” adobo or beans or even just Garlic Butter. I hope you don’t think I am blaming your recipe. I am not. I just think there should be something else other than 7up and salt in your ingredient.s list. I hope you are not offended by my comments and I DO appreciate that you went through the trouble to post this.

    Reply
    • Vanjo Merano says

      August 3, 2015 at 12:01 pm

      Will, no offense taken. This recipe depicts how simple shrimp are sometimes prepared in the Philippines. Don’t get me wrong, there are lots of ways that we can cook shrimp. Since you mentioned butter and garlic, I suggest this Garlic Butter Shrimp Recipe.

      You may also want to see the shrimp recipes section.

      Reply
  4. Will says

    August 1, 2015 at 5:55 pm

    You didn’t De-Vein any of those shrimp? Yikes, see ya in the Emergency Room.

    Reply
  5. Vicky Horgan says

    April 2, 2015 at 11:11 pm

    I love your recipe. I’m following some of your recipe and I love it.

    Reply
  6. Abe says

    December 8, 2014 at 12:25 pm

    Hi Chef! Can I still use shrimps without head in this recipe? Thanks

    Reply
    • Vanjo Merano says

      December 8, 2014 at 3:05 pm

      Abe -- it is ideal to use shrimp with head, but it is okay to deviate if you don’t have it. It will be better though if the shrimp has its shell-on.

      Reply
  7. perla gaffud caoile says

    November 7, 2014 at 2:15 pm

    So wonderful recipes which for sure easy for any person other than the Filipinoswho in one way or another have tasted this food.

    Could be highly recommended

    Reply
  8. Nieves B. Cabigan says

    October 7, 2014 at 12:03 am

    i love reading all your panlasang pinoy recipes and i try to use it on my daily cooking, thank you very much

    Reply

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