11 recipes using shrimp — Adobo, sinigang, lechon — bold, sour and deeply savoury island cooking.
These 11 filipino shrimp recipes are ready in about 114 minutes on average, with 380–820 kcal per serving, and 45% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Filipino cuisine — Adobo, sinigang, lechon — bold, sour and deeply savoury island cooking — brings its own distinctive techniques and seasonings to every ingredient it touches. When Filipino cooks work with shrimp, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, sautéing, boiling and steaming.
Sweet, quick-cooking shellfish that go from raw to ready in two or three minutes — perfect for fast, high-heat dishes. In this collection it's most often cooked with garlic, onion, fish sauce, oxtail, annatto powder and soy sauce. The dishes here span filipino classics ready in as little as 35 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Pancit Bihon is the highest-rated dish in this collection at 4.9★ from 2,640 ratings.
A magnificent Filipino braise of oxtail, tripe, and vegetables in a rich, creamy peanut and annatto sauce, served with the essential fermented shrimp paste (bagoong).
Filipino stir-fried wheat noodles with pork, shrimp, vegetables and a savoury soy-oyster sauce — the birthday dish synonymous with long life.
A rich Filipino oxtail and peanut sauce stew — slow-braised until meltingly tender in a thick, golden peanut and annatto sauce, served with bagoong shrimp paste on the side.
A fiery Filipino pork and coconut milk stew from the Bicol region — tender pork cooked with chilies, shrimp paste, and coconut milk until the sauce is rich and intensely spicy.
A celebratory Filipino stew of oxtail and vegetables in a rich, golden peanut sauce, always served with shrimp paste (bagoong) on the side.
A Bicolano dish of dried taro leaves simmered in rich coconut milk with pork, shrimps, and fiery bird's eye chillies — intensely flavourful.
A festive Filipino noodle dish — thin rice noodles topped with a golden shrimp-and-pork sauce, crushed chicharon, shrimps, eggs, and spring onions.
The Philippines' grand fiesta stew — slow-braised oxtail and tripe in a thick golden peanut and toasted-rice sauce, served with bok choy, eggplant, long beans and a side of pungent shrimp paste.
Slow-simmered pork belly in coconut milk, shrimp paste and an arsenal of long green chiles — the Bicol region's fierce, creamy national dish.
Golden, crispy stir-fried egg noodles with vegetables and meat — a Filipino party favorite.
Filipino stir-fried rice noodles with chicken, shrimp, and vegetables — birthday party essential.
Look for firm, translucent flesh with a clean sea smell — never ammonia. Shell-on shrimp keep more flavour; larger counts (fewer per kilo) mean bigger shrimp.
Peel and devein, leaving the tail on for presentation if you like. A quick brine firms the texture; pat dry before searing so they brown rather than steam.
Cook just until they curl into a loose C and turn opaque pink — a tight O means they're overdone and rubbery.
Very lean and high in protein, with selenium, vitamin B12 and iodine for few calories.
Most of these 11 Filipino shrimp recipes are ready in around 114 minutes from start to finish. The quickest, Pancit Canton (Filipino Crispy Noodles), takes about 35 minutes, while the slower-cooked dishes run up to 270 minutes.
Across this collection they range from about 380 to 820 kcal per serving, averaging 555 kcal — Pancit Canton (Filipino Crispy Noodles) is the lightest option at 380 kcal.
Pancit Canton is a great place to start — it's rated easy and comes together in about 40 minutes. 45% of the recipes here are beginner-friendly.
In these recipes, shrimp is most often paired with garlic, onion, fish sauce, oxtail, annatto powder and soy sauce. Filipino kitchens also lean on its own regional aromatics, fats and signature spice blends.
Cook just until they curl into a loose C and turn opaque pink — a tight O means they're overdone and rubbery.