Halabos na Hipon Recipe

Halabos na Hipon is a quick and easy way to bring out the delicious taste of fresh shrimp. You’ll be in for a mouth-watering shrimp treat with just a bit of butter, garlic, spices, and lemon-flavored soda with this dish!

My mother’s shrimp with oyster sauce and my ginataang hipon are both wonderful ways to enjoy my favorite crustacean, but when I want instant gratification, the simplicity of halabos na hipon can’t be beaten.

There’s just something about steaming shrimp in butter, garlic, and 7-up that brings out their best flavor. Add a dash of red chili flakes, and you have a meal perfect for kamayan.

Ingredient notes

  • Shrimp– called hipon in Filipino. The recipe calls for large shrimp with head on. You can also use the smaller suahe (sand shrimp) or the larger prawns.
  • Butter– adds creamy flavor and a nutty aroma.
  • Canola or olive oil– As we are cooking on high heat, a teaspoon of oil is added to stabilize the butter and keep it from burning.
  • Garlic– this aromatic boosts flavor and brings an appetizing aroma
  • Sprite or 7-up– enhances the flavor and sweetness of fresh shrimp.
  • Red chili pepper flakes– for a kick of spice
  • Salt and pepper– enhances flavor and adds zing.

Buying guide

Choose shrimp with no off odor or smell of ammonia; Check for a firm and intact body and head without discoloration.

Cooking Tips

  • Drain the shrimp very well to prevent too much liquid from being expelled during cooking.
  • Garlic burns fast, resulting in a bitter tase. Cook it on low heat to draw out maximum flavor before it browns.
  • Do not overcook the shrimp. They are done as soon as their color changes to pink. When overcooked, they tend to become rubbery in texture, and the skin becomes difficult to remove.

How to serve and store

  • Serve as a main dish with steamed rice and your choice of sawsawan such as spicy vinegar or seasoned chopped fresh tomatoes.
  • Garlic butter shrimp are best enjoyed freshly cooked. Although they’ll be safe to eat, they tend to toughen and become harder to peel when reheated and overcooked.
  • Store the leftovers in an airtight container and refrigerate for up to 3 days. I prefer to enjoy leftovers cold on salads or fresh spring rolls instead of reheating


  • 2 pounds large shrimp, head-on
  • 2 tablespoons butter
  • 1 teaspoon canola or olive oil
  • 1 head garlic, peeled and minced
  • 1/2 cup 7-up or Sprite
  • 1/2 teaspoon red chili pepper flakes
  • salt and pepper to taste


    • Using scissors, trim tendrils off shrimps. Rinse and drain very well.
    • In a skillet over low heat, add butter and oil.
    • When butter begins to melt, add garlic and cook, stirring frequently, for about 30 to 40 seconds or until lightly browned and aromatic.
    • Raise heat to high. Add shrimp and cook, stirring regularly, for about 1 minute.
  • When they begin to change color, add 7-up.
  • Add chili pepper flakes and season with salt and pepper to taste.
  • Continue to cook for about 2 to 3 minutes or until shrimps turn pink and liquid is mostly absorbed. Serve hot.

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