Ginisang Hipon (Sautéed Shrimp) Recipe

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Ginisang Hipon (Sautéed Shrimp) with Chimichurri

Ginisang hipon, a classic Filipino stir-fried shrimp dish, relies on an ingredient that most American home cooks overlook: Sprite.

Melissa Miranda

30 Minutes

4 Servings

Easy

Ingredients

For the patis (fish sauce) chimichurri:
1 bunch cilantro, roughly chopped (about ¾ cup)
1 bunch parsley, roughly chopped (about ¾ cup)
2 garlic cloves
1 pinch crushed red pepper flakes
1 lemon, zested and juiced
1 tablespoon fish sauce, preferably Squid Brand
¾ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the shrimp:
1 tablespoon neutral cooking oil
5 garlic cloves, roughly chopped
1 pound colossal shrimp (13/15), peeled, deveined, heads and tails on
Kosher salt and freshly ground black pepper
½ cup lemon-lime soda, such as Sprite or 7-Up
1 tablespoon soy sauce

For the salad:
1 fennel bulb, halved lengthwise, cored, thinly shaved, briefly soaked in ice water, drained, patted dry (fronds reserved for serving)
1 medium head radicchio, quartered, cored, leaves separated

Instructions

Make the patis (fish sauce) chimichurri: Add cilantro, parsley, garlic cloves, red pepper flakes, lemon zest and juice, and fish sauce to the bowl of a food processor. Slowly begin to blend, then stream in olive oil until you have the slightly chunky consistency of chimichurri. Season with salt and pepper.

Cook the shrimp: Heat a large Carbon Steel Frying Pan over medium-high. Add neutral oil and swirl to coat the pan.

Once oil is lightly smoking, add minced garlic and sauté until golden brown and fragrant, 30–60 seconds.

Add shrimp, season with salt and pepper, and cook until almost pink and opaque, 1–2 minutes per side.

Deglaze with soda, add soy sauce, and continue cooking until shrimp is pink on both sides and fully opaque, 2–3 minutes more.

Transfer to center of a Serving Bowl or Platter.

Assemble the salad: Lightly dress fennel and radicchio with chimichurri in a large bowl.

Spoon chimichurri over shrimp in the Serving Bowl or Platter and top with salad and a few reserved fennel fronds.

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