Best 3 Adobo Style Shrimp Filipino Recipes

**Craving for a delectable seafood dish with a burst of Filipino flavors? Look no further than the Adobo-Style Shrimp! This savory dish combines the classic Filipino adobo marinade with succulent shrimp, resulting in a tantalizing and unforgettable dining experience.**

**Our collection of recipes takes you on a culinary journey, offering variations of this beloved dish to suit every palate. From the traditional Adobo-Style Shrimp with its tangy vinegar and soy sauce base, to the spicy and aromatic Adobo-Style Shrimp with Chilis and Coconut Milk, each recipe promises a unique and flavorful adventure.**

**For those who prefer a more modern twist, our Adobo-Style Shrimp with Avocado and Mango Salsa will surely delight your taste buds with its refreshing and vibrant flavors. And if you're looking for a quick and easy option, our Adobo-Style Shrimp Stir-Fry is a perfect choice, delivering all the delectable flavors of adobo in a speedy and convenient meal.**

**No matter your preference, our Adobo-Style Shrimp recipes are guaranteed to satisfy your cravings and leave you longing for more. Get ready to embark on a culinary adventure and discover the delightful world of Filipino cuisine!**

Check out the recipes below so you can choose the best recipe for yourself!

STIR-FRIED RICE NOODLES WITH SHRIMP AND ADOBO (PANSIT BIHON GUISADO)

Stir-Fried Rice Noodles with Shrimp and Adobo (Pansit Bihon Guisado) image

Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year's celebrations.

Provided by Monica Macansantos

Categories Philippines Noodle leftovers Shrimp Chicken Pork Lime Juice Soy Sauce Garlic Zucchini Cabbage Wheat/Gluten-Free Dairy Free Peanut Free

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 dried mushrooms
1 1/2 cups warm water
1/2 cup leftover chicken and/or pork adobo meat, shredded (or shredded rotisserie chicken)
1 tablespoon red or white wine (optional)
3 tablespoons vegetable oil, divided
4-6 cloves garlic, minced
1 small to medium onion, cut into slivers
1-2 celery ribs, chopped
1 small red bell pepper, seeded and cut into thin strips
1/4 cup fresh shrimp, peeled and deveined, or dried shrimp
1/4 cup soy sauce, plus a dash for serving
1 medium carrot, cut into thin strips
1 chayote or zucchini, cut into thin strips, or 1/2 head broccoli or napa cabbage, chopped
1/2 pound bihon (dry rice noodles) (see Note)
1/2 teaspoon freshly ground black pepper
Dash freshly squeezed calamansi (or lime) juice, for serving (optional)

Steps:

Soak the mushrooms in the warm water for at least 20 minutes. Drain the mushrooms, reserve the soaking liquid, and thinly slice the mushrooms. Combine the adobo and wine (if using) in a bowl.
Heat 2 tablespoons of the oil in a large skillet or wok over medium heat until it shimmers. Add the garlic and stir-fry until light gold. Add the onion and cook, stirring occasionally, for about 2 minutes, or until translucent. Stir in the celery and bell pepper. Cook, stirring occasionally, for 2 minutes. Add the adobo. If you are using fresh shrimp, add them, too. Cook, stirring, for about 1 minute. Remove from the heat and set aside.
Pour the reserved mushroom soaking liquid into a saucepan and add the soy sauce, mushrooms, carrot, and chayote. If you are using dried shrimp, add those, too. Bring the mixture to a boil over high heat. Add the noodles and toss with the rest of the ingredients. As the noodles become tender, separate them until they are able to mix evenly with the veggies, about 3 minutes.
When the noodles have completely absorbed the liquid and are chewable, stir in the celery, bell pepper, and adobo mixture. Season with the black pepper and mix thoroughly. Pour in the remaining 1 tablespoon oil. Reduce the heat to low to gently fry the noodles for about 2 minutes. Serve with an extra dash of soy sauce and calamansi juice, if using.

PHILIPPINES - ADOBONG HIPON - SHRIMP ADOBO

Philippines - Adobong Hipon - Shrimp Adobo image

This recipe has been posted here for play in CQ3 - Philippines found at website: http://www.all-fish-seafood-recipes.com/index.cfm/recipe/Filipino_Shrimp_Adobo_Adobong_Hipon Adobo is a popular cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in a sauce of vinegar, soy sauce and garlic,...

Provided by Baby Kato

Categories Seafood

Time 11m

Number Of Ingredients 7

Ingredients

2 cups shrimp (hipon), peeled and cleaned
2 cloves of garlic
3 tbsp vinegar
2 tbsp soy sauce
1/4 tsp powdered pepper
3 tbsp cooking oil
salt to taste

Steps:

1. Saute garlic, then add soy sauce, vinegar, pepper and salt.
2. Bring to a boil then add shrimp. Simmer until done.
3. Serve the Shrimp Adobo with steamed white rice.

ADOBO STYLE SHRIMP (FILIPINO)

Adobo Style Shrimp (Filipino) image

Yes, you can pretty much "adobo" anything. Here is an adapted recipe I found somewhere online that I tweaked a bit here and there. [The original recipe contained MSG as one of the ingredients.] I don't know if this is "authentic" per se, because all cooks have their own preferences, but it does follow the basic recipe. Hope you enjoy!

Provided by cali_love

Categories Filipino

Time 11m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb medium shrimp, unshelled
1/2 cup vinegar
1/4 cup water
1/8 cup soy sauce
5 garlic cloves, minced
1 tablespoon salt
1 teaspoon pepper
2 tablespoons cooking oil (or as you see fit)
1 tablespoon sugar
2 tablespoons scallions, to garnish (optional)

Steps:

Wash shrimp and cut off whiskers. Drain.
Place in pan or wok, add all ingredients except sugar and cooking oil.
Cook shrimp until not quite cooked on MED HEAT, maybe 2-4 minutes depending on your shrimp size.
Drain shrimp (along with garlic). Set sauce aside, and add the sugar.
Heat cooking oil and fry shrimp and garlic together on MED LOW HEAT.
When garlic is lightly browned, return the sauce to the pan and finish cooking shrimp.
[Be sure to not overcook the shrimp-- you can tell if they turn into little O's" instead of C's].
[Note: If you want a spicy "adobo", add 1 tablespoon of hot sauce or 1-2 minced hot peppers of your preference.].
Put on serving platter and garnish with chopped scallions (optional).
Serve with steamed Jasmine rice.

Tips:

To properly clean the shrimp, remove the heads, shells, and devein them. Make a shallow cut along the back of the shrimp and remove the dark vein.
Use fresh shrimp for the best flavor and texture. Frozen shrimp can be used, but thaw them completely before cooking.
Marinate the shrimp in the adobo sauce for at least 30 minutes, or up to overnight. This will allow the flavors to penetrate the shrimp.
When cooking the shrimp, do not overcrowd the pan. This will prevent them from cooking evenly.
Cook the shrimp until they are pink and opaque. Overcooked shrimp will be tough and chewy.
Serve the shrimp immediately with rice or your favorite side dish.

Conclusion:

Adobo-style shrimp is a delicious and easy-to-make Filipino dish. It is perfect for a quick weeknight meal or a special occasion. With its tangy, savory, and slightly sweet flavor, this dish is sure to please everyone at the table. So next time you are looking for a new and exciting way to cook shrimp, give adobo-style shrimp a try. You won't be disappointed!