Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Inihaw Na Hipon (Grilled Shrimp)
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- Level: Easy
- Total: 1 hr 45 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 416
- Total Fat
- 22 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 38 g
- Cholesterol
- 274 mg
- Sodium
- 1262 mg
Garlicky grilled shrimp are popular in the Philippines. This version marinates the shrimp in a mixture of annatto oil for a brilliant red color and calamansi juice for tang. The shrimp are grilled and tossed with chili sauce for a final sweet and spicy flavor. Use head-on shrimp if you can find them — they stay particularly moist and flavorful during grilling — although headless will be delicious as well.
- Level: Easy
- Total: 1 hr 45 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 416
- Total Fat
- 22 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 38 g
- Cholesterol
- 274 mg
- Sodium
- 1262 mg
Ingredients
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Directions
- Combine the garlic, sugar and ginger in a large heatproof glass bowl. Set aside.
- Combine the canola oil and annatto seed in a small skillet. Place over medium-high heat and cook until the annatto seeds bleed into the oil, coloring it a deep orange, about 5 minutes. Remove from the heat and strain the hot oil over the garlic mixture in the bowl. Once cooled, whisk in the calamansi juice and fish sauce.
- Measure out a 1/4 cup of marinade the annatto mixture and set aside. Add the shrimp to the remaining marinade in the bowl and stir to evenly coat. Cover and refrigerate for a minimum of 1 hour or up to overnight.
- Prepare a grill for medium-high heat. Line a sheet pan with a wire rack. Oil the grill grates and place shrimp on the grill. Cook until the shrimp begin to color on the bottom and begin to change color on the sides as well, about 4 minutes. Flip the shrimp and brush with the 1/4 cup reserved marinade. Grill until the shrimp are cooked through, about 3 minutes longer. Remove from the grill and place on the wire rack.
- Place the sweet chili sauce in another large bowl. Add the shrimp and scallions and gently toss until the shrimp are evenly coated. Serve immediately.
Cook’s Note
Calamansi, sometimes called calamondin in the United Sates, is tart and sweet and a favorite citrus in Filipino cooking. If you can’t find it fresh, you can look for bottled calamansi juice, or substitute lime or lemon juice.
