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Ginisang Hipon (Sautéed Shrimp) with Chimichurri

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

By Melissa Miranda
May 22, 2023
Jump to the Recipe
30 Minutes
4 Servings
Easy

In her recipe for ginisang hipon (a Filipino sautéed shrimp dish), Chef Melissa Miranda of Musang in Seattle turns to an ingredient that most American home cooks overlook: Sprite. Lemon-lime soda is a common staple used in numerous Filipino meat-based dishes from adobo to barbecue, and with good reason. Here, it deglazes the pan, helps with caramelization, and adds a degree of acid to the dish.

The other key ingredient—at least according to Chef Miranda—is patis (fish sauce). Used as a seasoning, it deepens and fortifies the flavor of whatever it touches, lending that bit of salty savoriness needed to offset the bright herbal notes of the chimichurri and the subtle sweetness of the shrimp.

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
    1.

    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.

    2.

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

    3.

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

    4.

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

    5.

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

    6.

    Transfer to center of a Serving Bowl or Platter.

    7.

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

    8.

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

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