Halabos na Hipon with Sampaloc Sauce

Some days, you just want a meal that’s simple, fresh, and comforting — the kind that takes you straight back to the kitchen of your childhood. For me, that dish is Halabos na Hipon with Sampaloc Sauce.

It’s the kind of recipe that reminds me of Sunday lunches at home when Nanay would come back from the palengke with the freshest hipon (shrimp) she could find. Within minutes, the kitchen would be filled with that distinct, mouthwatering aroma of shrimp cooking in its own natural juices — no fancy ingredients, no complicated steps, just pure flavor and love.

Bought this Acacia Bowl here: https://tinyurl.com/AcaciaBowl

The Easiest Shrimp Recipe You’ll Ever Make

What I love most about Halabos na Hipon is how incredibly easy it is to prepare. All you really need is fresh shrimp and a little salt — that’s it! It takes only around 10 minutes to cook, making it the perfect go-to meal when you want something delicious but don’t have much time to spare.

Traditionally, the shrimp is cooked in a pan with a bit of water and salt until it turns that beautiful, vibrant orange. The result? Juicy, perfectly seasoned shrimp that tastes of the sea — simple, yet so satisfying.

Of course, some home cooks like to add a twist by using 7Up or Sprite instead of water, giving the shrimp a subtle sweetness and a glossy finish. Personally, I stick to the classic salt-and-water method when I want that traditional flavor, but both versions are delicious in their own way!

Watch: Halabos na Hipon with Sampaloc Sauce Recipe Video

The Star of the Show: Sampaloc Sauce

Now let’s talk about what takes this humble dish to the next level — the Sampaloc (tamarind) Sauce.

My Nanay always made this sauce whenever she cooked Halabos na Hipon, and I swear it’s what made me fall in love with sour dishes in the first place. That tangy, slightly spicy flavor perfectly complements the rich, savory taste of the shrimp. Every dip is a burst of contrast — maasim, maalat, and just a hint of sweetness.

Here’s how you can make it:

• In a small saucepan, simmer some fresh tamarind with a bit of water until thick.
• Mash it and strain it. Season with salt.
• For a bit of heat, you can also throw in chopped siling labuyo (bird’s eye chili).

Serve this tangy sampaloc sauce on the side — or drizzle it all over the shrimp if you want every bite bursting with that addictive sour kick!

Serving Tips

Halabos na Hipon with Sampaloc Sauce is best enjoyed fresh off the pan — with a big bowl of steamed white rice, of course. The shrimp’s natural briny flavor paired with the sour tamarind sauce is such a comforting combination.

It’s also a great pulutan (beer chow) for weekend get-togethers or beach days. And if you’re feeling extra creative, you can even toss the shrimp and sampaloc sauce over noodles or use it as a rice topping with garlic bits for a full meal.

My Family’s Version

Now that I have my own family, this has become one of our favorite “lazy-day” meals. When the day’s been long and I don’t want to spend hours in the kitchen, I just grab some fresh shrimp from the market, and in under 15 minutes — voila! Dinner is served.

Even Twinkle loves this dish, especially when I make the sampaloc sauce a bit milder. It’s simple, homey, and full of love — exactly the kind of meal that keeps us grounded no matter how busy life gets.

Final Tip:
When buying shrimp, go for the freshest you can find — they should look glossy and smell like the ocean. Fresh shrimp makes all the difference, especially for a dish this simple.

So the next time you spot those beautiful hipon at the palengke, don’t think twice. Make this Halabos na Hipon with Sampaloc Sauce, pour yourself a cold drink, and enjoy a meal that tastes like home.

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