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You are here: Home / Shellfish Recipes / Pan Fried Shrimp (Gambas Ala Plancha)

Pan Fried Shrimp (Gambas Ala Plancha)

December 31, 2014 by Manny Leave a Comment

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A very simple and quick cooking shrimp that you can cook anytime. These pan fried shrimp are sauteed with garlic and gin in olive oil. I think this is also a variation of nilasing na hipon or drunken shrimps but this recipe is simpler because you don’t have to make batter and deep fry the shrimps.

To cook Pan Fried Shrimp; Soak shrimp in gin with salt for about 2 hours then drain. In a thick frying pan and over low fire, saute garlic in olive oil until light golden brown. With a slotted spoon, remove garlic and set aside. Increase heat to high and when oil begins to smoke, stir in shrimp until they are deep orange. Return garlic to pan, toss for 1 minute, then serve hot. 

 

Pan Fried Shrimps
Print Recipe

How to Cook Pan Fried Shrimp (Gambas Ala Plancha)

Prep Time2 hrs
Cook Time6 mins
Total Time2 hrs 6 mins
Course: Seafood Recipes
Cuisine: Filipino
Servings: 2 servings
Author: Manny

Ingredients

  • 1/4 kilo fresh shrimp about 1 and 1/2 inch size Washed and antennae removed and drained
  • 2 tbsp. gin or vodka
  • 1 tbsp. salt
  • 2 tbsp. minced garlic
  • 2 tbsp. olive oil

    Instructions

    How to Cook Pan Fried Shrimp:

    • Soak shrimp in gin with salt for about 2 hours then drain.
    • In a thick frying pan and over low fire, saute garlic in olive oil until light golden brown.
    • With a slotted spoon, remove garlic and set aside.
    • Increase heat to high and when oil begins to smoke, stir in shrimp until they are deep orange.
    • Return garlic to pan, toss for 1 minute, then serve hot.

     

    Pan Fried Shrimps

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    Filed Under: Shellfish Recipes Tagged With: gambas, nilasing na hipon, pan fried shrimps

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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