We’re always excited to explore vibrant Filipino flavors, and our Shrimp Kinilaw recipe brings a taste of the Philippines right to your kitchen. This fresh seafood dish, akin to ceviche, uses raw shrimp “cooked” in tangy vinegar and citrus for a zesty twist that’s both refreshing and bold.
Originating from indigenous Filipino traditions, it’s a quick no-cook option that highlights the ocean’s bounty with minimal ingredients. We’ll guide you through creating this easy delight that packs a punch of authentic taste in every bite.
Ingredients
In our Shrimp Kinilaw recipe, we select high-quality, fresh ingredients to capture the essence of this vibrant Filipino dish. Below, we list them in the order they are typically used, with prep specifics for accuracy and ease.
- Fresh shrimp: 1 pound, peeled, deveined, and cut into bite-sized pieces (we prioritize the freshest shrimp for optimal texture and food safety).
- Coconut vinegar: ½ cup (this serves as the primary acid to “cook” the shrimp, infusing it with tangy flavors).
- Calamansi or lime juice: ¼ cup, freshly squeezed (we use this citrus element to enhance the bright, zesty notes characteristic of Shrimp Kinilaw).
- Red onion: 1 medium, thinly sliced (added next for its crisp bite and mild sweetness).
- Ginger: 1-inch piece, finely minced (we incorporate this for a subtle, aromatic warmth that balances the acidity).
- Thai chili peppers: 2-3, seeded and chopped (adjust to taste for the desired heat level in our authentic recipe).
- Cucumber: 1 small, diced (provides refreshing crunch and is mixed in for added texture).
- Tomato: 1 medium, seeded and diced (we add this for a juicy, slightly sweet contrast).
- Salt: 1 teaspoon, or to taste (used to season and draw out flavors from the seafood).
- Black pepper: ½ teaspoon, freshly ground (enhances the overall depth of the dish).
Instructions
Now that we have gathered our fresh ingredients for Shrimp Kinilaw, we guide you through the simple steps to create this vibrant Filipino dish. Our process ensures the raw shrimp achieves a perfect balance of tangy acidity and fresh flavors.
Prepare the Ingredients
First, we start by cleaning and prepping the shrimp. Take 1 pound of fresh shrimp and rinse them under cold water then pat dry with paper towels. Using a sharp knife, carefully devein and remove the shells leaving the tails intact for easy handling.
Next, we prepare the vegetables and aromatics. Thinly slice a medium red onion into rings and finely mince a 1-inch piece of ginger. Dice 1 medium cucumber and 1 medium tomato into small cubes for added crunch and sweetness. Finally, slice 2-3 Thai chili peppers thinly to control the heat level remembering that these add a fiery kick to our Shrimp Kinilaw.
Marinate the Shrimp
In a large non-reactive bowl, we combine the prepared shrimp with ½ cup of coconut vinegar and ¼ cup of freshly squeezed calamansi or lime juice. Gently toss the shrimp in the mixture ensuring every piece is fully coated; this acidic bath will “cook” the shrimp giving it a firm texture and bright flavor.
Add the sliced red onion, minced ginger, diced cucumber, diced tomato, and sliced Thai chili peppers to the bowl. Season with 1 teaspoon of salt and ½ teaspoon of black pepper then stir everything together using a spoon. Let the mixture marinate at room temperature for 15-20 minutes allowing the flavors to meld and the shrimp to turn opaque as the acidity works its magic creating a refreshing, tangy burst that highlights the dish’s authentic Filipino essence.
Chill and Serve
Transfer the marinated mixture to a covered container and refrigerate for at least 30 minutes to chill thoroughly enhancing the crisp textures and cool refreshment of our Shrimp Kinilaw.
When ready to serve, we spoon the chilled mixture into individual bowls or plates. The dish will boast a vibrant medley of colors and flavors with the tender shrimp absorbing the citrusy tang, the onions providing a sharp bite, and the chilies delivering a subtle heat that awakens the palate with every mouthful. Serve immediately for the best experience.
Required Tools and Equipment
To prepare our Shrimp Kinilaw with precision and ease, we rely on a few essential tools and equipment. These items ensure safe handling of fresh ingredients, accurate measurements, and proper marination without any cooking involved. Below, we list the key tools in the order they are typically used during preparation, highlighting their importance for achieving authentic flavors and textures.
- Sharp Chef’s Knife: We use this for cleaning, deveining, and slicing the shrimp, as well as chopping vegetables like red onion, ginger, cucumber, and tomato. A sharp blade minimizes effort and prevents injury, allowing for clean cuts that enhance the dish’s fresh appeal.
- Cutting Board: This provides a stable surface for all our knife work. We recommend a sturdy, non-porous board to keep things hygienic and prevent cross-contamination when handling raw seafood.
- Measuring Cups and Spoons: Accuracy is key in Shrimp Kinilaw, so we use these to measure ingredients like ½ cup of coconut vinegar and ¼ cup of calamansi or lime juice. This ensures the perfect balance of acidity for “cooking” the shrimp.
- Large Mixing Bowl: We mix the shrimp with vinegar, citrus juice, and other components in this bowl. Opt for a glass or stainless-steel one to observe the vibrant color changes as the shrimp marinates.
- Colander or Strainer: Essential for rinsing and draining the shrimp after cleaning. We find this tool helps remove excess water, preventing the marinade from becoming diluted and maintaining the dish’s refreshing crunch.
- Refrigerator: After marinating, we chill the mixture in the refrigerator for 15-20 minutes. This keeps the Shrimp Kinilaw at the ideal cool temperature, enhancing its bold, tangy flavors.
With these tools, we make the preparation process efficient and enjoyable, ensuring every bite of Shrimp Kinilaw bursts with authentic Filipino vibrancy.
Make-Ahead Instructions
To maximize our enjoyment of Shrimp Kinilaw—a fresh Filipino dish that shines with its vibrant acidity and textures—we can prepare components in advance. This approach ensures flavors meld beautifully while keeping preparation safe and efficient. Let’s break down the key steps for making ahead without compromising freshness or food safety.
Preparing Ingredients in Advance
We often recommend prepping the vegetables and aromatics up to 24 hours before serving. This allows us to focus on the marination process when we’re ready to assemble the dish.
- Vegetables and Aromatics: Dice the cucumber, tomato, red onion, ginger, and Thai chili peppers. Store them in an airtight container in the refrigerator to preserve their crispness and prevent browning. For example, we can prepare 1 medium red onion and 1 diced cucumber ahead, as these add a refreshing crunch that complements the shrimp’s tender bite.
Marinating the Shrimp
The heart of Shrimp Kinilaw lies in its marination, where acidity from coconut vinegar and calamansi or lime juice “cooks” the shrimp. We advise marinating no more than 15-20 minutes right before serving to avoid over-curing the shrimp, which could make it rubbery. However, if we need to make ahead:
- Partial Preparation: Clean and devein the 1 pound of fresh shrimp up to 1 day in advance. Place the shrimp in a sealed container with a light sprinkle of salt and store it in the refrigerator. When ready, combine it with the ½ cup of coconut vinegar and ¼ cup of calamansi or lime juice for the quick marination.
- Safety Note: Always use the freshest shrimp possible and keep it chilled at or below 40°F (4°C) to prevent bacterial growth. We can reference a simple table below for optimal make-ahead times based on ingredients:
| Ingredient | Make-Ahead Time | Storage Tips |
|---|---|---|
| Fresh Shrimp | Up to 1 day | Refrigerate in an airtight container; consume within 24 hours for peak freshness. |
| Diced Vegetables | Up to 24 hours | Store in the fridge to maintain crunch; avoid mixing with acidic elements until marination. |
| Vinegar Mixture | Up to 1 hour | Prepare and store separately; acidity can alter flavors if left too long. |
Chilling and Assembling
For the best sensory experience in our Shrimp Kinilaw, chilling enhances the dish’s refreshing, tangy profile that awakens the palate.
- After marinating, transfer the mixture to the refrigerator for at least 10 minutes to chill. If we’re making ahead for a gathering, we can prepare the full dish up to 1 hour in advance and keep it covered in the fridge. This step allows the bold flavors—spicy from Thai chilies and zesty from calamansi—to intensify slightly, creating a harmonious blend that delights with every bite.
By following these steps, we ensure our Shrimp Kinilaw remains a quick, authentic delight ready to impress.
Conclusion
We’ve loved sharing this Shrimp Kinilaw recipe with you, a true gem of Filipino cuisine that’s as simple as it’s delicious. It’s perfect for those moments when you want fresh, bold flavors without much effort.
By now, you’re set to whip up your own version and impress friends and family. Let’s make this dish a staple in our kitchens—it’s not just a meal, it’s a celebration of authentic tastes we’ll cherish time and again.
Frequently Asked Questions
What is Shrimp Kinilaw?
Shrimp Kinilaw is a traditional Filipino dish similar to ceviche, where raw shrimp is “cooked” in vinegar and citrus juices. It highlights fresh seafood with vibrant flavors from ingredients like onions, ginger, and chili, making it a refreshing, no-cook option rooted in indigenous Filipino cuisine.
What ingredients are needed for Shrimp Kinilaw?
You’ll need 1 pound of fresh shrimp, ½ cup coconut vinegar, ¼ cup calamansi or lime juice, a medium red onion, minced ginger, Thai chili peppers, diced cucumber, diced tomato, salt, and black pepper. These fresh ingredients enhance the dish’s authentic, tangy flavors and textures.
How do you prepare Shrimp Kinilaw?
Start by cleaning and deveining the shrimp. Mix it with vinegar and citrus juice in a bowl, then add chopped vegetables and seasonings. Marinate for 15-20 minutes to let the acidity “cook” the shrimp. Chill in the refrigerator before serving for a refreshing finish.
What tools are required for making Shrimp Kinilaw?
You’ll need a sharp chef’s knife for cutting, a cutting board for prep, measuring cups and spoons for accuracy, a large mixing bowl for combining ingredients, a colander for rinsing shrimp, and a refrigerator for chilling. These tools ensure safe, efficient preparation.
Can I make Shrimp Kinilaw ahead of time?
Yes, prepare vegetables and aromatics up to 24 hours in advance and store them in the fridge. Marinate the shrimp just before serving to avoid over-curing. Always chill the dish for the best flavor, and follow food safety guidelines for fresh ingredients.
Is Shrimp Kinilaw safe to eat?
Yes, if made with fresh, high-quality shrimp and marinated properly in acidic juices, which “cook” the shrimp. Use reputable sources for seafood and keep it refrigerated. Consult health guidelines if you’re pregnant or have a compromised immune system.
How long should I marinate the shrimp?
Marinate the shrimp for 15-20 minutes in the vinegar and citrus mixture. This time allows the acidity to firm up the shrimp without over-curing, preserving its fresh texture and flavor for an authentic Kinilaw experience.