Seafood Recipes
439 seafood recipes from across the Philippines · page 14 of 19
Shrimp Fried Rice
Shrimp Fried Rice — a refreshing Filipino shaved ice dessert with sweet syrup and toppings. Perfect for hot days.
Shrimp Fried Rice with Sausage (Vietnamese Fried Rice )
Shrimp fried rice with Chinese sausage, eggs, and vegetables. Stir-fried with garlic, onion, soy sauce, and Maggi Savor.
Shrimp Laing
Fresh dried taro leaves, shrimp, coconut milk and shrimp paste cooked the Filipino way — savory, satisfying, and best served with steamed rice.
Shrimp Macaroni Salad with Roasted Bell Pepper
Rich and creamy macaroni salad with seared shrimp and roasted bell peppers. This delicious salad makes a good side for crispy fried chicken or grilled pork belly.
Shrimp Pancit Bihon
Shrimp Pancit Bihon — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Shrimp Pancit Canton
Shrimp Pancit Canton features wide egg noodles stir-fried with shrimp, vegetables, and soy sauce. A versatile dish for snacks or family meals.
Shrimp Pasta in Tomato Cream Cheese Sauce
Shrimp Pasta in Tomato Cream Cheese Sauce — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Shrimp Scampi
Shrimp Scampi — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Shrimp Scampi with Linguine
Shrimp Scampi with Linguine — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Shrimp Stock
Forget about buying shrimp stock! It's easy and cheaper to make your own at home. Save those heads and shells and turn them into a rich, flavorful stock for your favorite recipes.
Shrimp and Broccoli Stir Fry
Shrimp and Broccoli Stir Fry — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Shrimp and Vegetable Fried Rice
Shrimp and Vegetable Fried Rice — a refreshing Filipino shaved ice dessert with sweet syrup and toppings. Perfect for hot days.
Shrimp in the Oven
Shrimp in the Oven — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Shrimp with Butter and Taba ng Talangka
Shrimp with Butter and Taba ng Talangka — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Shrimp with Green Peas and Cashews
Shrimp with Green Peas and Cashews — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Shrimp with Quail Eggs and Green Peas
Shrimp with Quail Eggs and Green Peas — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Simple Pancit Palabok
Thick noodles topped with a savory orange shrimp sauce and finished with shrimp, tinapa flakes, chicharon, scallions, Napa cabbage, and egg.
Simple Tuna
Simple Tuna — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Sinabawang Isda at Gulay
Sinabawang Isda at Gulay — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Sinabawang Tahong
Sinabawang Tahong is a light and refreshing soup with mussels cooked in a ginger-based broth. Prepare your taste buds for a delightful dish that's great for any weather!
Sinaing na Tulingan
Sinaing na Tulingan takes a good few hours to make, but it is so worth the effort. This popular delicacy is cooked low and slow in a clay pot until tender and flavorful, perfect with piping-hot steamed rice. It's comfort food at its best!
Sinampalukang Kambing
Keep warm with a comforting bowl of Sinampalukang Kambing! This Ilocano delicacy made of goat meat, unripe tamarind, and chili peppers is hearty, tasty, and delicious as an appetizer or main dish.
Sinanglaw
Sinanglaw is a fiery, coconut-based stew from the Bicol Region that packs a serious punch. Unlike the more well-known Bicol Express which uses pork, Sinanglaw stars fresh fish — typically bangus (milkfish) or galunggong (round scad) — simmered in a thick coconut milk broth loaded with siling labuyo (bird's eye chili), ginger, and aromatics. The name supposedly comes from the Bisayan word "sinalaw" meaning "to be dazzled or burned," referring to the intense heat. It's the kind of dish that makes your eyes water and your tongue tingle, but somehow you can't stop eating.
Sinanglay na Bangus
Sinanglay na bangus is Batangas' proud contribution to Filipino seafood cooking—a milkfish dish that's tangy, aromatic, and deeply comforting. The word 'sinanglay' comes from the coconut vinegar (suka ng niyog) that gives this dish its signature bright, sour profile. The milkfish is braised with ginger, lemongrass, and tomatoes until the flesh is buttery tender, then finished with a salted duck egg that adds a salty richness to balance all that vinegar. It's the kind of dish you make when you want something that wakes up your tastebuds but still feels like home.