Shrimp Adobo with Coconut Milk, A Pescatarian Twist on a Filipino Classic!

Hey there, foodies! Today, I’m thrilled to share with you one of my latest kitchen obsessions: Shrimp Adobo with coconut milk! If you’ve ever tasted traditional Filipino adobo, you know it’s like a warm hug for your taste buds.

While I adore my dad’s classic chicken and pork adobo, my pescatarian journey had me longing for those flavors without the meat. So, I made it a point to get creative in the kitchen to whip up a version that’s just as satisfying but entirely seafood-centric.

Growing up, my family’s adobo recipe was always a labor of love. Each household in the Philippines has its own twist on this beloved dish, and in our kitchen, my dad’s secret weapon was adding eggs, apple cider vinegar, and potatoes to the mix. But with my dietary shift, chicken adobo became a distant memory, until now.

Let’s dive into the ingredients for this seafood delight:

Shrimp: When buying shrimp, it’s best to go for the large or extra-large ones with the head, shells, and tails still intact. You can usually find These types of shrimp at your local Asian markets. If you can’t find shrimp with the heads on (or if you don’t want them), try to at least get some large raw shrimp with the shells still intact. The best flavor is usually nestled between the shells and the meat.

Soy sauce: Use your favorite here: light or regular. Soy sauce is a fundamental ingredient in Filipino adobo, contributing to its unique taste, appearance, and cultural significance. Its savory richness adds depth and complexity to the dish, making it a beloved favorite in Filipino households worldwide.

Apple cider vinegar: Adds depth, flavor, and a touch of sweetness to shrimp adobo, making it a vital component of this beloved Filipino dish. Its versatility and health benefits further enhance its appeal, making it a popular choice to elevate this dish.

Freshly ground pepper: While whole peppercorns could be used in the dish, freshly ground black pepper offers immediate flavor release and dispersal throughout the sauce, ensuring that each bite of shrimp adobo is perfectly seasoned. So, next time you’re whipping up a batch of shrimp adobo, remember to reach for that pepper grinder and give your dish that extra flavor!

Bay leaves:  Including bay leaves in the recipe adds authenticity and a sense of tradition, connecting it to Filipino roots.

Coconut milk: Coconut milk is a versatile and flavorful ingredient that adds depth, creaminess, and a touch of tropical sweetness to shrimp adobo. Its inclusion in the recipe enhances the overall dining experience, transforming a simple seafood dish into a culinary masterpiece.

Sugar: Sugar is a versatile and essential ingredient in shrimp adobo, contributing to flavor balance, caramelization, and visual appeal. Its inclusion in the recipe adds depth and complexity to the dish, which is sure to impress.

Quail eggs: Quail eggs are a delightful and versatile addition to shrimp adobo. They offer a unique texture, flavor, and visual appeal that elevate the dish to new heights. Whether served as a garnish or mixed into the sauce, they add a touch of elegance and sophistication to this beloved Filipino classic.

The beauty of one-pan meals! Let me break down why this shrimp adobo recipe is not only a flavor-packed delight but also the perfect choice for a family meal:

1. Effortless Cleanup: Using just one pan from start to finish saves you a load of dishes to wash up afterward. As any busy parent knows, less time spent scrubbing pots and pans means more time enjoying a delicious meal with the family.

2. Minimal Ingredients: Despite its rich and complex flavor profile, this shrimp adobo recipe requires just a handful of simple ingredients. You probably already have most of them in your pantry—garlic, vinegar, soy sauce, and coconut milk—making it a convenient option for those last-minute dinner decisions.

3. Quick and Easy Preparation: From prep to plate, this dish comes together in no time. With just a bit of chopping, sautéing, and simmering, you’ll have a hearty and satisfying meal ready to serve in under 20 minutes. It’s perfect for those busy weeknights when you need something delicious on the table fast.

4. Versatile and Adaptable: One of the great things about adobo is its versatility. While this recipe calls for shrimp, you can easily swap in your family’s favorite protein—whether it’s chicken, pork, tofu, or even a medley of vegetables for a vegetarian twist. The sauce’s flavors are so adaptable that you can customize them to suit your family’s tastes and dietary preferences.

5. Family-Friendly Flavors: Adobo is a beloved Filipino comfort food that appeals to people of all ages. Combining savory soy sauce, tangy vinegar, creamy coconut milk, and aromatic spices creates a symphony of flavors to please even the pickiest eaters. Plus, who can resist the succulent sweetness of perfectly cooked shrimp?

Ingredients:

– 16 large shrimp (with heads on, for that extra flavor kick)

– 5 cloves garlic, chopped

– 1/4 cup apple cider vinegar

– 1/4 cup soy sauce

– Freshly ground black pepper

– Bay leaves (because no adobo is complete without them)

– 1/2 cup coconut milk

– 1 tbsp sugar

Now, onto the cooking adventure!

Directions:

1. Clean and devein your shrimp, leaving the heads intact. The heads add a rich depth of flavor that you will want to take advantage of.

2. In a pan over medium heat, sauté the chopped garlic until golden and fragrant. Ah, the aroma of garlic hitting the pan is just heavenly.

3. Once your garlic is dancing in the pan, pour in the apple cider vinegar, soy sauce, and sugar and add a generous sprinkle of freshly ground black pepper. Throw in a couple of bay leaves for good measure, and let everything simmer and mingle for about 5 minutes. The flavors are coming together beautifully.

4. Toss in your shrimp and let them sizzle for a couple of minutes until they turn pink and start to curl. It’s like they’re doing a little shrimp dance of joy!

5. Time to add a creamy twist! Pour in the coconut milk and sprinkle in the sugar to balance out the tanginess of the vinegar and soy sauce. Give everything a gentle stir and let it simmer for another 5 minutes until the sauce thickens slightly and coats the shrimp like a warm hug.

6. And there you have it! Your pescatarian-friendly shrimp adobo with coconut milk is ready to dazzle your taste buds.

Serve your shrimp adobo with coconut milk hot and steamy alongside a mound of fluffy white rice and some hard-boiled quail eggs for extra nostalgia. Trust me, one bite of this dish will transport you to the heart of the Philippines, where every meal is a celebration of flavor and family.

So there you have it, folks – my twist on a classic Filipino favorite. Whether you’re a die-hard adobo fan or just looking to switch up your seafood game, this shrimp adobo with coconut milk recipe will surely hit the spot. Happy cooking, and as we say in the Philippines, kain na! (Let’s eat!)

Did you make this recipe? Please tag me on Instagram @melshealthybowl to be featured in my stories.

Need for easy recipes? Check these out:

• The Best Shrimp Adobo with Coconut Milk 
• The Best and Crispy Air-Fried Cod Wraps
• The Best Shrimp and Smoky Pepper Biscuits
• The Best Meatless Sausage Muffins: Your Ultimate Meal Prep Solution
• The Best Shrimp Pot Pie with Puff Pastry Shells

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