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This Filipino Garlic and Butter Shrimp cooked in Sprite (Halabos na Hipon) is bursting with sweet, garlicky, and buttery flavors! So easy to make and incredibly delicious, it’s the perfect quick seafood recipe for weeknight dinners or special occasions.

How to Make Garlic Butter Shrimp with Sprite (Halabos na Hipon)

Super tasty! This Garlic and Butter Shrimp cooked in Sprite is crazy delicious and so easy you'll make it over and over again. 
4.39 from 26 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian Cuisine, Filipino, Southeast Asian
Servings 6

Ingredients
 

  • 4 cloves garlic (divided), minced
  • 1 tbsp oil of choice
  • ¼ cup butter
  • 1 cup Sprite (or 7 UP or any lemon-lime soda)
  • 1 lb shrimp or prawn, deveined but shells and heads (preferably) left intact
  • salt and pepper, to taste
  • 1 lemon, a few drops of juice (optional)

Instructions
 

  • In a skillet or shallow pan, brown half of the garlic in the oil over low to medium heat. Spoon the browned garlic and set aside. This would be used for garnish.
  • In the same pan or skillet, add the butter and remaining garlic. Cook until the butter is melted and the garlic is aromatic. Pour in the Sprite. Simmer for about 3-5 minutes or just until the liquid is reduced.
  • Add the shrimp or prawn. Season with a little salt and pepper, to taste. Cook for about 3-4 minutes or until the shrimp has fully changed its color and is cooked through. if you are cooking shelled prawns or shrimp, just cook until they are fully opaque. Taste and adjust seasoning if needed.
  • Remove the shrimp from the sauce and reduce the sauce some more, if desired. Otherwise, serve the shrimps in a platter and pour over the remaining sauce all over. Squeeze a few drops of lemon juice (optional). Garnish with the browned garlic. You may also sprinkle it with some chopped cilantro or parsley to add a bit of color. Serve over rice. Enjoy.

Notes

TIPS & TRICKS
If possible, leave the shells and heads (especially the heads) intact and simply devein the shrimp or prawn. Shrimp heads have a wonderful, briny flavor that livens up any dish it is added to. The heads have a pocket of fat that flavors the shrimp and for this reason, many cooks prefer to leave the heads on. Don't fancy eating the heads, no problem! Just get the flavor by cooking with them then simply remove them after cooking or while you eat them (which is what we do in the Philippines). We always cook with the heads on and simply remove them while eating. We get the good umami flavor that way and trust me, it is worth it. 
You can use up to 1.5 pounds of shrimp or prawn for this recipe.
 
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