This is my first try to cook Shrimp Gambas. Using the recipe from Panlasang Pinoy, i tweaked it a little to suit my family’s taste buds. I went easy on the chili sauce amd used tomato paste instead of tomato sauce because I didn’ t have any of the latter. Oops, I also omitted the cooking rice wine, because I forgot to put it in, Anyway, my Shrimp Gambas tasted okay just the same. 🙂

This is a variation of the Shrimp Gambas recipe of Panlasang Pinoy. You can have it sizzling or serve it hot immediately.


1/2 kilo shrimps, raw, peeled and deveined
1 tablespoons garlic, minced
Juice of 1 lemon
1 finger chili, sliced diagonally
1 red bell pepper and 1 green bell pepper, quartered
2 Tbsp canola oil
1 onion, quartered
2 tablespoons cooking rice wine (optional)
¼ cup tomato sauce or 1 Tbsp tomato paste
2 tablespoons chili sauce
Salt and pepper to taste

Combine lemon juice and shrimp and marinade for 30 minutes.
Pour cooking oil in a wok of frying pan then apply heat.
When the oil is hot enough, put-in the garlic and cook until the color turns light brown.
Add the onions and red bell pepper then cook until the texture softens.
Put-in the shrimps and cook for 2 minutes.
Add the cooking rice wine, salt, and pepper then cook for another minute.
Add the tomato sauce and stir. Cook for 2 minutes.
Put-in the hot sauce and simmer for 30 seconds. Turn off the heat and set-aside.
Heat a sizzling plate and transfer the shrimp along with the other ingredients.
Top with sliced green chilies and serve.





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