Pinakbet with Shrimp is a delicious twist on the classic Filipino vegetable dish. Instead of the usual pork, this version uses sweet, juicy shrimp that pair beautifully with kalabasa, ampalaya, okra, and bagoong, creating a lighter yet equally satisfying meal.

If you're looking for an easy shrimp recipe or a lighter, meat-free take on traditional Pinakbet, this version delivers all the savory, deeply familiar flavors you love. The shrimp add natural sweetness that balances the richness of the shrimp paste and the slight bitterness of the vegetables.

Pinakbet with Shrimp

INGREDIENTS

500g Seareyna Hipon or Pacific Bay Jumbo Shrimp
3 tablespoons cooking oil
1/3 cup bagoong (shrimp paste)
1 teaspoon bagoong, for seasoning the shrimp
2 cloves garlic, minced
1 thumb-size ginger, peeled and julienned
500g kalabasa, peeled, deseeded, and cubed
1 cup water
1 eggplant, sliced diagonally into 1-inch pieces
1 ampalaya, halved, deseeded, and sliced diagonally into 1-inch pieces
8–10 pieces okra
1 cup green beans, trimmed
1 tomato, cut into wedges
Sea salt, to taste

PROCEDURE

Lightly cook the shrimp and build their flavor. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook until pink, about 2 minutes. Stir in 1 teaspoon of bagoong and toss to coat. Transfer the shrimp to a plate and set aside.

Cook the aromatics and shrimp paste. Using the same skillet, heat the remaining 2 tablespoons oil. Add the garlic and ginger and sauté for about 1 minute until fragrant. Stir in the remaining shrimp paste and cook for another 20 seconds.

Cook the kalabasa until it begins to soften. Add the cubed kalabasa and water to the skillet. Cover and simmer for about 3 minutes to give the squash a head start.

Simmer the vegetables until tender. Add the eggplant, ampalaya, okra, and green beans. Cover and cook for about 10 minutes, stirring occasionally, until the vegetables are tender but still hold their shape.

Return the shrimp and bring everything together. Add the cooked shrimp and tomato wedges to the skillet. Gently stir to combine and season with sea salt to taste. Cook for another minute until the tomatoes soften slightly.

Bring the Pinakbet to the table while hot. Serve with freshly steamed rice and enjoy while the vegetables are tender and the shrimp are perfectly cooked.

NOTES

Why Seareyna?
Seareyna Hipon are already peeled, deveined and frozen at peak freshness to lock in their natural sweetness and firm texture. They're convenient, and easy to keep on hand, making it simple to add high-quality seafood to everyday Filipino dishes like Pinakbet.

Chef’s Tips
Avoid overcooking the shrimp because they will continue cooking slightly when returned to the vegetables. Add the ampalaya later if you prefer it less soft and slightly more bitter. Stir gently once the vegetables become tender to help them keep their shape. If you prefer a richer Pinakbet, add an extra spoonful of bagoong near the end of cooking.

Easy Swaps
This recipe also works well with Pacific Bay Jumbo Shrimp or Seeareyna Hipon Pangsahog. You can also combine shrimp and squid for a mixed seafood version of Pinakbet.

Serving Ideas
Serve with steamed white rice, garlic rice, or brown rice. A side of grilled fish pairs beautifully with the vegetables. Fresh calamansi on the side adds brightness and balances the richness of the bagoong.

Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid prolonged reheating to prevent the shrimp from becoming tough.

FAQS

Can I use frozen shrimp for Pinakbet?
Yes. Seareyna Hipon are frozen at peak freshness and work perfectly in this recipe once thawed.

How do I know when the shrimp are cooked?
The shrimp should turn pink and opaque. They should feel firm but still tender when bitten.

Can I make Pinakbet ahead of time?
Yes. The vegetables and sauce can be prepared ahead of time. Add the shrimp just before serving for the best texture.

What can I substitute for shrimp?
You can use squid, fish fillets, cooked shrimp, or even a combination of seafood depending on what you have available.

How long can leftovers be stored?
Store leftovers in the refrigerator for up to 2 days in a sealed container.

Can I make this recipe without bagoong?
Yes. The flavor will be different, but you can substitute fish sauce for a milder savory profile.

Ready to try this lighter seafood take on a Filipino classic? Shop for Seareyna Hipon online at pacificbay.com.ph and cook it at home.