Two Filipino household favorites in one satisfying meal! The rich, garlicky shrimp pairs perfectly with the savory mixed vegetable chopsuey. Simple ingredients, big flavors, and ready in under an hour.
Garlic Buttered Shrimp
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 3-4
Ingredients:
- 500g medium shrimp (head-on, shell-on)
- 4 tablespoons butter
- 8-10 cloves garlic, minced
- 1/4 cup sprite or 7-up (secret ingredient!)
- 2 tablespoons oyster sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon black pepper
- Salt to taste
- Corn on the cob, cut into rounds (optional, for serving)
Instructions:
- Prepare the shrimp: Rinse shrimp and trim the sharp point on the head (rostrum) if desired. Pat dry with paper towels—this helps achieve better browning.
- Cook the corn (if using): Boil the corn rounds in salted water for about 10 minutes until tender. Drain and set aside.
- Melt the butter: In a large pan or wok over medium heat, melt the butter. Be careful not to burn it.
- Sauté the garlic: Add the minced garlic and cook until fragrant and just starting to turn golden, about 1-2 minutes. Don’t let it brown too much.
- Cook the shrimp: Add the shrimp in a single layer. Cook for 2 minutes on one side, then flip. The shells will turn orange-pink when cooked.
- Add the sauce: Pour in the sprite, oyster sauce, and brown sugar. Stir everything together and let it simmer for 2-3 minutes until the sauce slightly thickens and coats the shrimp.
- Season and serve: Add black pepper and salt to taste. Transfer to a serving dish and arrange the corn on the side.
Chopsuey (Filipino Stir-Fried Mixed Vegetables)
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4-5
Ingredients:
For the Vegetables:
- 1 medium carrot, sliced diagonally
- 1 cup cauliflower florets
- 1 cup cabbage, chopped
- 1 cup sayote (chayote), sliced
- 10-12 pieces Baguio beans or string beans, cut into 2-inch pieces
- 1/2 cup young corn (baby corn), sliced
- 1 small red bell pepper, sliced (for color)
- 5-6 pieces snow peas (optional)
For the Sauce:
- 200g pork or chicken, sliced thin
- 100g shrimp or chicken liver (optional)
- 4 cloves garlic, minced
- 1 medium onion, sliced
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 cup water or broth
- 1 tablespoon cornstarch (dissolved in 2 tablespoons water)
- Salt and pepper to taste
- 2 tablespoons cooking oil
Instructions:
- Prepare all vegetables: Cut and slice all vegetables before you start cooking. Chopsuey moves fast, so having everything ready is key.
- Cook the meat: Heat oil in a wok or large pan over high heat. Add the pork or chicken slices and cook until browned, about 3-4 minutes. Remove and set aside.
- Sauté aromatics: In the same pan, add a little more oil if needed. Sauté garlic and onion until fragrant, about 1 minute.
- Cook hard vegetables first: Add carrots, cauliflower, and sayote—the vegetables that take longer to cook. Stir-fry for 3-4 minutes.
- Add the rest: Toss in the cabbage, Baguio beans, young corn, bell pepper, and snow peas. Stir-fry for another 2-3 minutes. The vegetables should still be slightly crisp.
- Add sauce: Pour in the oyster sauce, soy sauce, and water/broth. Bring to a simmer. Return the cooked meat to the pan.
- Thicken: Give the cornstarch slurry a quick stir, then pour it into the pan while stirring. Cook for another 1-2 minutes until the sauce thickens and coats the vegetables.
- Season and serve: Adjust with salt and pepper to taste. Transfer to a serving dish immediately—you want those veggies to stay vibrant and crisp!
Tips
- For crispier shrimp: Don’t overcrowd the pan. Cook in batches if needed.
- Keep vegetables colorful: Don’t overcook! The chopsuey should have vegetables that are tender-crisp, not mushy.
- Prep is everything: Have all your ingredients sliced and ready before you turn on the stove. Stir-frying is fast.
- Adjust the sauce: Some like their chopsuey saucier—just add more broth and cornstarch slurry to your preference.
Storage
- Garlic Buttered Shrimp: Best eaten fresh. If storing, refrigerate in an airtight container for up to 1 day. Reheat gently in a pan—microwaving can make the shrimp rubbery.
- Chopsuey: Store in an airtight container in the refrigerator for up to 2-3 days. Note that reheated vegetables will be softer than freshly cooked.
Why You’ll Love This Combo
This is the kind of meal that hits all the right notes—savory, garlicky shrimp with that buttery sauce you’ll want to drizzle over your rice, plus a colorful vegetable dish that makes you feel like you’re eating healthy (while still being absolutely delicious). Perfect for family dinners or when you want something homey but still impressive!
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