Nilasing Na Hipon

Crispy, delectable, and highly addictive, it is undeniably one of the most outstanding and effortless ways to prepare shrimp. Nilasing na Hipon is a Filipino dish that translates to “drunken shrimp”. It is made by marinating raw shrimp in alcohol, usually beer or rum, before deep-frying them.

Nilasing na Hipon, or Drunken Shrimps, is a delicious and unique Filipino dish that is sure to impress. The dish is made by marinating raw shrimp in a variety of liquor such as gin, brandy, whiskey, beer, or wine, before deep-frying them to crispy perfection. The marinade not only adds flavor to the shrimp but also helps to tenderize it.

Traditionally, this dish was served as an appetizer or “pulutan” (a term used to describe food that is typically eaten with drinks, similar to tapas), and gin was the liquor of choice. However, over time, the dish has evolved to become a more refined and sophisticated dish, and is now often served as a main course or side dish.

One unique feature of this dish is that the shrimp shells and skin are left intact, and are fully edible and crunchy, similar to potato chips. It is important to note that removing the shell will not yield the same result, and is not recommended.

In addition to its unique taste and texture, Nilasing na Hipon is also a great option for those who are looking for a dish that is easy to prepare and perfect for entertaining guests. It’s a perfect combination of flavors and textures, and a must-try for seafood lovers.

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Nilasing Na Hipon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Filipino


Nilasing na Hipon is a Filipino dish that translates to “drunken shrimp”. It is made by marinating raw shrimp in alcohol, usually beer or rum, before deep-frying them.


Units Scale


Dipping Vinegar

  • 1 cup vinegar
  • 1/2 red onion, chopped
  • 1 clove garlic, minced
  • 1 tbsp sugar
  • freshly ground black pepper


  1. Place gin and shrimps in a non-reactive container and marinate for an hour.
  2. Drain shrimps using a colander.
  3. Place flour, corn flour, salt, freshly ground black pepper and cayenne in a large covered container.
  4. Add shrimps in the container, cover then shake to coat shrimps.
  5. Add enough oil for deep frying in a wok. Then deep fry until crispy, usually when shrimps turn red and float.
  6. Place in a paper towel lined plate prior to serving to remove excess oil.
  7. Mix all dipping vinegar ingredients.
  8. Serve with dipping vinegar.


11 Responses

  1. jen laceda says:

    I’ve never tried this before! Sounds interesting as a pulutan! Perfect for christmas parties!

  2. Yung tawag pa lang sa kanya interesting na. This is the first time I hear about this food. Nakakalasing din kaya ito? :D

  3. Ruby Herrera Manalili says:

    I really love this receipe but can’t cook well maybe this time following the direction given i will cook this nice and good. tnx for the recipe given..

  4. What a perfect shrimp dish for shrimp lover family here. :) I always love how vinegar is involved in food. Very delicious looking dish, Raymund!

  5. Shrimp. Fried. Alcohol. I’m really, really, really loving this one!

  6. mjskit says:

    Oh my! An eight hour soak in gin! Talk about some drunken shrimp. :) What a unique and great looking shrimp recipe!

  7. Kristy says:

    Oh my. This is out of this world. You do shrimp so well Raymund. I’m thinking i might have to make this for Christmas Eve. I’m a little nervous about leaving the shell on and eating it, but it sounds too good to not give it a try.

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