There are a lot of versions of this shrimp dish.  This one has burnt butter as the dish’s highlight and the shrimps were already peeled, chopped and the heads removed.

Shrimp in Lemmon and Butter Sauce 02



  • 1/2 kilo Tiger Prawns or Large Shrimp (Suwahe)
  • 1/2 block butter
  • 3 pcs. Kalamansi, juiced
  • Salt and Pepper to taste
  • Spiced Vinegar (sinamak), as dip


Shrim in Lemmon and Butter Sauce 00



1. Wash the shrimp, remove and throw away the tentacles. Separate the head, devein, peel off the shell, including the tail. For large shrimps, when you separate the heads, the end of the veins are usually sticking out. You can either pull the vein out or cut along the outer edge of the shrimp’s back to remove the veins.

2. Once you’re done, chop the shrimps into 3 parts.

3. Melt the butter on medium high heat. Add salt and pepper.

4. When it starts boiling, add the shrimp heads. I add the heads first is because they take longer to cook, so their flavor stick. Once it turns orange, the sound is the same as frying something in oil.

5. Remove the head from the butter mixture. Add the chopped shrimps.

6. Once these turn orange, turn off the heat, add the cooked shrimp heads and the kalamansi juice. Mix well. Serve.


Shrimp in Lemmon and Butter Sauce 03



1. Add 2 cloves of garlic while cooking the shrimp heads for a more garlicky flavor.

2. Add cornstarch mixture (1/2 tsp cornstarch dissolved in 2 tbsp water) for a shiny dish with a thicker sauce.

3.  Replace the kalamansi juice with 1/4 cup of lemon lime soda (7-up or sprite) to give the dish a sweet tinge.

4.  Replace butter with 3 tbps olive oil if you don’t like having butter on your dish.

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