Guisadong Labanos with Shrimps
I love this simple, quick and easy Guisadong Labanos with Shrimps recipe. This sauteed radish and shrimps is completely ready in 20 minutes, perfect for quick dinners! This delicious dish goes well with fried fish or meat and of course hot steamed rice.
Labanos or Daikon (white radish) is a root vegetable that you’ll find in many Filipino dishes. Usually cooked with ground pork, shrimp can be an alternative. Similar recipes don’t use meat or seafood for a vegetarian dish. Now for those of you on a diet or for those getting ready for bikini season – even if it’s just January – this is just one of those dishes to make on your “cheat day” because every last, succulent, juicy bite of this is completely worth it. And it comes together in less than 20 min.
How to make Guisadong Labanos with Shrimps
This dish is so simple and easy to make. Chopped onions, garlic, and tomatoes are sauteed in hot oil and then the shrimps are added. The julienned daikon or radish are added when the shrimps are pinkish and cooked through. When the radish is cooked and tender, seasoning and achuete powder are added at the last minute, resulting in a colorful and tasty dish, just the way I like it and hope you will too.
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Tips for Gisadong Labanos with Shrimps
- Radishes are done when they’re slightly softened, about 5-7 minutes. They should still be tender but still slightly crisp.
Guisadong Labanos with Shrimps
Ingredients
- 2 tbsp cooking oil
- 2 cloves garlic (chopped)
- 1 medium onion (sliced)
- 1 large tomato (cut into small pieces)
- ¼ tsp atchuete powder
- 1 tbsp fish sauce
- ½ tsp salt and a dash of ground pepper
- 2 small radish (julienned)
- 300 grams shrimps (remove shell and deveined)
Instructions
- In a pan or skillet add oil over medium heat.
- When the oil is hot enough, saute garlic until fragrant. Add onion and saute until translucent. Tip in tomatoes and stir, then cook until soft and wilted.
- Add shrimps and stir to mix with other ingredients. Cook until the shrimp is pinkish in color.
- Put-in the julienned radish and cook for 5 – 7 minutes. Add fish sauce, salt, pepper, and the atchuete powder and mix gently until well combined or until radish is coated with atchuete powder.
- Let simmer for about 5mins then add 1/2 cup of water then cover. Cook for about 10-15 minutes more or until the radish is soft.
- Adjust the taste with seasoning and serve. Bon Appetit!
