Lagat Paro (Shrimp with Kamias) is a Kapampangan dish that is so flavorful and hearty. Juicy shrimps sautéed in onion, garlic, tomato and kamias or bilimbi. Try this easy Shrimp and Kamias recipe using simple ingredients at home.
I know most of you are familiar with Kamias or Bilimbi. This super sour fruit is common in South-East Asia, you’ll even find it in most backyards in the Philippines. My face would scrunch up every time I eat raw kamias dipped in salt.
What is Lagat Paro (Shrimp with Kamias)
Lagat Paro is an easy Kapampangan shrimp recipe that infuses kamias or bilimbi. The whole shrimp dish is so tasty with a mild tanginess to it. Dredging the bilimbi in a bit of salt and letting it sit for some minutes before rinsing removes some of its sourness. This is a hearty dish that is so easy to make and uses a few ingredients.
How to make Lagat Paro
Making Lagat Paro (Shrimp with Kamias) is pretty straight-forward. “Lagat” is a Kapampangan-style of cooking by simmering while “Paro” is shrimp in English. Start by removing shells and head of the shrimps then blend them with water using a blender. Strain the shells and save the juice collected for later use. This step is optional but the shrimp juice gives the dish added flavor.
Next, letting the salt-coated kamias sit for a few minutes to remove some sourness. Once the shrimps and kamias are prepared, it’s just a matter of sautéing garlic, onion, tomatoes and adding the shrimps, shrimp juice and kamias or bilimbi.
Did you know?
Kamias or bilimbi is also called cucumber tree and tree sorrel
Leaves from the bilimbi tree are crushed until it turns to paste and can be applied to relieve itching and swelling. I’m not a medical expert so take this with a grain of salt.
The secret ingredient is always LOVE
Other shrimp recipes you may like:
Lemon Garlic Butter Shrimps recipe is your ticket to a delicious and quick dinner (ready in just 15 minutes!). Here, shrimps are coated in lemon garlic butter sauce.
Broccoli and shrimps in garlic sauce is perfect for those busy nights. Do you need a fresh dinner on the table in a jiffy? Fret no more! This meal is ready in just 20 minutes!
Lagat Paro (Shrimps with Kamias)
- 300 grams fresh shrimps (or thawed frozen shrimps with shells)
- 2 cups kamias or bilimbi
- 1 tbsp salt (for mixing-in with kamias)
- 2 tbsp cooking oil
- 1 small onion (sliced)
- 2 cloves garlic (chopped)
- 2 medium tomatoes (sliced)
- 1 tbsp shrimp paste
- ¾ cup water
- ¼ tsp pepper
- Remove shell and head of shrimps. Set shrimps aside and place shells and heads in a blender.
- Blend shells with 1 cup water in a blender. Extract the juice from the blended shells by straining. Save the shrimp juice for later use.
- Cut kamias into small pieces approx. ½ inch in length and transfer in a bowl. Mix kamias and salt, making sure all kamias are coated. Let sit for 3 minutes then rinse kamias in running water. Set aside
- Heat cooking oil in a pan over low-medium heat. Sauté onion until translucent then add garlic and cook until fragrant.
- Tip in tomatoes and cook until tomatoes wilt. Add shrimp paste, mix and simmer for 2 minutes.
- Add shrimps and cook for 3-5 minutes or until pinkish-orange in color. Pour shrimp juice, stir and simmer for 3 minutes.
- Pour water and bring to simmer then add pepper and kamias. Cook until kamias are tender but not mushy. Transfer in a serving dish and enjoy while warm. Bon appetit!
- You can choose not to extract shrimp juice and skip this step and just add the water.