Sinigang Na Hipon – Filipino Soup

This content originally appeared on Low Carb Yum. Republished with permission.

Imagine fresh, delicious shrimp in a broth that is savory, sweet, and sour all at once. No wonder it’s such a popular dish.

Traditional sinigang is served over a bed of white rice. For this recipe, I wanted to create a low carb version without the rice.

The soup is incredible all on its own. And it’s so easy to make! Everything comes together in one pot, and you simply add the ingredients and boil until they’re ready.

What Is Sinigang Soup?

Sinigang soup is a type of Filipino soup that is sour and savory. Sinigang (pronounced ‘see-Nee-Gangh’) is typically made with either pork (usually ribs), beef, chicken, shrimp, or fish.

Na Hipon, which means shrimp, is just one version of the Filipino soup.

Most sinigang soups feature a tamarind broth to achieve the characteristic flavor.

sinigang na hipon

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Sinigang Na Hipon Shrimp Filipino Soup

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This easy shrimp soup recipe is low-carb, gluten-free, and delicious! It features whole shrimp in a tamarind broth.
Course Soup
Cuisine Filipino
Keyword Shrimp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Calories 160kcal

Ingredients

  • 2 pounds large shrimp shells tails, heads intact
  • 1 piece green tomato quartered
  • 3 pieces ripe tomatoes quartered
  • 1/2 cup yellow onion quartered
  • 1 piece daikon radish sliced
  • 5 ounces green beans bite sized cuts
  • 3.5 ounces okra small
  • 14 ounces spinach fresh
  • 3 pieces green chili peppers
  • 1 tablespoon fish sauce or to taste
  • 1 packet tamarind soup mix 40 Grams
  • 2 to 3 cups water

Instructions

  • Properly wash shrimps with cold running water. Pat dry. Opt to season with salt.
  • In a casserole or deep large pan, add ¼ cup water, tomatoes and onions. Sauté until onions are translucent. Add the remaining water and bring to a boil.
  • Once water has boiled, slowly add okra, radish, green beans and sprinkle tamarind soup mix. Continue to boil for 5 to 7 minutes or until vegetables start to soften.
  • Add the shrimps to the boiling broth, make sure they are all submerged in broth. Cover and boil for 5 to 8 minutes or until each shrimp turned golden orange in color. Do not overcook shrimps. Turn off heat and add spinach. Cover. Allow spinach to wilt before serving.

Notes

  • 2 to 3 cups water – Usually, rice washing is used instead of water.
  • Properly wash shrimps with cold running water. Pat dry. Opt to season with salt. – Some would season shrimps with salt, I don’t.
  • Once water has boiled, slowly add Okra, radish, green beans and continue to boil for 5 to 7 minutes. Add the shrimp, make sure they are all submerged in broth. Cover and boil for 5 to 8 minutes or until each shrimp turned golden orange in color. – Some heads of shrimps are black – they are cooked but the hepatopancreas differs in color when raw and cooked due to their diet (based on what I read).
  • I used an 11-inch deep pan and had to transfer the vegetables to another container while batch boiling the shrimps to make sure they are cooked properly.
  • Filipinos love to pair sinigang with lots of white rice.
  • Fish sauce (to taste) – Only added 1 tablespoon.
  • There is a small amount of sugar in the soup mix, but the amount of carbs in a serving shouldn’t be enough to impact. A tamarind paste and additional seasonings can be used instead.

Nutrition

Calories: 160kcal | Carbohydrates: 10g | Protein: 26g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1925mg | Potassium: 590mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4962IU | Vitamin C: 37mg | Calcium: 248mg | Iron: 4mg


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

Sinigang Na Hipon – Filipino Soup Recipe

Source: diabetesdaily.com

Keto Coconut Shrimp (Nut-Free, Air Fryer Option)

This content originally appeared on Sugar-Free Mom. Republished with permission.

If you’ve never tried coconut shrimp, now is the time my friends! It’s basically an easy way to enjoy tasty shrimp! Shrimp coated in shredded coconut which is then fried, pan-fried, baked, or even air fried! You can enjoy this as a meal by adding some delicious oven-fried broccoli and cauliflower and some miracle noodles for a complete family-friendly low-carb meal. You could also make this for a party and serve as an appetizer with some keto cocktail sauce. Either way, you cook these coconut shrimp will be divine and your family will be asking you to make it again and again!

Fried Coconut Shrimp Versus Air Fryer

Some people aren’t into frying, I get it. But I will say, if you are following a ketogenic diet, this is the best way to make this keto coconut shrimp. So tasty when fried in coconut oil in a skillet. But for those of you opposed to frying, I have given air fryer directions. We tried this recipe both ways and while the coconut shrimp was just as crispy in the air fryer, the family and I felt the coconut shrimp was tastier and more satisfying when fried in the coconut oil. Choose your favorite way and enjoy!

Keto Coconut Shrimp

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Keto Coconut Shrimp (Nut Free, Air Fryer Option)

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This recipe will hit all the right notes in your mouth! It’s a tasty, finger food appetizer or entree to serve to family and friends!
Course Appetizer, Main Course
Cuisine American
Keyword Shrimp
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 5 3-ounce servings
Calories 225kcal

Ingredients

  • 1 pound shrimp peeled, cleaned, tails off
  • 1/3 cup coconut flour
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 eggs
  • 1/3 cup unsweetened shredded coconut
  • 1/2 cup crushed pork rinds
  • 1/2 tsp salt

Instructions

  • Set cleaned and peeled shrimp aside in the fridge until your coatings are mixed.
  • Combine coconut flour, onion powder, paprika, garlic powder and salt and pepper together in a shallow bowl. Set aside.
  • Place eggs in a shallow bowl and beat. Set aside.
  • Add shredded coconut, crushed pork rinds and salt to a shallow bowl and whisk together to combine.
  • Place 4-5 shrimp into the coconut flour spice bowl and coat on both sides. Dip into eggs then coat in shredded coconut and pork rind mixture. Place onto a baking sheet and finish coating the rest of the shrimp.

Frying in Oil

  • Place coconut oil in a large skillet, heat over medium high heat, add enough coconut oil until you have about 2 inches once melted in pan. Temperature should reach 350 degrees F. Test oil by dropping a piece of shredded coconut into pan, if it sizzles, oil is ready.
  • Place half the shrimp in one layer into the oil. Wait 2-3 minutes then turn over when nicely browned. Cook another 2-3 minutes then remove onto a baking sheet lined with paper towels to absorb excess oil. Continue the second batch of shrimp until all nicely browned on both sides.

Air Fryer Option

  • Spray basket with avocado or coconut oil cooking spray. Place half the shrimp in the basket. Cook for 5 minutes at 400 degrees F. Flip over and cook another 5 minutes or until nicely browned and crispy. Finish with the second batch and follow same procedure.

Notes

Nutrition info does not include oil for frying.

Optional Cocktail Sauce to serve: Sugar-Free Keto Cocktail Sauce

Net Carbs: 3g

Nutrition

Calories: 225kcal | Carbohydrates: 7g | Protein: 22g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 302mg | Sodium: 1255mg | Potassium: 131mg | Fiber: 4g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 3mg


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

Keto Coconut Shrimp Recipe

Source: diabetesdaily.com

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