Filipino Seafood Boil Recipe (Alimasag, Hipon, Tahong With Lemon Lime Soda)

Name: Filipino Seafood Boil Recipe (Alimasag, Hipon, Tahong With Lemon Lime Soda)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 piece Knorr Shrimp Cube; 1 teaspoon salt; 2 pieces ginger knobs (crushed); 1 piece garlic head (minced); 300 grams baby potatoes; 2 pieces sweet corn on the cob (cut into 4 pcs); 500 grams mussels (cleaned); 1 kilogram alimasag (cleaned); 500 grams shrimp (cleaned); 2 cups lemon lime soda; 1 cup Lady's Choice Real Mayonnaise; 1 teaspoon lemon juice; 1 teaspoon mustard; 2 teaspoon pickled relish

This Filipino seafood boil recipe takes cues from the American classic but brings it closer to home with local ingredients and the familiar halabos method. It highlights the deep flavor from the Knorr Shrimp Cube and a touch of citrusy sweetness from the lemon lime soda. Ginger and garlic step in with a savory kick that rounds everything out. Best enjoyed with company, this one’s an effortless, budget-friendly way to recreate those loaded seafood trays at home.

Tips

Did you know that chefs are among the best researchers and experimentalists there are? How else would they create such reliable recipes? So, here’s a tip (and maybe some homework, too). Know your seafood! Make sure you learn how to spot fresh seafood, from mussels and shrimp to different kinds of crab. Read up on fish, too. While that’s not necessarily included in our list of Seafood Boil ingredients, this comes in handy for other recipes. Good luck!

30 min.
4 People
Medium

Ingredients

1 piece Knorr Shrimp Cube
1 teaspoon salt
2 pieces ginger knobs (crushed)
1 piece garlic head (minced)
300 grams baby potatoes
2 pieces sweet corn on the cob (cut into 4 pcs)
500 grams mussels (cleaned)
1 kilogram alimasag (cleaned)
500 grams shrimp (cleaned)
2 cups lemon lime soda

For the tartar sauce

1 cup Lady's Choice Real Mayonnaise
1 teaspoon lemon juice
1 teaspoon mustard
2 teaspoon pickled relish

Cooking Method

Prepare the Seasoning Mix Time: 3 minutes Toss together Knorr Shrimp Cube, salt, crushed ginger, and garlic in a small bowl. Set aside. Tip: Crushing the ginger helps release more aroma, giving a cleaner, fresher kick.
Layer the Seafood Boil Time: 4 minutes Arrange potatoes and corn at the bottom of a deep pot. Add mussels, alimasag, and shrimp. Sprinkle some of the seasoning mixture between the layers. Tip: Layering keeps denser ingredients like potatoes closer to the heat so they cook through, while seafood on top stays tender and doesn’t overcook.
Simmer Until Cooked Through Time: 20–25 minutes Pour lemon lime soda into the pot and cover. Turn on heat and let simmer until all the seafood is cooked. Tip: Mussels will open first, followed by shrimps turning pink and opaque, then crab shells shifting to bright orange.
Make the Tartar Sauce Time: 3 minutes Mix Lady’s Choice Real Mayonnaise, lemon juice, mustard, and pickled relish in a bowl. Serve with the seafood boil.

Why Use Soda in a Seafood Boil?

Using lemon lime soda gives this Filipino seafood boil its signature light, slightly sweet finish. It balances the briny flavors and helps tenderize the ingredients as they steam. The result feels closer to halabos, clean and flavorful without feeling heavy.

How to Check Seafood Freshness

Fresh alimasag (blue crab) should feel heavy for its size and smell clean, like the ocean. Shrimp should be firm with translucent flesh and no strong odor. For mussels, choose ones that are tightly closed, or tap slightly open shells to see if they close.

How to Tell When Seafood Is Cooked

Shrimp turns pink and curl slightly when done, while crab shells shift to a bright orange-red color. Mussels open up once cooked, so discard any that stay closed. Take everything off the heat right away to avoid overcooking.

What Sauce Goes Best with a Filipino Seafood Boil?

The right Filipino seafood boil sauce adds contrast without overpowering the dish. Tartar sauce brings a tangy, creamy dip that cuts through the richness, while a warm lemon butter leans more indulgent. For something different, try sweet chili or a creamy curry.