FilipinoMedium · Cold
Garlicky Shrimp Kinilaw with Smoked Paprika
Maricel's take on kinilaw — bright, garlicky shrimp cured in vinegar with a smoky paprika kick. Serve it cold over rice for that fresh Filipino flavor.
Prep
15 min
Total
15 min
Method
1
Rinse shrimp under cold water and pat completely dry with paper towels. Season lightly with 1/2 tsp salt.
2
Place shrimp in a bowl and pour white vinegar over them. Toss to coat evenly. Let cure at room temperature for exactly 10 minutes — the acid will firm up the shrimp and give that signature kinilaw texture.
3
Drain shrimp, reserving 2 tablespoons of the vinegar cure. Spread shrimp on a clean plate.
4
In a large mixing bowl, combine sliced garlic, yellow onion, smoked paprika, and black pepper. Toss to distribute the paprika evenly.
5
6
Add cured shrimp to the aromatic mixture. Toss everything together until shrimp are evenly coated with the pink-hued, garlicky dressing.
7
B
Nutri-Score
Good balance
A–E · lower is better · score 1
Calories
170
per serving
High in salt · 1544mgHigh in protein · 32gLow sugar · 3gLow saturated fat · 0g
Protein
32g
Carbs
11g
Fat
1g
Sat. fat
0g
Fiber
3g
Sugar
3g
Sodium
1544mg
Dairy FreeGluten FreeLow CarbLow FatNut FreePescatarianDiabetesHeart HealthyLow Sodium AdaptableWeight Loss FriendlyHigh ProteinLean MeatLow Calorie
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
3.4
per serving
ECarbonBEU all-round· carbon sets the grade
Water
23m³
Land
35Pt
Runoff
1.1g P
Shrimp (peeled and deveined) drives 98% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
3
Sweet
5
Salty
8
Sour
1
Bitter
4
Spicy
Textures
FirmTender
Aromas
CitrusPungentSmoky
Kitchen Equipment
Techniques
Acid CuringRefrigeratingTossing
Safety & Storage
Allergen Warning
Shrimp is a major shellfish allergen. Ensure all preparation surfaces, utensils, and serving dishes are thoroughly cleaned to prevent cross-contamination with other dishes. Inform guests this dish contains raw shrimp.
Handling
Use separate cutting boards and utensils for raw shrimp. Wear disposable gloves when handling raw shrimp and wash hands thoroughly with soap and water for at least 20 seconds after handling.
Cooking Temperature
While this dish intentionally uses raw shrimp (vinegar-cured, not cooked), the vinegar cure step should occur at room temperature for no longer than the specified 10 minutes to prevent bacterial growth.
Storage
After the 15-minute marination in the refrigerator, consume within 4 hours for best quality. Do not leave at room temperature for more than 2 hours total. Store in an airtight container if made ahead.
High Risk Population
This dish contains raw shellfish and is not recommended for pregnant women, young children, elderly individuals, or immunocompromised persons. Raw shrimp poses higher foodborne illness risk for these groups.
Cross Contamination
Keep raw shrimp separate from ready-to-eat foods throughout preparation. Sanitize all surfaces and utensils that contact raw shrimp before using them for other ingredients or dishes.
Pro Tips
Technique
The 10-minute cure is non-negotiable, kaibigan. Go longer and your shrimp will get too pickled instead of perfectly firm and translucent like kinilaw should be.
Substitution
No smoked paprika on hand? Regular sweet paprika works in a pinch — just add a tiny pinch of ground cumin to bring back that smoky depth we love.
From the chef
Kinilaw is Filipino ceviche at its most honest — raw shrimp cured in white vinegar until firm and bright, then tossed with thin-sliced garlic, onion, and a hit of smoked paprika that adds just enough smokiness to surprise you. The acid does the cooking in ten minutes flat, no heat required. A splash of reserved cure and fresh lemon juice pull the dressing together into something sour, garlicky, and deeply satisfying. That sour-bright punch is what this dish is all about, and it's best served cold over steamed white rice with plenty of everything for everyone at the table.
TagsNo CookQuickVinegar ForwardGarlickyCold ServingWeeknight DinnerSmoky
AllergensShellfish
Source: generated · June 13, 2026