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10-12 pandebonos
  • 1 lb uncooked medium shrimp (40-50), peeled and deveined
  • Water 
  • Salt to taste

per serving
  • 1 tbsp finely chopped red onion
  • ½ lime juiced (some people use a whole lime per serving)
  • 1 tbsp garlic water (see note below)**
  • 2 tbsp ketchup
  • 1 tbsp mayonnaise
  • Saltine crackers for serving (optional)


1. Bring water to a boil in a medium pot over high heat. Add salt to taste and then add the raw shrimp. Reduce heat to medium and let shrimp cook until the water comes to a boil again (about three minutes). Drain the shrimp and then transfer to a bowl of iced water to stop the cooking process. Drain again and let it cool completely in the fridge.

2. To serve, fill an 8 oz. cup or glass with cooked shrimp, add 1 tbsp of chopped red onion, squeeze the lime on top, add 1 tbsp garlic water, 2 tbsp ketchup and 1 tbsp mayonnaise. Stir really well and serve with saltine crackers on the side.

** To make the garlic water, fill a small airtight bottle or container with water, place 2-3 garlic cloves inside, cover it and keep it in the fridge overnight.