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Chili Garlic Crab and Shrimp Recipe

This is a Filipino version of the classic chili crab recipe. I added shrimp so that this will have a variety of seafood ingredients.
Prep Time1 hr 10 mins
Cook Time30 mins
Course: Main Dish
Cuisine: Filipino
Keyword: chili crab, chili shrimp, Filipino seafood
Servings: 4 people
Calories: 482kcal
Author: Vanjo Merano


  • 3 lbs. crab cut in half
  • 1 lb. shrimp cleaned
  • 1 Knorr Chicken Cube
  • 1 tablespoon tomato paste
  • ¼ cup banana ketchup
  • 3 teaspoons cornstarch
  • 1 egg beaten
  • ¾ cup green onion cut into pieces
  • 3 Thai chili pepper chopped
  • 1 onion chopped
  • 1 head garlic minced
  • 2 thumbs ginger grated
  • 2 cups water
  • 4 tablespoons cooking oil
  • Salt and ground black pepper to taste


  • Heat oil in a cooking pot. Sauté the onion, garlic, ginger, and Thai chili pepper.
  • Once the onion softens, add shrimp. Cook until the color of the shrimp turns orange. Remove the shrimp and place on clean plate. Set the shrimp aside.
  • Continue cooking by adding the crab. Cook while stirring occasionally for 3 to 5 minutes. Note: I am using blue crab for this recipe.
  • Pour water into the pot and then add Knorr Chicken Cube. Cover the pot and let the liquid boil.
  • Add tomato paste and banana ketchup. Stir. Cook for 2 minutes.
  • Add the shrimp back into the pot. Also add some green onions. Cover the pot and cook for 1 to 2 minutes.
  • Season with salt and ground black pepper.
  • Add the beaten egg. Stir.
  • Make a slurry by combining cornstarch with 3 tablespoons water. Pour the mixture into the pan. Stir until the sauce thickens.
  • Transfer to a serving bowl. Serve hot. Share and enjoy!



Calories: 482kcal | Carbohydrates: 13g | Protein: 65g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 3278mg | Potassium: 930mg | Fiber: 1g | Sugar: 6g | Vitamin A: 494IU | Vitamin C: 39mg | Calcium: 205mg | Iron: 3mg