November 08, 2017

Shrimp Bucket introduces Thai and Vietnamese-inspired dips

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  • Yes, we get it. You’re craving for shrimp, and rightfully so. It’s delicious, it’s healthy(ish), and it goes great with rice and beer.

    If you’re a fan of shrimp, then we’re sure you’ve heard of Shrimp Bucket, the only place in the metro that serves bags of shrimp (yes, BAGS) by the pound.

    They’ve got really creative ways of presenting shrimp that involves you getting your hands dirty with their Bags by the Pound concept. For only Php 560, you can enjoy a pound of shrimp in a plastic bag (not the most creative, we know) with a twist: sauces that give the humble garlic shrimp a different flavor — literally.

    In case you’re wondering, those are two of their top-selling sauces. Garlic-y with a hint of spice, The Mardi Gras sauce gives you a smidgen of the sort of flavors you’ll get from New Orleans, Louisiana, the home of Mardi Gras.

    Their best-seller by far (and our pick) is the Salty Eggsperience. If you missed that pun, then all we need you to think of is this: garlic shrimp smothered in salted egg sauce. It’s salty but not too salty, which helps bring out the buttery taste of the shrimp.

    What we’d like you to focus on, however, is the photo below:

    Those are two of the newest dips offered by Shrimp Bucket for their basic garlic shrimp (yes, they still offer that). These two are Asian-inspired sauces, and they’re sure to be a hit for people who have been looking for something new at Shrimp Bucket.

    Also read: Get your hands dirty at Shrimp Bucket in BGC

    These dips are for those who really enjoy the simplicity of garlic shrimp while giving it a new flavor. We especially liked the Thai dip as it has the right amount of heat and acidity, reminiscent of the flavors you’d get while in Bangkok.

    Get to enjoy these flavors along with their classics once Shrimp Bucket goes all-out for its 5th anniversary this December in Bonifacio Global City. After all, BGC is Shrimp Bucket’s first home.


    Written by Andronico Del Rosario

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