Filipino Adobo is a rich, comforting braise that doesn't taste heavy or cloying thanks to the moderating influence of tangy vinegar. The balance of savory and sour with the creeping heat from the black pepper and pungent garlic makes for a dish that tastes surprisingly complex considering how few ingredients go into making it.

Although the ingredients are relatively simple, Chicken Adobo does take a while to braise, which doesn't make it well suited for a quick weeknight meal. That's why I've wanted a fast alternative that still incorporates the best parts of the original. My solution? Use shrimp!

This Shrimp Adobo joins the likes of Gambas al Ajillo and Kung Pao Shrimp in terms of its effort to taste ratio. The shrimp takes seconds to cook, and by making the sauce in the same pan, it takes on depth and complexity that belies the fact that this whole dish comes together in under 5 minutes!

Before you start making this dish, be sure you have all the ingredients measured out as it goes pretty quickly. The key to ensuring your shrimp ends up plump and juicy is to sear them over high heat until they're almost cooked through, and then removing them from the pan while you make the sauce. By adding the shrimp back in at the very end, after the sauce has caramelized, it glazes the outside of the shrimp, without overcooking them.

This recipe by Marc Matsumoto originally appeared on PBS Food, Fresh Tastes Blog.