easy shrimp ginataan recipe — Easy Shrimp Ginataan with Coconut Milk is what I run to when it is been a long day and I still want something warm, saucy, and comforting on the table. You know that feeling when you open the fridge and everything looks uninspiring, but you still want dinner to feel like a real meal? This is that recipe for me. It is quick, it is forgiving, and the coconut milk makes it taste like you tried harder than you actually did. Plus, shrimp cooks fast, so you are not stuck in the kitchen forever. Let me walk you through how I make it at home, with the little tips I learned from a few messy but delicious tries.
What you’ll need
I like keeping this dish simple and letting the coconut do the heavy lifting. If you have good shrimp and decent coconut milk, you are already halfway to a really satisfying pot of ginataan.
Ingredients checklist
- Shrimp, about 1 to 1.5 pounds, peeled and deveined (tails on is fine)
- 1 can coconut milk (or 2 cups fresh coconut milk if you have it)
- 3 to 5 cloves garlic, minced
- 1 small onion, chopped
- 1 thumb-size ginger, sliced thin
- 1 to 2 tablespoons fish sauce (patis), adjust to taste
- 1 cup water or seafood stock
- 1 cup vegetables (common picks: sitaw, spinach, pechay, or kalabasa)
- 1 to 2 long green chilies (optional, for gentle heat)
- Salt and pepper
- 1 to 2 tablespoons cooking oil
- Optional: a squeeze of calamansi or lemon at the end
For coconut milk, use full fat if you can. It gives you that creamy sauce that clings to rice in the best way. If you are also into coconut based Filipino comfort food, I usually pair this meal plan with another coconut dish later in the week, like authentic Bicolano laing when I find taro leaves.
One more thing about shrimp: if you are using frozen shrimp, just thaw them in a bowl of cold water for 10 to 15 minutes, then pat them dry. Wet shrimp can water down your sauce fast, and we do not want sad, thin ginataan.
Cooking Tips
This is the part where I save you from the classic ginataan problems: curdled coconut milk, rubbery shrimp, and bland sauce. The good news is you can avoid all of that with a few easy habits.
How to keep the coconut sauce creamy
Once the coconut milk goes in, keep the heat at a gentle simmer. Not a hard boil. When I rush it and crank the heat, the sauce can separate and look oily. It still tastes okay, but it is not as pretty and it does not feel as creamy.
Here is my simple flow:
Saute onion, garlic, and ginger in a little oil until it smells amazing. Add the water or stock, then coconut milk. Let it simmer for a few minutes to blend, then season. Shrimp goes in near the end, because shrimp is dramatic and overcooks in a blink.
Also, ginger is not optional for me. It cuts any fishy smell and makes the whole dish taste cleaner. If you think you do not like ginger, try using less first. You might be surprised.
“I tried your way of simmering gently and adding shrimp last, and wow, the sauce stayed creamy and the shrimp were perfect. My kids even asked for extra rice.”
If you love this flavor profile and want another easy dinner idea, you should also check out creamy chicken adobo sa gata. It hits the same cozy spot, just with chicken instead of seafood.
Serving suggestions
This dish is basically made to be eaten with rice. Like, steaming hot rice that soaks up the coconut sauce. If you are trying to stretch the meal, add more vegetables and you will feel like you are eating something extra hearty without adding much cost.
- Steamed white rice: the classic and still the best
- Garlic rice: if you want it extra comforting and a little more filling
- Side of sliced tomatoes with salt (weirdly good with creamy ginataan)
- A simple cucumber salad if you want something fresh and crunchy
If I am hosting or bringing food to a family thing, I will sometimes serve it alongside noodles for variety. Something like pancit makes the table feel festive without too much extra work. If you want one that uses shrimp too, here is a good one: easy pancit palabok with garlic sauce and shrimp.
One serving tip: ladle sauce first, then shrimp on top. It looks nicer, and everyone gets a fair share of the good stuff.
Tips in Cooking Ginataang Hipon
Let us talk specifically about shrimp ginataan, because a few small choices make a big difference. I have made this dish enough times to know what matters most when you want it tasty, creamy, and not overcooked.
Do not overcook the shrimp. This is the number one rule. Shrimp is done when it turns pink and curls into a loose C shape. If it curls into a tight O, it is already leaning rubbery. I usually cook it for 2 to 4 minutes depending on size.
Season in layers. I add fish sauce early so it melts into the base, then I taste again after the vegetables are in. Coconut milk can mellow flavors, so you may need a small pinch of salt at the end.
Pick the right vegetables. Quick cooking greens like spinach or pechay go in last. Harder vegetables like kalabasa need more time, so I simmer those in the coconut sauce before adding shrimp. Sitaw is somewhere in the middle.
Add spice gently. Long green chilies add aroma and a soft heat. If you want it spicy, add a bit of chopped chili, but start small. Coconut can hide heat until it suddenly does not.
If the sauce gets too thick, just add a splash of water and simmer for a minute. If it gets too thin, simmer a little longer uncovered, but keep the heat low so the coconut stays smooth.
And if you want to compare versions or see another approach, you can peek at this related recipe page for creamy ginataang hipon shrimp in coconut milk. I like browsing other cooks methods because I always pick up one tiny trick.
By the way, I am saying it again because it is the heart of this post: easy shrimp ginataan recipe — Easy Shrimp Ginataan with Coconut Milk is supposed to feel doable. Do not stress about perfection. As long as your sauce is creamy and your shrimp is tender, you are winning.
More ginataan recipes
If you are anything like me, once you get back into coconut milk dishes, you kind of want them all week. They are comforting, budget friendly, and they make plain rice exciting.
Here are a few ideas to keep your ginataan streak going:
Ginataang gulay when you want a lighter, veggie loaded meal. Chicken curry with coconut milk when you want something bold and spoonable. Adobo sa gata for that salty, tangy, creamy combo that feels extra special.
I also like cooking ginataan dishes when I have guests who are not used to Filipino food. Coconut milk feels familiar to a lot of people, so it is an easy entry point. I just warn them that they might start craving it after.
And yes, you can absolutely treat easy shrimp ginataan recipe — Easy Shrimp Ginataan with Coconut Milk as a base and switch proteins. I have done it with fish chunks and even tofu when shrimp prices were not cute.
Common Questions
1) Can I use coconut cream instead of coconut milk?
Yes, but dilute it with a little water or stock so it does not turn into a super thick sauce too fast. Coconut cream is richer, so simmer gently and taste as you go.
2) What shrimp size works best?
Medium to large shrimp are easiest because they stay juicy. Smaller shrimp cook very fast, so add them at the very end and watch closely.
3) How do I stop the coconut milk from separating?
Keep the heat low once the coconut milk is in, and avoid a rolling boil. Stir once in a while and be patient. Gentle simmer is your friend.
4) Can I make it ahead of time?
You can make the sauce and vegetables ahead, yes. But cook the shrimp fresh when you reheat, or at least add it only in the last few minutes so it stays tender.
5) What is the best vegetable add in?
For me it is sitaw and kalabasa. You get a nice mix of creamy, sweet, and tender crisp. If you want super fast, do spinach or pechay.
A cozy dinner you will want on repeat
That is basically how I make it, and it never fails to feel like a comforting bowl of home. Keep the simmer gentle, add the shrimp near the end, and do not be shy with the garlic and ginger. Once you try it, you will see why easy shrimp ginataan recipe — Easy Shrimp Ginataan with Coconut Milk is such a reliable weeknight favorite. If you cook it, let it be a little messy and fun, because that is usually when it turns out the most delicious. Now go make some rice and enjoy every creamy bite.
Shrimp Ginataan
Ingredients
Main Ingredients
- 1 to 1.5 pounds shrimp, peeled and deveined Tails on is fine.
- 1 can coconut milk Or 2 cups fresh coconut milk.
- 3 to 5 cloves garlic, minced
- 1 small onion, chopped
- 1 thumb-size ginger, sliced thin
- 1 to 2 tablespoons fish sauce (patis) Adjust to taste.
- 1 cup water or seafood stock
- 1 cup vegetables (sitaw, spinach, pechay, or kalabasa) Common picks.
- 1 to 2 long green chilies (optional) For gentle heat.
- to taste salt and pepper
- 1 to 2 tablespoons cooking oil
- 1 squeeze calamansi or lemon (optional) At the end.
Instructions
Preparation
- Thaw frozen shrimp by placing them in a bowl of cold water for 10 to 15 minutes and pat them dry.
- In a pot, heat oil and sauté onion, garlic, and ginger until fragrant.
Cooking
- Add water or seafood stock to the pot and bring to a simmer.
- Stir in coconut milk and let it simmer for a few minutes.
- Add fish sauce, salt, and pepper to taste.
- Introduce the vegetables according to their cooking times; add hard vegetables like kalabasa first.
- Finally, add the shrimp and cook until they turn pink and curl into a loose C shape, about 2 to 4 minutes.
- If the sauce thickens too much, add a splash of water and simmer for a minute. If too thin, simmer uncovered to reduce.