Ginataang Hipon
A creamy and comforting Filipino dish featuring shrimp cooked in coconut milk, perfect for those craving fresh seafood and coconut flavors.
Servings: 4 servings
Calories: 320kcal
Ingredients
For the Shrimp
- 1 kg fresh shrimp Peel and clean before cooking.
For the Coconut Sauce
- 1 can thick coconut milk Use first press for better flavor.
- 2 cloves garlic, minced Fresh garlic recommended.
- 1 medium onion, chopped Onion adds sweetness.
- 1 tbsp fish sauce Enhances flavor.
- 1 tbsp salt Adjust to taste.
- 1-2 pieces chili peppers Optional for spice.
For the Vegetables
- 1 cup sitaw (long beans), cut Add towards end for tenderness.
- 1 cup kalabasa (squash), cubed Needs longer cooking, add early.
- 1 cup eggplant, sliced Use any leftover veggies.
Instructions
Preparation
- Clean the shrimp by rinsing and removing the vein if desired. Pat dry.
- Chop the vegetables and prepare ingredients for the sauce.
Cooking
- In a pan, sauté garlic and onion in oil until golden.
- Pour in the thick coconut milk and let it simmer on medium heat.
- Add salt and fish sauce to taste.
- Once the sauce thickens, add the squash and long beans first. Cook for a few minutes.
- Then, add the shrimp and cook until they turn pink.
- Adjust seasoning and add chili peppers if desired.
Serving
- Serve ginataang hipon hot over a bed of rice.
- Optionally, squeeze calamansi or lemon over the top and serve with spiced vinegar.
Notes
For a richer flavor, you can add coconut cream towards the end of cooking and taste as you go for seasoning. Leftovers taste even better the next day.