Ginataang Hipon
A creamy Filipino dish featuring shrimp cooked in coconut milk, with layers of flavor that make it comfort food at its finest.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the ginataang hipon
- 1 pound shrimp, cleaned and deveined Can use frozen shrimp, thaw them well before cooking.
- 1 can coconut milk Use the thick, creamy type, not coconut water.
- 2 tablespoons fish sauce Essential for flavor.
- 1 medium onion, chopped For base flavor.
- 3 cloves garlic, minced For base flavor.
- 1 medium bell pepper, sliced Can substitute with long green chili.
- 1 teaspoon ginger, minced Adds warmth.
- 1 teaspoon black pepper To taste.
- 1 teaspoon turmeric Optional for color and flavor.
- 1 teaspoon sugar To balance flavors.
For serving
- 4 cups steamed jasmine rice Best for soaking up the sauce.
- optional fresh veggies For a healthy side.
Instructions
Preparation
- Clean the shrimp by rinsing in cold water, removing heads and shells, and deveining.
- Pat shrimp dry before cooking.
Cooking
- In a pan, heat the coconut milk over medium heat until it simmers.
- Add onion and garlic, let them soften for a few minutes.
- Stir in bell pepper, ginger, and fish sauce.
- Season with black pepper, turmeric, and sugar.
- Finally, add the shrimp and cook gently until they are just cooked through.
Serving
- Ladle ginataang hipon over heaps of steamed jasmine rice.
- Serve with fresh veggies on the side.
Notes
To enhance the flavor, consider adding more coconut cream or a squeeze of calamansi or lime before serving. Leftovers are even better the next day.