Shrimp Ginataan
A quick and comforting shrimp dish cooked in creamy coconut milk, perfect for a cozy dinner.
Servings: 4 servings
Calories: 450kcal
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.
Notes
Serve hot with steaming rice. You can also pair with garlic rice or a simple cucumber salad. Adjust the spices according to your heat preference.