Ginataang Hipon is creamy, spicy, and delicious with steamed rice. This classic Filipino seafood dish is ready in minutes and cooks in one pan!
Since I updated the ginataang kalabasa at hipon post a few days ago, I thought I might as well give this ginataang hipon a refresh.
The recipe remains the same as it was first published on the blog in June 2013; no change to the ingredients and instructions. Just new photos to give this scrumptious seafood dish better justice 🙂
If you’re looking for an easy weeknight dinner that’s full-on flavor, it can’t get any simpler, quicker, and tastier than shrimp cooked in coconut milk and spices.
This classic Filipino dish cooks in one pan and is ready in minutes yet tastes like you slaved all afternoon in the kitchen. That combination of sweet, juicy shrimp meat and thick, creamy coconut sauce with piping-hot steamed rice will have everyone at the table singing your praises for sure!
Ingredients for Shrimp in Creamy Coconut Milk
Ginataan na Hipon is not only quick and easy to make, but it also uses only a few ingredients which you probably already have on hand.
- head-on shrimp- medium to extra large size depending on preference
- coconut milk-or use coconut cream (kakang gata) for maximum creaminess
- chopped onions and minced garlic-add these aromatics for an additional layer of flavor
- fresh ginger-lessens the “fishy” edge of the shrimp
- Thai chili peppers-adjust the amount according to the level of heat you like
- fish sauce-adds umami flavor
- canola oil
- salt and pepper-round up the taste with these seasonings as needed
Tips on How to Make Ginataang Hipon
- You can certainly peel the shrimp if you prefer, but I suggest keeping them intact for maximum taste and best texture. The heads carry lots of flavor and the shells keep the shrimp meat from overcooking.
- You can either make this dish with plenty of sauce to spoon over rice or dry until it begins to render fat. If you prefer a thicker consistency, reduce the coconut milk to half before adding the shrimp to prevent them from overcooking.
- Simmer the sauce on low heat and do not bring to a boil to keep it from curdling or separating.
- Make the dish more hearty and nutritious by adding your choice of vegetables such as spinach, sitaw, kalabasa, eggplant, malunggay, ampalaya or pechay.
Enjoy this delicious shrimp in coconut milk for dinner tonight! Make sure to have plenty of steamed rice ready at siguradong mapapa-extra servings ka. 🙂
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 1 thumb-size ginger, peeled and julienned
- 4 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 1 can (13.5 ounces) coconut milk
- 2 Thai chili peppers or Finger chili peppers
- 1 pound large shrimps, tendrils trimmed
- salt and pepper to taste
- In a pot, heat oil over medium heat. Add onions, ginger, garlic, and cook, stirring regularly, until softened.
- Add fish sauce and continue to cook, stirring regularly, for about 1 minute.
- Add coconut milk and chili peppers and bring to a simmer. Lower heat and continue to cook for about 10 to 15 minutes or until reduced in half and starts to render fat.
- Add shrimp. Cook, stirring occasionally, until shrimp change color and are cooked through and sauce is thickened.
- Season with salt and pepper to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”