Ginataang Hipon is creamy, spicy, and delicious with steamed rice. This classic Filipino seafood dish is ready in minutes and cooks in one pan!
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 it 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 surely have everyone at the table singing your praises!
What you'll need
Ginataan na Hipon is not only quick and easy to make, but it also uses only a few ingredients that you probably already have on hand.
- Oil- vegetable or coconut oil
- Head-on shrimp- medium to extra large size, depending on preference
- Coconut milk- you can substitute with coconut cream (kakang gata) for maximum creaminess
- Chopped onions and minced garlic
- Fresh ginger- tames the "fishy" edge of the shrimp
- Thai chili peppers- for a touch of heat
- Fish sauce- adds umami flavor
- Salt and pepper
Cooking Tips
- Use head-on shrimp intact for maximum taste and best texture. The heads carry lots of flavors 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, use coconut cream or reduce the coconut milk to half before adding the shrimp to prevent them from overcooking.
- Do not bring to a boil and simmer the sauce on low heat to keep it from curdling or separating.
- Make the dish more hearty and nutritious by adding vegetables such as spinach, sitaw, kalabasa, eggplant, malunggay, ampalaya, or pechay.
Serving suggestions
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. 🙂
Looking for more shrimp recipes? Try this popular Singapore salted egg shrimp!
More ginataan recipes
Love cooking with coconut milk? Try these ginataang puso nang saging, talong, manok or sigarilyas at kalabasa. Enjoy!
Ingredients
- 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
Instructions
- 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.
Notes
- For a thicker consistency, reduce the coconut milk to half before adding the shrimp to prevent them from overcooking. Or, use coconut cream (kakang gata) for a shorter cook time.
- Cook on low heat and do not bring to a boil to keep the sauce from curdling or separating.
Video
“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.”
vivien m wordsman says
I made this today and they are finger licking YUMMY!!! since i didn't have the finger chili on hand, (lol).. I sub them with red pepper flakes together with the first 3 ing.... thank you for sharing this easy peasy recipe!!!
Marisa says
Definitely a crowd pleaser!
Pinoy Tv says
Yes, crabs would be a good substitute for the shrimp in this recipe.
Jerrell says
I don't cook that often coz I really don't know how to cook. I always have to browse a recipe. Usually my husband cook for us coz he's a chef & loves to cook for the family. But I was craving for this then I cook while husband at work. Ohh he loved it & he said this is one of his favorite dish I cooked. Thank you for this recipe!
Lalaine Manalo says
Thank you so much sa feedback. I am glad nagustuhan ni hubby ang recipe 🙂
Vina says
My dad makes this and I was looking for an easy recipe for this dish. I just made it and it was delicious! I will definitely make it again, thank you for posting!
Lalaine says
I am glad you enjoyed this ginataang hipon, it's one of my favorite comfort foods as well 🙂
liza says
Hi. i searched for shrimp recipes last night and i saw yours. I cooked it for our dinner and it was perfect. Grabe sarap...i didn't have fresh chills on hand so what i did while simmering the coconut cream was add about a 2 tablespoons of sciracha and about 1 tsp of dried chili flakes....thank you lalaine, i will definitely try your other recipes....
Lalaine says
Hello Liza
Pinasaya mo naman ako. Salamat 🙂
Pero I can't take full credit as you made the recipe your own with the modifications you did. Try ko rin nga ang shiracha, sounds delicious.
Nichole says
My Philippina friend from work cooked blue crabs for us just like this! It was so so simple and perfectly delicious. I'm very happy to have the recipe so I can try it myself at home now. Thanks for sharing it. =)
Lalaine says
Hi Nichole
Yes, crabs would be a good substitute for the shrimp in this recipe. You might just have to add a little bit more coconut milk as crabs take longer to cook.
Thanks.