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Home » Recipe Index » Fish and Seafood » Ginataang Hipon

Ginataang Hipon

Published: Jul 21, 2019 · Modified: Aug 8, 2019 by Lalaine Manalo · This post may contain affiliate links

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Ginataang Hipon is creamy, spicy, and delicious with steamed rice. This classic Filipino seafood dish is ready in minutes and cooks in one pan!

top view of ginataang hipon on a white serving platter
Ginataang Hipon

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 🙂

ginataan na hipon with chili peppers in a 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 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!

chopped onions and garlic and a bowl of raw shrimp on a wooden cutting board

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

cooking shrimp in coconut milk and peppers

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.

shrimp in creamy coconut milk in white serving bowl

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. 🙂

Love cooking with coconut milk? Try these ginataang puso nang saging, talong, manok or sigarilyas at kalabasa. Enjoy!

top view of ginataang hipon on a white serving platter
Print Recipe Leave a Comment
3.75 from 4 votes

Ginataang Hipon

Ginataang Hipon is creamy, spicy, and delicious with steamed rice. This classic Filipino seafood dish is ready in minutes and cooks in one pan!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 479kcal
Author: Lalaine Manalo

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
US Customary - Metric

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.

Nutrition

Calories: 479kcal | Carbohydrates: 11g | Protein: 27g | Fat: 38g | Saturated Fat: 30g | Cholesterol: 286mg | Sodium: 1240mg | Potassium: 467mg | Fiber: 3g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 10mg | Calcium: 187mg | Iron: 5mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Pinoy Tv says

    September 11, 2019 at 12:05 am

    Yes, crabs would be a good substitute for the shrimp in this recipe.

    Reply
  2. Jerrell says

    April 24, 2017 at 2:47 am

    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!

    Reply
    • Lalaine Manalo says

      July 21, 2019 at 4:05 am

      Thank you so much sa feedback. I am glad nagustuhan ni hubby ang recipe 🙂

      Reply
  3. Vina says

    March 22, 2017 at 6:26 pm

    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!

    Reply
    • Lalaine says

      March 23, 2017 at 12:04 am

      I am glad you enjoyed this ginataang hipon, it's one of my favorite comfort foods as well 🙂

      Reply
  4. liza says

    August 28, 2013 at 2:20 am

    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....

    Reply
    • Lalaine says

      August 28, 2013 at 8:19 am

      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.

      Reply
  5. Nichole says

    August 13, 2013 at 7:26 pm

    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. =)

    Reply
    • Lalaine says

      August 28, 2013 at 8:15 am

      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.

      Reply

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