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
- 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.
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!
- 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.
- 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.
“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.”