Ginataang Hipon
Shrimp in Creamy Coconut Milk is spicy, delicious, and perfect with steamed rice. So easy to make in 30 minutes or less yet packs big flavors!
Servings: 4 Servings
Calories: 479kcal
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.
Video
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.
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