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ginisang upo with shrimp in a white bowl
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2.9 from 10 votes

Ginisang Upo at Hipon

Ginisang upo with shrimp is nutritious as it is delicious. This Filipino vegetable dish is easy to make and the perfect with steamed rice.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Entree, Side Dish
Cuisine: Filipino
Keyword: ginisang upo and shrimp
Servings: 4 Servings
Calories: 141kcal
Author: Lalaine Manalo


  • 1/2 pound head-on shrimp
  • 2 medium upo
  • 1 tablespoon oil
  • 1 onion, peeled and sliced thinly
  • 2 cloves garlic, peeled and minced
  • 2 medium tomatoes, chopped
  • 1 tablespoon fish sauce
  • salt and pepper to taste


  • Peel and devein shrimp, reserving heads. In a bowl, combine shrimp heads and 1 cup of water. With the back of a spoon, mash heads to fully extract the juice.
  • Strain and discard shrimp heads. Reserve the liquid.
  • Cut and discard stem and lower end of upo. Using a peeler or a paring knife, peel skin. Cut the gourd lengthwise.
  • If the interior is "too spongy" and has mature seeds, remove spongy flesh using a spoon and discard. Slice halves again lengthwise into halves and then slice into 1/2 inch thickness.
  • In a wide pan over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
  • Add tomatoes and continue to cook, mashing regularly with the back of a spoon, until softened.
  • Add fish sauce and cook for about 1 to 2 minutes.
  • Add shrimp and continue to cook just until color changes to pink.
  • Add upo and stir gently to combine.
  • Add 1/2 cup of the shrimp stock and bring to a boil.
  • Continue to cook, uncovered, for about 5 to 6 minutes or until upo is tender yet crisp and shrimp are cooked.
  • Season with salt and pepper to taste. Serve hot.


Calories: 141kcal | Carbohydrates: 11g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 143mg | Sodium: 802mg | Potassium: 442mg | Fiber: 1g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 13mg | Calcium: 150mg | Iron: 2mg