Ginataang Hipon: Shrimp in Coconut Milk
Shrimp simmered in coconut milk with garlic, ginger, squash and long beans: a bright, creamy dish that takes less than half an hour.
About Ginataang Hipon
Ginataang hipon is shrimp simmered in coconut milk with garlic, ginger, squash and long beans. It is creamy, bright and fast, ready in about 35 minutes, and a favorite in the Bicol region and across the Visayas.
Ginataang hipon is a quick, creamy dish that works as a weeknight meal. The shrimp cook in minutes, so it is important not to overcook them. The coconut milk sauce is lightly sweet and balanced with ginger and chilies.
Ingredient notes
- Shrimp: peeled or with shells for flavor.
- Coconut milk: use full-fat for creaminess.
- Kabocha squash and long beans: the vegetables.
- Ginger and garlic: the aromatics.
Tips for the best Ginataang Hipon
- Simmer gently. To keep the coconut milk smooth.
- Cook the squash first. It takes longest.
- Add shrimp last. They cook in minutes.
- Add the beans late. So they stay crisp.
- Season at the end. With fish sauce.
What to serve with Ginataang Hipon
Serve with steamed rice.
Variations and substitutions
- With kalabasa: see Ginataang Kalabasa at Sitaw.
- With crab: use crab.
- With pork: add pork belly.
Storing and reheating
Refrigerate for up to 2 days. Reheat gently so the shrimp stay tender.
Frequently asked questions
Why did the sauce separate?
The heat was too high.
Can I use frozen shrimp?
Yes, thaw them first.
Can I make it spicy?
Add sliced chilies to the sauce.
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