Ginataang Hipon Recipe: Filipino Shrimp in Coconut Milk

Ginataang Hipon Recipe: Filipino Shrimp in Coconut Milk

Contents

• Ingredients
• Instructions
• Tips and Notes
• Common Variations
• Frequently Asked Questions

Ginataang hipon is a Filipino seafood dish made by simmering shrimp (hipon) in coconut milk (gata) with aromatics like ginger, garlic, and onion. This creamy, savory soup is a type of ginataan and is traditionally served over steamed white rice. The recipe has two main variations: a classic vegetable-free version and a modern version with calabaza squash and long beans.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

• 1.5 lbs (about 24 pieces) large shrimp, heads and shells on, cleaned and deveined
• 2 cans (each 400 ml) coconut milk (about 3.5 cups total)
• 1 cup coconut cream (optional, for extra richness)
• 1 small kalabasa (calabaza squash), peeled and cut into 2-inch chunks (about 2 cups)
• 1 cup long beans (sitaw), cut into 2-inch pieces
• 1 medium yellow onion, chopped
• 5 cloves garlic, minced
• 1 thumb-sized ginger, julienned or minced
• 2 pieces long green chili (siling haba), sliced (optional)
• 2 tablespoons fish sauce (patis)
• ¼ teaspoon ground black pepper
• 2 tablespoons cooking oil
• Salt to taste

Instructions

1. Heat the cooking oil in a large pot or wok over medium heat.
2. Sauté the onion, garlic, and ginger until fragrant and the onion becomes translucent (about 2–3 minutes).
3. Add the fish sauce and ground black pepper. Stir and cook for 30 seconds.
4. Pour in the coconut milk. Bring to a boil, then reduce the heat to low. Let it simmer for 15–20 minutes, stirring occasionally, until the coconut milk thickens and a little oil begins to separate (this step deepens the flavor).
5. Add the kalabasa chunks and long beans. Cook for 5–7 minutes, or until the squash is tender when pierced with a fork.
6. Add the shrimp and green chili slices. Stir to combine. Cook for 5–7 minutes, until the shrimp turn orange and are cooked through.
7. If using coconut cream, stir it in now and let it simmer for 2 more minutes to incorporate.
8. Taste and adjust seasoning with additional fish sauce or salt if needed.
9. Remove from heat. Transfer to a serving bowl. Serve hot over steamed white rice.

Tips and Notes

• Coconut milk reduction: Letting the coconut milk simmer until it “breaks” and releases oil gives the dish a richer, more fragrant flavor. This is a key step in traditional Filipino ginataan recipes.
• Shrimp choice: Keep the heads and shells on for maximum flavor; the creamy sauce seeps into the heads. If you prefer peeled shrimp, reduce cooking time by 1–2 minutes.
• Vegetable variation: Some sources (Wikipedia) describe the classic ginataang hipon as having no vegetables, while many modern recipes add kalabasa and sitaw. Both versions are popular. This recipe includes vegetables; omit them for a traditional soup.
• Spice level: For a milder dish, remove seeds from the chili. For extra heat, add 2–3 bird’s eye chili (siling labuyo) or a pinch of chili flakes.
• No-oil method: Some cooks (e.g., Panlasang Pinoy) start by combining coconut milk, garlic, onion, and ginger in a cold pot, then heating and simmering without oil. This works but may lack the sautéed aroma.
• Storage: Refrigerate leftovers in a sealed container for up to 2 days. Reheat gently on the stovetop; the sauce may thicken further.

Common Variations

Conflict note: Wikipedia states that the dish “does not use vegetables,” but several recipes (including those from Panlasang Pinoy and Tita Becky) include kalabasa and sitaw. This reflects regional and personal preference; both approaches are authentic.

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Thaw completely under cold running water before cooking. Pat dry to avoid excess water diluting the sauce.

Do I have to use fish sauce?

Fish sauce adds a savory depth. If unavailable, you can substitute with 1 tablespoon of bagoong (shrimp paste) or extra salt, but the flavor will differ.

Can I add other seafood?

Yes. Other ginataan variations use spanner crab (curacha), prawns (sugpo), or lobster. Adjust cooking times accordingly.

How do I know when the coconut milk is reduced enough?

Look for the sauce to visibly thicken and oil droplets to form on the surface. This usually takes 15–20 minutes of gentle simmering.

Is this dish gluten-free?

Yes, as long as the fish sauce you use is certified gluten-free (some brands may contain wheat). Check labels.

Related guides

• Daing na Bangus (Marinated Fried Milkfish) – A Complete Guide
• Sinigang na Hipon Recipe: The Complete Guide to Filipino Shrimp Sour Soup
• Sweet and Sour Fish (Filipino Style)
• Arroz Caldo
• The Complete Guide to Beef Caldereta (Kalderetang Baka)

Sources

• Ginataang hipon
• [Tita Becky l Cooking Content Creator on Instagram: “👇🏽RECIPE👇🏽 GINATAANG HIPON is a popular dish in provinces in the Philippines. Shrimp cooked in a creamy and savory coconut milk with kalabasa and sitaw. It’s an underrated dish outside of the Philippines and deserves attention just as much as Adobo and Lumpiang Shanghai.

👕 @mieshatate Former @ufc Women’s Bantamweight Champion

 NOTE: -You can add as many or fewer vegetables as you like. -The sauce turns a tint of yellow color from the Kalabasa -Add chopped chilis in the end if you like it spicy 

INGREDIENTS: ❤ Large whole shrimp with head and shell on 12 pieces that’s already been cleaned and deveined ❤ 1 canned coconut milk 400 ml ❤ 1 small Roma tomato chopped ❤ 1/2 small onion chopped ❤ 1/2 tsp ginger minced  ❤ 3 garlic cloves minced  ❤ 1 tbsp olive oil ❤ 1/4 kalabasa peeled and chopped into large chunks ❤ 1 cup long beans chopped into 2-3 inches ❤ salt and pepper to taste ❤ fish sauce to taste

1. Preheat a large wok or pan. Add cooking oil.

2. Add garlic, onions, and ginger and saute over medium-high heat until fragrant.

3. Add tomatoes and saute for another minute until slightly mashed

4. Add kalabasa and long beans. Season with salt and pepper to taste and stir. 

5. Add coconut milk, stir, cover, reduce heat to low, and let it cook until kalabasa softens.

6. Add shrimp and stir into the sauce and cook the shrimp until it turns orange. It will usually take about 5 minutes to cook. 

7.  Serve while hot over steamed white rice and enjoy! 

#filipinofood #dinnerideas #filipinorecipe #recipe”](https://www.instagram.com/reel/CxEXx_PP0Yq?hl=en)