Ginataang Hipon (Coconut Shrimp)
Ginataang Hipon is a comforting Filipino dish of shrimp simmered in creamy coconut milk with kalabasa (squash) and long beans. It's savory, slightly sweet from the squash, and quick to make—serve hot over steamed rice for a simple, satisfying meal.
Yield
3
Time
35 minutes
Ingredients
12 large whole shrimp (heads and shells on), cleaned and deveined
1 (400 ml) can coconut milk
1/4 small kalabasa (kabocha/squash), peeled and cut into large chunks
1 cup long beans (sitaw), cut into 2–3 inch pieces
1 small Roma tomato, chopped
1/2 small onion, chopped
1/2 teaspoon minced ginger
3 garlic cloves, minced
1 tablespoon olive oil (or cooking oil)
Salt and freshly ground black pepper, to taste
Fish sauce (patis), to taste
Chopped chilis (optional, for spice)
Instructions
Step 1
Prep (about 10–15 minutes): Clean and devein the shrimp (heads and shells may remain), peel and chop the kalabasa into large chunks, trim and cut long beans into 2–3 inch pieces, chop tomato and onion, and mince garlic and ginger.
Step 2
Heat a large wok or deep skillet over medium-high heat and add 1 tablespoon oil.
Step 3
Sauté aromatics: Add minced garlic, chopped onion, and minced ginger. Cook, stirring, until fragrant (about 1–2 minutes).
Step 4
Add the chopped tomato and sauté another minute, mashing it slightly to release juices.
Step 5
Add the kalabasa chunks and long beans. Season with a pinch of salt and pepper and stir to combine. Sauté for 2–3 minutes to lightly coat the vegetables.
Step 6
Pour in the coconut milk, stir to combine, then reduce heat to low. Cover and simmer until the kalabasa is tender when pierced with a fork (about 10–15 minutes).
Step 7
Add the cleaned shrimp to the pot and stir to coat them in the sauce. Season with fish sauce to taste and add chopped chilis if you want heat.
Step 8
Cook the shrimp over low to medium-low heat until they turn orange/pink and are just cooked through, about 4–6 minutes. Be careful not to overcook the shrimp.
Step 9
Adjust seasoning with more salt, pepper, or fish sauce if needed. Serve hot over steamed white rice.
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