Ginataang Hipon

Name: Ginataang Hipon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 500g large shrimp, shell-on heads-on; 400ml coconut milk; 200ml coconut cream; 200g squash (kalabasa), cubed; 150g string beans (sitaw), cut into 2-inch pieces; 1 onion, sliced; 4 cloves garlic, minced; 2 cm ginger, sliced; 3 bird's eye chilies; 1 tbsp fish sauce; Salt and pepper

Ginataang Hipon (ghee-nah-TAH-ang hee-PON)

Shrimp in Coconut Milk

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 380 kcal

Plump shrimp simmered in a luscious coconut milk sauce with squash, string beans, and bird's eye chilies — a creamy, mildly sweet Filipino seafood dish that showcases coconut at its best.

Nutrition & Info

Protein 28.0g

Carbs 22.0g

Fat 20.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ shellfish ⚠ coconut

Equipment Needed

medium pot wooden spoon

Presentation Guide

Vessel: deep serving bowl

Garnishes: coconut cream drizzle, bird's eye chilies

Accompaniments: steamed rice, fish sauce with calamansi

Ingredients

500g large shrimp, shell-on heads-on
400ml coconut milk
200ml coconut cream
200g squash (kalabasa), cubed
150g string beans (sitaw), cut into 2-inch pieces
1 onion, sliced
4 cloves garlic, minced
2 cm ginger, sliced
3 bird's eye chilies
1 tbsp fish sauce
Salt and pepper

Instructions

1
Sauté garlic, onion, and ginger in a pot until fragrant, about 2 minutes.
2
Pour in coconut milk and bring to a gentle simmer.
3
Add squash cubes and cook 8 minutes until nearly tender.
4
Add string beans and cook 3 minutes.
5
Add shrimp and chilies. Simmer 5 minutes until shrimp are pink and curled.
6
Pour in coconut cream and fish sauce. Simmer 2 more minutes. Season with salt and pepper. Serve over rice.

💡

Did You Know?

Filipino cooks always cook shrimp with their heads on because the head fat melts into the coconut sauce, adding an incredible depth of umami that headless shrimp cannot provide.

Chef's Notes

Equipment Tips

medium pot
wooden spoon

Garnishing

coconut cream drizzle, bird's eye chilies

Accompaniments

steamed rice, fish sauce with calamansi

The Story Behind Ginataang Hipon

Ginataan (coconut milk cooking) is one of the most ancient and fundamental Filipino cooking methods, predating all colonial influence. The Philippines is one of the world's largest coconut producers, and coconut milk appears in dishes from every region of the archipelago. Ginataang hipon showcases the natural pairing of fresh seafood and coconut that defines coastal Filipino cooking, a tradition stretching back thousands of years.

🕐 Traditionally enjoyed lunch or dinner, especially in coastal areas 📜 Origins: Pre-colonial Filipino, ancient

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