Shrimp simmered in coconut milk with garlic and chile, served over steamed rice.
Ginataang hipon is a Filipino shrimp dish cooked in coconut milk, a technique (ginataan) used across the country for vegetables, meats and seafood alike. The shrimp cook quickly in a garlicky, chile-spiked coconut sauce, keeping their snap while the sauce turns rich and slightly sweet from the coconut's natural fat. The method leans on building a strong garlic-and-ginger base first, then letting the coconut milk reduce gently so it thickens naturally rather than needing cornstarch. Malunggay (moringa) leaves or spinach are commonly stirred in near the end for a vegetable component and a pop of color against the pale sauce. Served spooned generously over steamed white rice, the dish is a common coastal Filipino home-cooked dinner, prized for being fast, using few ingredients, and still tasting deeply comforting.
Serves 4
Heat oil in a pot over medium heat. Saute garlic, ginger and onion until fragrant and softened, about 4 minutes.
Pour in coconut milk and fish sauce, bring to a gentle simmer, and cook uncovered 8 minutes, stirring occasionally, until it thickens slightly.
Add shrimp and chiles, and simmer 3-4 minutes until the shrimp turn pink and curl, being careful not to overcook them.
Stir in spinach or malunggay leaves and cook just until wilted, about 1 minute.
Taste and adjust salt with more fish sauce if needed. Serve hot over steamed rice with extra sauce spooned on top.
Add the shrimp last and watch closely; they only need 3-4 minutes and turn rubbery fast if left in simmering coconut milk too long.
Use malunggay (moringa) leaves if you can find them fresh or frozen at a Filipino market; spinach is the easiest substitute.
Simmer the coconut milk uncovered before adding shrimp so the sauce thickens naturally without needing cornstarch.
Add cubed squash or green papaya for a heartier vegetable-forward version.
Swap shrimp for mixed seafood (squid, mussels) for a coastal seafood medley.
For extra richness, stir in a spoonful of coconut cream at the very end.
Best eaten the same day since the shrimp toughens on reheating. If needed, refrigerate up to 1 day and reheat gently over low heat just until warmed through.
Ginataan refers to any Filipino dish cooked in coconut milk, a method used across the archipelago for meats, vegetables and seafood. Ginataang hipon specifically highlights shrimp and is common in coastal provinces where both coconuts and seafood are abundant.
Yes, just thaw completely and pat dry first so excess water doesn't dilute the coconut sauce.
Baby spinach or even chopped bok choy work well as substitutes, added at the same point near the end of cooking.
Coconut milk naturally separates when simmered too hard or too long; keep the heat gentle and stir occasionally to keep it emulsified.
Per serving (350g / 12.3 oz) · 4 servings total
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