Filipino Ginataang Hipon (Shrimp in Coconut Chile Sauce) over Rice

About This Recipe

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.

Ingredients

Serves 4

• 600 gshrimp(peeled and deveined, tails on)
• 2 cupscoconut milk
• 6 clovesgarlic(minced)
• 1 thumbginger(julienned)
• 1onion(sliced)
• 2red finger chiles(sliced)
• 2 cupsspinach or moringa (malunggay) leaves
• 1 tbspfish sauce
• 2 tbspvegetable oil
• 4 cupssteamed rice(for serving)

Instructions

1. 1

   Build the aromatics

   Heat oil in a pot over medium heat. Saute garlic, ginger and onion until fragrant and softened, about 4 minutes.

2. 2

   Simmer the coconut sauce

   Pour in coconut milk and fish sauce, bring to a gentle simmer, and cook uncovered 8 minutes, stirring occasionally, until it thickens slightly.

3. 3

   Cook the shrimp

   Add shrimp and chiles, and simmer 3-4 minutes until the shrimp turn pink and curl, being careful not to overcook them.

4. 4

   Wilt the greens

   Stir in spinach or malunggay leaves and cook just until wilted, about 1 minute.

5. 5

   Serve

   Taste and adjust salt with more fish sauce if needed. Serve hot over steamed rice with extra sauce spooned on top.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions