Every weekend, I find myself in our backyard garden, reaching up through the lush vines that climb our old mango tree, picking fresh sayote for our family meals. There’s something special about harvesting these pale green, pear-shaped squash – watching them grow from tiny buds to plump vegetables ready for picking.
This recipe for Ginisang Sayote with Shrimp is one of my favorite ways to cook our homegrown harvest. This quick, satisfying recipe transforms our backyard bounty into a meal that brings the whole family to the table, eager to taste the garden-fresh flavors mixed with succulent shrimp and savory sauce.
Why You’ll Love This Recipe
- Ready in just 30 minutes
- Budget-friendly yet nutritious
- Perfect balance of textures – crisp-tender vegetables with juicy shrimp
- Versatile as a side dish or main course
- Light yet satisfying
- Rich in vitamins C, K, and folate
Ginisang Sayote with Shrimp (Sautéed Chayote)
Equipment
- Large wok or kawali (deep frying pan) for even heat distribution
- Sharp knife and cutting board for prep work
- Rubber gloves for handling sayote
- Measuring spoons and cups for precise measurements
- Wooden spoon or spatula for sautéing
- Pot lid for steaming the vegetables
Ingredients
- 4 sayote/chayote sayote – peeled, cored, and sliced
- ½ pound large shrimp hipon – peeled, deveined, cut into bite-sized pieces
- 1 medium onion sibuyas – chopped
- 2 cloves garlic bawang – minced
- 2 ripe Roma tomatoes kamatis – chopped
- 2 tablespoons oyster sauce
- 1 tablespoon cooking oil
- 1 cup hot water
- Salt asin at paminta) to taste
Instructions
- Wear rubber gloves to peel the sayote. Cut each sayote in half lengthwise, remove the core, then slice into uniform bite-sized pieces. If you don’t have gloves, rub the cut surfaces of the sayote together for 30 seconds until a white foam appears – this removes the sticky sap.
- Peel and chop the onion. Peel and mince the garlic cloves. Chop the tomatoes into small pieces. Peel and devein the shrimp, then cut each into 3-4 pieces.
- Heat your pan over medium heat (350°F/175°C). Add the oil and wait until it shimmers. Add the minced garlic and cook for 30 seconds until fragrant. Add the chopped onions and cook for 2 minutes until they become clear.
- Add the chopped tomatoes to the pan. Cook for 3-4 minutes, gently pressing them with your spoon until they soften and release their juices.
- Turn the heat to medium-high (375°F/190°C). Add the chopped shrimp to the pan. Cook just until they turn pink, about 2-3 minutes. Remove the shrimp and set aside.
- Pour the hot water into the pan. Add the oyster sauce and stir until well combined. Add all the sliced sayote pieces. Cover the pan and reduce heat to medium-low (325°F/163°C). Let it simmer for 15-20 minutes, or until the sayote is tender but still slightly crisp when pierced with a fork.
- Return the cooked shrimp to the pan. Season with salt and pepper to taste. Stir gently to combine everything and cook for another minute until the shrimp is heated through.
- Serve hot with steamed rice. For extra flavor, serve with patis (fish sauce) on the side for diners to add to taste.
Tips from Lola’s Kitchen
- Choose firm, light green sayote without blemishes
- Slice sayote uniformly for even cooking
- Don’t overcook the shrimp – they should be just pink
- Use fresh, not frozen tomatoes for better flavor
- Paalala: Always taste before adding more salt
Traditional Serving Suggestions
Masarap Itambal Sa (Perfect Pairings):- Hot steamed rice (mainit na kanin)
- Fried fish (pritong isda)
- Grilled pork (inihaw na baboy)
- Serve with patis (fish sauce) on the side
Troubleshooting
- If too watery: Simmer uncovered to reduce liquid
- If sayote is too firm: Cover and cook 3-5 minutes longer
- If sauce is bland: Add 1 teaspoon patis (fish sauce)
Ingredient Alternatives
- Shrimp → chicken, tofu, or mushrooms
- Oyster sauce → fish sauce + sugar
- Roma tomatoes → cherry tomatoes
- Fresh garlic → garlic powder (1 tsp)
Storage & Reheating
- Refrigerate in airtight container up to 3 days
- Not recommended for freezing
- Reheat in pan with splash of water
- Microwave: 2-3 minutes, stirring halfway
Variations
- Ginisang Sayote con Carne
- Add ground pork
- Perfect for meat lovers
- Creamy Sayote
- Add coconut milk
- Richer flavor profile
- Spicy Version
- Add bird’s eye chilies
- Extra kick of heat
FAQs
Q: How do I know if sayote is fresh? A: Choose firm, light green fruits without soft spots. Q: Can I make this in advance? A: Best served fresh, but keeps 3 days refrigerated. Q: Why is my sayote slimy? A: Natural sap – wear gloves and rinse well. Q: Is this recipe keto-friendly? A: Yes, sayote is low-carb. Skip oyster sauce for keto.
Nutrition
The Story Behind Ginisang Sayote with Shrimp
In every Filipino backyard, you’re likely to find a thriving sayote vine, climbing up trellises, fences, or even claiming an entire mango tree as its own. This hardy vegetable, known internationally as chayote or mirliton, has been a staple in Filipino home gardens for generations, providing families with a steady supply of nutritious greens throughout the year.
Ginisang Sayote with Shrimp emerged from the practical wisdom of Filipino home cooks who understood the art of transforming humble ingredients into satisfying meals. The dish perfectly embodies the Filipino “guisado” cooking technique – a method of sautéing that begins with the aromatic trinity of garlic, onions, and tomatoes, known locally as “ginisa.” This cooking base has become the foundation of countless Filipino vegetable dishes.
What makes this recipe particularly special is its roots in sustainable home cooking. In many Filipino households, including my own, sayote vines produce more vegetables than a family can eat, leading creative home cooks to develop various ways to prepare this versatile squash. Adding shrimp elevates the simple vegetable into a protein-rich main dish, a clever adaptation that reflects the resourcefulness of Filipino cuisine.
The beauty of Ginisang Sayote lies in its simplicity. Whether picked fresh from your backyard garden or bought from the local palengke (market), the mild, crisp-tender sayote readily absorbs the savory flavors of oyster sauce and fresh seafood. This dish represents the heart of Filipino home cooking – unpretentious, nutritious, and deeply satisfying.
Today, as more people embrace sustainable living and home gardening, Ginisang Sayote continues to find its way onto modern Filipino tables. It’s a testament to our culinary heritage, where simple garden vegetables transformed by traditional cooking methods create meals that nourish both body and soul. Whether served in humble homes or featured in contemporary Filipino restaurants, this dish remains a beloved example of how our cuisine makes the most of nature’s bounty.
