I’ve always had a love-hate relationship with Ginataang Hipon. You see, I’m actually allergic to shrimp. But there’s something about the way the creamy gata perfectly coats each hipon, releasing that intoxicating aroma of ginger, garlic and chilies that makes me throw caution to the wind.
Every time my Lola makes this dish, I find myself sneaking a piece (or three!) despite the inevitable itchy throat that follows. It’s worth it every single time, that’s just how irresistibly good this ginataang hipon recipe is.
This beloved Filipino comfort food is more than just shrimp in coconut milk, it’s a dish that brings back memories of family lunches, where everyone fights over who gets to pour the rich, golden sauce over their steaming white rice.
Once you master this Ginataang Hipon recipe, it’ll become your go-to dish for both weeknight dinners and special occasions. It only takes 35 minutes to make, but tastes like it’s been simmering for hours in Lola’s kitchen.
Why You’ll Love This Recipe
- Rich and Creamy: The coconut milk creates a velvety sauce that perfectly coats each shrimp (hipon)
- Authentic Flavors: Traditional Filipino cooking method passed down through generations
- Quick Weeknight Meal: Ready in just 35 minutes while delivering restaurant-quality taste
- Versatile: Can be adjusted to your preferred spice level
- One-Pan Wonder: Minimal cleanup required
Ginataang Hipon (Filipino Coconut Milk Shrimp)
Equipment
- Large deep skillet or wok (kawali) For even heat distribution and sauce reduction
- Sharp knife (kutsilyo) For preparing aromatics
- Wooden spoon (sandok na kahoy) For gentle stirring without scratching the pan
- Measuring cups and spoons (Panukat) For precise ingredient portions
- Colander (salaan) For cleaning and draining shrimp
Ingredients
- 1 lb shrimp hipon, cleaned and deveined
- 2 cups coconut milk gata
- 2 pieces long green chili siling haba, sliced
- 2 pieces long red chili or 6 pieces Thai chili siling labuyo, sliced
- 1 tablespoon ginger luya, minced
- 1 medium onion sibuyas, chopped
- 3 teaspoons garlic bawang, minced
- 1½ tablespoons fish sauce patis
- ⅓ teaspoon ground black pepper paminta
- 2 tablespoons cooking oil mantika
Instructions
- Heat 2 tablespoons cooking oil (mantika) in a large skillet or wok (kawali) over medium heat (180°C/350°F). Add the chopped onion (sibuyas) and sauté until translucent, about 2-3 minutes.
- Add 1 tablespoon minced ginger (luya) and 3 teaspoons minced garlic (bawang). Cook until fragrant, stirring occasionally, about 1-2 minutes. Season with ⅓ teaspoon ground black pepper (paminta) and 1½ tablespoons fish sauce (patis), then stir to combine.
- Pour in 2 cups coconut milk (gata) and bring to a gentle boil over medium heat. Reduce heat to medium-low (150°C/300°F) and simmer until the coconut milk reduces by half and the oil begins to separate from the liquid, about 20-25 minutes. You’ll know it’s ready when small oil droplets appear on the surface.
- Add 1 lb cleaned and deveined shrimp (hipon) to the reduced coconut milk. Cook until the shrimp turn pink and curl slightly, about 5-7 minutes. Do not overcook to maintain tender texture.
- Add the sliced long green chilies (siling haba) and red chilies or Thai chilies (siling labuyo). Simmer for an additional 5 minutes until the chilies are slightly softened.
- Let rest for 2-3 minutes before serving to allow the sauce to thicken slightly. Serve hot with steamed white rice (kanin). For best results, keep the heat at medium-low when reducing the coconut milk to prevent curdling (pagbubuo-buo ng gata).
Tips from Lola’s Kitchen
- Use fresh grated coconut milk (kakang gata) when possible for the best flavor
- Don’t overcook the shrimp to maintain its tender texture
- Keep the heat medium-low when reducing coconut milk to prevent curdling
- Remove shrimp heads but keep shells for extra flavor
- Toast the garlic slightly for a nuttier flavor
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Garnish with fresh cilantro (wansuy) and calamansi
- Pair with sautéed water spinach (kangkong) or string beans (sitaw)
- Best enjoyed as part of a Filipino family-style meal
Troubleshooting
- Curdled Coconut Milk: Lower heat and stir constantly
- Tough Shrimp: Reduce cooking time; remove from heat as soon as shrimp turn pink
- Too Spicy: Remove chili seeds before cooking or reduce amount
- Too Thin Sauce: Continue simmering until desired consistency
Ingredient Alternatives
- Coconut Milk: Coconut cream diluted with water
- Fresh Chilies: Chili flakes or powder (adjust to taste)
- Fish Sauce: Salt (adjust to taste)
- Fresh Ginger: Ground ginger (use 1/3 amount)
Storage & Reheating
- Refrigeration: Store in airtight container for up to 2 days
- Freezing: Not recommended as coconut milk may separate
- Reheating: Gentle heat in pan with splash of water if needed
Variations
- Ginataang Hipon at Kalabasa
- Add cubed butternut squash
- Spicy Ginataang Hipon
- Double the chilies and add chili garlic paste
- Ginataang Hipon at Gulay
- Add eggplant, string beans, and moringa leaves
FAQs
Q: Can I use frozen shrimp? A: Yes, thaw completely and pat dry before cooking Q: How do I know when the coconut milk is properly reduced? A: Small oil droplets will appear on surface, sauce will coat back of spoon Q: Can I make this dish less spicy? A: Yes, reduce or omit chilies according to preference Q: What size shrimp is best? A: Medium to large (31/40 count) work best Q: Can I make this in advance? A: Best served fresh, but can be made 2-3 hours ahead and gently reheated
Ginataang Hipon (Filipino Coconut Milk Shrimp)Nutrition
The Story Behind Ginataang Hipon
In the coastal regions of the Philippines, where coconut trees sway along endless shorelines and fresh seafood arrives daily in fishermen’s nets, Ginataang Hipon emerged as a natural celebration of local abundance. This dish exemplifies the Filipino cooking technique of “ginataan” – the art of cooking in coconut milk – which has been practiced in Philippine kitchens for generations before Spanish colonization.
The marriage of shrimp and coconut milk wasn’t just a culinary choice, but a practical one. In coastal communities where both ingredients were plentiful, local cooks discovered that the sweet, briny flavor of fresh shrimp perfectly complemented the rich, creamy notes of coconut milk. The addition of ginger, garlic, and chilies – all native to Southeast Asian cuisine – created a dish that was both nourishing and deeply satisfying.
What makes Ginataang Hipon special is the technique of slowly reducing coconut milk until its oils separate, a method known locally as “paglalaga ng gata.” This patient process transforms the coconut milk into a concentrated sauce that coats each shrimp with golden, flavorful goodness. It’s this technique that sets apart a good Ginataang Hipon from an exceptional one, a secret passed down through generations of Filipino home cooks.
Today, this beloved dish appears on tables across the Philippines, from humble family meals to special occasions. While modern conveniences like canned coconut milk have made it more accessible to prepare, the heart of the dish remains unchanged – a testament to the enduring appeal of Philippine coastal cuisine and the timeless combination of seafood and gata.
Whether served in a modest home kitchen or a high-end Filipino restaurant, Ginataang Hipon continues to tell the story of Philippine culinary heritage, one creamy, shrimp-filled spoonful at a time.
