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Ginataang Hipon (Filipino Coconut Milk Shrimp)

Ginataang Hipon (Filipino Coconut Milk Shrimp)

Ginataang Hipon is shrimp cooked in slow-reduced coconut milk with aromatics. This traditional Filipino staple mingles succulent shrimp with creamy coconut milk that's simmered until its oils release, creating a rich golden sauce fragrant with garlic, ginger, and the gentle heat of chilies. Simple yet luxurious, it embodies Filipino coastal cooking where seafood meets coconut in perfect harmony.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Filipino
Servings 4
Calories 320 kcal
Difficulty Medium

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
 

Nutrition

Calories: 320kcalCarbohydrates: 8gProtein: 24gFat: 22gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 183mgSodium: 890mgPotassium: 586mgFiber: 2gSugar: 0.3gVitamin A: 2IUVitamin C: 2mgCalcium: 101mgIron: 4mg
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