Ginataang Hipon recipe or Shrimp with Coconut Milk is a savory, hearty and very easy dish to make. Ginataang Hipon is shrimp simmered in coconut milk until sauce is reduced. It is a simple dish with basic ingredients yet very tasty and flavorful.

To give it a real kick, slice Thai chili into pieces. I'm not that brave, so I keep my Thai chili peppers in one piece.

Ginataang Hipon recipe or Shrimp with Coconut Milk is Today's Delight — Be prepared to eat a lot of rice to go along with this scrumptious shrimp in creamy coconut sauce.

The term “ginataang” means it uses coconut milk or cream known in Tagalog as “gata”.

Coconut milk or cream is commonly used in Asian cuisine. In fact, there are some similarities in cooking with coconut milk.

In the Philippines, fresh coconut cream is used as it is easily accessible but living in another country the closest you can get is coconut milk in can.

It is convenient to have cans of coconut milk especially if pressed for time.

Coconut cream or milk is extracted from a mature coconut and it is quite a task to do it. Although, fresh coconut cream is more flavorful, grating coconut is not my forte.

Ginataang Hipon is a Filipino shrimp dish. — Shrimp in savory, creamy coconut sauce.

With the abundance of coconut in Asia, most Asian countries use coconut in their dishes, desserts and drinks.

Nothing beats a cold coconut water with it's creamy white meat. It is a delightful, refreshing drink especially in a scorching heat.

Coconut oil is another by-product of coconut. Aside from cooking, many beauty products in Asia uses coconut oil.

How to cook ginataang hipon

If you’ve never tried a dish with coconut milk and you love seafood – this is a must try. This Ginataang Hipon recipe will not disappoint. In my opinion, this dish is tastier when sauce is reduced.

Shrimp cooked in pan with coconut milk and hot peppers. — Reduce the sauce to half for a tasty shrimp infused with coconut cream flavor.

Shrimp in coconut milk in pan. — It is very tasty when sauce is reduced until it dries and shrimp is coated with dried sauce.

Shrimp coated with dried coconut sauce. — Shrimp is coated with dried coconut sauce.

Recipe

Ginataang Hipon Recipe (Shrimp with Coconut Milk)

Ginataang Hipon recipe is a savory and hearty shrimp dish infused with coconut milk with a kick. Ginataang hipon is a simple and easy recipe to make yet very tasty and flavorful.

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Course: Main Course

Cuisine: Asian, Filipino

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 478kcal

Ingredients

1 pound shrimp
1 can 13.5 fl oz or 2 cups coconut milk
5 pieces Thai chili whole
1 ½ clove garlic minced
3 teaspoons shrimp paste
4 tablespoons cooking oil

US Customary - Metric

Instructions

Wash shrimp thoroughly and cut the tendrils.
In a skillet, heat oil over medium heat.
Sauté garlic till light golden brown.
Stir-in shrimp paste. Cook for 1 minute.
Add shrimp. Stir. Cook till shrimp color turns pink.
Pour coconut milk and add the Thai chili. Turn heat to high and let it boil till sauce is reduced to half. Reduce heat to medium. Let it simmer till desired sauce consistency is achieved.
If you want some sauce, turn off heat once sauce is reduced to less than half.
If you prefer a drier consistency continue cooking till coconut milk evaporates and becomes oily to the point shrimp is coated with sauce.
Turn off heat and transfer to serving plate immediately to avoid burning.
Serve with lots of rice. Enjoy!