How to Cook Ginataang Hipon (Shrimp in Coconut Milk)
Savor the rich, creamy flavors of ginataang hipon, a classic Filipino dish made with fresh shrimp and coconut milk. Discover tips, techniques, and its nostalgic roots!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Seafood Recipe
Cuisine: Filipino
Keyword: ginataang hipon, shrimps in coconut milk
Servings: 4 servings
Calories: 236kcal
Author: Manny
- 1/2 cup coconut milk
- 1/2 kilo fresh shrimps small, heads removed
- 3-4 pcs siling haba finger-like pepper to taste
- 1 tsp. salt
- 1/2 cup coconut cream
- 1 pc small cucumber sliced
- 1 pc whole tomato sliced
How to cook Ginataang Hipon
In a saucepan, combine coconut milk, shrimps, siling haba and salt.
Simmer slowly until almost dry. Add coconut cream.
Stir lightly under low heat until oil separates from the mixture.
Serve hot topped with sliced cucumber and tomatoes. Serves 8.
Cooking Tips:
Choose Fresh Shrimps for the Best Flavor
Always select fresh shrimp with firm bodies and translucent shells to ensure a naturally sweet and flavorful dish. Avoid shrimp with a strong ammonia smell or loose heads, as these are signs of spoilage. Fresh shrimp enhances the overall taste of ginataang hipon, creating a more satisfying and authentic experience.
Simmer Coconut Milk Slowly for a Creamy Sauce
Cooking the coconut milk over low heat allows it to blend seamlessly with the shrimp and spices, creating a velvety, rich sauce. Avoid rapid boiling, as this can cause the coconut milk to curdle, affecting the texture of the dish. Patience during this step ensures a smooth, flavorful sauce that perfectly complements the shrimp.
Add Siling Haba for a Gentle Heat
Include siling haba to introduce a mild, aromatic spice that balances the richness of the coconut milk. Add the chili early in the cooking process to allow its flavors to infuse into the sauce without making the dish too spicy. This subtle heat elevates the overall taste, making every bite more vibrant and exciting. 