Shrimp in Coconut Milk is creamy, spicy, and delicious with steamed rice. This classic Filipino seafood dish is ready in minutes and cooks in one pan!
If you’re looking for an easy weeknight dinner that’s full-on flavor, it can’t get any simpler, quicker, and tastier than shrimp cooked in coconut milk and spices.
This classic Filipino dish cooks in one pan and is ready in minutes yet tastes like you slaved all afternoon in the kitchen. That combination of sweet, juicy shrimp meat and thick, creamy coconut sauce with piping-hot steamed rice will have everyone at the table singing your praises for sure!
Tips on How to Make Ginataang Hipon
○ You can certainly peel the shrimp if you prefer, but I suggest keeping them intact for maximum taste and best texture. The heads carry lots of flavor and the shells keep the shrimp meat from overcooking.
○ You can either make this dish with plenty of sauce to spoon over rice or dry until it begins to render fat. If you prefer a thicker consistency, reduce the coconut milk to half before adding the shrimp to prevent them from overcooking.
○ Simmer the sauce on low heat and do not bring to a boil to keep it from curdling or separating.
○ Make the dish more hearty and nutritious by adding your choice of vegetables such as spinach, string beans, squash, eggplant, radish, bitter melon or cabbage.
Ingredients
● 1 tablespoon canola oil
● 1 onion, peeled and chopped
● 1 thumb-size ginger, peeled and julienned
● 4 cloves garlic, peeled and minced
● 1 tablespoon fish sauce
● 1 can (13.5 ounces) coconut milk
● 2 Thai chili peppers or Finger chili peppers
● 1 pound large shrimps, tendrils trimmed
● salt and pepper to taste
