Ginataang Hipon

Hey, there! I’ve got a super easy recipe for you that only needs 4 ingredients – one of our all-time family favorites: Ginataang Hipon! My mom’s version of Ginataang Hipon or Shrimp in Coconut Milk is so simple and because there aren’t many ingredients or spices, you can really enjoy the natural and yummy flavors of the shrimp and coconut cream. This classic Filipino dish brings together juicy shrimp and fresh coconut milk for a creamy and delicious taste. It’s truly a winning combination that never fails to impress! So, let’s jump right in and get cooking and munching!

• Our main ingredient is of course, shrimp. Make sure to choose shrimp that are firm, with a bright and shiny appearance.
• One cup of coconut cream, commonly called as “kakang gata” in the Philippines, will be used. This rich and savory ingredient will give Ginataang Hipon its characteristic flavor and creamy texture.
• A pinch of salt can be added to taste to balance the flavors. In addition, if you want spicy food, feel free to add some chopped chili or chili flakes for an added kick. The chili, on the other hand, is totally up to you and may be left out if you want a milder flavor.

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• When cooking the shrimp, make sure to do it over low heat. This will help retain their tenderness and prevent them from becoming tough.
• Once the shrimp are almost done, take them out of the pot and set them aside. This step ensures that they don’t overcook while we work on the coconut cream sauce.
• Keep an eye on the coconut cream while it simmers and continue to cook until it reduces and begins to render fat. This technique enhances the flavors and makes a creamy sauce that clings to the shrimp wonderfully.
• When the sauce has thickened to your liking, return the shrimp to the pot and simmer for another 1 to 2 minutes. This allows the shrimp to absorb the flavors of the coconut cream, resulting in an excellent mix of flavors.

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If you have any leftovers (which I doubt! ), keep Ginataang Hipon in an air-tight container in the refrigerator. It can be stored for up to two days. When reheating, gently cook it on the stovetop to preserve the delicate texture of the shrimp.

• For Filipinos, steamed white rice is the top choice!
• Consider pairing it with a crisp green salad or sautéed veggies to add some contrast of textures and flavors. The freshness of the greens will be an ideal complement to the richness of the coconut cream.
• For those who love a bit of spice, a side of spicy vinegar or a squeeze of calamansi (Philippine lime) can be the perfect garnish to enhance the tastes of the shrimp.

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