Ginataang Hipon
  • 500g shrimps, cleaned
  • If using fresh coconut milk, 1 cup coconut cream(first squeeze/kakang gata) + 1 cup coconut milk (2nd squeeze)
  • If using canned, 2 cups coconut milk
  • 3 cloves garlic, minced
  • 1 white onion, chopped
  • 2 pcs green chili, sliced
  • 1 tbsp fish sauce
  • 2 tbsp cooking oil.
  1. Heat oil in a pan and sauté the onion and garlic until it becomes fragrant and translucent.
  2. Pour in the coconut milk and fish sauce and let it simmer for 10-15 minutes until it evaporates and thickens.
  3. Add the shrimp and the coconut cream. Mix well and let it cook for about -10 minutes.
  4. Add the green chillies and simmer for 30 more seconds. You may add siling labuyo to make it more spicy.
  5. Turn off heat, transfer to your serving plate and enjoy.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Recipe by The Peach Kitchen at