Cooking Lucid
Ginataang Hipon
Plump shrimp simmered in creamy coconut milk with squash, string beans, and chili. A coastal Filipino favorite — rich, fragrant, and ready in 30 minutes.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — Sauté aromatics
- 1 tbsp vegetable oil
- 4 garlic cloves (minced)
- 1 onion (sliced)
- 1 thumb ginger (sliced)
- 2 chili peppers (sliced)
Step 2 — Simmer in coconut milk
- 1 can (14 oz) coconut milk
- 1 cup squash (cubed)
- 1 cup string beans (cut)
- 1 lb large shrimp (peeled and deveined)
- 2 tbsp fish sauce
- 1 cup spinach or malunggay
Step 3 — Serve
- Steamed white rice
Instructions
- 1
Sauté
Heat oil in a pot. Sauté garlic, onion, ginger, and chili until fragrant, about 2 minutes.
- 2
Simmer
Pour in coconut milk and bring to a gentle simmer. Add squash and string beans, cook 5 minutes. Add shrimp and fish sauce, cook 3–4 minutes until shrimp turn pink. Stir in spinach until wilted.
- 3
Serve
Serve immediately over steamed rice.
Nutrition per serving: 340 cal · 28g protein · 12g carbs · 22g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
