Ginataang Hipon
Tender shrimp simmered in rich coconut milk with ginger and garlic, finished with fresh greens. A classic Filipino comfort dish that's ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- ¾ lb large shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 cups spinach or similar leafy green, roughly chopped
- 1 pinch salt and pepper to taste
Instructions
- 1
Place a 10-inch skillet over medium-high heat and wait 30 seconds until the surface is hot. Add 1 tablespoon of neutral oil and let it shimmer and slide when you tilt the pan, about 20 seconds.
- 2
Add the minced garlic and minced ginger to the hot oil and stir constantly for 30 seconds until the smell becomes strong and fragrant.
- 3
Pour the entire can of coconut milk into the skillet and stir with a wooden spoon to combine it completely with the garlic-ginger mixture.
- 4
Add the peeled shrimp to the coconut milk and stir once to coat all the shrimp. Bring to a gentle simmer over medium heat, stirring once every 30 seconds.
- 5
Watch the shrimp closely until they turn bright pink and opaque throughout, with no gray showing inside when you cut one open at the thickest point. This takes 3 to 4 minutes.
- 6
Add the chopped spinach to the skillet and stir with a wooden spoon until the leaves are completely wilted and tender, about 1 minute.
- 7
Taste the curry from a spoon. Sprinkle salt and pepper as needed until it tastes right to you.
- 8
Transfer the ginataang hipon to bowls or plates, making sure each serving gets shrimp, greens, and plenty of coconut sauce.
Tools you’ll need
- 10-inch skillet or wide saucepan
- wooden spoon
- knife
- cutting board
- measuring spoons
- small bowl (optional, for garlic and ginger prep)
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