Ginataang Guisantes with Shrimp
A comforting Filipino-inspired skillet supper featuring succulent shrimp and fresh green peas simmered in rich coconut milk with garlic, onions, and ginger. This dish highlights seasonal produce and uses a straightforward stovetop technique for an easy weeknight meal.
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Overview
Ginataang Guisantes with Shrimp is a comforting Filipino skillet meal that combines juicy shrimp and tender green peas simmered in creamy coconut milk. Infused with garlic, onions, and fresh ginger, this dish is both rich and fragrant, making it a perfect choice for a quick and satisfying weeknight supper.
Why you’ll love it
- Quick and easy stovetop preparation requiring only one skillet.
- Balance of sweet coconut milk and savory aromatics enhances the shrimp and peas.
- Uses fresh, seasonal ingredients for a light yet filling meal.
- Comforting flavors with authentic Filipino character.
Ingredient notes
- Shrimp: Use fresh or thawed medium-sized shrimp (about 200g/7 oz), peeled and deveined for best texture and flavor.
- Green peas (Guisantes): Fresh peas are preferred for sweetness; frozen peas can be used if fresh are unavailable.
- Coconut milk: Use canned coconut milk for a creamy consistency. Shake the can well before opening to mix the cream and liquid.
- Aromatics: Fresh garlic, onions, and ginger provide a fragrant base and depth of flavor.
Serving & storage
- Serve hot with steamed white rice for an authentic Filipino meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently over low heat to prevent coconut milk from curdling.
- Do not refreeze leftovers containing seafood for food safety reasons.
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Chef tips
- Do not overcook shrimp as they can turn rubbery; they cook quickly once added to the pan.
- If using frozen peas, thaw them before adding to avoid excess water in the skillet.
- For a richer flavor, you can use full-fat coconut milk, but light coconut milk works well for a lighter dish.
- Use fresh ginger and garlic for the best aromatic profile.
Ingredients
- 200 g (7 oz)fresh medium shrimp, peeled and deveined
- 150 g (1 cup)fresh green peas (guisantes) or frozen, thawed
- 240 ml (1 cup)canned coconut milk
- 1 smallonion, finely chopped
- 3 clovesgarlic, minced
- 1 tablespoonfresh ginger, finely grated
- 1 tablespoonvegetable oil
- ½ teaspoonsalt, or to taste
- ¼ teaspoonblack pepper, freshly ground
- optional, to tastered chili flakes or fresh chili for some heat
- to servesteamed white rice
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Equipment
- skillet or frying pan
- wooden spoon or spatula
- knife
- cutting board
Nutrition per serving
- Calories320
- Protein25 g
- Carbs15 g
- Fat18 g
Step-by-step
Step 1
Heat the vegetable oil in a skillet over medium heat.Step 2
Add the chopped onion, minced garlic, and grated ginger to the skillet. Sauté until the onions are translucent and fragrant, about 3 minutes.Step 3
Add the shrimp to the skillet and cook for 2–3 minutes until they start to turn pink and are mostly cooked.Step 4
Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.Step 5
Add the green peas, salt, black pepper, and chili flakes if using. Stir well and let the dish simmer uncovered for 8–10 minutes, stirring occasionally, until the peas are tender and the shrimp are cooked through.Step 6
Taste and adjust seasoning as needed, then remove from heat.Step 7
Serve hot with steamed white rice.
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