Ginataang Hipon with Seasonal Vegetables
A comforting Filipino dish featuring shrimp steamed in rich coconut milk with a medley of fresh, seasonal vegetables. This recipe highlights the natural sweetness of shrimp and the creaminess of coconut milk, enhanced gently by garlic and ginger. Served over steamed rice, it offers a warm, nourishing weeknight meal that embraces traditional steaming and stir-frying techniques.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededRinse the shrimp under cold running water and pat dry with paper towels.
- No timer neededPrepare the seasonal vegetables by washing and slicing them into bite-sized pieces.
- 05:00Place the shrimp in a steamer basket lined with banana leaves or parchment paper (optional) and steam over boiling water for 4 to 5 minutes until the shrimp turn pink and are just cooked through. Remove from heat and set aside.
- 04:00Heat vegetable oil in a large wok or deep skillet over medium heat. Add minced garlic, sliced ginger, and onion. Sauté until fragrant and the onions turn translucent, about 3 to 4 minutes.
- 04:00Add the seasonal vegetables and stir-fry for 3 to 4 minutes until they start to soften but are still crisp.
- 05:00Pour in the coconut milk and bring to a gentle simmer over medium-low heat. Avoid boiling rapidly to prevent the coconut milk from curdling.
- 02:00Add the steamed shrimp and sliced red chili peppers (if using) to the coconut milk and vegetable mixture. Stir gently to combine and heat through for another 2 minutes.
- No timer neededSeason with salt and ground black pepper to taste. Adjust seasoning as preferred.
- No timer neededRemove from heat and serve hot with steamed rice.
Chef tips
- Do not overcook the shrimp during steaming; overcooked shrimp become tough and rubbery.
- Use fresh coconut milk if available for a more authentic flavor.
- Adjust the spiciness by increasing or omitting the chili peppers according to your preference.
- For a thicker sauce, simmer the coconut milk mixture a little longer, stirring occasionally.
Equipment check
- large wok or deep skillet
- steamer or steamer basket
- cutting board
- knife
- wooden spoon or spatula
- measuring cups and spoons
Nutrition per serving
- Calories320
- Protein24 g
- Carbs10 g
- Fat20 g
Tags
Behind the dish.
Overview
Ginataang Hipon with Seasonal Vegetables is a traditional Filipino dish where fresh shrimp is steamed and then combined with a medley of seasonal vegetables simmered in creamy coconut milk. The gentle flavors of garlic and ginger infuse the dish, creating a comforting and hearty meal that's perfect for any weeknight. Served best with steamed rice, this dish embraces classic cooking methods like steaming and stir-frying to lock in flavors and textures.
Why you’ll love it
- Delicious balance of creamy coconut milk and tender shrimp with fresh vegetables
- Quick and simple to prepare, ideal for weeknight dinners
- Utilizes seasonal vegetables, making it adaptable to what’s fresh and local
- Traditional Filipino flavors that are both comforting and nourishing
Ingredient notes
Shrimp: Use medium-sized, deveined shrimp with shells on for more flavorful results. Fresh or thawed frozen shrimp both work well.
Coconut milk: Use canned full-fat coconut milk for a rich and creamy sauce. Shake the can well before opening to combine the cream and liquid.
Seasonal vegetables: Common choices include string beans, squash, eggplant, or leafy greens like malunggay or spinach. Adjust quantities and types based on availability.
Serving & storage
Serve hot over steamed jasmine or white rice for a traditional Filipino meal. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid curdling the coconut milk. Do not reheat more than once for food safety.
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