GINATAANG HIPON

Shrimp cooked in coconut milk with sitaw and kalabasa.

12 ingredients•Prep: 15 mins•Cook: 25 mins

Tita Becky •

November 4, 2025

I am obsessed with any dish with coconut milk. The richness and savoriness of the coconut milk when cooked with aromatics and spices is so irresistible! Gintaang Hipon, or Filipino shrimp in coconut milk is one of my favorites. It's mostly popular in provinces in the Philippines. Shrimp cooked in a creamy and savory coconut milk and aromatics with kalabasa (kobucha squash) and sitaw (long beans). It was so delicious, especially over steamed white rice, duh!

Ingredients (12)

Large whole shrimp with head and shell on(12 pieces, cleaned and deveined)
Coconut milk(1 can, 400 ml)
Use and Asian brand. American brands tend to be watery.
Roma tomato(1 small, chopped)
Onion(½ small, chopped)
Ginger(½ tsp, minced)
Garlic(3 cloves, minced)
Olive oil(1 Tbsp)
or any cooking oil you prefer
Kalabasa(¼, peeled and chopped into large chunks)
or butternut squash

Instructions

Preheat a large wok or pan. Add cooking oil.
Add garlic (3 cloves), onions (½ small), and ginger (½ tsp) and saute over medium-high heat until fragrant.
Add tomatoes (1 small) and saute for another minute until slightly mashed.
Add kalabasa (¼) and long beans (1 cup). Season with salt (to taste) and pepper (to taste) to taste and stir.
Add coconut milk (1 can), stir, cover, reduce heat to low, and let it cook until kalabasa softens.
Add shrimp (12 pieces) and stir into the sauce and cook the shrimp until it turns orange. It will usually take about 7-10 minutes to cook.
Serve while hot over steamed white rice and enjoy.