Tender shrimp simmered in coconut milk and finished with coconut cream — this Ginataang Hipon is rich, saucy, and ready in under 30 minutes.
Ginataan — anything cooked in gata, or coconut milk — is one of the most versatile techniques in Filipino cooking. It works across vegetables, meat, and seafood, but shrimp might be the best fit of all. The natural sweetness of hipon plays well against the richness of coconut milk, and because shrimp cooks fast, the whole dish comes together in under 30 minutes.
Gata does two things for shrimp: it tempers the brininess and adds a subtle creaminess that coats every piece. This recipe uses both coconut milk and coconut cream — coconut milk to build the base of the sauce, coconut cream added at the end for a thicker, glossier finish. Adding the cream too early or over high heat risks curdling, so keep the heat low and resist the urge to boil once it's in.
The shrimp stay in the pan through the finish, so it's okay if they look slightly underdone when you first add them — the coconut cream step will finish the job. Sitaw is the classic vegetable pairing here, but kangkong, kalabasa, or even pechay work just as well. Finally, the green chili goes in whole. It flavors the sauce with a gentle, grassy heat without making the whole dish spicy — unless that's what you want.
Sauté aromatics: Heat oil in a large pan over medium-high heat. Sauté onions until softened, about 2-3 minutes. Add garlic and ginger and cook until fragrant, about 1 minute. Don't let the garlic brown.
Simmer coconut milk: Pour in coconut milk and bring to a simmer over medium heat, 3-5 minutes. Season with patis and black pepper.
Cook veg: Add sitaw and cook for 3-4 minutes, until tender but still bright green.
Cook shrimp: Add shrimp and cook just until pink and curled, about 2-3 minutes. Don't overcook — they'll continue cooking once the coconut cream goes in.
Finish: Reduce heat to medium-low. Add coconut cream and green chili. Simmer 2-3 minutes until thick and glossy. Adjust seasoning with more patis and pepper.
