Shrimp With Coconut Milk(Ginataang Hipon)
A flavorful Filipino dish featuring tender shrimp cooked in creamy coconut milk with fresh green beans and spicy jalapeno, perfect for a comforting meal.
Ingredients
Instructions
- Saute ginger and shrimp in cooking oil until shrimp turn pink.
- Add coconut milk and let it simmer for about 5 minutes.
- Add hot green pepper and green beans.
- Cover and boil until vegetables are cooked but not overdone.
Tips & Substitutions
For best results, use fresh shrimp instead of frozen for a firmer texture. If you prefer a milder dish, reduce the amount of hot green pepper or substitute with a sweeter pepper. Adding a splash of lime juice at the end can enhance the flavors. For a richer taste, consider incorporating a dash of fish sauce. This dish pairs well with rice or even with a side of Marinated Shrimp In Fresh Dill(To Serve Before Dinner With Wassail).
Serving Suggestions
Serve the shrimp with coconut milk over a bed of steamed rice to soak up the delicious sauce. It also pairs well with a side of fresh salad or sautéed vegetables for a complete meal. For an inspiring twist, consider serving it alongside Baked Stuffed Fish(Any Type Fish May Be Used) for a delightful seafood spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of water or coconut milk to maintain moisture. Avoid boiling, as this can overcook the shrimp and make them rubbery. For longer storage, consider freezing, but note that the texture may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp With Coconut Milk(Ginataang Hipon) contains roughly 945 calories, with 2g protein, 14g carbohydrates, and 101g fat. It is an excellent source of vitamin C (101% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1552mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but be sure to thaw them completely before cooking. This helps ensure even cooking and prevents the shrimp from becoming rubbery. If using frozen, add a couple of extra minutes to the cooking time to account for the chill.
What can I substitute for green beans?
If you don’t have green beans, you can substitute them with snap peas or bell peppers for a different flavor and texture. Both alternatives will cook in a similar timeframe and complement the shrimp and coconut milk beautifully.
Is there a vegetarian version of this dish?
Yes! You can create a vegetarian version by replacing shrimp with tofu or tempeh. Use the same cooking method, adjusting the cooking time as needed to ensure the tofu or tempeh is heated through and absorbs the flavors of the coconut milk.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).