Ginataang Shrimp is a hearty Filipino dish that combines the sweetness of coconut milk with the savoury flavours of shrimp and vegetables. This dish is perfect for a family meal and it is not only flavourful but also packed with nutrients from a variety of fresh ingredients. It is super easy to make so it is my go-to meal whenever I am lazy to cook but craving for a comforting meal. 🥰

Tip #1

Fresh Coconut Milk: For the best flavor, use freshly squeezed coconut milk or a well-shaken can of premium coconut milk. The richness of fresh coconut milk makes a significant difference in taste.

Tip #2

Don't Overcook the Shrimp: Add the shrimp towards the end of the cooking process to avoid overcooking. Shrimp cook quickly and can become tough if left too long in the heat.

Tip #3

Adjust Consistency: Depending on your preference for the thickness of the sauce, adjust the amount of water or coconut milk. For a thicker sauce, simmer for a longer time or add less water.

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Shrimp in Coconut Milk

Total Time: 20 minutes

Servings: 4

Ingredients

4 cloves garlic, minced
1 large onion, chopped
1 thumb-sized piece of ginger, thinly sliced
2 cups coconut milk
1 cup water
2 cups pumpkin, cubed
1 cup string beans, cut into 2-inch pieces
500g shrimp, peeled and deveined
1 green chilli, sliced
2 tablespoons fish sauce
Salt and pepper to taste

Preparation

In a large skillet over medium heat, sauté garlic, onion, and ginger until golden brown.
Add coconut milk, water, and cubed pumpkin. Let it simmer for 5 minutes.
Add the string beans, shrimp and green chilli, and cook until the shrimp turns pink and is fully cooked, about 3-4 minutes.
Season the dish with fish sauce, salt, and pepper to taste. Adjust the seasoning according to your preference.
Serve hot, ideally over a bed of steamed rice for a complete meal.