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Ginataang Hipon (Shrimps in Thick Coconut Sauce)

This is a rich and succulent dish that will surely make your mouth water. Creamy, tasty and bursting with coconutty flavor.
Prep Time20 mins
Cook Time20 mins
Author: Pam from PinoyBites


  • 1 lb large shrimps I used size 20/30, head-on* see notes
  • 3 cups Kabocha squash cut in cubes (half of a small squash)
  • ½ pound sitaw snake/long beans, cut in 2 ½ inch lengths
  • 1 small onion finely chopped
  • 2 tablespoons ginger cut into thin strips
  • 4 cloves garlic finely chopped
  • 1 400 ml can coconut milk I used Cha’s Organic premium Coconut Milk** see notes
  • 2 tablespoons sauteed shrimp paste I used Barrio Fiesta regular
  • ½ cup water
  • 3 tablespoons cooking oil for sauteing
  • Patis fish sauce, to taste

Here's How:

  • Heat oil in a large pan/wok (with lid). Add ginger and onion and saute for a minute. Push the ginger-onion mix to the side of the pan then add the shrimps in the middle. Cook on medium-high heat for 2 minutes (turning once) then remove the shrimps and set aside in a bowl. Add the garlic to the ginger and onion and stir for a few seconds.
  • Next, put the coconut milk, water and shrimp paste. Cover and bring to a boil on medium heat.
  • Once boiling, add the squash and simmer (covered) for 5 minutes or until tender. Then, in goes the long beans and shrimps. Cover and cook for 2-3 minutes or until beans are crisp tender. Uncover, add patis (if needed) and cook for a couple more minutes to let the flavors marry. Serve with hot steamed rice.


*You can use any size shrimps. Just adjust the cooking time accordingly. If you prefer lesser shrimps, feel free to use only half a pound.
**Use good quality canned coconut milk/cream; it makes a lot of difference. The one I used in this has a very thick and rich texture and flavor. So good!