Shrimp in coconut milk or ‘Ginataang Hipon’ is a creamy, spicy deliciousl coconut stewed shrimp and very popular in the Philippines. This one pan dish is so quick and easy to make that this dish can be your fail safe dish if you are in a rush, having unexpected guest or that sudden hunger craving in the middle of the day just making them with less sauce, or an extra party dish to make your table more full. This shrimp in coconut sauce isn’t just a scrumptious seafood dish, its one of the best dishes to look forward to and eat towers and towers of rice with.
Why are coconuts important in the Philippines?
Philippines is the top exporter and producer of coconut oil in world, and are one of the largest coconut producers in the Philippines. 69 of the 82 provinces are coconut producing provinces, with the Davao region being a top coconut producer making 14.4% of the Philippine’s total coconut production in the year 2018. Many of the Philippine traditional coconut products include, coconut oil used for cooking, desserts, and some consuming these for heath benefits, copra refers to dried coconut kernels grated to produce coconut oil. Copra meal used as animal feed and a by product to extract oil, beverages, and shelter. Coconut shell charcoal, which are used to air purification, eliminates odors by leaving them in the fridge or closets to absorb bad smell. Desiccated coconut, finely ground dried coconut used as a flour alternative, dessert ingredient, and sometimes to add texture to dishes. Oleo chemicals are a group of fatty acid-containing compound used for the production of soaps, surfactant, detergents, lubricants, varnishes, and paints. And activated charcoal, these are used for emergency treatments for certain poisons, or prevents the poison from being absorbed to the stomach. With non-traditional coconut products like fresh coconuts, coco flour, coco meat, nata de coco, coconut milk, coconut milk powder, coconut water, liquid coconut milk, coco jam, frozen coconut meat, coconut chips, and macapuno. Being a staple product in the Philippines with the shell, to the meat, and juice being used in daily life and even eaten, cooked, baked, made into desserts and savory goods and drank in the daily. The coconut tree known for being called the ‘tree of life’ because it provides a person with almost all the necessities needed to live. From food, oil, drinks, fiber, timber, medicine, mats, fuel, and other utensils like the leaves as a plate or woven into baskets and many more. The coconut production in the Philippines is an important role within the national economy.
Health benefits of coconut milk and why we love adding them in our food?
Coconut milk and cream have been growing in popularity as many are getting into a healthier lifestyle. The milk and cream of the coconut is a great ingredient used to thicken, sweeten, as well as add creaminess and a coconut flavor of the dish. While researchers have not dived deeper to the health benefits of consuming coconut milk, the benefits known today are the following; lowering bad cholesterol and increasing good cholesterol, weight loss, and help with metabolism. Since coconut milk is also great for heart health as it’s high in saturated fat. Some even say that it can reduce inflammation, decrease ulcer size, and fight bacteria and viruses from the lauric acid found within coconut milk and coconut cream.
Why try this dish? This Shrimp in coconut milk is pact full of flavor, healthy, and can be ready in less than 20 minutes and will surely compliment rice, noodles, or any sides you have.
Shrimp in Coconut MilkCourse: MainCuisine: Filipino
A sweet but still savory delicious creamy shrimp dish
½ kilo large shrimps
1 tablespoon cooking oil
1 small onion (chopped)
1 clove garlic (chopped)
salt and pepper to taste
1 cup coconut milk
2 stalks green chili (chopped)
- Prepare the shrimps by cutting the head, legs, and tails. Devein by cutting the back and removing the dark string. Wash and set aside.
- Preheat oil on a pan at medium heat, sauté onions and garlic for a minute. Add salt and pepper to taste and sauté for another 2 minutes.
- Pour the coconut milk and add in the shrimps. Cook both sides for 5 minutes. Or flipping each shrimp one it turns pink. Take the shrimp out once it turns pink. Set this aside for later.
- Simmer the coconut milk sauce for 5 minutes, add the shrimps back and mix well. Add the chilies and mix well.
- Serve and enjoy!
A one pot ‘ginataan’ dish which means less time cleaning and more time enjoying your meals with family and friends. Ginataang dishes or ‘Ginataan’ means that this dish is ‘simmered or cooked with coconut milk or cream’. Whether the meat or seafood or vegetables used. Ginataang dishes are one f the favorite choices by many Filipinos. Get ready to hear people singing praises once they take a bite of this spicy, savory, creamy combination. A simple dish that even you’ll be wondering why you’ve never tried.
Shrimp in Coconut Milk recipe (tagalog)
- ½ kilo malalaking hipon
- 1 kutsarang mantika
- 1 maliit na sibuyasn (tinadtad)
- 1 butil ng bawang (tinadtad)
- asin at paminta panlasa
- 1 tasa coconut milk
- 2 tangkay berdeng sili (tadtad)
- Ihanda ang mga hipon, tanggalin ang ulo, paa, at buntot ng mga ito. tanggalin din ang ugat sa likod. Gumawa ng mababaw na hati sa likod at tanggalin ang makikitang itin na lubid. Hugasin ang mga hipon at itabi.
- Unimit ng mantika sa kawali na may katamtamang init. Lutuin ang mga sibuyas at bawang ng 1 minuto. Lagyan ng asin at paminta panlasa at lutuin muli ng 2 minuto.
- Ibuhos ang coconut milk at ilagay ang mga hipon. Lutuin ng 5 minuto ang bawat gilid ng hipon o hanggang magkulay rosas ito. tanggalin ang mga hipon at itabi pangmamaya.
- Pakuluin ang coconut milk ng 5 minuto, pagkatapos ibalik ang mga hipon at haluin ng mabuti. Isama at haluin din ang mga sili dito.
- Ihanda at mag-enjoy!