Filipino•quick
Ginataang Hipon
Shrimp in Creamy Coconut Milk is spicy, delicious, and perfect with steamed rice. So easy to make in 30 minutes or less yet packs big flavors!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 1 thumb-size ginger, peeled and julienned
- 4 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 1 can (13.5 ounces) coconut milk
- 2 Thai chili peppers or Finger chili peppers
- 1 pound large shrimps, tendrils trimmed
- salt and pepper to taste
Instructions
- 1
In a pot, heat oil over medium heat. Add onions, ginger, garlic, and cook, stirring regularly, until softened.
- 2
Add fish sauce and continue to cook, stirring regularly, for about 1 minute.
- 3
Add coconut milk and chili peppers and bring to a simmer. Lower heat and continue to cook for about 10 to 15 minutes or until reduced in half and starts to render fat.
- 4
Add shrimp. Cook, stirring occasionally, until shrimp change color and are cooked through and sauce is thickened.
- 5
Season with salt and pepper to taste. Serve hot.