Ginataang Hipon

d7e8077231e99e9f4728b773f6e12393 Ginataang HiponCoconut milk is one of my favorite things so I was excited to make Ginataang Hipon, Shrimp in Coconut Milk! I used a green bell pepper which provides some crunch and rounds out the vibrant colors of this dish!

This recipe was easy! The main ingredients are two cans of coconut milk, a pound of shrimp (with the heads on) and a bell pepper. Very affordable and easy to prepare. Ang sarap!

I really enjoy making a new Filipino dish each week–so I can learn how to cook, and so I can get closer to my Filipino culture–so please let me know what dish I should make next. Send me a tweet: @gerrardpanahon.

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Maraming salamat!

© 2013, quiason. All rights reserved.


  • Dodge

    In the Philippines as in other parts of the world the heads are left on many animals when cooked because nothing of the animal is left to waste. In the USA we are all spoiled when it comes to food and anything else. Our food like our fashion models must have that look of commercial perfection. It is no crime to use shrimp that has been be-headed, shelled and de-veined. Myself I won’t eat shrimp that isn’t. I was taught from a young age that that vein is…well…the shrimps intestines. There I said it, you figure it out. You can use shrimp that has been be-headed, shelled and de-veined. Some will say you will lose flavor. If you are worried about that then take the discarded heads and shellings and place them in a sort of muslim rag or some rag that will work to allow the flavors to wallow in your sabaw but allow you to keep the heads and shellings intact so you can take them back out when you put in the the be-headed, shelled and de-veined shrimp. A little extra work in preparation but when cooking and serving is done all you have to do is eat. No be-heading or shelling just eating.Nothing worse than having to work for your food especially after having worked to prepare it.