Are you wanting a fresh take on butternut squash this season? Sure, you’ve had butternut squash soup (yum) and roasted butternut squash (double yum) but have you tried butternut squash cooked in coconut milk with shrimp? Well, this Filipino Shrimp and Butternut Squash Cooked In Coconut Milk recipe will blow your SOCKS OFF! Did you know, food enthusiasts and magazines everywhere are calling Filipino food “the next big thing” ? I may be biased here (being from the Philippines myself 😉 ) but if this is the trend, I’ll take it! Try this recipe for yourself and you be the judge!
This recipe is one of my favorite filipino dishes my mom would often make for us growing up. My mom was always an intuitive cook. She very rarely ever used a recipe. (I think I’ve only seen her use a recipe 5 times in my entire life.) AND she never repeats a meal in the same two months! I don’t know how she kept everything in her brain so well! Though I always admired her mad skills in the kitchen, when I wanted the recipe to make for myself, that was a little harder to come by. So, I told her I was coming over one afternoon she (as the filipino customs go) asked me what I wanted to eat 🙂 “GINATAANG HIPON mom!” She gladly made it, and I took notes. 😉
The filipino name is “Ginataang Hipon”. The word “Ginataang” literally means “done with coconut milk”. There is a vast number of filipino recipes that are “ginataang” recipes each family has their own spin on it. but today I am going to share my mom’s recipe for Ginataang HIPON or “shrimp”. And it is so easy, you’ll knock it out in less than 30 min! Are you ready to make “Shrimp done with coconut milk”?
Let’s get started!
- 2 Tbs Oil
- 1 Small Onion Diced
- 3 Cloves Ginger Minced
- 1 Butternut Squash chopped
- Fresh Ginger (about three 1/4″ thick, coin sliced)
- 1 15 oz can Unsweetened Coconut Milk
- 1 Pound of Raw Shrimp (preferably with shells)
- 2 C Fresh Spinach
- 1 C Water
- Salt and Pepper
Step One: Heat a medium pot or large sauté pan over medium heat. Add oil.
Step Two: Sauté onions, ginger and butternut squash until the onions become translucent (2-5 min).
Step Three: Add garlic and continue to sauté to one minute. Season with (about 1 teaspoon) Salt and Pepper.
Step Four: Add water. Bring everything to a boil and cover for about 10- 15 minutes until butternut squash is soft.
Step Five: Add coconut milk and shrimp.
Step Six: Continue cooking uncovered, until shrimp is bright pink and cooked through. About five minutes.
Step Seven: Throw in the fresh spinach and cook for about another minute. Season with salt and pepper as needed.
Step Eight: Your done! Serve hot with white jasmine or basmati rice!
I adore this recipe because it is so easy, so foolproof and so lovable! I have served it to non-filipinos many times and they’ve loved it! This past summer, when we went to Gulf Shores, Alabama with David’s side and each family was in charge of making a meal for one dinner in the week. And its a big family too. When you have 20 PEOPLE to feed, YOU KNOW, you’re not making something super intricate long or complex. I made a quadruple recipe of Ginataang Hipon and had no issues and everyone loved it! I hope you do too!
Thanks for reading, come back and visit In The House Of David again soon!