This dish is a refreshing variation of the regular Ginataang Hipon. I love putting my own twist on recipes and with this, adding the coconut meat makes it so much more flavorful and exciting. It will definitely give you an amazing dose of SURPRISE! Now, this recipe, gets even better. Combine coconut milk, shrimp and coconut meat together and you’ll experience a truly tropical paradise.
Course Dinner, Lunch, Main Course
Cuisine Asian, Chinese
Keyword coconut recipes, ginataang hipon with buko, shrimp recipes, shrimps with coconut
Prep Time 15minutes
Cook Time 12minutes
1/4cupRed Onioncut into slices
5piecesPlum Tomatoesdeseeded and cut into thick strips
1kilogramlarge Shrimpsdevein leaving the head and tail shells intact
2stalksLemongrasscut into slices
1cupCoconut Meatcut medium dice
Salt and Pepperto taste
Devein the shrimps carefully and completely leaving the head and tail shells intact.
Pat dry the shrimps with a paper towel and season with salt and pepper.
Heat the oil over medium heat. Add the onions and sauté until they’re translucent.
Add the garlic and sauté for about 1 minute.
Lower the heat and add the tomatoes, cook them slowly until they’re soft and tender. This ensures that all its juices come out.
Add the shrimps and continue to cook until the shrimps turn orange on both sides.
Pour in the coconut milk, brown sugar and lemongrass. Stir until well blended.
Season the sauce with salt and pepper and simmer on low heat for 5 minutes.
Serve while hot. This dish is best served with rice.