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Ginataang Hipon Kalabasa at Simple Recipe

Ginataang Hipon Kalabasa

Ginataang Hipon Kalabasa is a traditional Filipino dish that combines tender shrimp and sweet squash simmered in creamy coconut milk. It's simple to prepare, full of comforting flavors, and best enjoyed with steamed rice. This recipe is perfect for both everyday meals and special occasions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Filipino
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Main:
  • 500 g shrimp with shell or peeled, deveined
  • 2 cups kalabasa squash, peeled and cubed
  • 1 ½ cups coconut milk gata
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 tbsp cooking oil
  • Salt and pepper to taste
  • Optional Add-ins:
  • 1 cup sitaw string beans, cut into 2-inch pieces
  • 1 red chili siling labuyo, sliced (for spice)
  • 1 tbsp fish sauce or bagoong for umami flavor
  • ½ cup coconut cream kakang gata for extra richness

Equipment

  • Large skillet or wok
  • Knife and chopping board
  • Measuring cups and spoons
  • Cooking spoon
  • Bowl (for cleaning shrimp

Method
 

  1. Prepare the ingredients: Clean the shrimp and set aside. Peel and cube the squash. Chop onion and garlic.
  2. Sauté aromatics: In a pan over medium heat, add cooking oil. Sauté garlic and onion until soft and fragrant.
  3. Cook squash: Add kalabasa cubes and stir for 2–3 minutes. Pour in coconut milk. Simmer uncovered until the squash is tender (about 10–12 minutes).
  4. Add shrimp: Once the squash is soft, add the shrimp. Cook for 3–5 minutes or until the shrimp turn pink.
  5. Season: Add salt, pepper, and optional fish sauce or bagoong. Stir well.
  6. Add optional ingredients: If using sitaw or chili, add them now. Simmer for another 2 minutes.
  7. Serve: Remove from heat. Serve hot with steamed rice.
    Ginataang Hipon Kalabasa at Simple Recipe

Notes

Don’t boil coconut milk on high heat to avoid curdling gentle simmering preserves its creamy texture.
Adjust the consistency by adding a splash of water if the sauce thickens too much.
Want it richer? Add a layer of kakang gata (pure coconut cream) in the last minute of cooking.
This dish pairs well with fried fish or grilled eggplant as side dishes.
Ginataang Hipon Kalabasa at Simple Recipe Ginataang Hipon Kalabasa at Simple Recipe