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Low Carb Ginataang Hipon (Shrimp In Coconut Milk) Recipe

Prep Time

10 minutes

Total Time

40 minutes

Yield

4
servings

Ingredients

  • 1 tablespoon canola oil (or other cooking oil)
  • 1 medium onion (chopped)
  • 1 inch fresh ginger (peeled and julienned)
  • 6 garlic cloves (peeled and minced)
  • 1 tablespoon fish sauce
  • 13½ oz coconut milk (canned)
  • 2 Thais chili pepper (or Finger chili peppers)
  • 1 pound shrimp (large whole, tendrils trimmed)

Nutrition Info Per Serving

Serving Size

1 serving

Carbohydrates

8
g

Protein

30
g

Fat

24
g

Calories

358

When you need to revamp your menu, choose this mouthwatering recipe for low carb ginataang hipon (shrimp in coconut milk). With just a few ingredients, you can switch up your normal routine with this scrumptious ginataang hipon. In addition, it is a good choice for a low carb lifestyle.

Instructions

  1. In a pot, heat oil over medium heat. Add onions, ginger, garlic, and sauté 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. Simmer for about 10-15 minutes or until liquid is reduced in half and starts to render fat.
  4. Add shrimp. Cook, stirring occasionally, until shrimp changes color and sauce is thickened.
  5. Season with salt and pepper to taste. Serve hot over cauliflower rice.