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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
Ginataang Hipon, or shrimp in coconut milk, makes for a wonderful weeknight dinner that fits well within a low-carb lifestyle. With just 8 grams of carbs per serving, this dish combines fresh shrimp with rich coconut milk and a hint of spice from Thai chilies. Whether you're meal prepping or treating your family to a comforting meal, this recipe showcases simple ingredients like ginger and garlic, creating an inviting aroma in your kitchen. Embrace the flavors while supporting your health journey.
Instructions
- In a pot, heat oil over medium heat. Add onions, ginger, garlic, and sauté until softened.
- Add fish sauce and continue to cook, stirring regularly, for about 1 minute.
- 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.
- Add shrimp. Cook, stirring occasionally, until shrimp changes color and sauce is thickened.
- Season with salt and pepper to taste. Serve hot over cauliflower rice.
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