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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
- 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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