Ginataang Sitaw and Kalabasa with Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy Filipino vegetable stew featuring long beans and pumpkin simmered in rich coconut milk with succulent shrimp. This filipino-inspired seafood ready in about 40 minutes pairs shrimp, peeled and deveined, pumpkin (kalabasa), peeled and cubed, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (11 ratings) Prep: 15 min Cook: 25 min Serves 4 Filipino cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 4 minced garlic cloves, 1 medium chopped onion, and 1 tbsp thinly sliced ginger. Sauté for 3-4 minutes until onion is translucent and fragrant.
  2. Step 2: Pour in 2 cups coconut milk and 1/2 cup water, then add 2 cups cubed pumpkin. Bring to a gentle simmer and cook for 10 minutes until pumpkin starts to soften.
  3. Step 3: Add 2 cups long green beans and 12 oz peeled shrimp to the pot. Stir in 2 tbsp fish sauce, then cover and simmer for another 5-7 minutes until shrimp are cooked and beans are tender-crisp.
  4. Step 4: Season with salt to taste and 1/4 tsp ground black pepper. Stir gently until the sauce thickens slightly and coats the vegetables and shrimp.
  5. Step 5: Remove from heat and serve hot with steamed white rice.

Frequently asked questions

How long does Ginataang Sitaw and Kalabasa with Shrimp take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginataang Sitaw and Kalabasa with Shrimp?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Ginataang Sitaw and Kalabasa with Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginataang Sitaw and Kalabasa with Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ginataang Sitaw and Kalabasa with Shrimp?

Filipino seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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