Sautéed Ginisang Munggo with Spinach and Shrimp

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

A hearty Filipino mung bean stew sautéed with shrimp, garlic, and fresh spinach for a nutritious meal. This filipino-inspired seafood ready in about 50 minutes pairs mung beans (munggo), rinsed, water, ounces shrimp, peeled and deveined for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 10 min Cook: 40 min Serves 4 Filipino cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium pot, combine 1 cup rinsed mung beans and 4 cups water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer uncovered for 30 minutes until mung beans are soft but not mushy.
  2. Step 2: While mung beans cook, heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1 chopped medium onion. Sauté for 3-4 minutes until onions are translucent and garlic fragrant.
  3. Step 3: Add 1 medium chopped tomato to the skillet and cook for 2 minutes until softened.
  4. Step 4: Add 8 ounces peeled shrimp and cook for 3 minutes until they turn pink.
  5. Step 5: Pour the cooked mung beans with their cooking liquid into the skillet. Stir in 2 tablespoons fish sauce and 1/4 teaspoon black pepper. Simmer for 5 minutes to blend flavors.
  6. Step 6: Add 3 cups washed spinach leaves and cook for another 2 minutes until wilted. Adjust seasoning to taste and serve warm.

Frequently asked questions

How long does Sautéed Ginisang Munggo with Spinach and Shrimp take to make?

Total time is about 50 minutes (10 min prep + 40 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 Sautéed Ginisang Munggo with Spinach and Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mung beans (munggo), rinsed from drying out.

Can I substitute ingredients in Sautéed Ginisang Munggo with Spinach and 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 Sautéed Ginisang Munggo with Spinach and 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 Sautéed Ginisang Munggo with Spinach and 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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