Shrimp Ginataan with Coconut Milk and Spinach

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

Succulent shrimp simmered in creamy coconut milk with fresh spinach and ginger for a comforting Filipino seafood stew. This filipino-inspired seafood ready in about 25 minutes pairs medium shrimp, peeled and deveined, coconut milk, fresh spinach leaves 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.

Prep: 10 min Cook: 15 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 saucepan over medium heat. Sauté 3 minced garlic cloves, 1 medium chopped onion, and 1 tbsp thinly sliced ginger for 3-4 minutes until fragrant and translucent.
  2. Step 2: Pour in 2 cups coconut milk and 1/2 cup water. Bring to a gentle simmer over medium-low heat.
  3. Step 3: Add 1 lb peeled and deveined medium shrimp and 2 tbsp fish sauce to the pot. Simmer for 5 minutes until shrimp turn pink and are cooked through.
  4. Step 4: Stir in 3 cups fresh spinach leaves and 1/4 tsp black pepper. Cook for another 2 minutes until spinach wilts and the sauce thickens slightly.
  5. Step 5: Adjust seasoning with additional fish sauce or pepper if desired. Serve hot with steamed rice.

Frequently asked questions

How long does Shrimp Ginataan with Coconut Milk and Spinach take to make?

Total time is about 25 minutes (10 min prep + 15 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 Shrimp Ginataan with Coconut Milk and Spinach?

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 Shrimp Ginataan with Coconut Milk and Spinach?

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 Shrimp Ginataan with Coconut Milk and Spinach 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 Shrimp Ginataan with Coconut Milk and Spinach?

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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