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Shrimp Adobo in Coconut Milk (Adobong Hipon Sa Gata) Recipe

Shrimp Adobo in Coconut Milk (Adobong Hipon Sa Gata) Recipe

Shrimp Adobo in Coconut Milk (Adobong Hipon Sa Gata) Recipe

A variation of adobo popular in the Bicol region which uses coconut milk.

Ingredients :

    • 1 lb (500 g) fresh medium shrimp, shells intact
    • One 12-oz (350-ml) can thick coconut milk or 3/4 cup (175 ml) coconut cream mixed with 3/4 cup (175 ml) water
    • 3 cloves garlic, thinly sliced and fried until crisp, to garnish (optional)
    • Kamias (see note) limes, sliced, to serve (optional)

Marinade

    • 1/2 cup (125 ml) Filipino vinegar (suka) or apple cider vinegar
    • 1/4 cup (60 ml) water
    • inch of freshly ground black pepper
    • 2 cloves garlic, minced
    • 1 teaspoon fish sauce (patis) or 1/4 teaspoon salt

Method :

    1. Combine the Marinade ingredients in a saucepan, place the shrimp in the pan and coat well, then set in the refrigerator to marinate for 1 hour. Remove the shrimp and bring the Marinade to a boil. Cook, uncovered, for 5 minutes.
    2. Reduce the heat, add the coconut milk and simmer for 15 minutes to allow the sauce to thicken. Return the shrimp to the pot, stir and bring to a boil. Immediately, remove from the heat and garnish with the fried garlic. Serve hot with the kamias limes on the side.

Note : Kamias are related to starfruit. They are small, cylindrical, yellow-green fruits with a sour, acidic juice usually used as a souring agent.

Serves 4     
Preparation time : 15 mins + marinate 1 hour
Cooking time : 25 mins