If you’ve never tried Ginataang Kalabasa with shrimp, let me tell you—you’re missing out. This creamy, hearty dish is like a warm hug in a bowl. It’s a Filipino classic that’s both simple and satisfying, featuring tender chunks of kalabasa (that’s squash, for my non-Filipino friends), plump shrimp, and rich coconut milk.
Whether you’re new to Filipino food or this dish is already a regular in your kitchen, I’ve got tips, tricks, and a recipe you’ll love. Plus, I’ll answer some common questions at the end to help make sure your Ginataang Kalabasa turns out just right.
What Is Ginataang Kalabasa?
Let’s break it down. In Filipino cuisine, “ginataang” means cooked in coconut milk (gata), and “kalabasa” is a type of squash, often referred to as kabocha squash or calabaza in other parts of the world. This dish is creamy, savory, and slightly sweet thanks to the natural flavor of the squash.
Throw in some shrimp, and you’ve got a meal that feels fancy but is actually super easy to make. It’s traditionally served with steamed rice—because, honestly, it’s all about that perfect combo of flavors soaking into the rice.
Why This Recipe Works for Busy Home Cooks
- Minimal Ingredients: Most of the items are pantry staples, or you can find them at any Asian grocery store.
- Quick to Make: You can have it on the table in under an hour. Perfect for weeknights!
- One-Pot Wonder: Less cleanup means more time to enjoy your meal.
Ingredients You’ll Need
Here’s what you’ll need to whip up this Filipino favorite:
- Kalabasa (Squash): Kabocha squash is ideal, but butternut squash works as a substitute.
- Shrimp: Medium to large shrimp are best. Fresh or frozen, but make sure they’re peeled and deveined.
- Coconut Milk: Use full-fat for the creamiest results.
- Aromatics: Garlic, onion, and ginger bring the flavor.
- Fish Sauce: Adds that savory umami punch.
- Spinach or Malunggay Leaves: For a pop of green.
- Cooking Oil: Any neutral oil works—canola, vegetable, or even coconut oil.
- Optional Add-Ins: Some folks like to toss in green beans, eggplant, or even pork for extra variety.
Step-by-Step Recipe for Ginataang Kalabasa with Shrimp
Let’s get cooking!
- Prep Your Ingredients
- Peel the kalabasa and cut it into bite-sized cubes. Pro tip: If peeling kabocha squash feels like wrestling a rock, microwave it for a minute or two to soften the skin.
- Clean your shrimp and set them aside.
- Sauté the Aromatics
- Heat a splash of oil in a large pan or wok. Toss in the garlic, onion, and ginger, and let them cook until fragrant. (Your kitchen will smell amazing right about now.)
- Cook the Kalabasa
- Add the squash to the pan, stirring it with the aromatics. Pour in about a cup of water, cover the pan, and let it simmer until the squash is tender.
- Add the Coconut Milk
- Pour in the coconut milk and stir well. Let it simmer gently—don’t boil, or the coconut milk might separate.
- Toss in the Shrimp
- Add the shrimp and let them cook in the sauce for 3–5 minutes. They’ll turn pink and slightly firm when done.
- Season to Taste
- Add a splash of fish sauce or salt to taste. If you want a little heat, throw in some chopped chili peppers.
- Finish with Greens
- Stir in spinach or malunggay leaves just before serving. They’ll wilt beautifully in the hot coconut sauce.
- Serve and Enjoy
- Spoon the Ginataang Kalabasa over steamed white rice, and dig in!
Why You’ll Love This Dish
- Family-Friendly: The mild flavors make it a hit with kids and adults alike.
- Budget-Friendly: Squash and shrimp are affordable, and you can stretch the dish by adding more vegetables.
- Healthy Comfort Food: Packed with nutrients like vitamin A from the squash and protein from the shrimp.
Tips for Perfect Ginataang Kalabasa
- Don’t Overcook the Shrimp: They only need a few minutes, so add them at the end.
- Balance the Sweetness: If your squash is super sweet, you can add a squeeze of calamansi or lime juice for brightness.
- Make It Spicy: Add sliced chili peppers or a dash of chili flakes if you like a kick.
- Batch Cook: This dish reheats beautifully, so double the recipe for leftovers.
FAQs About Ginataang Kalabasa with Shrimp
Absolutely! Just make sure they’re fully thawed and patted dry before cooking.
Kabocha squash is traditional, but butternut or acorn squash are great substitutes.
Yes! Skip the shrimp and add more vegetables like green beans or eggplant. You can also use tofu for protein.
Not quite. Coconut cream is thicker and richer. You can dilute it with water if that’s all you have.
Soy sauce works in a pinch, but the flavor will be slightly different.
A Final Thought
There’s something so comforting about a big bowl of Ginataang Kalabasa. It’s simple, hearty, and packed with flavor—the kind of dish that reminds you of home, even if you’re thousands of miles away. So grab some squash, shrimp, and coconut milk, and get cooking. Trust me, your taste buds will thank you!
If you try this recipe, let me know how it turns out. And if you have your own twist on Ginataang Kalabasa, drop it in the comments below—I’d love to hear your take. Happy cooking!
