Instructions
- Add coconut milk, squash, tomatoes, and garlic to a medium saucepan. Bring to a boil.
- Simmer over low heat for 5 minutes.
- Stir in shrimp, bell pepper, and oregano—salt and pepper to taste.
- Cook over medium heat until the squash is tender and the shrimp are cooked.
- Then add malunggay leaves; simmer for a minute.
Shrimp and Squash in Coconut Milk is a quick and easy Filipino recipe that comes together in one pot. It’s a hearty, comforting dish of squash and shrimp simmered together with malunggay (moringa leaves) in rich, creamy coconut milk. If you can’t find malunggay, malabar spinach or baby spinach both work well as substitutes.
This dish, often known as ginataang kalabasa at hipon, is a staple in many Filipino households because it’s nutritious, budget-friendly, and ready in under 30 minutes.
The natural sweetness of the squash balances beautifully with the brininess of the shrimp, while the coconut milk ties everything together into a warm, satisfying meal. It’s perfect served over a bowl of steamed rice, especially on rainy days when you want something comforting but still light.
Notes
You can use malabar spinach or baby spinach as an alternative to malunggay.