Pininyahang Hipon (Shrimp in coconut-pineapple sauce)

Photo Credits:


  • 30 pcs leftover shrimps (halabos na hipon*)
  • 1 1/2 cup chopped ripe pineapple, canned or fresh (I used fresh)
  • 1 small red bell pepper, strips
  • 1 small onion, sliced
  • 1 big tomato, sliced
  • 1 1/2 cup coconut cream (first extraction)
  • 1 Tbsp patis
  • salt and pepper


  1. Put the leftover shrimps in a pot. Add the coconut cream, pineapples, red bell pepper, onion, and tomato.
  2. Cook over medium-high heat, uncovered.
  3. Once boiling, lower the heat and simmer for 8-10 mins, uncovered.
  4. While simmering, add the patis. If you want it sweeter, add sugar.
  5. Adjust the seasoning with salt and pepper. Then turn off the heat.

Credits to: