Ginataang Hipon at Labong

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(Shrimp and bamboo shoots in coconut milk)


  • 1 lb. shrimps, washed, cleaned shells on
  • 1 can coconut milk
  • 2 cloves garlic crushed
  • 1 thumb-sized ginger, crushed
  • 1 stalk lemon grass- discard the top part
  • 1 cup bamboo shoots julienned*
  • 2 stalks of green onions sliced small
  • Thai bird chili (optional)
  • Basil leaves (optional)
  • salt and pepper to taste

* Fresh bamboo shoots are better  but if you can’t purchase fresh they are available in cans.


  1. Saute garlic, ginger and lemon grass then add the bamboo shoots cook until tender.
  2. Add the shrimp and coconut milk. Bring to a boil.
  3. Shrimp is cooked when it turns pink.
  4. Season to taste and add the Thai bird chili if desired.
  5. Discard the lemon grass. Garnish w/ green onions and basil if needed.
  6. Serve with steamed white rice.

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