Filipino Coconut Shrimp Stew

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This Filipino comfort dish features plump shrimp simmered in rich coconut cream with tender eggplant and fresh greens. Aromatic garlic, ginger, and a touch of bird's eye chili create a fragrant stew that pairs beautifully with steamed jasmine rice. It's a quick weeknight meal that showcases the Philippines' deep love for coconut-based cooking.

Nutrition Facts

Per serving (estimated)

• 500 kcalCalories
• 32 gFat
• 24 gSaturated Fat
• 9 gCarbs
• 3 gFiber
• 4 gSugar
• 35 gProtein
• 850 mgSodium
• 720 mgPotassium
• 140 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the shrimp base

• 1.5 lbs large shrimp, peeled and deveined (tails left on if you like)
• 2 tbsp coconut oil
• 1 medium yellow onion, thinly sliced
• 5 cloves garlic, minced
• 1 tbsp fresh ginger, julienned
• 2-3 Thai bird's eye chilies, smashed
• 2 tbsp fish sauce (patis)

Large shrimpCoconut oilYellow onionGarlic clovesFresh gingerThai bird's eye chiliesFish sauce

For the coconut stew

• 2 cups coconut cream (first press)
• 1 cup coconut milk
• 1 small Filipino or Asian eggplant, sliced into 1/2-inch rounds
• 4 oz baby spinach (or kangkong leaves)
• 1 tsp kosher salt, plus more to taste

Coconut creamCoconut milkAsian eggplantBaby spinachKosher salt

To serve

• 4 cups steamed jasmine rice
• 2 calamansi or 1 lime, cut into wedges
• 2 scallions, thinly sliced
• 2 tbsp crispy fried garlic (optional)

Steamed jasmine riceCalamansiScallionsCrispy fried garlic

Directions

1. Pat the shrimp dry with paper towels and season lightly with salt; set aside.
2. Heat coconut oil in a wide saucepan or wok over medium heat. Add the onion and cook for 2 minutes until softened, then stir in the garlic, ginger, and chilies for another minute until fragrant.
3. Pour in the coconut cream, scraping up any browned bits from the bottom. Bring to a gentle simmer and cook for 5-7 minutes until the cream thickens slightly and a thin layer of oil begins to surface.
4. Add the eggplant rounds and coconut milk; simmer for 5 minutes until the eggplant is tender but still holding its shape.
5. Stir in the shrimp and fish sauce, cooking for 3-4 minutes until the shrimp turn pink and just curl. Avoid overcooking.
6. Add the spinach and gently fold it in; cook for just 30-45 seconds until wilted.
7. Taste and adjust salt or fish sauce as needed, then remove from heat.
8. Ladle the stew into bowls over steamed jasmine rice, garnish with scallions and crispy garlic if using, and serve immediately with calamansi or lime wedges.

Cook’s Notes

• For the richest flavor, use freshly pressed coconut cream (kakang gata) from a young coconut; canned coconut cream works in a pinch but won't be quite as silky.
• Keep the coconut cream at a gentle simmer—vigorous boiling can cause it to split and turn grainy.
• Add the shrimp at the very end; they cook in just a few minutes and overcooking makes them rubbery.
• Kangkong (water spinach) is the traditional green, but baby spinach or even baby bok choy make excellent substitutes.
• A squeeze of calamansi or lime at the table cuts through the creamy richness and brightens the whole dish.

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