Ginataang Kalabasa at Sitaw with Shrimp

Ginataang kalabasa at sitaw with shrimp is a comforting Filipino ulam that balances sweet squash, fresh green beans and savory seafood in creamy coconut milk. The key is timing: soften the kalabasa first, add the sitaw later and cook the shrimp only until firm and opaque.

Ingredients

• 350 grams kalabasa, peeled and cut into 2-centimeter cubes
• 150 grams sitaw, trimmed and cut into 5-centimeter pieces
• 250 grams medium shrimp, peeled and deveined
• 1 1/2 cups coconut milk
• 1/2 cup water or unsalted seafood stock
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 thumb-size piece ginger, cut into thin strips
• 1 tablespoon fish sauce, plus more only if needed
• 1 long green chili, optional
• 1 tablespoon cooking oil
• Ground black pepper to taste

If using frozen shrimp, thaw it safely in the refrigerator. For a quicker method, keep it in a sealed bag under cold water and cook immediately. Do not thaw seafood on the counter.

Prepare the vegetables and shrimp

Wash the kalabasa before cutting, then remove the seeds and peel. Keep the cubes similar in size so they soften together. Rinse the sitaw, trim the ends and cut into even pieces.

Pat the shrimp dry after peeling and deveining. Keep raw shrimp and its juices away from cooked food, garnishes and serving plates. Wash hands, the knife and cutting board with hot soapy water before handling ready-to-eat ingredients.

Build the flavor base

Heat the oil in a wide pan over medium heat. Sauté the onion for 2 minutes, then add the garlic and ginger. Cook just until fragrant; do not let the garlic burn.

Add the fish sauce and stir for a few seconds. Pour in the water or stock and scrape up the flavorful bits from the pan. This creates an even base before the coconut milk goes in.

Cook the kalabasa gently

Add the kalabasa, cover and simmer for about 6 to 8 minutes, or until the edges begin to soften. Pour in the coconut milk and add the green chili if using. Keep the heat at a gentle simmer.

A hard rolling boil can make coconut milk look oily or separated. Separation is not necessarily unsafe, but gentle heat gives the sauce a smoother texture. Stir carefully so the squash cubes keep their shape.

Add the sitaw and shrimp at the right time

Add the sitaw when the kalabasa is almost tender. Simmer for 3 to 4 minutes, then add the shrimp in one layer. Cook just until the shrimp becomes firm, pearly and opaque, usually 3 to 5 minutes depending on size.

The U.S. Food and Drug Administration advises cooking most seafood to 145°F or 63°C. It also describes properly cooked shrimp as firm, pearly and opaque. Do not keep cooking after that point or the shrimp can become rubbery.

Adjust the sauce

If the sauce is too thick, add water a tablespoon at a time. If it is thin, simmer uncovered gently for a few minutes before adding more seasoning. Mash one or two pieces of kalabasa against the side of the pan for a naturally thicker sauce.

Taste only after the shrimp is fully cooked. Add pepper and, if necessary, a small amount of fish sauce. Coconut milk and squash soften salty flavors, but it is easier to add seasoning than remove it.

Substitutions

• No shrimp: use firm tofu and season gradually for a vegetarian version.
• More vegetables: add sliced okra with the sitaw.
• Spicier: add chopped siling haba or a small amount of siling labuyo.
• Thicker sauce: reduce the water and mash a few squash cubes.
• Frozen sitaw: add near the end so it does not become too soft.

For another sitaw-and-seafood meal with a brighter flavor, try our garlic calamansi shrimp with sitaw.

Serving suggestions

Serve hot with steamed rice. A squeeze of calamansi at the table can cut through the richness, but add it to each serving rather than the whole pan because acidity can change the coconut sauce’s texture.

This dish is already rich, so pair it with a simple cucumber salad or blanched leafy greens. Remove the whole chili before serving children if you used one only for aroma.

Storage and reheating

Refrigerate leftovers in a shallow covered container within 2 hours, or within 1 hour when the temperature is above 90°F or 32°C. USDA guidance says properly refrigerated leftovers are generally safe for 3 to 4 days.

Reheat only the portion needed until steaming throughout. Stir gently so the sauce heats evenly and the squash does not turn completely to mash. Discard leftovers that stayed at room temperature beyond the safe window.

Official food-safety references

• FDA: Selecting and serving fresh and frozen seafood safely
• USDA FSIS: How long leftovers are safe

Recipe reviewed: 5 October 2026. Cooking time varies with shrimp size, pan and burner; rely on safe doneness rather than the clock alone.