Adobong Hiponsa Gata (Shrimp Adobo in Coconut Milk)


  • ½ cup white vinegar
  • ¼ cup water
  • ⅛ teaspoon pepper
  • 1 Tablespoon garlic, minced
  • Patis (fish sauce, found in an Asian grocery store); soy sauce may be substituted
  • 1 pound fresh shrimps, unshelled (frozen unshelled shrimp may be substituted)
  • 2 cans (12-ounce each) coconut milk


  1. Make marinade: Place the vinegar, water, pepper, garlic and patis (or soy sauce) in a medium-size pot.
  2. Add the shrimp to the marinade and let stand for 1 hour.
  3. Put the pot over medium heat, and cook the shrimp, turning the shrimp often, until they have absorbed the marinade and the pot is almost dry.
  4. Pour in the coconut milk and continue simmering, allowing the mixture to thicken, stirring occasionally (about 20 minutes). Serve.
Serves 6.

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