Filipino · intermediate
Creamy Coconut Chili Shrimp (Bicol Express Style)
Succulent shrimp poached in a rich, spicy coconut sauce infused with savory bagoong and fresh green chilies.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a deep skillet over medium heat.
- 02
Sauté onion and garlic for 3 minutes until translucent and fragrant.
- 03
Stir in shrimp paste and green chilies, cooking for 1 minute to release aromatics.
- 04
Pour in coconut milk, bring to a gentle simmer, and cook uncovered for 8 minutes until slightly thickened.
- 05
Add yardlong beans and simmer for 3 minutes until vibrant green and tender-crisp.
- 06
Fold in shrimp and simmer for 3-4 minutes until opaque and cooked through; serve warm with steamed rice.
A LITTLE KITCHEN KNOW-HOW
Coconut Milk Reduction
Simmering coconut milk gently uncovered to evaporate moisture, creating a smooth, concentrated sauce texture.
Notes from the kitchen
- Adjust chili count to control heat level based on preference.
- Avoid boiling coconut milk rapidly to prevent the sauce from separating.
- Original home-cooking adaptation inspired by Filipino; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
