Pandan Rum Coconut Shrimp Stew

A simple dish with coconut milk, squash, green beans, and shrimp widely known as Ginataan na Hipon in the Philippines, is enhanced with the deep subtle sweetness of Pandan Rum. The addition of Pandan Rum amps up the sweetness of the shrimp and squash and adds a depth of flavor. 

Pandan Rum Coconut Shrimp Stew


  • 2 tablespoons oil
  • 1 clove garlic, minced
  • 2 teaspoons of minced fresh ginger
  • 1 Tablespoon of Pandan Rum by Divine Distillers
  • 2 cups of large diced and peeled butternut or calabaza squash
  • 1 pound of peeled and deveined shrimp
  • 1 can coconut milk 
  • 2 teaspoons fish sauce (substitute 1 teaspoon kosher salt) to taste
  • 1 teaspoon fresh cracked black pepper


  1. Heat large skillet or pot to medium heat with oil.
  2. Add garlic and ginger and sauté for 2 minutes, stirring to avoid burning. 
  3. Add the Pandan Rum and cook off alcohol for about 1-2 minutes. 
  4. Add the squash and coconut milk.
  5. Turn up the heat to medium-high and bring to simmer. 
  6. Cook for about 15-20 minutes, until the squash has softened. 
  7. Add the shrimp and green beans and cook until the shrimp turn pink, about 5-8 minutes. 
  8. Add fish sauce and pepper to taste. 
  9. Serve with rice.

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