This Best Laing with Shrimp combines tender taro leaves and juicy shrimp in a rich, creamy coconut milk sauce, delivering an authentic and flavorful Filipino dish. It's a perfect choice for a satisfying and exotic meal!
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If you're looking for a delicious and spicy twist on Laing, this Best Laing Recipe with Shrimp is a winner! Inspired by my other coconut milk recipe like Bicol Express, Pork with coconut milk, and Pinakbet this dish is sure to impress.
Laing is a veggie that even my husband, who rarely eats vegetables, always orders from restaurants. He loves it spicy, so I had to make sure this recipe had that kick.
And as for old cooking superstitions—no kidding, I send everyone to the library to keep things quiet. It’s my little trick to avoid any mouth-itching mishaps!
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Why You'll Love This Recipe?
- Rich and Creamy Texture: The combination of taro leaves and coconut milk creates a luscious, velvety sauce that’s deeply satisfying.
- Bold and Spicy: A touch of chili elevates the dish, adding just the right amount of heat to complement the rich coconut milk.
- Savory and Umami-Packed: The shrimp adds a delicious seafood flavor that perfectly balances the earthy taste of the taro leaves.
- Healthy and Nutritious: Taro leaves are packed with vitamins and minerals, and the dish is naturally gluten-free and dairy-free.
- Authentic Filipino Comfort Food: This traditional recipe brings the flavors of the Philippines to your table, offering a taste of home.
- Easy to Prepare: Despite its complex flavors, this dish is straightforward to cook, making it perfect for both weeknight dinners and special occasions.
What Are Taro Leaves?
Taro leaves are those big, heart-shaped green leaves that come from the taro plant, which is originally from Southeast Asia and the Pacific Islands. They’ve got a dark green color with a bit of a waxy feel to them. When you cook them, they turn tender and have this mild, slightly nutty flavor that goes perfectly with rich, creamy sauces—like the coconut milk in Laing.
A Few Things to Know:
In the Kitchen: You’ll find taro leaves in all kinds of dishes from Southeast Asia and the Pacific Islands. They’re the star in Filipino Laing, Caribbean callaloo, and Hawaiian luau.
Nutritional Boost: Taro leaves are packed with good stuff like vitamins A and C, iron, calcium, and fiber. Plus, they’re low in calories, so they’re a great, healthy addition to your meals.
Cooking Tip
It’s super important to cook taro leaves properly. They have these tiny crystals called calcium oxalate that can make your mouth feel tingly or itchy if you eat them raw. But don’t worry! Cooking them—especially boiling or simmering—gets rid of that, making them safe and delicious to eat.
What is Laing?
Laing, originating from the Province of Bicol in the Philippines, is a traditional Filipino dish made with dried taro leaves (also known as gabi leaves) cooked in a creamy, rich coconut milk sauce. The English translation for Laing is "taro leaves stew," and it often includes added protein like shrimp, pork, or dried fish, known for its hearty, savory flavor with a hint of spice.
Recipe Ingredients
Here's what's needed:
- Dried Taro Leaves: Gabi leaves absorb the rich coconut milk and spices, creating a tender and flavorful base. If you can’t find dried taro leaves, you can use fresh taro leaves, though the texture and flavor will be slightly different. Spinach, collard greens, kale can be used in a pinch, but they will not have the same authentic taste.
- Shrimp: Shrimp provides a sweet and briny flavor, adding protein and a delightful texture to the creamy sauce. For a different protein option, you can use squid, mussels, or even boneless fish chunks. For a vegetarian version, tofu or mushrooms work well.
- Bagoong Alamang: This fermented shrimp paste adds a deep umami flavor and a touch of saltiness that enhances the dish’s richness. If bagoong alamang is unavailable, you can substitute with fish sauce (patis) or soy sauce, though the flavor will be less intense. Anchovy paste is another alternative that can provide a similar umami depth.
- Coconut Milk: This is essential for creating the rich, creamy sauce that defines this dish. It adds sweetness and a smooth texture that perfectly coats the taro leaves and shrimp.
- Garlic: Fresh garlic brings a pungent, savory element that complements the richness of the coconut milk and balances the dish. Garlic powder can be used if fresh garlic is unavailable, but fresh is always best for the most robust flavor.
- Onion: Add sweetness and depth to the dish, blending harmoniously with the garlic and shrimp. Shallots can be used for a milder flavor, or leeks for a slightly different texture and taste.
- Red Chili Peppers: These add heat and a vibrant color to the dish, balancing the sweetness of the coconut milk with a spicy kick. You can adjust the type and amount of chili depending on your heat preference.
- Fish Sauce: Adds a salty, umami-rich flavor that enhances the overall taste of the dish, tying together the other ingredients.
- Cooking Oil: Used for sautéing the garlic, onion, and ginger, it helps to bring out the flavors of these aromatics. Any neutral oil like vegetable, canola, or avocado oil can be used. Coconut oil will add an extra layer of coconut flavor, enhancing the dish’s richness.
See recipe card for quantities.
How to Make Laing with Shrimp
- Soak the Dried Taro Leaves: Soak the dried taro leaves in water for about 30 minutes to soften them. After soaking, drain and set them aside.
- Cook the Shrimp: In a pan or cooking pot, heat 1 tablespoon of cooking oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and are fully cooked. Remove the shrimp from the pan and set them aside.
- Sauté the Aromatics: In the same pan, add the remaining tablespoon of cooking oil. Sauté the minced garlic and chopped onion until they are soft and fragrant, about 3-4 minutes.
- Add the Bagoong Alamang: Stir in the bagoong alamang (fermented shrimp paste) and cook for another 2 minutes, allowing the flavors to meld together.
- Add the Coconut Milk: Pour in the coconut milk and bring the mixture to a boil. Once it starts boiling, reduce the heat to low and let it simmer.
- Cook the Taro Leaves: Add the soaked and drained taro leaves to the simmering coconut milk. Stir gently to combine. Cover the pan and let the taro leaves cook for about 30 minutes, or until they become tender.
- Add the Chili: Once the taro leaves are tender, add the sliced red chili peppers. Stir them into the mixture and continue to cook until the coconut milk has reduced and thickened, about 10-15 minutes.
- Final Touches: Return the cooked shrimp to the pan and stir gently to combine with the taro leaves and coconut milk. Let everything heat through for an additional 2-3 minutes.
- Serve: Once the dish is well-cooked and the coconut milk has reduced to your desired consistency, remove it from the heat. Serve the Laing hot with your favorite side dish and white rice.
Variations of Laing
- Authentic Laing with Dried Fish: For traditional laing recipe, use dried fish (tuyo or daing) or tinapa instead of shrimp.
- Laing with Pork: Swap the shrimp for thinly sliced pork belly or pork shoulder. Sauté the pork until it's browned and slightly crispy before adding the garlic, onion, and bagoong alamang. The pork’s richness adds depth to the dish.
- Vegan Laing: Omit the shrimp and bagoong alamang for a vegetarian version. You can substitute tofu or tempeh for the shrimp, and use soy sauce or tamari instead of bagoong alamang. Add mushrooms for extra umami flavor.
- Spicy Laing: For a spicier kick, increase the amount of chili peppers or add bird’s eye chili (siling labuyo) to the dish. You can also mix in some chili garlic paste for an extra layer of heat.
- Laing with Crab: Replace the shrimp with crab meat or add it in addition to the shrimp for a seafood-rich variation. The sweetness of the crab complements the creamy coconut sauce beautifully.
- Creamy Laing with Coconut Cream: For an even richer dish, use coconut cream (kakang gata) instead of coconut milk, or add a portion of coconut cream at the end of cooking. This version is thicker and more indulgent.
Storage Instruction
To store leftover Laing, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days.
For longer storage, freeze it for up to 2 months; just thaw in the fridge overnight before reheating.
What To Serve With This
- Steamed White Rice: The mild flavor of steamed rice perfectly complements the rich and creamy Laing, making it an ideal side dish.
- Fried Fish or Grilled Meat: The savory, crispy texture of fried fish or the smoky flavor of grilled meat balances the creamy coconut sauce of the Laing.
- Grilled Eggplant Salad (Ensaladang Talong): This tangy and refreshing Filipino salad made with grilled eggplant, tomatoes, and onions adds a light and fresh contrast to the richness of Laing.
- Fried Saba or Banana Fritters): Sweet and slightly caramelized, fried saba add a delightful sweetness that pairs well with the savory Laing.
- Pickled Vegetables (Atchara): The tangy and slightly sweet flavor of pickled green papaya or other vegetables helps cut through the richness of the dish, adding a refreshing bite.
Recipe FAQs
Yes, but they need to be cooked properly to be safe. Taro leaves contain calcium oxalate crystals, which can cause a tingling or itchy sensation if eaten raw. Cooking them thoroughly breaks down these crystals, making them safe to eat.
First, soak dried taro leaves in water for about 30 minutes to soften them. If you’re using fresh leaves, remove the tough stems and veins before cooking. Always cook them by boiling or simmering to ensure they are safe and tender.
You can find taro leaves at Asian markets, especially those that carry Filipino, Hawaiian, or Caribbean ingredients. Dried taro leaves are often available in these stores, while fresh leaves might be found in larger or specialty markets.
es, if you can’t find taro leaves, you can use collard greens or kale as substitutes, though the flavor and texture will be different from taro leaves.
Absolutely! You can substitute shrimp with pork, crab, tofu, or even mushrooms. Each option will bring a unique flavor and texture to the dish.
Let's Eat More Veggies
Looking for other recipes like this? Try these:
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Recipe Card
Best Laing with Shrimp (Taro Leaves in Coconut Milk)
Equipment
- 1 pot or skillet
Ingredients
- 100 grams dried taro leaves (about 5-6 cups)
- 2 tablespoon Cooking oil coconut oil, avocado oil or olive oil
- ½ pound shrimps peeled and deveined
- 6 cloves Garlic minced
- 1 medium Onion chopped
- 2 tablespoon Bagoong Alamang (Fermented Shrimp Paste)
- 4 cups Coconut Milk
- 2 cups water, coconut water, or vegetable broth as needed
- 4 Red Chili Peppers sliced
- salt and pepper to taste
Instructions
- Soak the Dried Taro Leaves: Soak the dried taro leaves in water for about 30 minutes to soften them. After soaking, drain and set them aside.
- Cook the Shrimp: In a pan or cooking pot, heat 1 tablespoon of cooking oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and are fully cooked. Remove the shrimp from the pan and set them aside.
- Sauté the Aromatics: In the same pan, add the remaining tablespoon of cooking oil. Sauté the minced garlic and chopped onion until they are soft and fragrant, about 3-4 minutes.
- Add the Bagoong Alamang: Stir in the bagoong alamang (fermented shrimp paste) and cook for another 2 minutes, allowing the flavors to meld together.
- Add the Coconut Milk:Pour in the coconut milk and bring the mixture to a boil. Once it starts boiling, reduce the heat to low and let it simmer.
- Cook the Taro Leaves: Add the soaked and drained taro leaves to the simmering coconut milk. Stir gently to combine. Cover the pan and let the taro leaves cook for about 30 minutes, or until they become tender. Resist the urge to mix at this point.
- Add the Chili: Once the taro leaves are tender, add the sliced red chili peppers. Stir them into the mixture and continue to cook until the coconut milk has reduced and thickened, about 10-15 minutes.
- Final Touches: Return the cooked shrimp to the pan and stir gently to combine with the taro leaves and coconut milk. Let everything heat through for an additional 2-3 minutes.
- Serve: Once the dish is well-cooked and the coconut milk has reduced to your desired consistency, remove it from the heat. Serve the Laing hot with steamed rice.
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