The secret to great laing isn’t complicated. It’s all about technique. Don’t stir the taro leaves too early, use plenty of ginger, and let the coconut milk cook down until the oil starts to separate. This laing with shrimp follows those simple rules for a creamy, spicy dish packed with deep coconut flavor. Like Bicol Express and ginisang ampalaya, it’s a classic Filipino recipe that turns simple ingredients into something incredibly flavorful. I’ll show you how to get it right on your first try.
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Jump to:
- Why You'll Love This Recipe
- What is Laing?
- Tips for Perfect Laing Every Time
- Ingredients
- How to Make Laing with Shrimp
- Important: Why You Shouldn't Stir Too Early
- First-Time Laing Mistakes to Avoid
- Variations
- Storage Instructions
- What to Serve with Laing
- Recipe FAQs
- Let's Eat More Veggies
- Did you try this recipe?
- Laing with Shrimp (Taro Leaves in Coconut Milk)
- More Coconut Milk Recipes to Try
Why You'll Love This Recipe
This laing delivers everything you want from the classic Bicolano dish. The taro leaves turn silky and tender after absorbing all that rich coconut milk. The shrimp adds sweetness and protein without overpowering the dish. And that balance of creamy, spicy, and savory? It's the kind of flavor that makes you keep reaching for more rice.
The dish is naturally gluten-free and dairy-free. Taro leaves are packed with vitamins A and C, plus iron and fiber. And despite tasting like something that took all day, most of your time is just letting it simmer.
What is Laing?
Laing comes from the Bicol region in the Philippines, where coconut milk and chilies are kitchen staples. The dish is made with dried taro leaves (also called gabi leaves) slowly cooked in coconut milk until tender and creamy. The English translation is simply "taro leaves stew."
Traditional laing often includes pork belly or dried fish, but shrimp is a popular variation that adds a sweet, briny flavor.
In Bicol, the authentic version called pinangat na gabi uses whole taro leaves wrapped around a meat filling, then steamed in coconut milk.
Tips for Perfect Laing Every Time
1. Don't stir too early This is the most important rule. For the first 20-30 minutes, just gently press the leaves down into the liquid. Stirring breaks up the leaves before they've had time to cook properly.
2. Use plenty of ginger Cut it into thin strips (julienne). Ginger balances the richness of the coconut milk and adds warmth without heat.
3. Cook until the oil separates This is how you know your laing is done. When the coconut milk reduces enough, you'll see the coconut oil start to separate and pool around the edges. The sauce becomes glossy and clings to the leaves. This takes about 45-60 minutes total.
4. Use good quality coconut milk Not all canned coconut milk is the same. Brands like Aroy-D or Chaokoh have higher fat content and produce a richer, creamier laing. Watery coconut milk = watery laing.
5. Leftover laing tastes even better The flavors continue to develop as it sits. Many Filipino cooks make laing a day ahead for this reason. Just reheat gently, adding a splash of coconut milk if it's too thick.
Ingredients
- 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.
- Bagoong Alamang: Fermented shrimp paste that brings deep umami flavor. The sautéed version (dark brown) has more depth than raw (pink).
- Coconut Milk: Use full-fat for the best results.
- Garlic: Fresh is best.
- Onion: Adds sweetness and depth.
- Ginger: Cut into thin strips. Essential for authentic flavor.
- Red Chili Peppers: Adjust to your heat preference. Bird's eye chilies (siling labuyo) for more heat.
- Fish Sauce: For seasoning at the end if needed.
- Cooking Oil: Coconut oil adds extra coconut flavor, but any neutral oil works.
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, chopped onion and ginger 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.
Important: Why You Shouldn't Stir Too Early
Taro leaves contain calcium oxalate crystals. If you stir too early or don't cook them long enough, these crystals can cause an itchy, tingly sensation in your mouth. It's uncomfortable but not dangerous.
The fix is simple: don't stir the leaves for the first 20-30 minutes of cooking. Just gently push them down into the coconut milk to help them absorb the liquid. The long simmer breaks down the calcium oxalate completely.
There's an old Filipino superstition that talking or making noise while cooking laing causes the itchiness. While that's not scientifically true, it's a good reminder to leave the pot alone and let it do its thing.
First-Time Laing Mistakes to Avoid
- Stirring too early - The most common mistake. Wait at least 20 minutes before stirring.
- Not cooking long enough - Undercooked laing causes mouth itchiness. When in doubt, cook longer.
- Using watery coconut milk - Cheap coconut milk produces thin, bland laing. Invest in a good brand.
- Skipping the ginger - Ginger isn't optional in authentic laing. It balances the richness perfectly.
- Adding shrimp too early - Shrimp overcooks quickly. Sear them first, then add at the very end.
- Stopping before the oil separates - This is how traditional Bicolano laing is made. The separated oil means maximum flavor.
Variations
- Laing with Pork Belly - The most traditional version. Cut pork belly into small cubes and render the fat first until golden. Then proceed with the aromatics. The pork fat adds incredible richness.
- Laing with Dried Fish - Use tuyo, daing, or tinapa (smoked fish) instead of shrimp. Shred the fish and add it with the aromatics.
- Spicy Laing - Add more bird's eye chilies (siling labuyo) or stir in chili garlic paste at the end.
- Vegan Laing - Skip the shrimp and bagoong. Use firm tofu or mushrooms for protein, and substitute with soy sauce or fermented black bean paste for umami.
- Creamy Laing - Add coconut cream (kakang gata) in the last 5 minutes for an extra rich, indulgent version.
- Laing with Crab - Add crab meat along with or instead of shrimp. The sweetness of crab is amazing with coconut milk.
Storage Instructions
Refrigerator: Let laing cool completely, then transfer to an airtight container. Keeps for up to 5 days. The flavor actually improves after a day or two.
Freezer: Store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop over low heat. Add a splash of coconut milk if it's too thick - the leaves absorb liquid as they sit.
What to Serve with Laing
- Steamed White Rice - The classic pairing. The mild rice balances the rich, spicy laing perfectly.
- Grilled or Fried Fish - Crispy fried tilapia or grilled bangus alongside laing is a traditional Filipino meal.
- Atchara (Pickled Papaya) - The tangy, slightly sweet pickled vegetables cut through the richness.
- Fried Saba Bananas - Sweet caramelized bananas add a nice contrast.
- Ensaladang Talong - Fresh and tangy to balance the creamy coconut.
Recipe FAQs
Yes, when cooked properly. Raw taro leaves contain calcium oxalate crystals that cause itchiness, but cooking breaks these down completely. That's why we don't stir for the first 20-30 minutes and simmer until fully tender.
Asian grocery stores, especially Filipino markets like Seafood City or Island Pacific. Look in the dried goods section. You can also find them online.
Yes, but reduce the cooking time by about 15-20 minutes. Fresh leaves are more delicate and cook faster. You'll need about 3x the volume since they shrink significantly.
The taro leaves weren't cooked long enough. Return the pot to the stove and continue simmering until completely tender. The itchiness will cook out.
Fish sauce works as a substitute, though the flavor is less complex. For vegan laing, use soy sauce or fermented black bean paste.
Absolutely - it actually tastes better the next day. The flavors deepen as it sits. Just reheat gently and add a splash of coconut milk if needed.
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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 inch ginger julliened
- 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.2 tablespoon Cooking oil, ½ pound shrimps
- Sauté the Aromatics: In the same pan, add the remaining tablespoon of cooking oil. Sauté the minced garlic, chopped onion and ginger until they are soft and fragrant, about 3-4 minutes.6 cloves Garlic, 1 medium Onion, 2 inch ginger
- Add the Bagoong Alamang: Stir in the bagoong alamang (fermented shrimp paste) and cook for another 2 minutes, allowing the flavors to meld together.2 tablespoon Bagoong Alamang (Fermented Shrimp Paste)
- Add the Coconut Milk: Pour in the coconut milk and water and bring the mixture to a boil. Once it starts boiling, reduce the heat to low and let it simmer.4 cups Coconut Milk , 2 cups water, coconut water, or vegetable broth
- 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.100 grams dried taro leaves (about 5-6 cups)
- 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.4 Red Chili Peppers
- Final Touches: Return the cooked shrimp to the pan and stir gently to combine with the taro leaves and coconut milk. Add salt and pepper to taste. Let everything heat through for an additional 2-3 minutes.salt and pepper to taste
- 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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Notes
- Soak the dried taro leaves for about 30 minutes, then drain well before adding to the pot.
- Cook taro leaves fully. Undercooked taro leaves can cause mouth tingling or itchiness, so keep them simmering until truly tender.
- Keep it at a gentle simmer after boiling. Once the coconut milk comes to a boil, lower the heat and let it simmer so the sauce reduces without getting harsh.
- Add shrimp at the end. Cook shrimp separately, then stir it back in for the last few minutes so it stays juicy and does not overcook.
- Adjust salt at the end. Bagoong and fish sauce are both salty, so taste before adding more.
- Control the spice. Add more or less chili depending on your heat level, and you can cook longer after adding chili to deepen the heat.
- Want it richer? Swap in coconut cream or add some at the end for a thicker, creamier finish.
- Storage: Cool completely, refrigerate up to 3 days, or freeze up to 2 months. Thaw overnight in the fridge before reheating.
