Ginisang sayote with shrimp is my go-to when I want an easy Filipino chayote stir fry on the table without thinking too hard about it. Chayote cooks fast, stays crisp, and tastes great with just garlic, onion, and a little oyster sauce. For this version, I used shrimp, which makes it feel a little heartier without adding much extra work. The whole thing is done in 20 minutes. That's it. I pick up chayote from Aldi for almost nothing, and it turns into one of the most reliable sides I make all week.
If you love easy Filipino veggie dishes, my ginisang ampalaya with shrimp follows the same format and is just as fast.
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Sayote, or chayote, is a mild, light green squash that’s common in Filipino cooking. It stays slightly crisp, cooks fast, and tastes great with simple ingredients like garlic, onion, tomatoes, and oyster sauce.
For this version, I added shrimp, which cooks quickly and gives the dish a savory boost without making it heavy. You can also make it with ground pork, beef, or chicken.
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What Is Sayote?
Sayote is the Filipino name for chayote, a mild, light green squash commonly used in Filipino cooking. It stays slightly crisp when sautéed and works well in simple dishes like ginisang sayote.
Think of it as a blank canvas. The sayote soaks up the flavor from the garlic, onion, tomatoes, and oyster sauce, which is what makes the dish so good.
Why You'll Love This
- Fast - Ready in about 20 minutes from start to finish
- Budget-friendly - Chayote is one of the most affordable vegetables you can buy, especially at Aldi
- No complicated prep - Peel, seed, and slice. That's it.
- Goes with everything - Rice, grilled fish, pork adobo, fried egg on top - all of it works
- Beginner-friendly - If you've never cooked Filipino food before, this is a great place to start
Ingredients Notes
- Shrimp – Use peeled and deveined shrimp so dinner stays easy. Medium or large shrimp both work. They cook quickly, so add them near the end so they stay juicy and don’t turn rubbery.
- Chayote - Look for firm ones without soft spots. Smaller chayote tend to be more tender with a milder flavor. Aldi carries them regularly and the price is hard to beat.
- Oyster sauce - This is what gives the dish that savory, slightly sweet depth. Don't skip it. If you don't have it, soy sauce works in a pinch, but oyster sauce is worth keeping in your pantry for this one.
- Tomatoes - Fresh tomatoes break down as they cook and add a little natural sweetness and acidity to balance everything out. Use whatever you have - roma, vine, even cherry tomatoes work.
- Sugar - Just a pinch. It rounds out the saltiness of the oyster sauce without making the dish taste sweet.
See the recipe card for full quantities.
How To Make Ginisang Sayote
- Prep the chayote. Peel the chayote, cut it in half lengthwise, and scoop out the seed in the center. Slice into thin strips or half-moon pieces, whichever you prefer. Thinner slices cook faster and get more tender.
- Sauté the aromatics. Heat oil in a pan over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the onion and cook until softened, another 1-2 minutes.
- Add the tomatoes. Toss in the tomatoes and cook, stirring occasionally, until they start to break down and soften, about 2-3 minutes.
- Add the shrimp. Add the shrimp and cook for 1 to 2 minutes, just until they start to turn pink.
- Add the water, oyster sauce, and seasonings. Pour in the water and oyster sauce. Season with salt, pepper, and a pinch of sugar, then stir everything together.
- Add the sayote. Add the sliced sayote and toss to coat in the sauce.
- Simmer. Cover and cook for 5 to 7 minutes, stirring once halfway through, until the sayote is tender but still slightly crisp. Cook 2 to 3 minutes longer if you want it softer.
- Finish and serve. Taste and adjust the seasoning, then serve hot with steamed rice.
Rose's Top Tips
- Don’t overcook the shrimp - Once the shrimp turn pink and curl, they’re done. Leave them too long and they get rubbery fast.
- Don’t overcook the sayote either - It should be tender with a little bite, not mushy.
- Slice the sayote evenly - Thin, even slices cook at the same rate and give you better texture.
- Let the tomatoes soften first - That gives you a better base and more flavor throughout the dish.
- Taste before serving - Oyster sauces vary in saltiness, so it’s always worth checking at the end.
This one follows the same method I use for my ginisang toge, another Filipino stir fry that takes about the same amount of time and works just as well as a weeknight side.
Variations
- Swap the shrimp – This recipe also works with ground pork, ground beef, or ground chicken. Cook the meat after the garlic and onion, then continue with the recipe as written.0
- Make it spicy - Add sliced siling labuyo or a pinch of red pepper flakes with the garlic. A little heat goes a long way with chayote.
- Use fish sauce instead of salt - For a more savory, traditionally Filipino flavor, season with fish sauce instead of salt at the end.
For more ideas on what to do with Filipino vegetables, browse the vegetable recipes section - there are plenty of quick ones in there.
What to Serve With Ginisang Sayote
- Steamed white rice - The obvious choice and always the right one
- Sinangag (garlic fried rice) - If you're serving this for breakfast or brunch, garlic rice makes it a full meal
- Fried or grilled fish - Bangus, tilapia, or any white fish alongside this is a classic Filipino pairing
- Pork adobo - The savory, vinegary adobo and the mild chayote balance each other out really well
- Fried egg - Honestly, a fried egg on top turns this into a complete one-bowl meal
Storage
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The chayote will soften a bit more as it sits, which is fine. Reheat in a pan over medium heat or microwave until warmed through.
Freezing: Not recommended for this one. Chayote doesn't freeze well - the texture gets watery when thawed.
Meal prep tip: You can peel and slice the chayote a day ahead and store it in a container in the fridge. When you're ready to cook, everything goes fast.
Recipe FAQs
Yes. The seed in the center is edible when chayote is very young and tender, but for this recipe, just scoop it out. It's easy to remove once you cut the chayote in half.
Yes for this recipe. The skin is edible but tough. Use a vegetable peeler or a sharp knife and peel it before slicing.
A few things can cause this: the heat was too low, the pan was too crowded, or the chayote was overcooked. Cook on medium-high heat and don't cover the pan too early. If it looks watery, uncover and let it simmer a few more minutes to reduce.
Yes. Sayote is the Filipino name for chayote. Same vegetable, different name depending on where you are.
You can. Soy sauce is the closest substitute. The flavor will be a little different - less sweet and less rich - but it still works. Add a tiny pinch of sugar to balance it out.
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Ginisang Sayote with Shrimp (Easy Filipino Chayote Stir Fry)
Equipment
- Knife
- Cutting board
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring spoons
- Measuring cup
Ingredients
- 2 pieces medium sayote peeled, seeded, and sliced
- ½ pound shrimp peeled and deveined
- 2 tablespoon oil
- 4 cloves garlic minced
- 1 small onion sliced
- 2 pieces medium tomatoes chopped
- ¾ cup water
- 2 tablespoon oyster sauce
- Salt and Black pepper to taste
- Pinch of sugar
Instructions
- Prep the sayote. Peel the sayote, cut it in half lengthwise, and remove the seed. Slice into thin strips or half-moons. Thinner slices cook faster and turn more tender.
- Sauté the aromatics. Heat oil in a pan over medium-high heat. Add the garlic and cook for about 30 seconds until fragrant. Add the onion and cook for 1 to 2 minutes until softened.2 tablespoon oil, 4 cloves garlic, 1 small onion
- Cook the tomatoes. Add the tomatoes and cook for 2 to 3 minutes, stirring occasionally, until softened and starting to break down.2 pieces medium tomatoes
- Add the shrimp. Add the shrimp and cook for 1 to 2 minutes, just until they start to turn pink.½ pound shrimp
- Add the water, oyster sauce, and seasonings. Pour in the water and oyster sauce. Season with salt, pepper, and a pinch of sugar, then stir everything together.¾ cup water, 2 tablespoon oyster sauce, Salt and Black pepper, Pinch of sugar
- Add the sayote. Add the sliced sayote and toss to coat in the sauce.2 pieces medium sayote
- Simmer. Cover and cook for 5 to 7 minutes, stirring once halfway through, until the sayote is tender but still slightly crisp. Cook 2 to 3 minutes longer if you want it softer.
- Finish and serve. Taste and adjust the seasoning, then serve hot with steamed rice.
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Notes
- Do not overcook the sayote. It should be tender but still have a little bite.
- Shrimp cooks fast. Once it starts turning pink, move on so it does not get rubbery.
- Slice the sayote thinly for faster cooking and better texture.
- Adjust the liquid as needed. Add a splash more water if you want it a little saucier.
- You can swap the shrimp with ground pork, ground beef, or chicken if you want a different protein.
