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+ servings

Shrimp Laing Recipe

Dried Taro leaves cooked in coconut milk with shrimp.
Prep Time10 mins
Cook Time1 hr 20 mins
Course: Main Course
Cuisine: Filipino
Keyword: Bicol laing, how to cook shrimp, spicy shrimp
Servings: 5 people
Calories: 560kcal
Author: Vanjo Merano


  • 2 oz. dried taro leaves
  • 10 pieces shrimp
  • 4 cups coconut milk
  • 3 tablespoons shrimp paste
  • 1 piece onion minced
  • 5 cloves garlic crushed
  • 3 thumbs ginger Julienne
  • 6 pieces Thai chili pepper
  • 3 ounces pork fat
  • Ground white pepper to taste


  • Clean the shrimp by cutting the antenna and deveining. Set aside.
  • Sear pork fat in a cooking pot. Continue cooking until enough oil gets extracted from it.
  • Sauté onion, garlic, and ginger using the oil from the pork.
  • Once the onion tenderizes, pour coconut milk into the pot and let it boil.
  • Add chili peppers, shrimp paste, and dried taro leaves. Cover and cook for 5 minutes.
  • Push the leave to submerge in coconut milk. Continue boiling on a covered pot for 30 minutes.
  • Stir the mixture and adjust the heat between low to medium. Cover and cook for 45 to 60 minutes or until the leaves get very soft.
  • Season with ground pepper and add shrimp. Cook for 3 minutes.
  • Transfer to a serving plate. Serve. Share and enjoy with warm rice.


Calories: 560kcal | Carbohydrates: 9g | Protein: 12g | Fat: 56g | Saturated Fat: 41g | Cholesterol: 124mg | Sodium: 362mg | Potassium: 498mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1147IU | Vitamin C: 21mg | Calcium: 99mg | Iron: 7mg