It differs from other types of ginataan (which also commonly include shrimp), in that it does not use vegetables.

The basic recipe includes unshelled shrimp with the heads intact, coconut milk, onion, garlic, ginger/turmeric, patis (fish sauce) or bagoong alamang (shrimp paste), and salt and pepper to taste.

[1][2][3] The onion and garlic are first sautéed in oil in a pan, followed by the shrimp, then the rest of the ingredients are added until cooked.

Some recipes prefer to boil the coconut milk until it is reduced and oily, while others keep the dish soupy.

Some versions, however, add leafy vegetables, bamboo shoots (labong), tomatoes, and/or cucumber.