Ginisang Sayote with Shrimp (Sautéed Chayote)

Name: Ginisang Sayote with Shrimp (Sautéed Chayote)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving
Ingredients: 4 sayote/chayote; ½ pound large shrimp; 1 medium onion; 2 cloves garlic; 2 ripe roma tomatoes; 2 tablespoons oyster sauce; 1 tablespoon cooking oil; 1 cup hot water; salt

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6
Calories
80 kcal
Course
Main Course, Appetizer
Cuisine
Filipino

Ginisang Sayote with Shrimp (Sautéed Chayote)

Iris Warren

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Ginisang Sayote with Shrimp is a light yet satisfying Filipino vegetable dish where tender-crisp chayote squash and juicy shrimp are sautéed with aromatics and finished in a savory oyster sauce. This everyday comfort food balances subtle flavors and contrasting textures while keeping prep simple and ingredients minimal, making it a practical choice for both family meals and casual entertaining. Ready in just 30 minutes, it showcases the Filipino talent for transforming humble ingredients into nourishing, flavorful fare that pairs perfectly with steamed rice.

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Ingredients

Servings

4 sayote/chayote sayote - peeled, cored, and sliced
½ pound large shrimp hipon - peeled, deveined, cut into bite-sized pieces
1 medium onion sibuyas - chopped
2 cloves garlic bawang - minced
2 ripe roma tomatoes kamatis - chopped
2 tablespoons oyster sauce
1 tablespoon cooking oil
1 cup hot water
salt asin at paminta) to taste

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Instructions

Wear rubber gloves to peel the sayote. Cut each sayote in half lengthwise, remove the core, then slice into uniform bite-sized pieces. If you don't have gloves, rub the cut surfaces of the sayote together for 30 seconds until a white foam appears – this removes the sticky sap.
Peel and chop the onion. Peel and mince the garlic cloves. Chop the tomatoes into small pieces. Peel and devein the shrimp, then cut each into 3-4 pieces.
Heat your pan over medium heat (350°F/175°C). Add the oil and wait until it shimmers. Add the minced garlic and cook for 30 seconds until fragrant. Add the chopped onions and cook for 2 minutes until they become clear.
Add the chopped tomatoes to the pan. Cook for 3-4 minutes, gently pressing them with your spoon until they soften and release their juices.
Turn the heat to medium-high (375°F/190°C). Add the chopped shrimp to the pan. Cook just until they turn pink, about 2-3 minutes. Remove the shrimp and set aside.
Pour the hot water into the pan. Add the oyster sauce and stir until well combined. Add all the sliced sayote pieces. Cover the pan and reduce heat to medium-low (325°F/163°C). Let it simmer for 15-20 minutes, or until the sayote is tender but still slightly crisp when pierced with a fork.
Return the cooked shrimp to the pan. Season with salt and pepper to taste. Stir gently to combine everything and cook for another minute until the shrimp is heated through.
Serve hot with steamed rice. For extra flavor, serve with patis (fish sauce) on the side for diners to add to taste.

Notes

Choose firm, light green sayote without blemishes
Slice sayote uniformly for even cooking
Don't overcook the shrimp - they should be just pink
Use fresh, not frozen tomatoes for better flavor
Paalala: Always taste before adding more salt

Nutrition Information

Show Details

Calories 80kcal (4%) Carbohydrates 8g (3%) Protein 6g (12%) Fat 3g (5%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 48mg (16%) Sodium 378mg (16%) Potassium 236mg (7%) Fiber 0.04g (0%) Sugar 0.01g (0%) Vitamin A 68IU (1%) Vitamin C 11mg (12%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 80 kcal

% Daily Value*

Calories	80kcal	4%
Carbohydrates	8g	3%
Protein	6g	12%
Fat	3g	5%
Saturated Fat	0.2g	1%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.01g	1%
Cholesterol	48mg	16%
Sodium	378mg	16%
Potassium	236mg	5%
Fiber	0.04g	0%
Sugar	0.01g	0%
Vitamin A	68IU	1%
Vitamin C	11mg	12%
Calcium	24mg	2%
Iron	1mg	6%