Pinakbet is one of those dishes that humbles you a little. It is old, regional, deeply rooted in the Ilocos tradition of northern Luzon, and it has been feeding Filipino families for centuries without any help from a wellness blogger. The base is bitter melon, eggplant, okra, and squash, cooked down with tomatoes, aromatics, and traditionally a fermented shrimp paste called bagoong. It is not trying to be pretty. It is trying to feed you real food. The fermented paste is where the original recipe parts ways with strictly paleo eating, so I swapped it for coconut aminos and a touch of fish sauce to keep that salty, funky backbone without the soy. The result still tastes like something that has been around for a long time, which is the point. I added seared shrimp to make this a proper lunch, and a garlic-spiked coconut cream drizzle that ties the whole bowl together. If you have never cooked with bitter melon before, good. That is exactly why this recipe exists. Yes, it is bitter. That is what it does. Salt it first, rinse it, and trust the process. It balances beautifully against the sweet kabocha and the savory drizzle.

Nutritional Benefits

Bitter Melon

  • Bitter melon is rich in vitamin C, with one cup of raw bitter melon providing around 93% of the recommended daily intake, according to USDA FoodData Central.
  • It also contains vitamin K, folate, and several B vitamins including B1, B2, and B3.
  • Research published in the Journal of Ethnopharmacology has explored bitter melon's traditional use in supporting metabolic health, noting its phytochemical compounds including charantin and polypeptide-p. Always talk to your doctor about any dietary changes if you have existing health concerns.

Okra

  • Okra is a solid source of soluble fiber, which research from Harvard's T.H. Chan School of Public Health links to supporting healthy digestion and satiety.
  • It provides folate, vitamin C, and vitamin K1.
  • The mucilaginous fiber in okra may help slow the absorption of glucose in the gut, according to a study in ISRN Pharmaceutics.

Kabocha Squash

  • Kabocha is lower in carbohydrates than many other winter squashes and is a rich source of beta-carotene, which the body converts to vitamin A.
  • It also provides vitamin C, iron, and potassium.
  • Its natural sweetness makes it a great whole-food swap for higher-glycemic starches in a lunch bowl format.

Shrimp

  • Shrimp is a lean, high-quality protein source. A 3-ounce serving of cooked shrimp delivers about 20 grams of protein for under 90 calories, per the USDA.
  • It is one of the best dietary sources of iodine and selenium, two minerals that are often low in people eating a standard Western diet.
  • Shrimp also contains astaxanthin, a carotenoid antioxidant linked to reduced oxidative stress in research published in the Marine Drugs journal.

FAQs

I have never cooked bitter melon. Can I skip it?

You can, but try not to. Bitter melon is the soul of Pinakbet. If the bitterness is a concern, the salting step in the instructions draws out a good amount of it. Slice it thin, salt it for a full 10 minutes, and rinse well. Paired with the sweet kabocha and the coconut drizzle, it works. If you truly cannot find it, green zucchini is a milder substitute, though the dish will taste different.

What can I use instead of fish sauce?

If you want to keep it Whole30 and paleo-friendly, Red Boat fish sauce is your best bet since it is made with just anchovies and salt. If you need to skip fish sauce entirely, add an extra splash of coconut aminos and a tiny pinch of sea salt to get close to that depth of flavor.

Is this recipe Whole30 compliant?

Yes, as written, it is. Just double-check your fish sauce label. Red Boat is the gold standard and is Whole30 approved.

Can I use a different protein instead of shrimp?

Absolutely. Thinly sliced pork belly or pork shoulder is actually the most traditional protein in Pinakbet. You could also use diced chicken thighs. Just cook the protein through in a separate pan and add it to the bowl the same way.

Where do I find bitter melon?

Most Asian grocery stores carry it consistently, and it sometimes shows up at farmers markets in summer. Look for firm, pale green ones. Avoid any that are yellowing or very soft, as those are overripe and extremely bitter.

Can I make this ahead for meal prep?

The vegetables hold up well in the fridge for 3 to 4 days and actually get more flavorful as they sit. Store the garlic coconut drizzle separately and reheat gently. Cook the shrimp fresh if you can, since reheated shrimp can get rubbery, or slice and add leftover shrimp cold right on top.

If this is your first time cooking Filipino food, I really hope this recipe gives you a reason to come back. There is a whole world of real-food, deeply nourishing Filipino cooking that does not get nearly enough attention in the paleo space. Try this one, salt that bitter melon, trust it. Then tell me what you think in the comments below. And if someone in your life needs a reason to eat more vegetables at lunch, slide this their way.

How did your Filipino Pinakbet Lunch Bowl with Shrimp and Garlic Coconut Drizzle turn out? Tag @ThatPaleoChick and share it! #PaleoLunch #FilipinoFood #Pinakbet #RealFood #GrainFree #Whole30Lunch #BitterMelon #PaleoRecipes #DairyFree #ThatPaleoChick

Filipino Pinakbet Lunch Bowl with Shrimp and Garlic Coconut Drizzle

A paleo-friendly take on the classic Filipino vegetable stew Pinakbet, loaded with bitter melon, eggplant, okra, and kabocha squash, topped with seared shrimp and a savory garlic coconut drizzle instead of fermented shrimp paste.

  • Prep time:
  • Cook time:
  • Total time:
  • Servings: 2 servings

Ingredients

  • 1 lb medium shrimp, peeled and deveined
  • 1 small bitter melon (about 6 oz), halved, seeded, and sliced into 1/4-inch half-moons
  • 1 cup kabocha squash, peeled and cut into 3/4-inch cubes
  • 1 medium Japanese or Chinese eggplant, sliced into 1-inch rounds
  • 1 cup fresh okra, trimmed and halved lengthwise
  • 1 cup cherry tomatoes, halved
  • 1 small yellow onion, thinly sliced
  • 5 cloves garlic, minced (divided)
  • 1-inch knob fresh ginger, peeled and grated
  • 3 tbsp coconut aminos
  • 1/2 tsp fish sauce (look for a brand with no added sugar; Red Boat is a good paleo-friendly option)
  • 3 tbsp coconut oil (divided)
  • 1/3 cup full-fat coconut cream
  • 1/2 tsp ground turmeric
  • 1/4 tsp black pepper
  • 1/2 tsp fine sea salt, plus more to taste
  • 2 scallions, thinly sliced, for garnish
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving

Instructions

  1. SALT THE BITTER MELON: Place the sliced bitter melon in a small bowl, toss with a generous pinch of salt, and let it sit for 10 minutes. Rinse well under cold water and pat dry. This draws out some of the bitterness without killing its character.
  2. MAKE THE GARLIC COCONUT DRIZZLE: In a small saucepan over low heat, warm 1 tbsp of the coconut oil. Add half the minced garlic (about 2-3 cloves) and cook, stirring constantly, for about 90 seconds until fragrant and just turning golden. Pour in the coconut cream and turmeric, stir to combine, and simmer gently for 3 to 4 minutes until slightly thickened. Remove from heat and set aside.
  3. COOK THE KABOCHA: In a large, wide skillet or a wok over medium-high heat, warm 1 tbsp coconut oil. Add the kabocha squash cubes in a single layer and cook without stirring for 3 to 4 minutes until golden on the bottom. Flip and cook another 2 minutes. They should be almost tender. Transfer to a plate.
  4. BUILD THE VEGETABLE BASE: In the same skillet, add the remaining 1 tbsp coconut oil. Add the onion and cook over medium heat for 3 minutes until softened. Add the remaining garlic and the grated ginger, stir, and cook 1 minute more. Add the cherry tomatoes and cook, pressing them gently, for 2 minutes until they start to release their juices.
  5. SIMMER THE VEGETABLES: Add the eggplant, bitter melon, and okra to the skillet. Pour in the coconut aminos and fish sauce. Toss everything together, reduce the heat to medium-low, cover, and cook for 8 to 10 minutes, stirring once halfway through, until the eggplant is completely tender and the okra is cooked through but not mushy. Return the kabocha to the skillet, season with black pepper and salt to taste, and toss gently to combine. Keep warm on the lowest heat.
  6. SEAR THE SHRIMP: Heat a separate skillet (or clear some space in your veggie pan) over medium-high heat. Pat the shrimp dry and season lightly with salt and pepper. Cook in a single layer for about 90 seconds per side until pink, curled, and just opaque. Do not crowd the pan or they will steam instead of sear.
  7. ASSEMBLE THE BOWLS: Divide the Pinakbet vegetable mixture between two bowls. Arrange the seared shrimp on top. Spoon the warm garlic coconut drizzle generously over everything. Finish with sliced scallions, fresh cilantro, and a squeeze of lime.

Nutrition per serving

  • Calories: 390
  • Total Fat: 19g
  • Carbohydrates: 28g
  • Protein: 28g
  • Dietary Fiber: 7g
  • Sugar: 9g
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