This Chamorro shrimp and coconut salad is simply delicious!
- Carbohydrate 20.154750009671 g
- Cholesterol 442.2526875 mg
- Fat 11.684862 g
- Fiber 2.71324998796108 g
- Protein 49.6764333754258 g
- Saturated Fat 8.6911761625 g
- Serving Size 1 1 Serving (355g)
- Sodium 521.116100001121 mg
- Sugar 17.4415000217099 g
- Trans Fat 0.950937475000002 g
- Calories 384 calories
Step-by-step
- Mix everything together really well and chill.
- I'm sure that fresh coconut is probably better than bagged, but you are not going to get me to grate a whole coconut. I use sweetened coconut flakes because I can't find unsweetened. Seems to work OK.
- I'm sure you could probably substitute Asian "hot chili garlic sauce" instead of the whole peppers. I had to get my jar of peppers from the Asian Market - the sauce is much easier to find.
Processing four pounds of shrimp requires a large non-reactive mixing bowl made of glass or stainless steel to prevent metallic off-flavors during acid contact. Thaw frozen shrimp completely in a colander under cold running water for ten minutes, then pat them dry with paper towels to prevent excess moisture from diluting the marinade. Dice the single yellow onion into uniform quarter-inch pieces so the sharp aromatics distribute evenly across the large volume of seafood without overpowering individual bites.
Acidic citrus juice performs the primary restructuring of proteins in this dish through denaturation rather than thermal cooking. Submerging the shrimp in two cups of lemon juice for thirty minutes firms the exterior flesh and brightens the overall profile, balancing the natural salinity of the shellfish. Fresh citrus juice yields superior brightness compared to bottled alternatives because volatile essential oils in the fresh peel remain intact.
Fresh Thai red peppers supply significant heat through capsaicin content, which disperses efficiently into the fat elements provided by the flaked coconut. Removing the seeds before slicing the six peppers reduces the overall Scoville impact while preserving the distinct fruitiness of the pod. Thinly slicing one bunch of green onions adds a milder allium bite that complements the sharper notes of the diced yellow onion.
Chilling the completed mixture for at least one hour in the refrigerator allows the flavors to meld and the coconut flakes to soften slightly against the acid and juices. Consume this salad within twenty-four hours of preparation for optimal texture, as prolonged exposure to high acid levels will eventually render the shrimp unpleasantly rubbery. Store leftovers in an airtight glass container to prevent the potent aroma of the alliums and peppers from affecting other foods.
