Shrimp Keleguen Salad
This Chamorro shrimp and coconut salad is simply delicious!
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 8
shrimp
coconut
salad
chamorro
lemon
asian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- salt to taste
- 4 lbs cooked frozen shrimp no tails or skins on
- 1 yellow onion diced
- 1 bunch green onions sliced thin
- 1 bag flaked coconut
- 2 cups lemon juice
- 6 thai red peppers sliced- see pictures
- 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
Shrimp Keleguen Salad: A Chamorro Delight
As a seasoned traveler with a passion for culinary adventures, I couldn't resist sharing this exquisite dish from the beautiful island of Guam: Shrimp Keleguen Salad. Vibrant and flavorful, this Chamorro delicacy is a true testament to the rich culinary heritage of the Pacific Islands.
The heart of this salad lies in the harmonious combination of plump, succulent shrimp with the sweet, nutty notes of coconut flakes. The tangy kick of lemon juice and the subtle heat of thai red peppers bring a lively balance to the dish. The result is a tantalizing symphony of flavors that will transport your taste buds to a tropical paradise.
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.
