Shrimp Keleguen Salad
I have a lot of Filipino and Guamanian students where I teach. My wife and I went to a Cotillion ball for one of my students and just fell in love with this Chamorro shrimp and coconut salad that one of the grandmothers made. It is just crazy 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
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.
