Kelaguen Uhang (Shrimp Kelaguen)
Fresh shrimp quickly blanched then tossed with lemon juice, hot pepper, onion, and toasted coconut in the same style as chicken kelaguen. It's bright, tangy, and a fiesta favorite for seafood lovers.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Pot for blanching
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 8
- carbs
- 7
- protein
- 20
- calories
- 180
Instructions
- 1
Bring a pot of water to a boil. Cook the shrimp for 1-2 minutes until they turn just pink.
- 2
Drain the shrimp and let them cool. Chop them into rough pieces.
- 3
Place the grated coconut in a dry pan. Stir over medium heat until it turns golden.
- 4
Put the shrimp, lemon juice, toasted coconut, onion, and hot pepper in a bowl.
- 5
Add the salt. Mix everything together well.
- 6
Let the dish sit for 10 minutes before serving so it absorbs the citrus flavor.
Chef's tips
Cook the shrimp very briefly. They will firm up more as they sit in the lemon juice.
Storage
Refrigerate up to 1 day; best eaten fresh.
Reheating
Serve cold; not reheated.
Common mistakes to avoid
- •Overcooking the shrimp in boiling water, which makes them tough and rubbery
- •Not draining the shrimp well, which waters down the flavor
Serving suggestions
Cooked Kelaguen Uhang (Shrimp Kelaguen)?
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