Shrimp kelaguen applies Chamorro kelaguen flavors to shrimp instead of chicken, keeping the bright acidity, onion, and chili notes people love. It makes the Guam section more complete by showing that kelaguen is a style, not just a single chicken dish.
If you enjoy this style of Pacific cooking, you may also want to try kelaguen chicken, finadene.
Ingredients
- 1 pound cooked shrimp, chopped
- 1/2 cup lemon juice
- 1/2 onion, finely chopped
- 2 green onions, sliced
- 1 hot chili, minced
- Salt to taste
- Optional grated coconut
Instructions
- Combine the chopped shrimp with the lemon juice.
- Add the onion, green onion, chili, and salt.
- Mix well and let the flavors sit briefly.
- Add grated coconut if using and serve.
Helpful Tips
- Do not oversalt before the citrus settles in.
- Adjust the chili level to taste.
- Serve fresh for the brightest flavor.
FAQ
Is shrimp kelaguen served hot or cold?
It is generally served cool or at room temperature.
Does kelaguen always use chicken?
No, kelaguen can be made with different proteins, including seafood.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 portion (1/4 recipe) |
| Calories | 118 kcal |
| Fat | 1 g |
| Saturated Fat | 0.2 g |
| Carbohydrates | 5 g |
| Protein | 22 g |
| Sodium | 290 mg |
| Cholesterol | 165 mg |
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